Layers of toasted bread, bolognese, béchamel, and mozzarella cheese come together to make this delicious triple decker sandwich.

Next time you have leftover bolognese, turn it into this triple decker lasagna inspired grilled cheese!

Leftover Bolognese Grilled Cheese

Start by preheating the oven grill, then by making the first sandwich. On the first slice of bread, spread béchamel all over. Top with cheese, then leftover bolognese, more cheese, then another slice of bread.

Toast in a pan with butter and vegetable oil over medium heat until the bread is golden and the cheese is melted. 

Remove from the pan, then top with more béchamel, cheese, and bolognese. Top with a fresh slice of bread, then toast again in the pan, but just on the one side. 

Remove from the pan, and cover with béchamel and more cheese. Pop under the grill, then cook until the béchamel is bubbly with some brown spots. 

Next time you have leftover bolognese, turn it into this triple decker lasagna inspired grilled cheese!

The idea was to turn Chinese food into a form that European and Canadian immigrants would recognise - a sandwich. Because the state of the world at the time could only be described as ‘economically depressed’, the ‘sandwich’ gained popularity fairly quickly. Because of the utilisation of simple, accessible and cheap ingredients, the sandwich would only set you back a nickel, or one dollar in today’s money. I’ve kept mine pretty traditional with gravy, pork mince, onion, celery, and crispy noodles, but I’ve added some extra additions like mushrooms, soy, and garlic black bean paste.

The chow mein sandwich, invented in 1930s Massachusetts, consists of crispy noodles tossed in a typical New England style gravy, served either ‘strained’ or ‘unstrained’, meaning with or without vegetables, slopped on top of a hamburger bun and enjoyed.

Chow Mein Sandwich

Start by whisking together the sauce ingredients, then setting aside.

Preheat the vegetable oil to 180 C. Cook the noodles according to the packet instructions, then lay out on a tray to steam dry and cool.&nbsp;

Fry the noodles in batches until they’re crispy, then remove. Let drain on paper towels.&nbsp;

Crisp up the pork mince in a pan, then remove with a slotted spoon.

Add the shallot, celery, garlic, mushrooms, and beansprouts. Once softened, add the crispy pork back in and the sauce

Add the crispy noodles, quickly toss, then serve in toasted buns with extra sauce.

Enjoy!

The chow mein sandwich, invented in 1930s Massachusetts, consists of crispy noodles tossed in a typical New England style gravy, served either ‘strained’ or ‘unstrained’, meaning with or without vegetables, slopped on top of a hamburger bun and enjoyed.

The spicy, garlicky compound butter takes this steak sandwich to the next level.

Start by making the compound butter. To a food processor, add softened butter, coriander, garlic, chilli, fajita spice blend, and a pinch of salt. Blend until everything is cohesive, and the chilli and garlic are finely minced.

For the crema, blend up the coriander, sour cream, mayo, jalapeno, lime, and salt until it's the desired consistency. Set aside in the fridge.

Saute the onions, peppers, and jalapeno in a splash of oil. Once softened, add the fajita spice mix, and saute for another couple minutes. Set aside. 

Onto the steak! Make sure you take it out of the fridge at least 30 minutes before cooking so it comes up to room temperature. 

Rub the steak with oil and some more spice mix (optional). Get your pan super hot with a splash of oil, then add your steak. Cook to your liking. 

Once you flip the steak, add the spicy butter and baste. Remove from the pan and let rest for at 10 minutes.

Toast the ciabatta in the steak pan with all the leftover butter. 

Time to build! Top the toasted bottom half with crema, then sliced steak. Top with sautéed peppers and onions, then cheese slices. Melt either with a blow torch or under the grill. Finish with some tortilla chips and the top half of the bread (with more crema), and enjoy!

Juicy steak, caramelised onions and peppers, spicy green crema, cheese, and crunchy tortilla chips make the ultimate steak fajita sandwich.

You've never had a quesadilla like this before!

Think of this as a tinga de pollo butter chicken hybrid, plus fluffy naan, cheese, coriander, and onions. The ultimate fusion quesadilla!

Twisted | Curried Chicken Quesadilla

Start by mixing together the marinade for the chicken. Once the chicken is coated, cover with cling film and refrigerate for at least 2 hours

Brown the chicken in a large skillet over medium heat. Once browned, remove from the pan and set aside

Add the onion, along with some unsalted butter, and scrape everything up from the bottom of the pan.&nbsp;

Once fragrant and soft, add garlic-ginger paste, along with the spices, cinnamon stick, and bay leaf. Saute for 2-3 minutes, then add the chopped tomatoes. Add the chicken back in, along with sugar and salt, then leave to cook on medium/low for 30 minutes or until the chicken is cooked through.&nbsp;&nbsp;

Once the chicken is cooked, remove from the sauce. Remove from the bone and shred up the meat. Remove the cinnamon stick and bay leaves, then add the shredded chicken back in. Finish with a splash of cream&nbsp;

Cover half of your naan with shredded cheese. Add a good portion of the shredded chicken mix to the naan, then cover with more cheese and fold over the naan.&nbsp;

Add to a clean pan, with a splash of oil, and cook on both sides until the cheese has melted.&nbsp;

Remove from the heat, add the onion and coriander, then slice up and serve with some chilli sauce for dipping. Enjoy!

Think of this as a tinga de pollo butter chicken hybrid, plus fluffy naan, cheese, coriander, and onions.

When you think of salt beef bagels, you may think that it's one of those things that you just have to go to Brick Lane in London to get. But no longer! We're going to go through every step, to make the most amazing bagels that could be sold anywhere, and a super duper easy brisket that requires absolutely no attention at all! We're also going to talk through why the recipe is the way it is, so you get a better understanding of dough, and will elevate your baking to the next level.

Wondering how to make salt beef bagels, what is in them and all the tips to nailing them at home? Wonder no more. 

How to make salt beef bagels: What is it? what's in it, best recipe

Alright! Hope we're all ready, this is going to be a long process, but will be rewarding beyond belief. As we start everyone recipe, get all your ingredients weighed and organised ready to go.

We'll start be adding yeast and a pinch of sugar to your warm water, mix well, and let sit until visibly active (about 10 mins).

Separately, in a mixing bowl combine all the dry ingredients - flour, sugar and salt.

Once the yeast has activated and started to foam, transfer into your large mixing bowl/stand mixer, and then add half the flour mixture. Start kneading on slow, or if by hand, with a wooden spoon, until a rough shaggy dough comes together.

Let it rest for 3 mins to hydrate and add the rest of the flour. Knead on low for 15 to 17 mins, pushing the dough down every now and then, or if by hand, knead in the mixing bowl for about 5 mins, until the dough starts to form, and tip onto your surface. Continue kneading for another 17 to 20 mins - get those gym clothes on!

Once the dough is soft, not sticky to the touch, and passes the windowpane test, bring together into a neat and tight ball, and place back into your mixing bowl, cover and leave to prove for 2 hrs, or until dough has doubled in size.

We're done waiting around and now its time to shape! Punch down the dough and portion it out into 140g balls. Let rest for 10 mins to relax the dough, and roll them out to make that bagel shape!

Boil the bagels in boiled water with honey and bicarbonate of soda for about 2 to 3 mins a side. Drain and place on your baking rack and the. bake in the oven for 25 to 30 mins, until golden brown at 200°c.

For the brisket: Super easy!! Fill a large saucepan with cold water and place on a hob with no heat. Add all the ingredients for the brisket into the pot of water.

Add your brisket to the water and place a small plate on top to keep the brisket submerged. Cook on a rolling simmer with the lid on for an hour to an hour and a half. We're using a pretty small brisket, but bigger briskets will need up to 3 hrs.

Once cooked, turn the heat off and leave it in the boiling water to keep warm before carving!

Once the bagels are ready, we can start assembling! Cut your bagel, add your fav condiments. I love mustard with this, load up that beef and top with pickles, and serve!

Salt. Beef. Bagels. Does it get anymore mouth watering than that?

A lot of people don't know how to make a good meatball sub. To nail one, you need perfectly cooked, juicy meatballs with a good bite, the perfect cheese to sauce ratio and crisp toasted bread (no soggy buns here please!). This hearty meatball sub recipe has all of that. It is the epitome of comfort food. Make it for a delicious lunch or dinner –&nbsp;best served with a salad or some crispy fries.

A lot of people don't know how to make a good meatball sub. This is the ultimate recipe, with juicy meatballs, tomato sauce and cheese. 

How To Make Meatball Subs - a Twisted guide and recipe

In a large bowl, combine both mince meats, fennel, parsley, garlic, onion, breadcrumbs and salt and pepper. Mix well using your hands, form meatballs into large balls. Avoid handling meat too much. Leave to chill for 30 mins.

Place formed meatballs on to an oiled baking tray, you should form 12 medium sized meatballs.

Place meatballs in a preheated oven at 200 degrees, cook for 20 mins then finish until the grill for a further 5 mins.

While the meatballs cook, make your marinara sauce. In a medium frying pan, add olive oil, onion, garlic, and sliced red chilli. Allow the garlic and chilli to flavour the oil. Then add the tomato paste, cook until the tomato paste turns a brick red colour and has toasted completely, keep stirring to prevent catching.

Pour in the chopped tomatoes and deglaze the tomato puree. Pop in the sugar, vinegar, basil and salt and pepper. Bring to a simmer and reduce the heat until the tomatoes have dissolved and the sauce has thickened. Make sure to taste for seasoning

Brush some of the excess meatball juice/fat on the roll, and lightly toast the bread in a pan. Place some sliced mozzarella on the bottom half of the bread, then place under the grill to melt.

Place three meatballs in each sub and spoon over the glossy tomato sauce. Top with more mozzarella, finish under the grill, and grate over a load of parmesan and stuff in a few basil leaves.

If you're wondering how to make meatball subs which will satisfy even the most furious of hunger pangs, then read on. Cheesy, fragrant and slightly spicy – you’ll never want to use another recipe again!

Salty and olive-y fried chicken tenders coated in an Italian inspired dredge, all sandwiched between Italian olive focaccia, with sounded tomatoes, an olive pesto and burrata... we're crowning this the new sandwich champion!

Got left over olive brine? This salty, deep flavoured brine is absolutely perfect for making chicken tenders that even more tender! 

Italian Olive Chicken Tenders Sandwich

Start by draining your left over olives, and brining the chicken tenders in the olive brine. Let this sit for up to 1 hour.

To make the focaccia, start by adding half the water, all the yeast and a pinch of sugar to your stand mixer bowl. Mix then add half the flour and knead for the 5 minutes. Add the remaining flour, water and the salt, and a drizzle of olive oil, and continue kneading for 20 minutes. Scrape down the bowl, cover with clingfilm, and let rest until doubled in size.

Once doubled, tip out onto a lined baking tray, spread out slightly and let rise again until doubled. Massage and spread again, and leave to rest for another 30 minutes, whilst you pre-heat your oven to the max setting. Place another baking tray on the bottom of your oven with water, to create steam. Massage the focaccia one more time, and cover with olive oil and olives, before baking until dark brown.

For olive pesto, add all the ingredients in stages, using either a pestle and mortar, or a food processor, and pound/pulse until you're happy with the consistency. Add salt and pepper last as the cheese is also salty!

Mix together all the dry ingredients for the dredge. Take half this mixture, and add the water. Take your brined chicken tenders, and place them into the wet dredge, followed by the dry dredge, and fry at 175°c for 7 minutes, or a probe reads 74°c internal temperature.

To build this beauty, start by lathering on that olive pesto, followed by rocket, sun dried tomatoes, roasted artichoke and red pepper. Add on those chicken tenders, and some burrata, and lather the top slice of focaccia with a lemon garlic mayo, made simply by grating lemon zest, and mashing roast garlic into mayonnaise.

And there you have it! Be careful though, because this one's big!

Episode 3 of Illegal Tenders is back, and we're brining with Green Olive Brine! This salty, deep flavoured brine is absolutely perfect for making chicken tenders even more tender!

Filled with crispy bacon pieces, jalapeños, and loads of cheese, this is the ultimate way to use up those tater tots (or hash browns) in the back of your freezer.

Tater Tot Jalapeño, Bacon, & Cheese Melt

Filled with crispy bacon pieces, jalapeños, and loads of cheese, this is the ultimate way to use up those tater tots (or hash browns) in the back of your freezer.

Filled with crispy bacon pieces, jalapeños, and loads of cheese, this is the ultimate way to use up those tater tots in the back of your freezer.

Start by cooking your bacon to your desired doneness. I cooked mine in the oven at 200 C for 20 minutes, before chopping up.

Next, heat up your waffle iron, and covering with spray oil. Line up your tater tots on both sides, then press down and lock closed. Cook until golden and super crispy.

Once cooked, top both pieces with grated cheese and let it melt.

On one piece, add cooked bacon and sliced jalapeños.

Close up the two pieces of waffle, slice, and enjoy!

So you want a cheesy, toasted sandwich but you're out of bread - don't worry, use a tater tot waffle instead!

So you want a cheesy, toasted sandwich but you're out of bread - don't worry, use a tater tot waffle instead!

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!

Lopè Ariyo took part in a cookery competition organised by Harper Collins and Red Magazine, where she impressed the judges with her fresh take on Nigerian food. She has since gone on to run her food blog, host supper clubs, and release a cookbook, Hibiscus.

Smokey Nigerian style Jollof Rice and Beef Suya, wrapped up in a Plantain tortilla with black eyed peas.

Lopè Ariyo's Jollof & Suya Burrito | Twisted

Put the bell peppers, onions and ginger in a bowl and toss light in oil. Place the vegetables on a tray and roast in oven at 210C until slightly blackend. You can use an airfryer for this step too.

In a blender place tomatoes, scotch bonnet and roasted veg. Blend until smooth. Heat up oil in a large pot, and once hot carefully add in tomato mix. Mix in tomato puree and spices. Cover and let cook. 


After 10 or so minutes add in the rice, stir to make sure everything is evenly coated and cover with foil and a lid. Check every 10 minutes or so and fold to ensure even cooking. This should take about 40 minutes

Meanwhile, move onto the wraps. Fry plantain until golden. Let cool. Add plantain and salt to a food processor or use a fork to mash. 



In a bowl combine the flour, oil, plantain and salt. Start by adding 100ml of warm water and using a dough hook begin to knead until smooth and pale yellow. Add 50ml more extra at a time if needed to combine. 

If you don’t have a stand or hand mix you can knead the dough on a lightly floured surface for about 5 minutes. Cover with a towel and let rest for roughly 15 minutes before rolled them out.


Separate the dough, equally, into 4 pieces and shape into balls. Roll out each ball until very thin, rotate by 90 degrees every roll to get the shape as round as possible. Make sure the surface is floured to avoid sticking. If you have a tortilla press feel free to use that instead.


Heat a large skillet over medium to high heat and add a light layer of oil. Use a paper towel to blot out any excess oil. Cook for roughly 2 minutes or until slightly browned on each side. Once ready, cover with foil and set aside. 

Time for the beef suya. Mix peanut powder, ginger, cayenne pepper and ground uda until well combined.




Cover the minute steak with parchment paper and hit with a meat tenderizer until completely flattened. Rub marinade the on both sides and leave to chill in the fridge for 30 minutes to 8 hours.

Grill the steaks on for 2 minutes on each side on high heat. If you want a deep smoky flavour, you can set up a charcoal grill other wise a griddle pan will do. Cut the steaks into squares and get ready for assembly . 

Heat the tortilla wraps if not warm already. Spread on scotch bonnet jam and pile on jollof rice, bean and suya steak. Top with shito. Fold over ends to the plantain wrap and roll, and for extra security wrap in foil or parchment paper. 

Smokey, Nigerian style Jollof Rice and Beef Suya, wrapped up in a Plantain tortilla with black eyed peas.

Moist meatballs, creamy sauce, lingonberry jam, and dill pickles take this sandwich to the next level. 

Swedish Meatball Sub | Twisted

Preheat the oven to 200 C. For the pickles, combine thinly sliced cucumber with lemon juice, vinegar, warm water, salt, sugar, and dill. Set aside.

Add all meatball ingredients to a bowl, and mix until just combined. Refrigerate for 30 minutes.


Shape into meatballs, then brown in a pan with a splash of olive oil over medium/high heat. Once browned all over, transfer to a baking tray and finish in the oven for 10 minutes. 

To the same pan, add the butter. Once melted, add flour and whisk until incorporated. Cook for 1-2 minutes, then slowly start streaming in the beef stock. Scrape everything up from the bottom of the pan. 


Finish with cream, salt, pepper, and parsley. Add the meatballs in, coat in sauce, and turn off the heat. 

Toast your sub rolls, then assemble your sandwich! Start with a good layer of lingonberry jam on the bottom, then as many meatballs as you can fit, followed by extra sauce, pickles, and any leftover herbs. Enjoy!


You don&#8217;t have to go to IKEA to enjoy your favourite meatballs anymore&#8230;

This sandwich is a delicious combination of rib eye steak, creamy peppercorn sauce, homemade salt and pepper crisps, and a crunchy chicory and red onion salad on a toasted baguette. 

Steak frites but portable - this is the ultimate indulgent sandwich.

Steak & Crisp Sandwich | Twisted

Start by thinly slicing the washed potatoes with a mandolin. Soak in a bowl of cold water until they start to curl up. This is also a good time to take the steak out of the fridge so it comes up to room temperature. 

Drain the water, then pat dry the potatoes. Let them air dry for a few minutes so there's no remaining moisture. 

Heat the vegetable oil to 180 C. Fry the crisps in batches until they're a light golden brown. Drain on a wire rack, then season with flaky salt and crushed black pepper. 

Season the steak liberally with salt. Heat a cast iron skillet with a small splash of vegetable oil. 

Once the skillet is smoking hot, carefully add the steak. Cook to your personal preference - I like to flip mine after a few minutes and there's a good brown crust. The internal temperature for medium rare is 53 C.  

Allow the steak to rest on a cutting board. To the steak pan, add shallot and garlic along with unsalted butter. Cook over medium heat until softened. 

Add the brandy. Once that's cooked off, add the cream, salt, and crushed peppercorns. Finish with a tiny pinch of sugar. Set aside

Combine the chicory, lambs lettuce, red onion, lemon, olive oil, and salt. 

Thinly slice the steak against the grain, and season with flaky salt. 

Toast the baguette. Add a good layer of sauce to the bottom, then top with salad. Add slices of steak, then more sauce. Finish with the crisps, then the top piece of baguette. Slice in half, then enjoy!

Steak frites but portable &#8211; this is the ultimate indulgent sandwich.

This is inspired by an Argentinian sandwich, Choripan - which literally translates to chorizo bread. It usually consists of chorizo sausages and chimichurri on bread, with the occasional addition of salsa criolla or pickled onions.

Chorizo sausages, pickled onions, chimichurri mayo, and gooey cheese - name a better combination!

Choripan Grilled Cheese | Twisted

For the chimichurri mayo, add garlic, vinegar, egg yolk, oregano, salt, pepper, and chilli to a jug. Pulse everything together using an immersion blender, then slowly start drizzling in the oil. 

Once everything is thick and combined, fold through the chopped parsley and shallot. Set aside

Butterfly the chorizo sausages by slicing them through half way, then flattening out. 

Cook in a skillet with a splash of oil and something heavy on top (like a chef’s press) until crispy on both sides and cooked through. 

Brush both sides of the bread with a thin layer of butter or normal mayonnaise.

Using the same pan to utilise the chorizo oil, add a knob of butter and your two slices of bread. Turn down the heat to medium low. 

Add a generous dollop of the chimichurri mayo to the other sides of the bread, then top with grated cheese. Once the cheese is melting and the bread is turning golden brown, add the chorizo and pickled onions, and form it into a sandwich. Once everything is fully cooked, gooey, and melty, remove from the pan. 

Slice in half, serve with more chimichurri mayo, and enjoy!

Chorizo sausages, pickled onions, chimichurri mayo, and gooey cheese &#8211; name a better combination!

We're big fans of sandwiches here at Twisted, and the Grilled Cheese reigns ruler of them all. Grilled Cheese's shouldn't be boring – in fact, they should be filled with your wildest dreams. Believe us, this Lobster and Bisque Grilled Cheese will satisfy all your cravings from the moment you take the first bite!

This recipe will change the way you see grilled cheese sandwiches for ever, and we're only just getting started | Twisted

The Lobster and Bisque Grilled Cheese

Start by making the bisque: 
May seem a bit complicated, but I promise this is so simple!! 

Take your lobster shells, and fry them off in some olive oil for a few mins in a saucepan. Then, add in your diced veg. Cook off for another 5 mins or so them add your tomato purée. Cook for another 5 mins 

Once everything has softened a bit, and bits of fond start to stick to the bottom of the pan, add you white wine to deglaze, and cook for a couple mins. 
Add your bay leaves, peppercorns and coriander seeds, before adding your stock, and mix well, scraping the bottom. 

Leave on a low simmer for a minimum of 30mins. 

Seasoning the lobster: 
Although pre-cooked, we want to add flavour to the lobster, so add your butter, garlic and parsley to a small pan, and add your lobster once the butter starts to bubble. 
Cook the lobster in the butter for a couple mins and pour everything in a bowl to avoid overcooking.

Now the fun bit! Butter both sides of your bread, and place one slice in your pan. Cover with a layer of your grated cheddar and port salute, followed by the lobster and butter, and a generous handful of parmigiano reggiano. Slap on that final slice of bread, and flip one the bottom has become golden and crispy. 

Do this until you're grilled cheese is ready to eat!

Take your bisque, and pass it through a fine strainer (or sieve). If a bit thin, reduce in a small saucepan by about half, until glossy and slightly thicker. 

Pour your bisque into a cute bowl, cut your grilled cheese in half, and get to dipping!!

Luxurious cheeses, buttery lobster, and a rich bisque. Now this is a real grilled cheese!!

Brazilian Acarajé has evolved from akara - black eyed pea fritters found across the regions of present day Nigeria, west africa. When it evolved in Brazil - the word “acara” meant ball - and “jé” which means to eat. They’re an important element of the Afro-Brazilian community. 


Acarajé are fritters made from black-eyed beans, dried shrimp, salt and white onions. They’re filled with a delicious filling called vatapa before being topped with lamboa, a spicy, green tomato salsa. 


Brazilian Acarajé with Vatapá by Keshia Sakarah | Twisted

Add the beans to a bowl, cover with water and leave to soak overnight. Whilst the beans are soaking, gently rub them between your hands to remove the outer skins. 

Remove the skins and discard with the water. Add fresh water to the beans, remove any more skins, drain the water, then add the beans to a blender with the onions to form a pulp. Add to a bowl with the salt then leave to sit.

Heat the dende (palm) oil and the vegetable oil in a deep pan, add red onion half to flavour the oil, then spoon in balls of the batter into the hot oil. Cook for 3-4 minutes on each side until they are bright orange and crisp. Carefully remove from the oil and drain on kitchen paper.

While the fritters are cooling, prepare the vatapa. Add the dried shrimp to a food processor and blitz until ground, set aside. then add stale bread to the food processor, blitz until smooth breadcrumbs, then add the cashews and peanuts. Blitz until evenly combined then set aside.

For the lambao, add the chiles, garlic, and salt to a pestle and mortar or food processor. Crush to a fine paste. Add to a bowl, then add the diced green and red tomatoes, onion, olive oil, lemon juice, and coriander. Leave to sit before serving.


Heat the dende (palm) oil in a pan, then add the onions, ginger, garlic and chilli. Cook for a few minutes until soft, then add the ground shrimp, tomato, nut and bread mix and coconut milk. Cook for a few more minutes then season with salt and pepper.

Optional - add the crab meatin the last few minutes to warm and finish with the coriander. Remove from the heat and prepare to fill the acraje. Slice the acraje across the middle, then spoon in the vatapa and finish with the lambao.


Acarajé are fritters made from black-eyed beans, dried shrimp, salt and white onions. They’re filled with a delicious filling called vatapa which is made from a mixture of stale bread, onions, palm oil and dried shrimp before being topped with lamboa a spicy, green tomato salsa.

Arayes is a classic dish that can be found all across the middle east, and is made by stuffing a fluffy pita with seasoned meat, and fried on a griddle or even better over an open flame. This time, we wanted to make something that challenges the best burgers have to offer, and my word, this does not disappoint! An automatic favourite in our office, and I'm sure you'll feel the same!

For all you burger lovers out there, we present to you Cheesy Arayes. A middle-eastern classic fit for any drive-thru! | Twisted

Cheesy Arayes 

This recipe is as simple as it gets! 
Take your beef mince, and combine your spices, garlic, and parsley. Crumble the feta into the beef mince, and mix together! 


Cook a tiny piece of the meat mix, and taste for any extra seasoning you may need.


Whilst the meat is resting for about 10 mins, cut your pita in half. 
Stuff each half of the pita with your meat mix, pressing down every now and again to make sure the pita is filled completely. 

On a griddle pan on medium/medium-high heat, place your pita down, allowing the outside to become crispy and charred slightly.
Once cooked on both sides continue to cook, meat side down, for a few minutes to get a nice sear on the exposed meat. 

Serve with a beautifully light and citrusy green parsley tahini and side salad, and enjoy!

I know we all love a juicy burger or two&#8230; but this is one of my family&#8217;s all time favourites and puts up a fight against the best of burgers (and wins!).

Medianoche is Spanish for 'Midnight'. During the early 1900s following the Spanish-American war in 1898, the sandwich was created and gained its popularity in Havana cafes, as it was often eaten at night after people finished partying at nightclubs, subsequently naming the sandwich. It can be found all over Cuba, varying from place to place. Beyond Cuba, these can be found in Little Havana, Miami. 

Roasted pork, roast ham, swiss cheese, mustard and pickles are piled high on to sweet bread, and roasted in a pan with a brick on top - crispy on the outside, jam packed with filling in the middle.


Medianoche by Keshia Sakarah | Twisted

First, make the mojo criolla. Put the garlic and salt in a pestle and mortar and grind into a paste. Add oregano leaves, oil, black pepper and citrus juices. Mix well, then set aside.


Detach the rind from the fat on the pork shoulder to create a flap between the fat and the skin. Under the flap, directly on the fat, pierce lots of small holes - these holes will absorb the marinade deep into the meat.

Place the pork in a large roasting dish and rub the mojo criolla all over, massaging into the meat all over and under the skin. Leave to marinate overnight in the fridge.


Heat the oven to 160°C fan/gas 4 and cover the meat with a sheet of baking paper then foil over the roasting dish. Seal tightly around the edges so the meat steams.


Roast the pork slowly for 5-6 hours. Once the meat is tender and falls away from the bone easily, remove the foil, turn up the oven to 210°C fan/gas 8 and bake for a further 30-45 minutes to allow the skin to crisp into crackling.

Once baked, leave to cool a little then start on the sandwich. Brush the bread with butter and mustard. Add slices of cheese, ham, and the pork. Top with pickles, then brush the outside of the bread with butter and toast in a pan until the cheese has melted. Slice, and enjoy!

When clubs closed across Havana, cafes stayed open serving these late night snacks which eventually became a Cuban classic. Roasted pork, roast ham, swiss cheese, mustard and pickles were loaded inside … bread, and roasted in a pan with a brick on top &#8211; crispy on the outside, jam packed with filling in the middle.

Crunchy pickled veggies, spicy sriracha mayo, and crispy fries, all in a soft baguette served with a Lipton Lemon Iced Tea!

Loaded Fries Banh Mi | Twisted

Start by pickling the veg. Whisk together the salt, sugar, hot water, and vinegar. Pour over the sliced chilli, cucumber and carrot ribbons. Stir to combine, then leave to sit for at least an hour

For the sauce, mix together the mayonnaise, sriracha, lime, and salt. 

Cook the french fries according to the package instructions - I like to do mine in the airfryer for 20 minutes. When they’re just cooked, toss in flaky salt and lime zest

Basically a cross between a chip butty and a banh mi &#8211; the perfect filling, tasty lunch dish, plus it&#8217;s meat free!

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