Oh Jamie, lovely bubbly ball of joy Jamie Laing. Even though the Made In Chelsea star has been a bit of a naughty chappie at times, the encounter with the pig in this week's episode sealed the deal for us. We. Are. In. Love.
The ruffle-haired clever clogs has now released his very first book; the Candy Kittens cookery book. Recipes For Sweet Treats is packed to bursting with all sorts of recipes for candy, cakes, deserts and biscuits as presented by Jamie's bevvy of lovely ladies, the Candy Kittens.
The book also offers super-helpful lifestyle advice from a guide to his lingo ("Yeah Boi!" is Jamie's signature phrase - according to the book you will always hear Jamie say this when he answers the phone), to how to dress for 'pardy' (note to self - jewels will give your look an 'element of class' - who knew?) to how to make a super special Candy Kittens friendship bracelet (we'll file that under 'Things We Didn't Know We Needed Until Now, But All Of A Sudden Desperately Want'.)
There's also about a zillion photos of Jamie covered in frosting and generally looking adorable, and if that's not worth the price tag then we don't know what is.
Here's one of our favourite recipes from the book - Popping Candy Popcorn Clusters. YUM. Now all we need is someone to eat them with... How about it Jamie?
40 toffee sweets, wrappers removed
3 tablesppons water
1/8 tsp salt
4 tablespoons sunflower oil
150g popping corn
4 tbsp popping candy
Melt the toffees with the water in a heavy-based saucepan over a low heat, stirring gently to form a sauce. Add the salt.
Place the oil in a large saucepan with a lid over a medium-high heat. Add the corn and swirl the pan to coat the kernels with oil.
Cover, turn down the heat and wait for the kernels to pop. Once the popping has slowed, rmove the pan from the heat but keep the lid on.
Top the hot popcorn into a large bowl, leaving any kernels that have not popping the bottom of the pan. Pour the toffee mixture over the popcorn, add the popping candy and quickly mix with a spoon.
Press the corn into balls a little bigger than a gold ball and then pile into popcorn boxes or tubs, or arrange on a plate. Eat warm or cold.
Store in an airtight container for up to 2 days.