Supplies
- 2 pre brined thighs
- 100g flour
- 100g cornflour
- 300ml buttermilk
- 1 Brioche bun
- Baby gem Lettuce
- 1 Beef Tomato
- 1 Red onion
- Salt
- Sugar
- White wine vinegar
- Mayo
Steps
- Start by making a brine so a 5% brine is basically 5% of the amount of water very simple. Pop it in
- a saucepan and heat until salt is dissolved. Add any flavouring like peppercorns or lemon rind.
- Allow this to cool before adding the chicken.
- Submerge the chicken in cold brine for 1-2 hours.
- Make a super quick pickle by warming salt, vinegar and sugar in a saucepan, allow to cool slightly
- then add thinly sliced red onion and allow to sit.
- Now dip your chicken in the flour, buttermilk then flour again and fry until golden brown.
- Build your burger however you like.
Supplies
- 2 eggs
- 50/50 salt and caster sugar
- 4 cloves of garlic
- 2tbsp Olive oil
- 50g butter
- 2 Cumberland sausages
- 1 pack TSB broccoli
- 200g Pasta of your choice
- 50g Parmesan cheese
Steps
- For the egg mix together a 50/50 split of salt and sugar. Separate your eggs and keep
- the yolks. Make a layer of the salt mix then make a little well and lay in your egg yolks then cover
- with salt mix. Leave in the fridge for 24 hours, rinse under water then dry out in the oven for 3-4
- hours at 60c
- Chargrill your broccoli and set to one side.
- Meanwhile, in a frying pan, squeeze the sausage out of the casing into small nuggets and fry until
- crispy. Then add a couple of cloves of garlic and thinly sliced chilli.
- Cook your pasta and throw into the pan, add loads of parmesan, a nob of butter and some of the
- pasta water to make a sauce. Fold through the broccoli and grate over your cured egg.
Supplies
- 300g New potatoes/small potatoes
- Salt
- 2 red peppers
- 4 cloves garlic, peeled
- 1 to 2 slices stale white bread
- 1/4 teaspoon ground cumin
- 2 teaspoons red pepper flakes
- 1/2 teaspoon kosher salt
- 1 cup extra-virgin Spanish olive oil
- Spanish sherry vinegar, to taste
- Fresh coriander
Steps
- Salt the water in a saucepan then add some more salt, cook your new potatoes until soft, drain and
- allow to steam. They will form a delicious salty crust.
- Burn your peppers on a gas ring, pop in a bowl and leave to steam. Peel off the skins and blitz with
- the remaining ingredients.
- Serve potatoes warm with sauce.
Supplies
Cookies
- 150g unsalted butter, cold from the fridge is fine
- 100g light or dark brown sugar
- 60g granulated sugar
- 1 large egg
- ½ tsp vanilla bean paste or vanilla extract
- 150g all-purpose flour
- ¼ tsp baking powder
- ¼ tsp bicarb of soda
- 3g (1 tsp) salt
- 220g dark chocolate, chopped
Salted Caramel
- 175g light soft brown sugar
- 300ml double cream
- 50g butter
- ½ tsp salt
Steps
Cookies
- Cream together the butter and sugar, then add the egg and vanilla.
- Now add in all the dry ingredients and mix together.
- Fold through big chunks of chocolate.
- Scoop out dollops and bake at 160c for 10-15 minutes.
- For the sauce put everything into a pan and simmer until all combined. Leave to cool to thicken.
Salted Caramel
- For the sauce put everything into a pan and simmer until all combined.
- Leave to cool to thicken.