Watch out Jamie and Delia - here come Jess and Daisy-Mae

Watch out Jamie and Delia - here come Jess and Daisy-Mae

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Schoolgirls from the Wirral and Blackburn have won Junior Compassionate Cook - an ethical cooking competition by RSPCA Assured, the RSPCA’s food label.

Jess Evans (11) from Thornton Hough, Wirral, scooped the ‘Judges’ Choice’ award with her entertaining video of how to make a  ‘sausage and bean one pot wonder’ using RSPCA Assured sausages.

And the People’s Choice award went to Daisy-Mae Everingham (8) from  Blackburn,  who won more than 95,000 online votes  for her 

“In her lovely Compassionate Cook recipe video Jess says “the magic will happen” and it really does!
“She has such incredible enthusiasm and a fantastic sense of humour. Her video is fun and her recipe easy to follow and very yummy!
She definitely deserves the RSPCA Assured Junior Compassionate Cook Award.”

Judge and BBC One Celebrity Masterchef finalist,  Liz McClarnon



entertaining video of how to make ‘sausage and apple rolls’ using RSPCA Assured sausages.

Also impressing judges with their culinary skills and charisma were Judges’ Choice runners up:

And the People’s Choice runners up:

Lucky Jess and Daisy-Mae each won a Hamleys hamper worth £300 and a trophy. The runners up received a Hamleys hamper worth £50 and a medal.  

All winners received a set of cookware for themselves and their school and a subscription to Animal Action magazine.

“Kids love cooking and they love animals, so what better way for them to have fun and learn about the importance of where their food comes from than entering Junior Compassionate Cook.
The standard of entries this year was incredibly high but Daisy-Mae clearly won viewers over with her natural charisma and tasty recipe.  Watch out Jamie and Delia!”

Liam Kurzeja, contest organiser


Notes to editors:

If you are a journalist and would like more information, please contact:

Rebecca Lenik, media relations manager

01403 821752

Carole Stewart

07770 881578

RSPCA press office

0300 123 0244

Date: 22 Mar 2016