Matt Dawson & Greg Searle’s edible fluffy sheep

Two sporting legends have fun and get creative in the kitchen.

You wouldn't have thought it but fluffy sheep could be an ideal solution to keeping your kids busy during the summer holidays. If you’re fed up with them sitting in front of the telly, why not follow sports legends, Matt Dawson, former England rugby player, and Greg Searle, Olympic gold medallist rower, as they turn their hands to a bit of kitchen craft.  Make these edible fluffy sheep from a mixture of breakfast cereal, Cheerios, which contain wholegrain, and marshmallows, with black grape heads and raisin legs.

The kids won’t need much persuading to get their little fingers into this gooey mixture. Just like Greg and Matt, they’ll love to compete with each other to make the best sheep. If your little ones want to have some fun, food art is a great way to learn about the food they eat. 

Watch this video where Matt and Greg show you step by step how to create these tasty fluffy summer sheep.


40g butter
20 large marshmallows
160g Cheerios
40g desiccated coconut
6 black grapes
50g raisins
24 currants
50g white chocolate

Makes 6


1. Place the butter and the marshmallows in a microwavable bowl, and heat on high for 1 minute. Stir until smooth.

2. Stir in the Cheerios until fully coated.

3. Using the tablespoons tightly form mounds of the mixture to make the bodies of the sheep. Slide onto prepared sheet or board. Sprinkle with coconut. Leave until firm.

4. To make the legs take half a cocktail stick and thread on raisins, repeat to make 24.

5. To assemble, push 4 legs into each body shape, stand upright, push in a half cocktail stick for the head and attach a grape to make the head.

6. Break the white chocolate into small pieces, and microwave on medium in 20 seconds blasts, stirring every time, until melted but not hot.

Use the melted chocolate to make 2 dots on each head to make the eyes and push in a currant to form the pupils. Use a little melted chocolate to attach 2 currants to make the ears.

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5 August 2011