Known for bringing an Eastern flare to British classics, London-born Jane swept the competition back in 2016 with her ambitious flavours and unique take on national favourites. Uniting gourmet presentation with explosive flavour palettes, the below salad dish is no exception. Jane’s recipes are perfect those with a penchant for local produce that enjoy exploring the recesses of their local Halal supermarket and bulking out their spice rack.

Since winning the show back in 2016, Jane has uncovered a new-found love of cooking demonstrations. Alongside landmark career moments such as working with Michelin star Chef’s such as Michael O’Hare and Atul Kotcher and appearing on BBC Breakfast and Woman’s Hour, Jane’s main takeaway over the last 6 years has been her love of sharing her knowledge of food with others.

Spreading her culinary knowledge reached its pinnacle in 2018 when Jane released her first debut cookbook ‘Hassle Free Gluten Free’ off the back of her son Ben’s Coeliac diagnosis. Imparting over 100 gluten free recipes, Jane wanted to bring a “no nonsense cookbook” that destigmatised gluten free cooking and showed what could be achieved by simply making some minor tweaks to classic dishes. Always committed to making the delicious accessible to all, Jane’s recipes always have ingredient flexibility at their core.


Bringing yet another culinary innovation from our 2016 MasterChef UK winner, Devonshire unveils her weeknight must-have: Prawn Stir Fry with Sake and Egg Fried Rice. This dish, a testament to her culinary prowess, harmoniously marries succulent prawns with the delicate essence of Sake, all brought to life amidst a fragrant dance of wok-tossed vegetables. Accompanied by her signature egg fried rice, each grain boasts a symphony of flavours that showcase Jane's exceptional skill in combining textures and tastes. With this recipe, she invites you to savour the artistry that earned her the coveted MasterChef UK title, delivering a dish that pays homage to tradition while embracing her favourite elements of East Asian national dishes through this inspired fusion.


Jane's Prawn & Sake Stir Fry



Prep Time

10 minutes

Cook Time

20 minutes


Wok, Utensils, Cutting Board, Chef Knives, Measuring Spoons


For the Stir Fry

1.5 tbsp flavourless oil
2-3 cloves chopped garlic
chopped red chili
5g minced ginger
5 sliced spring onions
1 finely sliced carrot
75g sliced sugar snap peas
125g chopped button mushrooms
2tbsp soy sauce
2 tbsp teriyaki sauce
2 tbsp sake,
250g raw prawns
100g beansprouts

For the Rice

4 large eggs
400g cold cooked rice
¼ tsp fish sauce
½ tsp sesame oil


For the Stir Fry

1. Whisk the eggs, fish sauce and sesame oil in a jug and leave to one side.
2. In a large seasoned wok or deep frying pan, put a 1.5 tbsp flavourless oil and heat on high until hot.
3. Place the garlic, chili, ginger and white part of the spring onion into the hot oil.
4. Stir for 2 minutes until all softened and cooked through but not brown.
5. Add the carrots and chopped sugar snap peas.
6. Continue to stir for another 2 minutes until carrot starts to soften.
7. Add in mushrooms, soy sauce, teriyaki and sake and stir.
8. Let it bubble until sauce is reduced a little and mushrooms all coated in sauce for another 2 minutes.
9. Add in the prawns and keep tossing in the pan until they are cooked through.
10. Turn heat off and mix in the beansprouts.
11. Put in large bowl for presentation. Keep warm.

For the Rice

1. Wipe the wok clean and add in 2 tbsp of flavourless oil.
2. Once the oil is hot, put in the cold rice.
3. Stir around coating it in the oil and heating it all thoroughly.
4. Once hot, push the rice to one side of the wok and pour in the egg mixture.
5. Sprinkle on the green spring onion tops.
6. Keep stirring so the eggs cook evenly.
7. As soon as it is just cooked through and still fluffy, mix the rice into it evenly distributing the egg throughout.
8. Serve in bowls with the egg fried rice and prawn stir fry to the side.