SIMON WOOD

Since becoming MasterChef champion, former IT manager Simon has landed a job that combines his two great passions: cooking and football.

Shortly after his win, Simon became executive chef at Oldham Athletic Football Club, developing menus for players, directors and visitors.

‘It’s a really exciting time at Oldham, with the new stand, events centre and the brand-new kitchen. It’s fantastic – on match days, after I’ve fnished cooking, I change out of my whites and into a suit, then watch the match from the directors’ box.

‘We opened the new restaurant in December. It will also be used for banquets and conferences, and I’ll do regular “Dining with Simon” events with a fve- or six-course tasting menu focusing on things I learnt during MasterChef. I’m opening a cookery school there too.

‘The most interesting part has been working with a sports scientist and nutritionist to develop menus for the players – the challenge is to create dishes that are both nutritionally balanced and appealing to 18- to 22-year olds. I’ll also be giving them cookery lessons so they can learn to cook healthy dishes at home.’

Simon also runs his own private dining business and is developing recipes for his frst cookbook, which he hopes will be out later this year.

‘This means I haven’t really got much time to cook at home, but I love making pasta and sauces. Turn the music on, pour a glass of wine and make pasta – a great way to relax. My best dish still has to be the Wild mushroom ravioli with sage butter & pangrattato, which I made on MasterChef. Even people who say they don’t like mushrooms come back for more.’ simonwoodcooks.com

EASY

100g pudding rice butter, for greasing 100g golden caster sugar 700ml semi-skimmed milk pinch grated nutmeg 75g raisins 100ml booze, such as brandy or

Amaretto