Pao De Queijo inspired waffles that are so moreish! The texture of these waffles make them a unique part of Brazilian cuisine, so much so that its inspired Tara to make a one of a kind breakfast waffle with them. Filled with sausage meat and fried egg alongside bacon jam. Find the recipe below and watch the video above to find out more about Pao De Queijo.

Tom's favourite breakfast - Menemen - is the jumping off point for this dangerously delicious, aromatic (& spicy) Turkish-inspired fried rice bonanza. Crispy sucuk sausage, fried curried crispbread, rich golden garlic tahini sauce, refreshing tomato & green chilli 'dressing'. All killer.

We're back with season 2 of Shelf Life! After filming season 1 in his flat by himself, this time around we've upped the ante and created a brand new studio to take you through an array of delicious recipes, inspired each week by a different aisle of the supermarket! First up, follow Tom on his culinary journey as he makes his interpretation of Spaghetti & Meatballs inspired by both his love for Bun Cha - the world-famous Vietnamese dish of grilled pork and noodles - and a cancelled trip to the south of Italy!

Cadbury's Caramilk has taken Australia by storm and everyone is absolutely raving about it. But we felt a bit left out, so we tried some and now we can't get enough! So much so, that we've come up with some of our favourite desserts to date!!!

Down-under they're absolutely obsessed with Cadbury's Caramilk, believe us, this recipe will be your next new obsession | Twisted 

Caramilk Cronut

For the cronuts: 
On a lightly floured surface, lay your croissant dough out, and using the guide lines, cut into triangles. 
Stack the triangles 4 high, sticking together with some water.
Cut your rounds with a medium cookie cutter, using a smaller one to make the whole in the middle. 

Prepare your fryer, or saucepan, for deep frying, and heat oil to 170°c. 
Once at temperature, carefully place your cronuts into the oil and cook for 4 mins, until light and puffy, and golden brown. 
Place on a draining rack and let cool. 

For the crème anglaise: 
Heat your cream, milk and vanilla in a small saucepan, until just steaming. 
Simultaneously whisk together your eggs and sugar together. 

Start to pour your cream mixture into your eggs, bit by bit, until the eggs and cream are at the same temperature. 
Combine all, mix well, and add back to your saucepan, on medium-low heat, whisking constantly until the mixture is thick and covers the back of a spoon. 

Add your caramilk to a heatproof bowl, pour in your custard and cover until everything has melted. Mix well and place in the fridge to cool!

For the caramilk icing: 
In a double boiler, melt the majority of your caramilk. Once melted, remove from the heat, and add the rest of your caramilk and mix until everything has melted. 
Let cook for a couple minutes. 

Dunk the tops of your cronuts into the melted caramilk, and place in fridge to harden!
Add your crème anglaise into a pipping bag, and once your icing has set, pipe the custard into the side of your cronuts. 

To garnish, we used some freeze-dried raspberry powder and some more delicious caramilk pieces, but you can add whatever toppings you like! 

All that's left to do is enjoy!! (and believe us, you really will) x

Caramilk is delicious. Doughnuts are delicious. Croissants are delicious. Put them together and you really do end up with a delicious dessert!

Light, crisp meringue is topped with Caramilk whipped cream, fresh berries, and even more melted Caramilk for a delicious, indulgent treat. 

You have to try this soft and light Caramilk pavlova recipe, our latest Aussie-inspired golden caramel treat!

Caramilk Pavlova | Twisted

Line a baking sheet with greaseproof paper, and preheat the oven to 100 C. In a stand mixer, beat the egg whites until they begin to form soft peaks, then slowly add the sugar


When stiff peaks form, after around 10 minutes, it should be thick and glossy. Quickly fold through the vanilla and lemon. 

Pipe the meringue into 7-8 cm nests. Bake for 1 hour 20 minutes, turn off the heat (but keep the door shut) and leave to sit for another 30 minutes.

Transfer to room temperature and leave to cool for a further 30 minutes.

For the cream, melt the Caramilk over a double boiler or in the microwave. Allow to cool slightly.

Whip the cream to soft peaks, then add the melted caramilk. Whip again until combined.

Assemble the pavlovas. Add a generous spoonful of the whipped cream to the centre of the meringue. Top with melted caramilk, fresh berries, and finish with a sprinkle of chopped Caramilk. Enjoy!

You have to try this soft and light Caramilk pavlova recipe, our latest Aussie-inspired golden caramel treat!

Australians have been going absolutely crazy over Cadbury's new chocolate, Caramilk, and we felt a bit left out! So here's a little treat that filled us with some Aussie excitement! 

The classic milkshakes just got 10 times better... just ask an Aussie! Welcoming, the Caramilkshake | Twisted

The Caramilkshake

For the whipped cream: 
Start this a day before, or in the morning! Heat your cream in a microwave or in a double boiler, until just steaming (not boiling). Chop up a bar of Caramilk, and in a heatproof bowl, pour your hot cream over the chocolate. 
Let it sit for a couple minutes, and mix well. Let cool, pour into a piping bag, and let set in the fridge over night or for at least 6 hours. 

Once completely set, whip your cream using an electric whisk or stand mixer, until it becomes light and aerated, without becoming too thick. About 3 mins. 

For the brittle: 
On medium low heat, warm your sugar until just starting to melt, and then turn your heat down to low. Add your salt, and keep mixing until a golden caramel forms. 
Here, add your pieces of Caramilk, whisking constantly, and pour the caramel onto some lightly oiled parchment paper. Let set at room temp! 

For our milkshake, scoop in your ice cream, milk and broken up Caramilk bar, into a blender, and pulse everything together! 

Cover the inside of your favourite class with caramel, pour in your milkshake and pipe on your whipped cream. Garnish with some broken brittle pieces and your favourite caramel treats (we used millionaire bites) and a stick of that gorgeous Caramilk... and enjoy!!!!

Milkshakes are already a naughty little treat, but this one may be the naughtiest!!

Charcuterie board, but the board is for eating…

Focaccia Charcuterie Board

Charcuterie's are actually the best. A great excuse to eat as much cheese, meats and fruits as you possibly can. It just gets a bit rubbish when you reach the board and there's nothing left... So we decided to change that!

Combine your water and yeast together, with a pinch of sugar and mix together, leaving to bloom for about 10 mins - just until bubbles and a foam starts to form (allows us to know if the yeast is still alive).

In a mixing bowl, mix together your flour and salt, with another pinch of sugar. In a separate bowl, add your water and yeast mixture, along with some extra virgin olive oil, give it a mix, whilst adding your dry ingredients. This helps incorporate all the flour and water, without leaving too much at the bottom of the bowl.

With a wooden spoon, mix everything together into a wooden spoon, and once a shaggy dough forms, tip it onto your counter and knead. (Ori’s baking tips: how to knead super wet dough - if you haven’t got a bench scraper don’t worry. Grab your dough from underneath (fingers underneath and thumbs on top), lift up, and slap it on the counter top-side down, and fold it over itself. Pick the dough up again in the same way, rotating 90°, and continue for 5-7mins.)

Place your dough in an oiled box, bowl or whatever you have, cover and leave to do its thing. Over night in the fridge is best, but a few hours in a warm place will work too! Make sure you give your dough some folds every few hours, unless proving overnight - just fold once in the morning and one more time before final shape and proof.

Pour dough into an oiled tray, and spread out. Let prove for an hour minimum, then add more oil and give the dough a massage to encourage bubble formation. Place a piece of camembert in the middle of the focaccia just before baking, poking a hole to allow steam to escape.

Bake for 15 minutes at your ovens hottest setting, until the focaccia has a deep golden colour, and the camembert has melted.

This is one of the ultimate guilty pleasures! We've replaced mature adult flavours like citrus and bitter sweet chocolate, with everything our younger selves would've loved... We're talking Oreos, sprinkles, sweet chocolatey icing. All that's left to do is let that inner kid enjoy themselves! 

Cake's are sometimes taken too seriously. But this Bundt cake is all about having fun and letting out that inner kid! | Twisted 

Oreo Sprinkle Bundt Cake

Preheat your oven to 176°c (or as close as you can get!). Also mix together your vanilla and milk.

With an electric whisk, beat your butter and gradually add sugar until light in colour and fluffy. This will take around 4-5mins, 


Mix together your baking powder and salt, and quickly whisk into the creamed butter and sugar. 

With your whisk on medium speed, add the first 3 eggs (one at a time) to your butter/sugar, making sure each egg is absorbed before adding the next. 


To the mixture, add 2 tablespoons of flour from the weighed out flour, and mix to combine. Add the 4th egg, combine, then another 2 tbsp of flour. Repeat with the 5th and 6th egg alternating between 2 tbsp flour and egg. 


From the remaining flour, add a third of the flour to the batter, mix, and add half the milk. Combine, then add another third of flour and the rest of the milk. Mix and beat the remaining flour, scraping bowl as you do so. 
(The batter should be thick and smooth) 


Add your sprinkles and crushed up Oreos to your batter, and pour into bundt cake tin, and bake for 1 hour, checking it at 45 minutes. Poke a toothpick into the cake and if it comes out dry, you can go ahead and take it out, every oven is different! 

Place the cake onto a drying rack, exposed side up, in the tin for 10mins, and then flip and remove from the tin and leave to completely cool. 

Decorate the cake with melted white chocolate, and loads of Oreos, take some pics and dig in!

Sprinkles, Oreos, Chocolate and cake! Enough to make that inner kid giggle with excitement!

Festive, pumpkin shaped buns filled with creamy, garlicky Boursin. These are sure to impress your guests at any Halloween or Thanksgiving party, but can be enjoyed any time this winter!

Festive, pumpkin shaped buns filled with creamy, garlicky Boursin.

Boursin Pumpkin Buns | Twisted

In the bowl of a stand mixer whisk together warm milk, yeast, 1 tbsp sugar, and turmeric. Cover, and allow to sit for 5 minutes


Add the remaining sugar, egg, butter, salt, and a third of the flour. Beat on low speed for 30 seconds. Once everything is combined, add the rest of the flour. 

Beat on medium speed until the dough pulls away from the sides of the bowl. Knead by hand for a further 3 minutes, until the dough is soft and smooth.


Grease a bowl, add the dough, and cover with cling film. Leave to rise somewhere warm until doubled in size.


Mix together the boursin and milk. The milk is optional, but it just loosens the boursin a little bit and stops it drying out in the oven.

Shape each piece into a ball, and flatten. Add a heaped teaspoon of the boursin mixture to the middle, pull up the sides, pinch at the top and shape into a ball. For each portion of dough, lay out 4 pieces of twine to form an asterisk. They don’t have to be perfectly symmetrical. 


After laying out the twine on your work surface, place a ball of dough smooth side down in the middle and tie both ends of each individual length of twine into a double knot. Take care to have them just gently curving around the ball of dough; do not make a tight loop around the dough.


Place on a baking sheet lined with parchment paper. Preheat the oven to 175 C. Cover the shaped rolls with a tea towel, and leave for another 30 minutes


Brush with egg wash or milk, and sprinkle over the seeds. Bake for 20-25 minutes, or until golden brown. Rotate the baking sheet half way through.


Mix together melted butter and honey. Brush with honey butter after they come out of the oven. Allow to cool for 10 minutes before carefully removing the string. Enjoy!


Despite the name, these contain no actual pumpkin &#8211; turmeric infused dough is tied up and baked into the cutest pumpkin shaped buns!

The cornbread is the star of the show here - brown butter, fresh corn, and jalapeños really take it up a notch

A brown butter cornbread, spicy cranberry, and crispy fried chicken sandwich, dunked in gravy!

Cornbread & Cranberry Fried Turkey Sandwich | Twisted

Start by whisking together buttermilk, pickle juice, cayenne, garlic powder, paprika, and celery salt. Add the turkey thighs, then leave to marinate in the fridge for at least 2 hours but preferably 8. 


Next, start on the cranberry sauce. Add the frozen cranberries, sugar, orange juice, chillies, orange zest, nutmeg, and a pinch of salt to a pot. Bring to a boil, then reduce to a simmer and cook for 5 minutes until the cranberries burst. Transfer to a bowl and leave to refrigerate. 

For the cornbread, butter a 9-inch square baking pan and preheat the oven to 200 C. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt. 

Add the butter to a pan over medium heat, add the corn, and cook until brown specs appear in the butter. Keep the pan moving, then transfer to a bowl to cool slightly. Strain out the corn. 


In a medium bowl, whisk together buttermilk, browned butter, and eggs. Add to the flour mixture and stir just until combined, be careful to not overmix. Add the baking pan to the oven with some extra butter, and leave it in there for around 5 minutes or until the butter is foaming.

Transfer to the hot baking pan and smooth the top. Sprinkle over the browned corn and some thinly sliced jalapeno. Pop into the oven for 20-25 minutes or until a toothpick comes out clean. Brush with melted butter, and sprinkle with flaky salt. Let cool for at least 15 minutes before slicing 


Remove the turkey from the buttermilk brine and place on a wire rack. For the dry dredge, combine plain flour, cornflour, and the same spices that were in the brine. Add a spoonful of the buttermilk to the flour, and mix up - this is where all the crispy craggly bits come from!


Preheat the oil to 180 C. Add the turkey to the flour mixture and make sure it’s well coated, scrunching the flour into the turkey to ensure maximum coating. Add to the hot oil and fry until the thickest part of the meat reaches an internal temperature of 73 C


Assemble the sandwich! Slice a piece of the cornbread in half and lightly toast in a buttered pan. Add mayo, spicy cranberry, then the fried turkey. Finish with a sprinkle of chives and the top piece of cornbread (with more cranberry), and serve with a side of gravy to dunk. Enjoy!

A brown butter cornbread, spicy cranberry, and crispy fried turkey sandwich, dunked in gravy!

Ditch the regular stuffing balls this year, these croquettes will be your new favourite Christmas appetiser!

Festive pulled pork, wrapped in stuffing, deep fried - you heard that right! 

Pulled Pork Stuffing Croquettes | Twisted

Season and brown the pork shoulder. Add onion, garlic, chilli, and spring onion. Once slightly charred, add the cranberries, tomato paste, and chipotle. Transfer to blender with orange juice. 

Pour over the pork, top up with chicken stock, add the cinnamon stick and bay leaf, then braise 150 C for 3 hours. 

Meanwhile, make the stuffing. Saute the onion and garlic in olive oil and a knob of butter. Once soft, add to a bowl along with breadcrumbs, sage, egg, milk, salt, and pepper. Mix well.

Once the pork is tender, remove from the sauce with a slotted spoon and shred with two forks. In a separate bowl, add the pork and a splash of the sauce. Allow to cool in the fridge, saving the reserved sauce for dunking. 

Divide the stuffing into 12. Press out into a circle, then fill with some pork. Close the stuffing around the pork so it’s a ball of stuffing with pork in the middle. 

Coat in flour, then beaten egg, then panko. Coat again in egg then panko again. Repeat with the rest of the stuffing.

Heat your oil to 180 C, then deep fry until golden brown. Finish with flaky salt. Serve with the reserved pork sauce, and enjoy!


Chipotle chilli, maple, cranberry, and orange braised pork shoulder, sage and onion stuffing, and a super crispy panko coating.

Latkes are probably the closest you can get to heaven via potato. For something so simple to make, these moreish little pancakes have such an incredible texture and are super versatile. These ones are crispy, cheesy, garlicky and can be made as mild or as spicy as you like!

Ollie Gratter&#8217;s Chilli Cheese Latkes

Ollie Gratter is the brains behind London's newest Jew-'ish' supper club, Wilde's Deli. Ollie is all about cooking traditional Jewish recipes with a fun, contemporary twist, so he made us some unbelievable chilli cheese potato latkes – the perfect snack for Hanukkah, or whenever you want, really.

Peel and grate the potatoes. Use whichever grating size you prefer. You’ll want to grate the potatoes straight into cold water so they don’t oxidise and turn grey. Peel and thinly slice your onion.

Grab a clean tea towel. Drain the water off the potatoes first, because what we’re about to do is expel as much water as we can. Gather up all the corners into the middle and twist to get as much water out as humanly possible. Pro tip: after the first squeeze, fluff the mixture up with a fork, then go for a second squeeze to really get these super dry.

Grab a mixing bowl and throw your dry potatoes and onion in. Add in 2 eggs, matzo meal or breadcrumbs (on the coarser side of fine), 50g of the cheddar, baking powder, garlic powder, chili, salt and pepper.

Now is the time to get a little messy. You want to get into the bowl with your clean hands and mix everything up really nicely. It’s important that the ingredients are all well-incorporated. If it feels a bit dry and the potatoes aren’t sticking together well enough, throw in the third egg.

Grab a heavy bottomed frying pan and set it over a medium heat on the hob with about a quarter of an inch of rapeseed or sunflower oil in.

Test that the oil is the right heat by dropping a teeny piece of the mixture into it.

Take some mixture (about a ping pong ball size), press a good pinch of cheese into the top and shape into a ball, so the cheese is in the middle. Gently press to form into a sort of UFO shape - they should be just a little larger than a watch face. Drop the flying saucer of goodness into the oil and cook for approximately 1 minute per side. Keep a flat spatula on hand to peek at the undersides every so often - they’re ready to flip or remove from the pan when the underside looks very well browned and crispy all the way into the middle - but not burning.

Set them either on the baking tray in the oven, or on some kitchen paper for a few minutes to drain any residual oil, then you are ready to serve.

What we do at Wilde’s is sprinkle a little more sea salt on top of each, then spoon on sour cream. For these, you might want to also add some chopped chives, or even a few dots of hot sauce. Caviar if you're feeling fancy. Done well, these should be crispy on the outside, with pillowy, cheesy middles.

We're obsessed with cheesecake all year round, but sometimes we need to mix things up a bit. This Nutella Cheesecake really welcomes in the cold weather, and satisfies even the sweetest of teeth. 

Cheese and chocolate, not really a combo you'd go for, but this super nutty, Nutella Cheesecake will be the next dessert you serve | Twisted

Nutella Cheesecake

To make the base, pour the hazelnuts into your food processor and pulse a few times to start breaking them up. Add your chocolate chips, and a tablespoon of Nutella, and pulse a few more times until everything comes together into a slightly sicky, but still chunky base. 


Spoon your hazelnut base into your cake tin, pressing down with your spoon, and chill in the fridge until your filling is ready! 

For the cheesecake, whip the cream cheese and icing sugar together. Add the rest of the Nutella and whisk until all is combined. This should be a super smooth, but light mixture. 

Top the hazelnut base with your Nutella cream cheese mix, smooth out the top in any pattern you'd like and place in your fridge for a minimum of 1 hour.


Nutella. Hazelnuts. Cream cheese. It really is that simple.

The autumn to winter season brings so many amazing fruits and veggies, and we're obsessed. The obvious seasonal vegetable is probably the Pumpkin, but this recipe is everything but obvious! 

Small things are so darn cute, and when it gets to this time of year, mini pumpkins are our obsession, and also these... | Twisted 

Mini Pumpkin Crème Brûlée 

Let's prepare the pumpkins! Start by cutting the pumpkin just above half way, removing the top and exposing the flesh. Remove the seeds and start carving out your bowl form the pumpkin, saving the flesh for use in our custard. 

In a saucepan, combine the pumpkin, cream, all our spices, salt and sugar, and start to heat on medium. Bring to a boil, then bring back down to a very low simmer, and let all our flavours steep into the cream for 10 mins. 

Using an immersion blender, bread down the pumpkin to a slightly smooth mixture. Turn off the heat and let sit for another 5 minutes. Using a fine mesh strainer, strain your liquid, leaving only the infused cream.  

In a bowl with your egg yolks, start to whisk, whilst slowly adding your cream, to temper the eggs. Once tempered, add the rest of the cream and exchange your whisk for a spatula, and mix everything together. 

Pre-heat your oven to 110°c, and fill a kettle with water and turn it on. 
On your rimmed baking tray, place your pumpkin bowls, and fill with your cream (you can strain the cream again before doing this, but is not vital). 
Fill the tray with water, to reach halfway up the pumpkins to create a water bath. 

Place the pumpkin crème brûlées into the oven on the middle rack, for 2hrs, checking at 1hr30. 
The result you're looking for is for the custard to still have a little wobble, but does not ripple. Pretty much almost set! 

Let the crème brûlée cool in the oven with the door open, until they come to room temperature, then place them in the fridge. Remember to not cover them at all in this process. We want the tops to be as dry as possible. 

With your cooled crème brûlée, lightly dust on your sugar mixture, and with a blowtorch, start to melt your sugar to form a lovely, crunchy shell. 
All that's left is to break into those brûlées and enjoy!!

Yes, we can confirm that these mini pumpkin Crème Brûlée are cute and soooo delicious!!!

Pasta and Ragu. Possibly the most classic and with so many options, it is the go to dinner for a lot of folks. There's spaghetti and bolognese from the north, seafood linguines from the south, and now Birria Tagliatelle from Mexico??!!

Making pasta can really be a minefield of tradition and technique, but this recipe really does put its own twist on a classic | Twisted

Birria Tagliatelle 

In a large, high-walled pot, add your dry spices and chillies, and on a medium heat, toast them until they start to crack and pop. Remove from the pot. 

In the same pot, on high heat, sear your onion, tomatoes and garlic until charred. Add back your dry spices, and water to fill the pot at least half way. Bring to the boil, and lower to a simmer for 30 mins to steep all our aromatics. 

Once your aromatics have cooked off, and your chillies are now soft, add to a blender with a couple ladles the chilli water. Blend into a thick-ish paste and adjust the consistency with more water if needed. 
Add your vinegar, beef stock and salt to taste. 

Cut your lamb into cubes (about a couple inches thick), salt heavily and sear on high heat on all sides to develop a beautiful dark golden crust (do this in the same pot as before). Remove from the pan and set aside. 

Add the braising liquid to the lamb, cover with foil and place in the oven at 150-160°c for a minimum of 2-2.5 hours, or until the lamb falls apart with ease (if this doesn't happen after 2.5 hours, just keep it cooking, it will just keep getting tastier). 

Now it's time to get that pasta on the hob! Remove the lamb pieces from the braising liquid and shred them up. 

In a small pan, heat on medium with some extra virgin olive oil, and add the shredded lamb to warm through. Ladle on some of the sauce to your desired sauciness, and some pasta water, stirring to emulsify. Add your pasta and all that's left is to serve up with all the parmigiano regnano you can imagine, and enjoy!

The basics of traditional Italian pasta and ragu cooking, flipped, twisted and flown all the way to Central America?

Making gnocchi isn’t as tricky as you might think, and this squash gnocchi is the perfect way to make the most of veg that’s in peak season.


The perfect seasonal dish to share with family or friends this Halloween, or at any time of year! Easy, adorable and delicious. 

Vegan Pumpkin Gnocchi

Preheat your oven to 200 degrees. Cut the squash in half, deseed and roast facing up so the flesh dries out and doesn’t steam.

Remove from the oven after about 30-45 mins, or when the flesh is fork tender. Whilst it’s still hot/warm, scoop out the flesh and begin to mash with a fork or pass it through a ricer to remove any lumps.

Mix the warm squash with the salt and flour, starting with less than you need as how much you need will depend on how much moisture is in your squash. Mix gently until you form a cohesive dough that doesn’t stick to your hands. Do not knead the dough as the gnocchi will become chewy.


Roll the dough into a ball, then cut it into 4. Roll each quarter into a log.


Cut into medium size pieces then shape each one into a ball. Use a piece of string to create the pumpkin effect. Place a small sprig of rosemary into the top of the dough and press it in.


Boil some water with plenty of salt. Whilst you’re waiting for it to boil, heat the oil and butter in a frying pan over a medium low heat.


Add in the minced garlic and chestnuts, and fry over a low heat until aromatic. Then add the dried sage and season with salt, pepper and a pinch of nutmeg.


Boil the gnocchi for about 30 seconds, drain (saving a bit of pasta water) and then add into the sauce and fry until the bottoms are lightly crisp. Add a ladle of pasta water into the sauce with some vegan parmesan and toss everything together. Serve with a squeeze of lemon and enjoy!


The perfect seasonal recipe to use up those Halloween squashes and pumpkins!

This dried cranberry and pecan chilli crisp is life changing - sweet, salty, spicy, and crunchy. 

Almost the best way to use up your Thanksgiving leftovers (a turkey and stuffing sandwich still wins, but this is a close second)

Thanksgiving Fried Rice | Twisted

Combine all of the spices, cranberries, pecans, and seasonings for the chilli crisp.

Combine shallot and garlic with vegetable oil, then turn the heat to medium. Once golden and crispy, remove with a slotted spoon and place on a paper towel.

Pour the hot oil over dried cranberries, pecans, and spices, and mix. Add the crispy garlic and shallot back in.

Add a splash of vegetable oil to a hot wok, then add the spring onions. Cook for 1 minute before adding the green beans


Once they look slightly blistered, add in the mushrooms. Cook for another minute, before adding in the corn, chicken, and rice.

Season with soy and sesame oil. Serve with a good helping of the chilli crisp, some more spring onions and enjoy!

Almost the best way to use up your Thanksgiving leftovers (a turkey and stuffing sandwich still wins, but this is a close second)

The Hunger Stage is back, and this year it’s bigger than ever.We’re popping up at festivals up and down the UK, playing games, and even sneaking backstage to chat with some of your favourite artists about all things festival food.Yup, we’re firm believers that the food at music festivals doesn’t get nearly as much love as it deserves, and we’re on a great big mission to change that.Throughout the summer, we’ve chatted to<a href="https://twistedfood.co.uk/articles/interview/crystal-millz-the-hunger-stage-rider-parklife-food-interview"> rapper Crystal Millz</a> at Parklife and <a href="https://twistedfood.co.uk/articles/interview/sophie-ellis-bextor-camp-bestival-interview-food-hunger-stage-rider">Murder On The Dancefloor hitmaker, Sophie Ellis-Bextor</a> ahead of her Camp Bestival gig. Plus, we <a href="https://twistedfood.co.uk/articles/interview/zak-abel-the-hunger-stage-festival-food-rider-music">grabbed singer Zac Abel</a> before his UK tour. But next up it’s time for a good old chin-wag with pop band Scouting For Girls – made up of Roy Stride, Greg Churchouse and Peter Ellard.<div id="attachment_28362" style="width:1090px" class="wp-caption alignnone"><img aria-describedby="caption-attachment-28362" loading="lazy" decoding="async" class="size-full wp-image-28362" src="https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/08/01164209/THS-TEMPLATE-1-1.jpg" alt="scouting for girls" width="1080" height="1350" srcSet="https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/08/01164209/THS-TEMPLATE-1-1.jpg 1080w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/08/01164209/THS-TEMPLATE-1-1-240x300.jpg 240w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/08/01164209/THS-TEMPLATE-1-1-819x1024.jpg 819w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/08/01164209/THS-TEMPLATE-1-1-768x960.jpg 768w" sizes="(max-width: 1080px) 100vw, 1080px"/>Twisted meets… Scouting For Girls (Credit: scoutingforgirls.com)</div><h2>The Hunger Stage meets… Scouting For Girls</h2>Twisted: What food would you pick to headline the Hunger Stage and why? Roy: “Jerk chicken and rice. It’s kind of healthy, but with enough sauce on there, it’s really nice. I’m always very happy with that [at a festival].”Peter: “Cheese and bread, you can’t go wrong! Reliable, and you can eat it cold.”Greg: “Mines curry, and you can also eat it cold, which, at a festival is always good. I eat it on the tourbus!”T: What festival food are you avoiding?R: “Curry! I would definitely say never have curry….especially if you’re on a tourbus.”G: “Especially if you’re on a tourbus with me!”P: “It’s probably the worst thing you could have!”R: “[Turning to Greg] You shouldn’t ever be allowed to have curry. You shouldn’t be on the tourbus!”<iframe src="https://www.instagram.com/p/Cu_xYx4ot7U/embed/captioned" style="margin:auto;min-height:600px;border:none" class="ql-video"></iframe>T: At Twisted we’re all about fusion, if you could combine two festival foods together to create a mashup dish, what would that be?R: “When we were in the studio we used to make some sort of concoction which had, like, mashed potato and sausages in a Yorkshire pudding.”G: “Oh yeah, we’d basically just get a massive Yorkshire pudding and fill it with potato, sausages, veg and meat. You could just put anything in it [kind of like a roast dinner sandwich!].”T: If you were a festival food item, what would you be?R: “Just sweets, because I’m just slightly crazy like I’ve had too much sugar!“I’m very excitable, like the sour sugary one you can get in pick and mix. Some people love me and some people hate me, and that’s that!”P: “I was also gonna say sweets cos I’m sweet enough!”G: “Findus Crispy Pancakes, because I’m quite boring and from the 80s!”<div id="attachment_28360" style="width:1210px" class="wp-caption alignnone"><img aria-describedby="caption-attachment-28360" loading="lazy" decoding="async" class="size-full wp-image-28360" src="https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/08/01163533/GettyImages-1499215871.jpg" alt="scouting for girls" width="1200" height="799" srcSet="https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/08/01163533/GettyImages-1499215871.jpg 1200w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/08/01163533/GettyImages-1499215871-300x200.jpg 300w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/08/01163533/GettyImages-1499215871-1024x682.jpg 1024w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/08/01163533/GettyImages-1499215871-768x511.jpg 768w" sizes="(max-width: 1200px) 100vw, 1200px"/>Roy from Scouting For Girls (Credit: Getty)</div>T: What food and drink is on your rider throughout festival season?R: “It’s changed a bit over time, you know! We’ve got healthier. It used to just be like there was a lot of wine, port and cheese.“It was literally a gout tour at one point! And then since we’ve kind of toned it down and there’s a lot of salads and carrot batons.”G: “It’s literally just chocolate, crisps and some fruit. Maybe a few sandwiches.”P: “We’re not demanding!”T: Now on to music, who is the best person you’ve ever seen perform at a festival?R: “I saw R.E.M at Glastonbury, and Paul McCartney… that was a good one.”G: “I saw Pulp a couple of weeks ago at Isle Of Wight festival and they were amazing!”P: “The Wurzels. We played with them, they were brilliant.”<iframe src="https://www.instagram.com/p/CuhusyTIjWb/embed/captioned" style="margin:auto;min-height:600px;border:none" class="ql-video"></iframe>T: If you had to camp with one music legend at a festival who would it be?R: “Probably Beyonce.”G: “Stone Roses for me, I reckon. We could get a family sized tent!”P: “I’d like to go glamping with David Hasselhoff, he’d be a right laugh! Actually, we could share a Premier Inn down the road!”T: Do you have any pre-show rituals?R: “There’s this film called Spinal Tap, and when they go into America, the head of a record label makes them do a cheers between all of them and they tap into America.“So we do that wherever we are, every festival. We tapped into Standon Calling, and we’ve done that before basically every gig for 15 years.“You have to cheers every single person, tap into everyone and look into their eyes. That’s what we do. We don’t even talk to each other, we just tap and we go.“If we don’t do it, it’s like everything’s gonna go badly wrong, but there have been a couple of times we haven’t done it and nothing’s happened.“I don’t know, we just kind of feel like we have to do it now. To be honest, we just do it to piss our tour manager off!”<iframe src="https://www.instagram.com/p/CufjD4QIJnz/embed/captioned" style="margin:auto;min-height:600px;border:none" class="ql-video"></iframe>T: Has anyone thrown anything crazy at you whilst you were on stage (bonus point if it’s a food item…)?R: “We’ve had cheese thrown at us! It’s not as exciting as it sounds.”P: “It was a hard cheese!”G: “Yeah, it wasn’t soft cheese, it was a hard cheddar!”T: What is the song you’re most enjoying playing at festivals this summer?P: “I’m really liking the new one, The Missing Part.”R: “He’s just the drummer, all he knows is the BPM (beats per minute).“But yeah, it is really great to be playing that song this summer. It’s a good one.”You can listen to The Missing Part right now, and grab tickets to the Scouting For Girls tour <a href="https://www.scoutingforgirls.com/events/">here. </a>Featured image: scoutingforgirls.com

The Hunger Stage meets&#8230; Scouting For Girls

The Hunger Stage is back, and this year it’s bigger than ever.
We’re popping up at festivals up and down the UK, pl

We all love a Snickers bar, don’t we?But do you know where the chocolate bar got its name from?The chocolate bar is a staple on supermarket shelves today, but a lot of people probably don’t know its backstory.<div id="attachment_29174" style="width:1210px" class="wp-caption alignnone"><img aria-describedby="caption-attachment-29174" loading="lazy" decoding="async" class="size-full wp-image-29174" src="https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/09/08163001/GettyImages-1234647869.jpg" alt="how did snickers get its name" width="1200" height="800" srcSet="https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/09/08163001/GettyImages-1234647869.jpg 1200w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/09/08163001/GettyImages-1234647869-300x200.jpg 300w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/09/08163001/GettyImages-1234647869-1024x683.jpg 1024w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/09/08163001/GettyImages-1234647869-768x512.jpg 768w" sizes="(max-width: 1200px) 100vw, 1200px"/>How did Snickers get its name? (Credit: Getty)</div><h2>Where did the name of Snickers chocolate come from?</h2>Having launched in the US in 1930, Snickers then popped up in the UK under the name Marathon.Apparently there was resistance towards the name Snickers because it sounded too similar to ‘knickers’, but then after the chocolate bar became a household name overseas, it adopted the name Snickers over here in 1990.But where did Snickers originally come from? Well, it’s actually kinda random.<div id="attachment_29175" style="width:1036px" class="wp-caption alignnone"><img aria-describedby="caption-attachment-29175" loading="lazy" decoding="async" class="size-full wp-image-29175" src="https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/09/08163102/Screenshot-2023-09-08-at-17.24.51.png" alt="how did snickers get its name" width="1026" height="678" srcSet="https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/09/08163102/Screenshot-2023-09-08-at-17.24.51.png 1026w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/09/08163102/Screenshot-2023-09-08-at-17.24.51-300x198.png 300w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/09/08163102/Screenshot-2023-09-08-at-17.24.51-1024x677.png 1024w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/09/08163102/Screenshot-2023-09-08-at-17.24.51-768x508.png 768w" sizes="(max-width: 1026px) 100vw, 1026px"/>The chocolate was named after the Mars family horse (Credit: Mars/ Snickers)</div>Apparently, Ethel Mars, who is co-founder of the Mars Incorporated, named the chocolate bar after her horse that had died just before the chocolate and peanut bar went into production.At the time, the bar had no name, and so Ethel and her husband Frank decided to name the chocolate in the animal’s honour.When the reason behind the chocolate bar’s name surfaced online, a lot of people were surprised.“The Snickers bar was named after a horse called ‘Snickers’…that’s pretty weird,” said one.Whilst another wrote: “Holy sh*t! Snickers was named after a horse.”<div id="attachment_29176" style="width:2570px" class="wp-caption alignnone"><img aria-describedby="caption-attachment-29176" loading="lazy" decoding="async" class="size-full wp-image-29176" src="https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/09/08163329/GettyImages-512238498-scaled.jpg" alt="how did snickers get its name" width="2560" height="1707" srcSet="https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/09/08163329/GettyImages-512238498-scaled.jpg 2560w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/09/08163329/GettyImages-512238498-300x200.jpg 300w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/09/08163329/GettyImages-512238498-1024x683.jpg 1024w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/09/08163329/GettyImages-512238498-768x512.jpg 768w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/09/08163329/GettyImages-512238498-1536x1024.jpg 1536w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/09/08163329/GettyImages-512238498-2048x1365.jpg 2048w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/09/08163329/GettyImages-512238498-1568x1045.jpg 1568w" sizes="(max-width: 2560px) 100vw, 2560px"/>Anyone fancy a Snickers now? (Credit: Getty)</div>“Just looked up ‘Why is the chocolate bar called Snickers?’ and apparently it was the name of a favourite horse of the Mars family. So now I’m back to square one with ‘Why was that horse called Snickers?’,” wrote a third. People might remember the Snickers thanks to its memorable advert, with the catchphrase, ‘You’re not you when you’re hungry’.The campaign was one of the most successful advertising campaigns of the last decade, increasing sales by 15.9 percent.It framed Snickers as a chocolate bar that would make people themselves again, and soothe stomach pangs.Whatever you wanna call it, we’ll eat it!

Snickers fans have just discovered why it got its name

We all love a Snickers bar, don&#8217;t we?
But do you know where the chocolate bar got its name from?
The chocolate bar is a staple on supermarket shelves today, but a lot of people

It’s officially ice cream szn, and we couldn’t be happier about it.But once you’ve had your fill of vanilla, strawberry and chocolate ice cream, then why not step outside the box and try something a little more unusual?Yup, London’s truly bizarre ice cream pop-up – The <a class="shortcode-outbound-link" href="https://www.anyahindmarch.com/blogs/experience/the-village" target="_blank" rel="nofollow noopener noreferrer" data-has-ga="true" data-ga-type="click" data-category="outbound_link" data-action="cta" data-label="https://www.anyahindmarch.com/blogs/experience/the-village" data-ga-applied="true">Anya Hindmarch Ice Cream Project</a> – is back for 2023, and this year they’ve got even more out-of-the-box flavours for us to try.The pop-up, based in Belgravia, is offering scoops flavoured with the likes of Branston pickle and Birds Eye peas, and whether that leaves you disgusted or drooling, we know you’re gonna wanna try ’em all.<div id="attachment_15645" style="width:1046px" class="wp-caption alignnone"><img aria-describedby="caption-attachment-15645" loading="lazy" decoding="async" class="size-full wp-image-15645" src="https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2022/07/14094932/Screenshot-2022-07-14-at-10.49.04.jpg" alt="anya hindmarch ICE CREAM PROJECT" width="1036" height="1312" srcSet="https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2022/07/14094932/Screenshot-2022-07-14-at-10.49.04.jpg 1036w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2022/07/14094932/Screenshot-2022-07-14-at-10.49.04-237x300.jpg 237w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2022/07/14094932/Screenshot-2022-07-14-at-10.49.04-809x1024.jpg 809w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2022/07/14094932/Screenshot-2022-07-14-at-10.49.04-768x973.jpg 768w" sizes="(max-width: 1036px) 100vw, 1036px"/>Anya Hindmarch Ice Cream Project debuted in 2022 (Credit: Anya Hindmarch Ice Cream Project)</div><h2>Anya Hindmarch Ice Cream Project 2023 flavours</h2>There are a few flavours returning after last year, when the fashion and food collab launched.Kellogg’s Coco Pops, Kikkoman soy sauce and Heinz Tomato Ketchup flavours are back, after proving popular with punters.But the fun doesn’t stop there, as a bunch more household sauces, condiments, biscuits and breakfast staples are going to be flavouring this year’s ice creams and a couple of brand spanking new sorbets.<div id="attachment_27394" style="width:1010px" class="wp-caption alignnone"><img aria-describedby="caption-attachment-27394" loading="lazy" decoding="async" class="size-full wp-image-27394" src="https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/06/23132014/anyaicecream.jpeg" alt="anya hindmarch ice cream project" width="1000" height="736" srcSet="https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/06/23132014/anyaicecream.jpeg 1000w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/06/23132014/anyaicecream-300x221.jpeg 300w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/06/23132014/anyaicecream-768x565.jpeg 768w" sizes="(max-width: 1000px) 100vw, 1000px"/>Ready for some ice cream like you’ve never tasted before? This is the 2023 menu (Credit: Anya Hindmarch Ice Cream Project)</div>Here is a list of the full menu:<h3>Ambrosia Rice Pudding</h3>Described as “creamy and delicious, laced with the original Devon rice pudding,” this is a great big YEP from us.<h3>Birds Eye Petit Pois (Sorbet)</h3>Expect this sorbet to be “smooth and refreshing with the natural sweetness of specially selected peas.”Might sound weird, but peas often crop up in fine dining desserts… would you try it?<h3>Blue Dragon Original Sweet Chilli</h3>“Rich, creamy vanilla” ice cream is on the menu here, swirled “with a sticky sweet tang of chilli and a touch of heat.”Everything about sweet chilli ice cream sounds like it shouldn’t work, but oddly this description may have won us round…<h3>Heinz Tomato Ketchup</h3>This promises “the unmistakable taste of sun-ripened tomatoes with the perfect combination of sweet, salty and tangy flavours.”A returning hit, we tried it last year (and you can check out what we thought <a href="https://twistedfood.co.uk/articles/features/anya-hindmarch-ice-cream-project-london-review">here</a>).<div id="attachment_27409" style="width:1104px" class="wp-caption alignnone"><img aria-describedby="caption-attachment-27409" loading="lazy" decoding="async" class="size-full wp-image-27409" src="https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/06/23142024/Screenshot-2023-06-23-at-15.20.06.png" alt="anya hindmarch ice cream project" width="1094" height="972" srcSet="https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/06/23142024/Screenshot-2023-06-23-at-15.20.06.png 1094w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/06/23142024/Screenshot-2023-06-23-at-15.20.06-300x267.png 300w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/06/23142024/Screenshot-2023-06-23-at-15.20.06-1024x910.png 1024w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/06/23142024/Screenshot-2023-06-23-at-15.20.06-768x682.png 768w" sizes="(max-width: 1094px) 100vw, 1094px"/>Ketchup and soy sauce are amongst the flavours (Credit: Anya Hindmarch Ice Cream Project)</div><h3>Kellogg’s Coco Pops</h3>An ice cream flavoured with “milk chocolate [and] the crunch of chocolate flavoured toasted rice.” Infinitely better than a bowl of cereal? We think so.(Pssst, <a href="https://twistedfood.co.uk/articles/features/anya-hindmarch-ice-cream-project-london-review">we also tried this one</a>).<h3>Kellogg’s Rice Krispies</h3>This ice cream is meant to taste like “creamy milk with toasted rice.”Hard to imagine this knocking your socks off, isn’t it? Still, we’re ready to be won over.<h3>Maldon Salt (Sorbet)</h3>This one sounds like a banger if you’re a chocaholic.It is offering a “rich dark chocolate” ice cream “elevated with Maldon sea salt flakes and dark chocolate shavings.” Fancy.<h3>Kikkoman Soy Sauce</h3>This was our <a href="https://twistedfood.co.uk/articles/features/anya-hindmarch-ice-cream-project-london-review">winner from last year.</a>.. boasting “toasted sesame laced” ice cream flavoured with “umami rich naturally brewed soy sauce.” Ooof.Try it, we dare you.<span style="background-color:var(--global--color-background);color:var(--global--color-primary);font-family:var(--heading--font-family);font-size:var(--heading--font-size-h3);font-weight:var(--heading--font-weight);letter-spacing:var(--heading--letter-spacing-h3)">Branston Pickle“Mellow cheddar cheese with the ‘chunky crunchy bite’ of Branston. Errr, hello – it’s a Ploughmans in ice cream form.<div id="attachment_27410" style="width:1122px" class="wp-caption alignnone"><img aria-describedby="caption-attachment-27410" loading="lazy" decoding="async" class="size-full wp-image-27410" src="https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/06/23142144/Screenshot-2023-06-23-at-15.21.30.png" alt="anya hindmarch ice cream project" width="1112" height="982" srcSet="https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/06/23142144/Screenshot-2023-06-23-at-15.21.30.png 1112w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/06/23142144/Screenshot-2023-06-23-at-15.21.30-300x265.png 300w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/06/23142144/Screenshot-2023-06-23-at-15.21.30-1024x904.png 1024w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/06/23142144/Screenshot-2023-06-23-at-15.21.30-768x678.png 768w" sizes="(max-width: 1112px) 100vw, 1112px"/>Does the Branston flavour get you in a pickle? (Credit: Anya Hindmarch Ice Cream Project)</div><h3>KP Original Salted Peanuts</h3>This ice cream promises “the great taste and crunch of KP salted peanuts with the rich, roasted flavour of peanut butter.”If our peanut butter snacking is anything to go by we could probably demolish a tub of this one.<h3>McVitie’s Digestives</h3>How about this ice cream with a cuppa tea?This ice cream flavour is “blended with the classic sweet and salty crunch of the original Digestive biscuit.”<h3>Tiptree Lemon Curd</h3>This Tiptree inspired flavour is meant to be “deep and creamy, with the distinctive sweet and tart zing of the finest Sicilian lemon curd.”Sounds luxurious AF.<h3>Ribena (Sorbet)</h3>Like yourself a glass of squash?The pop-up also offers a Ribena flavoured sorbet that they claim is “bursting with berryness”, with the “unmistakably delicious taste of juicy blackcurrants.”<div id="attachment_27411" style="width:1122px" class="wp-caption alignnone"><img aria-describedby="caption-attachment-27411" loading="lazy" decoding="async" class="size-full wp-image-27411" src="https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/06/23142241/Screenshot-2023-06-23-at-15.22.28.png" alt="anya hindmarch ice cream project" width="1112" height="952" srcSet="https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/06/23142241/Screenshot-2023-06-23-at-15.22.28.png 1112w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/06/23142241/Screenshot-2023-06-23-at-15.22.28-300x257.png 300w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/06/23142241/Screenshot-2023-06-23-at-15.22.28-1024x877.png 1024w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/06/23142241/Screenshot-2023-06-23-at-15.22.28-768x657.png 768w" sizes="(max-width: 1112px) 100vw, 1112px"/>Pea and Ribena are among other flavours (Credit: Anya Hindmarch Ice Cream Project)</div><h3>Warburtons Crumpets</h3>Last but not least… crumpet flavoured ice cream, “packed with melt in your mouth toasted crumpet and notes of butter.”Slightly odd? Yep. Would still scoff, though.<h2>Reaction to the new flavours</h2>Rest assured, we’re gonna be heading down to the pop-up to give you our verdict on this year’s flavours, but what are the general public thinking of the new selection on first impressions alone?Reacting after Anya Hindmarch shared a teaser on Instagram, one person wrote: “Rice pudding and lemon curd sound DELISH.”Whilst another gushed: “Omg CRUMPET!!!”“Branston ice cream! Figured you needed to see and try this,” someone else said tagging a mate.As a fourth had their eye on a different flavour: “Ribena sounds good,” they wrote.<h2>What flavours were there at the Anya Hindmarch Ice Cream Project last year?</h2><div id="attachment_16139" style="width:1036px" class="wp-caption alignnone"><img aria-describedby="caption-attachment-16139" loading="lazy" decoding="async" class="size-full wp-image-16139" src="https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2022/07/26125921/Screenshot-2022-07-26-at-13.59.11.png" alt="anya hindmarch ice cream project" width="1026" height="1002" srcSet="https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2022/07/26125921/Screenshot-2022-07-26-at-13.59.11.png 1026w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2022/07/26125921/Screenshot-2022-07-26-at-13.59.11-300x293.png 300w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2022/07/26125921/Screenshot-2022-07-26-at-13.59.11-1024x1000.png 1024w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2022/07/26125921/Screenshot-2022-07-26-at-13.59.11-768x750.png 768w" sizes="(max-width: 1026px) 100vw, 1026px"/>We tried all the flavours last year (Credit: Joanna Freedman for Twisted)</div>Last year, apart from the flavours we’ve already mentioned, we were graced with the likes of Frosties ice cream, Quaker Rolled Oats ice cream and a pretty delightful PG Tips infused soft serve.You could also get your hands on slightly more controversial flavours like HP Sauce, Heinz baked beans and even Heinz mayo ice creams.Full line up with reviews <a href="https://twistedfood.co.uk/articles/features/anya-hindmarch-ice-cream-project-london-review">here</a> if you wanna check it out.<h2>When can you try 2023’s Anya Hindmarch Ice Cream Project flavours?</h2>The Anya Hindmarch Ice Cream Project isn’t around for long so you have to be quick if you wanna try it.It’ll be in residency at Anya Hindmarch’s store in London’s Belgravia, located in a little area known as Anya Hindmarch Village from 29th June to 27th August.The ice cream will set you back £3.50 for a scoop, and a 500ml tub will cost you £15 if you wanna take an unusual flavour home for your friends and family.<div data-name="w00t! Media Ad Inject Wrapper"><div id="wm-in-feed-top" data-google-query-id="CJbjhJ-92f8CFcyl1QodmY0DOA">Anyone else wanna taste literally all of these?! Race you there…</div></div>

Quirky ice cream pop-up returns to London with pickle and ketchup flavours

It&#8217;s officially ice cream szn, and we couldn&#8217;t be happier about it.
But once you&#8217;ve had your fill of vanilla, strawberry and chocolate ice cream, then why not step outside

The Hunger Stage is back, and this year it’s bigger than ever.We’re popping up at festivals up and down the UK, playing games, and even sneaking backstage to chat with some of your favourite artists about all things festival food.Yup, we’re firm believers that the food at music festivals doesn’t get nearly as much love as it deserves, and we’re on a great big mission to change that.So far, we’ve chatted to<a href="https://twistedfood.co.uk/articles/interview/crystal-millz-the-hunger-stage-rider-parklife-food-interview"> rapper Crystal Millz</a> at Parklife and <a href="https://twistedfood.co.uk/articles/interview/sophie-ellis-bextor-camp-bestival-interview-food-hunger-stage-rider">Murder On The Dancefloor hitmaker, Sophie Ellis-Bextor</a> ahead of her Camp Bestival gig. But next up is the one and only Zak Abel, reminiscing about all things music festivals ahead of the release of his new album, Love Over Fear, and his <a href="https://www.zakabel.com/">upcoming UK tour.</a>He might know What Love Is, but does he know his way around the summer’s festival food trucks?<div id="attachment_28345" style="width:1090px" class="wp-caption alignnone"><img aria-describedby="caption-attachment-28345" loading="lazy" decoding="async" class="size-full wp-image-28345" src="https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/08/01150807/THS-TEMPLATE-1.jpg" alt="zak abel " width="1080" height="1350" srcSet="https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/08/01150807/THS-TEMPLATE-1.jpg 1080w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/08/01150807/THS-TEMPLATE-1-240x300.jpg 240w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/08/01150807/THS-TEMPLATE-1-819x1024.jpg 819w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/08/01150807/THS-TEMPLATE-1-768x960.jpg 768w" sizes="(max-width: 1080px) 100vw, 1080px"/>Zak Abel is the next guest on The Hunger Stage (Credit: Getty)</div><h2>The Hunger Stage Meets… Zak Abel</h2>Twisted: What food would you pick to headline the Hunger Stage and why? Zak: “One of the best bits of food I’ve ever had festival was a falafel that came from a stall called… falafel.“There was some humous, there was a little bit of chilli sauce in there, tahini was in there and they were generous with the bits of falafel.“They were making the falafel right in front of you, too. It wasn’t any sort of prepackaged nonsense. They were fried and had a healthy green centre.“I’d pick that. What more could you want?”T: What festival food are you avoiding?Z: “Things that strangers give you. You must never eat those things because you don’t know what they could be!”<iframe src="https://www.instagram.com/p/CvCdiy4Kfgn/embed/captioned" style="margin:auto;min-height:600px;border:none" class="ql-video"></iframe>T: At Twisted we’re all about fusion, if you could combine two festival foods together to create a mashup dish, what would that be?Z: “I like Ital food [a diet of veg and unprocessed food coined by Rastafaris], so it would be cool to get the Callaloo involved [a Caribbean speciality], or maybe some plantain, and mix that with Indian food.“There are so many options – Aloo Gobi, Sag Aloo or Daal. I think Indian flavours would go quite nicely with a bit of the old Ital.”T: If you were a festival food item, what would you be?Z: “Wow, that’s a tough one. I have no idea!“[After a long think…] I’m gonna be I’m gonna be water, because it’s loved and needed the world over.“So egotistical, but I love it. Can’t get enough. Everyone would be 70 percent me!”<div id="attachment_28347" style="width:1210px" class="wp-caption alignnone"><img aria-describedby="caption-attachment-28347" loading="lazy" decoding="async" class="size-full wp-image-28347" src="https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/08/01151210/GettyImages-860098350.jpg" alt="zak abel " width="1200" height="799" srcSet="https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/08/01151210/GettyImages-860098350.jpg 1200w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/08/01151210/GettyImages-860098350-300x200.jpg 300w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/08/01151210/GettyImages-860098350-1024x682.jpg 1024w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/08/01151210/GettyImages-860098350-768x511.jpg 768w" sizes="(max-width: 1200px) 100vw, 1200px"/>Zak Abel likens himself to…. water (Credit: Getty)</div>T: You’ve travelled around gigging, what country do you think does it best in terms of food?Z: “So, I probably have a slightly different food journey to most people because whenever I go anywhere, I’m just searching for the vegan options.“Certain countries are better than that than others. Korea was actually a game changer. I did a gig in Seoul and so much of the food that was coincidentally vegan.“You could get Bibimbap without the egg. So many of the noodle dishes and so many of the vegetable dishes like the kimchi can be made vegan too, just by skipping the fish sauce.“India is great as well. Vegan food there has so much flavour and and it’s really not expensive.”T: What food and drink is on your rider throughout festival season?Z: “Coconut water, always. After a gig, when I’ve exerted a load of energy, I’m missing electrolytes. You could just have like a sports drink but I prefer coconut water.“We also have vegan protein bars. It’s [a wholesome rider] because I don’t drink when I’m touring at all.“Sometimes if the band wants some beers or something then they’ll be put down the rider. I usually ask for lemon and ginger!”<iframe src="https://www.instagram.com/p/Cu2Vv_5K528/embed/captioned" style="margin:auto;min-height:600px;border:none" class="ql-video"></iframe>T: Now on to music, who is the best person you’ve ever seen perform at a festival?Z: “Childish Gambino. He just had everything – stage presence, sex appeal, vocals, lighting, choreography, the way that the show flowed as well.“There were moments in it that were really inspiring. I think it was at Lovebox – so good.”T: If you had to camp with one music legend at a festival who would it be?Z: “It will be Rick Rubin [American record producer]. Firstly, I think he create really nice zen space but he would be really conscientious.“I think we’d have really nice, deep meaningful chats just before bed and his voice itself would send me off to sleep and put me in a nice calm state.“And then feel like you know when when the morning comes. He wouldn’t wake me up either. It’d be super respectful.“Of course he could [produce some music with me] as well, but I’m not even thinking about that. I’m just thinking about who would who create a nice peaceful environment. That’s him!”T: Do you have any pre-show rituals?Z: “Yeah, I think about what my intentions are for the performance.“So, what kind of feeling I want people to have, what kind of energy I want to be coming out with myself as well.“I think it’s a real big opportunity and kind of a responsibility that I put on myself going out on stage.“You know, people can watch whoever they like and if they’re coming and giving their time to watch me then I need to respect that and do my best.”<div id="attachment_28348" style="width:2570px" class="wp-caption alignnone"><img aria-describedby="caption-attachment-28348" loading="lazy" decoding="async" class="size-full wp-image-28348" src="https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/08/01151355/GettyImages-936720452-scaled.jpg" alt="zak abel " width="2560" height="1703" srcSet="https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/08/01151355/GettyImages-936720452-scaled.jpg 2560w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/08/01151355/GettyImages-936720452-300x200.jpg 300w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/08/01151355/GettyImages-936720452-1024x681.jpg 1024w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/08/01151355/GettyImages-936720452-768x511.jpg 768w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/08/01151355/GettyImages-936720452-1536x1022.jpg 1536w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/08/01151355/GettyImages-936720452-2048x1363.jpg 2048w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/08/01151355/GettyImages-936720452-1568x1043.jpg 1568w" sizes="(max-width: 2560px) 100vw, 2560px"/>Zak practices mindfulness before performing (Credit: Getty)</div>T: Has anyone thrown anything crazy at you whilst you were on stage? (bonus point if it’s a food item…)Z: “I’ve had a fair share of bras. Luckily, no panties! I’ve dodged that quite well. But yeah, bras have been plentiful.“I don’t think I have had any food thrown on stage but occasionally someone will bake me a cake and give it to me. Definitely don’t throw the cake!“It’s nice [to be given a cake] but as I mentioned earlier, you just never ever eat food that some random person’s given you!“It is always such a strange feeling because it’s like ‘oh man, this person spent time baking a cake.&#x27;”<iframe src="https://www.instagram.com/p/Cr5idE-pAlz/embed/captioned" style="margin:auto;min-height:600px;border:none" class="ql-video"></iframe>T: What is the song you’re most looking forward to playing at gigs this year and why?Z: “I’m excited to play a song called Winging It on tour. The song’s all about how growing up I had a lot of insecurities and doubts about myself and I assumed that once I became an adult, all of those doubts and insecurities would go away.“I looked at other adults and somehow they seemed like they had their shit together, and I realised that as I became an adult myself, everyone is just winging it, and no-one has any idea what they’re doing.“That was a really liberating realisation to have, and it’s been very freeing in my own in my own life.“It’s a kind of cool, stoic thing to think about for myself. You know, every so often,  when things get a bit intense, tell yourself: ‘Oh, sh*t, yeah, no one actually has any idea what they’re doing. Don’t worry about it.’“There’s a there’s a real kind of call and response bit in that song with the audience, too. I’m excited to perform that.”Get tickets to Zak Abel’s tour and see where he’s playing <a href="https://www.zakabel.com/">here.</a>Featured image: Getty

The Hunger Stage meets&#8230; Zak Abel

Nothing sparks passion amongst Brits more than a good ol’ debate about tea.A brew, a cuppa, a builders… whatever you wanna call it, we bet you’ve got an opinion on how it’s best to drink.Over on Twitter, people certainly do, after a meme from the page<a href="https://twitter.com/SoVeryBritish/status/1698636192953102413"> “Very British Problems” </a>sparked a very hefty debate about the amount of milk you should be adding to your tea.The image showed 36 cups of tea – all different shades, and each coded from A-F and one to six.You can check it out below: <blockquote class="twitter-tweet" data-width="500" data-dnt="true">The correct choice is E3. I trust there’ll be no further discussion on the matter. <a href="https://t.co/s3ddliZV1f">pic.twitter.com/s3ddliZV1f</a>— VeryBritishProblems (@SoVeryBritish) <a href="https://twitter.com/SoVeryBritish/status/1698636192953102413?ref_src=twsrc%5Etfw">September 4, 2023</a></blockquote>“The correct choice is E3. I trust there’ll be no further discussion on the matter,” the tweet’s caption read.But naturally, not everyone agreed.Referring to the most milky cuppa, someone wrote: “Anyone that says A1 should be medically examined and then publicly shamed.”Whilst another wrote: “It’s D4. It pains me to see how people lose touch with our values and defile themselves with pseudo-teas such as E3 or even C5.”“None of them, because milk doesn’t belong in tea *ducks and runs*,” someone else chimed in.Ooooft, that won’t go down well with some.<div id="attachment_29154" style="width:2570px" class="wp-caption alignnone"><img aria-describedby="caption-attachment-29154" loading="lazy" decoding="async" class="size-full wp-image-29154" src="https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/09/08122336/GettyImages-182880411-scaled.jpg" alt="colour cup of tea " width="2560" height="1714" srcSet="https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/09/08122336/GettyImages-182880411-scaled.jpg 2560w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/09/08122336/GettyImages-182880411-300x201.jpg 300w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/09/08122336/GettyImages-182880411-1024x685.jpg 1024w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/09/08122336/GettyImages-182880411-768x514.jpg 768w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/09/08122336/GettyImages-182880411-1536x1028.jpg 1536w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/09/08122336/GettyImages-182880411-2048x1371.jpg 2048w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/09/08122336/GettyImages-182880411-1568x1050.jpg 1568w" sizes="(max-width: 2560px) 100vw, 2560px"/>People are very particular about their tea colour (Credit: Getty)</div>The tea bickering continued after that – although, some did acknowledge that there were a few of the teas that would be acceptable.What would your pick be out of the image above?In other tea news, did you see the TikTok of the American woman trying a brew for the first time?In the clip, the user, named Emily Zugay, had intended to make a cup of tea so she could see what all the fuss was about.“Today I’m taste<a href="https://www.ladbible.com/news/food-professor-says-adding-milk-before-water-improves-the-flavour-of-tea-20210406?source=lboz" target="_blank" rel="noopener"> testing tea</a> because I’ve never had any before,” she said. “I’m trying sleepy time tea, and I got the big one because I’m assuming I’ll like it.”Holding the teabag up to the camera, she then told followers that she thought the process of making tea was “pretty self-explanatory.”<div class="css-12zje5r">But she swiftly proved herself wrong, grabbing a pair of scissors and chopping the end of the teabag off and then pouring the loose tea leaves into a mug of hot water.You can watch how that went <a href="https://twistedfood.co.uk/articles/trending/tiktok-american-making-tea-emily-zugay-video-watch">here.</a>Featured image: Getty/ Twitter</div>

People are debating the perfect cup of tea and it&#8217;s getting heated

Nothing sparks passion amongst Brits more than a good ol&#8217; debate about tea.
A brew, a cuppa, a builders&#8230; whatever you wanna call it, we bet you&#8217;ve got an opinion on how it&

The Hunger Stage: The ultimate festival food lineup, chosen by you

<div id="1689067831.872859" class="c-virtual_list__item c-virtual_list__item--initial-activeitem" tabindex="0" role="listitem" aria-setsize="-1" data-qa="virtual-list-item" data-item-key="1689067831.8

Every now and then a meal becomes more than just a meal. It could be innovative and exciting – the kind that shapes your cooking going forward – but there’s something equally magic about the dish your mum used to cook you growing up, or even the reliable weekly staple you knock together on repeat. In this new series, Time’s Table, we chat to people about the food that has left an impact on a time in their life – be it their past, present, and future. Trust us, you can learn a lot about someone through what’s on their plate. <h2>Time’s Table with Riaz Phillips</h2>Award-winning food writer, videographer, and photographer Riaz Phillips has made a name for himself as a champion on London’s Afro-Caribbean food scene.Growing up around Hackney and north London with a persistent curiosity about the food from the diaspora around him, he showcased the people behind the city’s best Caribbean eateries in his book Belly Full, and celebrated them in a way that they are often not afforded.His first cookbook, West Winds, explored the food of Jamaica, where his grandmother is from. Meanwhile, his latest release East Winds delves into the rich and varied dishes of the “hidden Caribbean” of Guyana, Suriname, Trinidad and Tobago, where his extended family also originates.Riaz’s culinary influences span from Homerton to Berlin (where he currently lives) to the breadths of the Caribbean, but what are the meals that have particularly left their mark?Below, we challenge him to pick three – a nostalgic dish, a staple, and a recent inspiration.<div id="attachment_30226" style="width:1210px" class="wp-caption aligncenter"><img aria-describedby="caption-attachment-30226" loading="lazy" decoding="async" class="size-full wp-image-30226" src="https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/10/30151108/Screenshot-2023-10-30-at-14.56.57.jpg" alt="riaz phillips east winds interview" width="1200" height="1954" srcSet="https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/10/30151108/Screenshot-2023-10-30-at-14.56.57.jpg 1200w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/10/30151108/Screenshot-2023-10-30-at-14.56.57-184x300.jpg 184w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/10/30151108/Screenshot-2023-10-30-at-14.56.57-629x1024.jpg 629w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/10/30151108/Screenshot-2023-10-30-at-14.56.57-768x1251.jpg 768w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/10/30151108/Screenshot-2023-10-30-at-14.56.57-943x1536.jpg 943w" sizes="(max-width: 1200px) 100vw, 1200px"/>Riaz Phillips chats exclusively to Twisted (Credit: Twisted)</div><h2>Past – Brown Stew Chicken</h2>“I grew up in a family where everyone cooked, particularly the matriarchs of the family like my mum and my grandmother, who made mostly Jamaican foods like fish, fried dumplings, jerk chicken [and] curry goat.“There’s something we call hard foods… it’s a collection of [things like] boiled yam, cassava, dasheen. That’s what I associate with my grandma, because no matter what she cooked, she’d always have those on the side, even if it was, like, lasagna or pasta or any random dish. That’s quite common of that older generation of Caribbean people. It’s because hard foods are meant to sustain people for long hours of time.“We have a big extended family from other places, so for special occasions when we’d go to theirs – family from Trinidad and Guyana – that’s when you’d have things like roti, doubles, curry duck, and have different Caribbean foods. It’s then that I kind of became aware about how diverse the food is.“One dish [that demonstrates this] would be brown stew chicken. There’s variations of it depending on where you are from in the Caribbean.“It’s usually made with all-purpose seasoning, which is a mixture of paprika, cumin, black pepper, cinnamon, pimento, and then people from Trinidad make it with a brown sugar caramel, so it tastes almost like sweet and sour. Whereas people from Jamaica, like my grandma, usually [create the same effect] with a sweet tomato ketchup.“It’s just a meal you have through the week, but it has that excitement and essence of Caribbean food. When I cook it I sometimes use sugar and also put a bit of ketchup in there, or barbecue sauce. The whole idea is that there’s no strict ways of making anything, you can just freestyle it.“And when you actually look at the ingredients and how it’s cooked it’s something that’s easy to replicate anywhere in the world. In fact, it’s something that you find in so many other regions like China, India… a lot of people who aren’t from the Caribbean really enjoy it, because it has that built-in nostalgia for other places in the world as well.“That’s what Caribbean food is all about to me.”<iframe src="https://www.instagram.com/p/CyA2CGdowVC/embed/captioned" style="margin:auto;min-height:600px;border:none" class="ql-video"></iframe><h2>Present – Sweet Potato and Chickpea Curry</h2>“Weekly, I make a different curry – sweet potato, chickpea, and coconut milk are the bits that are always in it. Sometimes it might just be regular potatoes and chickpeas; sometimes it’ll be a mix, but it always has curry powder, cumin, garam masala, all-purpose seasoning, and Caribbean green seasoning, which is made from coriander, garlic, spring onions, thyme, citrus, and celery.“When I was living in Jamaica [five years ago], I stayed in a Rastafari commune in the mountains and they were completely self-sufficient, so they don’t eat anything that they don’t grow themselves. They have their own irrigation systems and they grow their own herbs and seasonings.“It was just fascinating to see foods picked from their natural environment, as opposed to on the market. It tastes so different. It’s just fresher. I’ve seen people take sweet potatoes, dust off the soil, peel, and eat them straight away.<div id="attachment_30238" style="width:1210px" class="wp-caption alignnone"><img aria-describedby="caption-attachment-30238" loading="lazy" decoding="async" class="size-full wp-image-30238" src="https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/10/30160103/GettyImages-1371268364.jpg" alt="riaz phillips east winds interview" width="1200" height="800" srcSet="https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/10/30160103/GettyImages-1371268364.jpg 1200w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/10/30160103/GettyImages-1371268364-300x200.jpg 300w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/10/30160103/GettyImages-1371268364-1024x683.jpg 1024w, https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/10/30160103/GettyImages-1371268364-768x512.jpg 768w" sizes="(max-width: 1200px) 100vw, 1200px"/>Riaz Phillips always falls back on a sweet potato curry (Credit: Getty)</div>“That was one of the first times I had seen curry made right in front of you with foods that have just been taken fresh from the ground. [Curry is] one of those things that surprisingly is really nice, even in the middle of summer. People are living in tropical heat and still eating these really rich curries. They were amazing.“When you’re Jamaican, you always know about Rastafari people, even if they’re not in your own family. It’s just a part of the culture, especially with music – Bob Marley and Lee Parry…they sing about Ital food.“There was a place called Vital in South Tottenham…it’s closed now but it was a Rastafari vegan shop, and when I ate there, that was the first time I understood that there was this whole world of cuisine that didn’t revolve around meat. In both Rastafari vegan culture and Indo-Caribbean culture, vegetables are actually the centre of the meal, not just the side.“The curry I make is one of those meals that runs parallel to [this]. When they came to the Caribbean, the Indian people brought curry culture with them, and actually the Rastafari people who didn’t eat meat really related to that dish.“Today, it’s something that you’ll see in different types of Caribbean restaurants. In Indo-Caribbean places you’ll see aloo and chana, which is potato and chickpeas, and Rastafari places have sweet potato in curries as well, and maybe some other things like cassava.“It’s one of those dishes people love when you cook it for them. They know most of the ingredients, it’s comforting and they can relate.”<h2>Future – Smoked Jollof Rice</h2>“There are two restaurants, Ikoyi and Akoko, and they’re both leaders of this modern West African cooking in London.“I believe they both have different versions of a smoked jollof rice, and that kind of blew my mind, in a way. To make it, I guess they’re smoking the different ingredients which then go into a stock, then infusing a stock and then cooking the rice with that stock, so the smokiness is really intense.“Reframing these old, classic dishes that have always been cooked in one way, and showing that there’s this kind of… I don’t want to say elevated, but there’s definitely this kind of other level of cooking these dishes – it’s really cool. The ways of infusing spices into things; ways of cooking the spices differently.<iframe src="https://www.instagram.com/p/CZecHruIlw1/embed/captioned" style="margin:auto;min-height:600px;border:none" class="ql-video"></iframe>“When you make a dish and you make it 100 times you get trapped in this one way of cooking it, and you don’t realise that there are other ways.“I’m not a fine dining chef, I’ve just always been interested in the regular ways of cooking the food – that’s just what I love – having an essence of the ways my grandparents would have cooked it.“But then you have to remember that when that generation came to England, they didn’t have access to all the same ingredients, so they had to change recipes and they became different from the way that their grandparents made them. So, you always have that licence to be able to change things a little.“I don’t tend to go to high end West End, Central London restaurants very often, but I like [these ones] because they’re given a space to take their food to that environment. “Oftentimes food from West Africa and the Caribbean isn’t afforded that space to be seen the same way that other kinds of food is, that’s why I’ll always appreciate what they’re doing.”Featured image: Twisted/ Penguin Random HouseRiaz Phillips author of East Winds: Recipes, History and Tales from the Hidden Caribbean out on Oct 5 from DK Books, £25

Time&#8217;s Table with Riaz Phillips &#8211; brown stew chicken, jollof rice and chickpea curry

Every now and then a meal becomes more than just a meal. It could be innovative and exciting – the kind that shapes your cooking going forward – but there&#82

Every now and then a meal becomes more than just a meal. It could be innovative and exciting – the kind that shapes your cooking going forward – but there’s something equally magic about the dish your mum used to cook you growing up, or even the reliable weekly staple you knock together on repeat. In this new series, Time’s Table, we chat to people about the food that has left an impact on a time in their life – be it their past, present and future. Trust us, you can learn a lot about someone through what’s on their plate.&nbsp;<h2>Time’s Table with Lopè Ariyo</h2>Lopè Ariyo is a star of the UK’s West African food scene, having made her mark in 2017 after winning a cooking competition organised by Red Magazine and Harper Collins.She had been cooking since university – inspired by the food of her Nigerian heritage and the years she had spent prior at a boarding school in Lagos. Then, the cooking turned into food blogging and sharing recipe videos, and what started as a hobby evolved into something more.After her win, Lopè released her first cookbook, Hibiscus, which takes traditional Nigerian ingredients and recipes and puts a different spin on them, riffing off more modern cooking techniques or fusing European flavours.With innovative dishes such as hibiscus chicken and plantain mash with ginger, corn, and okra gravy, Lopè’s book was met with acclaim, and the likes of Yotam Ottolenghi were left “genuinely inspired”.But what are the three dishes that shape Lopè as a cook today? We ask the chef to list a nostalgic dish from her past, a staple in her day-to-day and a recent inspiration, which she believes will impact her cooking going forward.<img src="https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/10/30153141/Sequence-02.00_00_13_03.Still002.jpg">Lope Ariyo speaks exclusively to Twisted (Credit: Twisted)<h2>Past – Pounded Yam and Egusi</h2>“I was in a single-parent home. It was me and my mum pretty much all my life. Food would range from takeaways – lots of Caribbean takeaways, Indian takeaways, and Chinese takeaways – to our take on Nigerian food. I say our take, I mean, ‘what’s the easiest way for us to make that?’, because my mum didn’t like cooking, and during the week you kind of just wanted to get cooking out of the way.“So, for example, okra soup is a labour of love. In Nigerian restaurants, when they make it, they’ll spend a long time chopping it up, whereas we were happy to just put it in the blender. Egusi [melon seed soup] is something that would usually be stewed for hours and hours, whereas I would just roast it in a pan, then the moment it had all smoothed be like, ‘yeah, that’s done!’“Between year seven and year six I was in Nigeria at boarding school and [that’s when I got to try] all these other Nigerian foods. Most days we’d have this dish called abba, which is like a fermented cassava ground up into granules, and [for breakfast] we also had an egg stew paired with agege bread, which is a really soft brioche-style bread. That’s probably my favourite breakfast ever, actually.“If I had to pick a favourite dish, though, it would be pounded yam with egusi and efo riro – I haven’t had it in a long time, but I’d still pick that today! It’s boiled yam, pounded, then egusi is made from melon seeds and palm oil, and efo riro is stewed greens.<img src="https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/10/30153652/GettyImages-1235603888.jpg">Egusi is a melon seed soup popular in Nigerian cuisine (Credit: Getty)“In Nigeria, there’s this thing called buka restaurants, and it’s basically where you have lots of aunties on the side of the street and they’ve got their own little restaurant making these foods. I remember eating this at one of those when I was about 10. I was at boarding school but was taken out by family for the day.“The reason I remember it so specifically is because the taste of freshly made pounded yam versus what you get here, which is usually powdered, is what made me love it so much – it’s very creamy, sweet, soft, and pillowy.“I’ve made it back in England and you basically have to stand over the hob with the water, pour in the powder, and then there’s a continuous stirring and pounding. If you don’t have any arm strength then you’re not in for a good time!“I don’t know what it is about that meal, but it makes me very happy. It’s what I crave when I feel detached from my culture, because I think food is probably the easiest way to ground me. I don’t speak Yoruba, but the food is a way for me to feel Nigerian.”<img src="https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/10/30153442/GettyImages-1371284021.jpg">Lope Ariyo has fond memories of eating pounded yam and egusi (Credit: Getty)<h2>Present – Rice</h2>“I’m not the kind of person who likes cooking the same thing all the time, so I don’t really have a staple, but the one thing that I really like cooking is rice.“I cook it in lots of ways. I like Korean food a lot, so I make a very basic version of bibimbap, or if I’m having an Indian dish – like butter chicken, for example – it’s always there.&nbsp;“I love Caribbean dishes as well, and tend to cook them quite a bit. I’m very much a fan of oxtail, rice, and peas. Then, my cousin had her 31st [birthday] recently and I made two Lebanese rice dishes. One that featured was boiled rice with feta, pomegranates, and mint, and then the other one was a kind of cinnamony rice dish.&nbsp;“I think the reason I picked rice [as my day-to-day dish] links back to my culture, because it’s a very big staple in Nigerian [cooking] anyway. Other people might have picked pasta or potatoes, but I don’t have the same love for them. That [nostalgic] kind of love.&nbsp;“Rice just feels like the core… the essence of the plate! As long as it’s at the centre of a dish, I’m very happy. What comes with it often changes!”<h2>Future – Vanilla Roasted Strawberries</h2>“I recently made these roasted strawberries dressed in vanilla paste from Benjamina Ebueha’s cookbook [A New Way To Cake]. They’re so simple but also a big cheat in terms of [providing] a dessert to impress. It’s part of my date night repertoire!“It’s something I’ve recently made and I’m gonna be making again soon. It’s a very quick dessert to knock up but it still has really big flavours.&nbsp;“You just put the strawberries in a pot of sugar and macerate them, and then you put in the vanilla, mix that about, and put it in the oven to roast. It doesn’t take long at all – it’s probably like 10 minutes, tops.“[Usually] I enjoy the calmness of slow cooking. But unfortunately, in this day and age, time just isn’t a thing. This recipe is perfect for those moments.<img src="https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/10/30162731/GettyImages-1465622282.jpg">Lope was recently inspired by a roasted strawberry recipe (Credit: Getty)“I [also] think Benji is able to combine flavours and methods you wouldn’t really think about for everyday ingredients.“Unlike cooking, baking requires more care and precision and simple recipes like that feel more accessible to the novice baker and equally inspire me to be creative with flavours and ingredients I combine in my cooking.”Featured image: Twisted/ HarperCollins

Time&#8217;s Table with Lopè Ariyo &#8211; pounded yam, rice and vanilla strawberries

Think you know how to cook chicken wings? But do you really?!&nbsp;You might consider yourself a dab hand in the kitchen, but creating the perfect fried chicken wing is actually an art that very few have mastered.There are certain things to consider…how do you brine the chicken? How do you dredge it? What temperature do you fry it? And what about the sauce?! All of these components elevate an average chicken wing to a great one.But don’t take it from us, we’ve enlisted some advice from the incredible Ashley Chipchase from Mexican Seoul – <a href="https://twistedfood.co.uk/articles/features/wing-fest-winners-2022-poor-boys-wingmans-mexican-seoul" rel="noopener noreferrer" target="_blank">Wing Fest champion</a>, flavour connoisseur and all round fried chicken expert.<img src="https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/11/09081751/lZ42wwho.jpeg">Ashley Chipchase is founder of Mexican Seoul and an all-round chicken wing legend (Credit: Twisted)What Ashley doesn’t know about chicken wings isn’t worth knowing. So, let’s get into it…<h2>How to cook chicken wings</h2>“When it comes to chicken wings, I would say the first thing to consider is how tender the meat is – that’s so important,” Ashley says. “Then, after that, it’s all about nailing the crunch of the coating.“Finally, it’s down to the sauce on top, making sure that it’s balanced, you’ve got depth of flavour to it, and the acidity is correct.“All of this takes time and I’ve been playing around with my recipe for years! The most important thing is to keep trying to learn, experiment and not be afraid to fail in the process.”<a href="https://twistedfood.co.uk/articles/features/chicken-recipes-twisted-food-waste-leftovers-pasta-burger" rel="noopener noreferrer" target="_blank">READ MORE: How to make a whole chicken last – six incredible recipes from Twisted</a><img src="https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/07/20162842/Untitled-design-2023-07-20T172831.678.jpg">Mexican Seoul’s chicken wings previously reigned supreme at Wing Fest competition (Credit: Mexican Seoul)<h2>What are the biggest mistakes people make frying chicken?</h2> <ol><li>“Not having the oil at the right temperature so the chicken wing doesn’t cook properly.”</li><li>“Overfilling baskets – this is a big one, and what will happen is the oil will just lower in temperature.”</li><li>“The breading of the wing – the coating needs to be really even and you need to make sure you don’t overcoat it.”</li></ol>Let’s look at how to avoid these no-no’s below!<h2>How to cut a chicken wing easily</h2> <ol><li>“Use a sharp knife – this is key to making the process easier – a blunt knife could cause yourself some damage!”</li><li>“First things first, you need to get rid of the tips.”</li><li>“Then, use your hand to feel the joints in the bones [between the wingette and the drumette].”</li><li>“Finally, you need to gently cut in between those, where the cartilage is. It can be tricky but it just takes practice!”</li></ol><h2>Do you brine chicken wings?</h2>“We brine ours in buttermilk and we leave that to brine for 24 hours,” says Ashley. “Some people leave their wings for longer, some leave them for less time.“We find that 24 hours gives the meat a good level of tenderness. We also add some spices to our brine in order to penetrate the meat, so that you get that depth of flavour all the way through the wing.“It’s up to you what spices you use, but celery salt is a good place to start.”<img src="https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/11/09083522/GettyImages-1348190311-scaled.jpg">The perfect chicken wing is all in the fine details (Credit: Getty)<a href="https://twistedfood.co.uk/recipes/chicken/twisted-origins-fried-chicken" rel="noopener noreferrer" target="_blank">READ MORE: Keshia Sakarah’s recipe for the perfect fried chicken</a><h2>What oil do you fry chicken wings in?</h2>“Depending on what flour you’re using to fry your wings, what will happen, especially if you’re using all purpose, is that the the flour will go to the bottom of the of the fryer, it will burn and then it will turn that oil acrid.“We use rapeseed oil because we find it lasts longer without the oil turning acrid – it holds the temperature better, too.“I would say stay away from vegetable oil. We just find it just affects the tenderness of our wings, but it’s down to personal preference [and your recipe!].”<h2>How to dredge chicken wings</h2>1) It’s all in the flour“I would advise people to just try different flour combinations. There’s so many flours out there… you can use rice flour or corn flour or all purpose flour. I wouldn’t stick to just one!“Each different flour brings a different element to the dredging. All purpose flour brings a more heavy crunch to the wing, but you don’t want it to be like you’re biting through bricks, you want a balance of crispy but still to have a crunch,” says Ashley.“You want a coating that’s light but also has a texture to it. In Korean food they use a lot of rice flour or corn flour, which gives it a lot of crispness, but they all offer different results.“I can’t reveal my secret recipe [from Mexican Seoul], but I would say experiment with that rather than just using all purpose flour. We played around for months with what flours we used [and what ratio of each] for our chicken wings!”2) Make sure the coating is even&nbsp;“You want to be shaking your wings before you put them into the fryer, otherwise they’ll just come out really clumpy the breading will fall off,” the chicken wing expert advises.“You need every single wing to be even, so we shake our wings in pairs. I see a lot of people using those mesh breading shakers, but we inspect every single wing that we put into the fryer, making sure that there’s not too much breading coating on it.“So just spend time looking at each and every one, because otherwise you’re gonna have some wings that are overcooked, some undercooked, some that aren’t breaded – you have to do a lot of quality control!”<img src="https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/11/09085905/GettyImages-1410099963.jpg">Experiment with different flour, oil and breading to achieve the perfect wings (Credit: Getty)<h2>How long do chicken wings take to cook?</h2>“I definitely advise double frying,” Ashley says. “The initial time, we always fry ours for around six minutes.“Then, we let ours cool down for 30 minutes after frying. What that allows is the juices to really return to the meat.“Then we refry it for a short amount of time [a few more minutes only] – making sure to bring it back up to temperature. This makes the meat more tender.”<h2>What temperature to deep fry chicken wings</h2>“We look to get our chicken wings to about 75 degrees [celsius]. It depends on your recipe,” the Mexican Seoul founder adds.“Meat thermometers – or meat probes – are your best friends in cooking. Just probe your meat to make sure it gets to temperature.“You want to try to find the biggest piece you can find rather than probing the smallest piece, because what you’ll then find is the bigger pieces don’t cook properly.”<img src="https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2022/07/13162552/unnamed.jpeg">Mexican Seoul’s famous Gochu Gang wings (Credit: Mexican Seoul)READ MORE: <a href="https://twistedfood.co.uk/recipes/chicken/creamy-chicken-pasta" rel="noopener noreferrer" target="_blank">You need to try this Creamy Chicken Pasta recipe</a><h2>How do you make chicken wings crispy?</h2> <ol><li>“Refrying the wings is really how we make them extra crispy. It’s all about that double fry!”</li><li>“The flour dredge also plays a part. Like I said, experiment!”</li><li>“Don’t over-sauce your wings. If you use too much sauce on the wings they’re just gonna get soggy.”</li></ol><h2>How do you make the best buffalo sauce?</h2>The secret to a good buffalo sauce“I would say you want it to have a good strong initial spice level – with our buffalo sauce, we use a lot of habanero chillies, so it’s very punchy to begin with, but after that initial spike, it’s not too much.“We also add some other ingredients so that the spice tails off nicely. It doesn’t blow your head off but you can still taste the depths of flavour.“You don’t want it to be too metallic, you don’t want it to be too creamy, you want all those flavours to sit with each other.”Get the consistency right“Consistency is key. Some people put loads of butter in theirs and it gets too thin, and the sauce doesn’t really hold on their wings.”Make your sauce stand out“A lot of people use Franks [hot sauce], which is fine. It’s a good base, but experiment [with other sauces and flavour profiles] to stand yours apart.“That can mean different ingredients, different spices, more chilies, as well as different kinds of chilies.”<img src="https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/11/09091943/GettyImages-1455570237.jpg">Chicken wings are often served with buffalo sauce – a creamy, spicy coating (Credit: Getty)<h2>What other flavours work great on chicken wings (and any epic fails)?</h2>“When you’re experimenting with flavours you just need to be really passionate about what you do and always try to learn from others, whether it’s going to restaurants or even just scrolling through Instagram or YouTube and seeing what people around the world are doing,” Ashley notes.“We get inspired by different flavours from all the travels and then we come back and put a twist on it. So for example that buffalo sauce – we’ve been adding orange habaneros. We like to add lots of different ingredients to take it away from the norm.A couple of Mexican Seoul’s top chicken wing flavour combos include:&nbsp; <ul><li>Gochu Gang wings – Korean wings flavoured with Gochujang chilli paste, a gochu-mayo, and garnished with sesame seeds and spring onions.</li><li>Honey Buffanero wings – a sweet and spicy chilli glaze, using the Habanero chillis and maple syrup.</li></ul>And what about any fails?“We tried to do a Birria wing – so, like a Mexican wing with a consume on the side and melted cheese. It just didn’t work whatsoever!” the wing expert admits.“We tried it all sorts of different ways, but each time it just wasn’t crunchy…it was just soggy and the depths of flavours weren’t working.“We were so excited about it! That’s the thing, though, it doesn’t always work and you have to sometimes accept that. I think that’s the key thing with anything creative.”<h2>What to serve with chicken wings</h2>You’ve nailed your chicken wings, now what to serve with them?The answer is whatever you want, really! It really depends what flavours your wings come and how much room you have for any extras.Here are some serving suggestions from team Twisted to get you started:&nbsp;1) Ranch<img src="https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/11/08154001/thumb02-scaled-1.webp">Ranch is a great accompaniment to serve with chicken wings (Credit: Twisted)Senior Food Producer, Spencer, is all about ranch with her wings – especially when she’s making Korean flavoured buffalo wings.You can find a recipe for her herby sesame ranch<a href="https://twistedfood.co.uk/recipes/vegetarian/korean-buffalo-mushroom-wings" rel="noopener noreferrer" target="_blank"> here,</a> if you wanna give that a try.2) Coconut dipping sauce<img src="https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/11/08154744/Screenshot-2023-11-08-at-15.47.16.jpg">Coconut dipping sauce is another great serving suggestion (Credit: Twisted)Spencer’s coconut dipping sauce is another great way to serve chicken wings if you’re going for curried ones.It offsets any aromatic, fragrant flavour notes, is cooling and also features a bit of acidity thanks to the hint of lime in there, too.Recipe <a href="https://twistedfood.co.uk/recipes/chicken/thai-red-curry-buffalo-wings" rel="noopener noreferrer" target="_blank">here.&nbsp;</a>3) Garlicky pesto<img src="https://twistedfood.s3.us-west-1.amazonaws.com/wp-content/uploads/2023/11/08155509/Wild-Garlic-Pesto-Fried-Chicken-scaled-1.webp">Garlic pesto is another great shout (Credit: Twisted)Okay, okay! Twisted‘s Creative Culinary Lead, Hugh pairs a wild garlic pesto with chicken thighs in one of his most popular recipes, but this dip would work great with a classic fried chicken wing, too.Lemony, fresh and mellow, this is a great spring serving option when you’re making chicken wings (just don’t snog anyone afterwards!). Cop his recipe<a href="https://twistedfood.co.uk/recipes/wild-garlic-pesto-fried-chicken" rel="noopener noreferrer" target="_blank"> here.</a>That’s what we’d pick… what about Ashley? You can see his full offering over on<a href="https://www.instagram.com/mexican.seoul/?hl=en" rel="noopener noreferrer" target="_blank"> Mexican Seoul’s Instagram,</a> but he also offers up: <ul><li>Tacos</li><li>Tostadas</li><li>Elote ribs</li><li>Fried cauliflower</li><li>Churros</li></ul>See, we said you could eat whatever you want with wings!Don’t sleep on Mexican Seoul’s <a href="https://www.instagram.com/p/CzBvcYrIeuK/" rel="noopener noreferrer" target="_blank">fire chicken nachos</a> (if you still have room!), too. They’re limited edition but dedicated to Twisted! Just say our name when you order. You can visit the restaurant in London’s Bow now – details <a href="https://mexicanseoul.co.uk/" rel="noopener noreferrer" target="_blank">here.</a>Featured image: Mexican Seoul/ Twisted

How to cook chicken wings&#8230; tips from Mexican Seoul

Think you know how to cook chicken wings? But do you really?! 
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Time’s Table with Riaz Phillips – brown stew chicken, jollof rice and chickpea curry

Time’s Table with Lopè Ariyo – pounded yam, rice and vanilla strawberries

How to cook chicken wings… tips from Mexican Seoul

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