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.

This amazing sharer recipe is the perfect balance of delicious Mexican flavours, and sharing-foods! We welcome to you the pulled pork taco loaded fried! Healthy, luxurious and a feast for the eyes, no one will be left hungry after putting this down on the table! 

Tacos are amazing, but not great for sharing. However, these Taco Loaded Fries are both delicious and great for sharing!!! | Twisted

Pulled Pork Taco Loaded Fries

For the pork: 
Start by soaking your dried chillies in boiling water for about 30 mins. Once soft, blend them up with the sugar, lime juice and ¼ cup of the soaking water. 
Marinade the pork pieces in the chilli paste for 30 mins!


Sear the pork in the heavy-pot on medium-high, searing all sides, and remove. 


In the same pan, add more oil if needed, then the peppers, onions, garlic and tomato, and sauté for 10 mins, followed by the dry herbs and spices, and continue to cook for another 10 mins.
Deglaze with the beer and stock, and mix with a wooden spoon, making sure to scrape all the fond from the bottom of the pan (fond, also known as pan drippings equals flavour!)


Place the pork back into the pan with your braising liquid, cover with a lid, and place in a preheated oven at 176° C for 2 ½ hours. 

For the guac: 
Mash your avocados up, and mix in your diced tomatoes, lime juice, olive oil and salt! 
Cover with cling film and store in the fridge until ready to serve! 


For the pico de gallo:
Mix all your chopped ingredients in a bowl, and add the lime juice, olive oil and a pinch of salt. Mix well and taste for any extra salt needed. 

For the crema: 
Super simple! Mix in your lime juice into the sour cream, and season with salt. And that’s it!!

If you want to make tortilla chips at home, simply heat your oil in a high-walled saucepan to approx. 160°c. 
Cut your tortillas in half, then half again, and then one last time. Once the oil has come to temp, sprinkle the tortillas in for 20 seconds, until golden brown. 
Drain on paper towels, and salt immediately. 


Now layer on all that beautiful pork onto your platter of chips, followed by all the toppings, and enjoy!
Best eaten when shared x

Sharing is caring, and caring is when you serve the most delicious pulled pork taco fries for all your loved ones to dig into!

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!).

She asked for Japanese-Korean fusion, plus some rice, pickles, kimchi, chicken and some spice. So, I present the kimchi chicken rice burger! Crispy sushi rice 'buns', Gochujang grilled chicken, kimchi, spicy mayo, and sesame pickles. 

As part of our series the Hunger Stage, which covers everything festival food, we asked Sophie Ellis-Bextor to invent her ultimate festival fusion dish. 

Kimchi Chicken Rice Burger | Twisted

Wash the sushi rice until the water runs clear, then cover with water so it comes up to your first finger knuckle. Cover, cook on low for 15 minutes then turn off the heat and leave to steam for another 5 minutes. 


Mix together salt, sugar, and rice vinegar, then stir through the rice


Press into a casserole dish lined with cling film, cover with more cling film, then pop into the fridge to set for 1 hour.

Next, marinate the chicken thighs in gochujang, soy sauce, lime juice, garlic, brown sugar, gochugaru, and oil. Set aside

Thinly slice the cucumbers, then toss in rice vinegar, salt, sugar, and sesame seeds

For the mayo, mix together the mayo, gochugaru, lime, garlic, and salt.


Preheat the oven grill to 250 C. Cook the chicken under the grill until cooked through and nicely charred (around 5 mins on each side), then slice. 

Once the sushi rice is set, remove from the dish and cut out circles. 


Preheat the oil to 180 C, then fry the sushi rice discs until golden and super crispy 


Now it’s time to build - crispy rice, mayo, kimchi, chicken, pickles, and the other crispy rice. Enjoy!

As part of our series the Hunger Stage, which covers everything festival food, we asked Sophie Ellis-Bextor to invent her ultimate festival fusion dish.

The sauce is a little more elaborate than a normal biryani, channeling the tangy deliciousness of chicken tikka masala. In fact, this whole dish is an ode to that point in the consumption of your takeaway when everything has combined to a hot delicious mess: fluffy rice, blackened tender pieces of tandoori chicken and delicious curry. 

Twisted |

Start off by cutting the spine out of the small chicken - feed it to a dog, wild creature or use it to make stock. 

Whisk together the marinade ingredients for the chicken and rub it all over the bird. Leave to marinate for at least 3 hours in the fridge, or half that time at room temperature. 

Meanwhile, make the sauce. Heat the oil in a large saucepan and add the whole spices. When they start to crackle, add the sliced onion. Fry for another 10 minutes, then add garlic + ginger paste and cook out over a medium low heat. Add the ground spices and cook for another three or so minutes, then add the tomato paste. Cook this until it starts to separate from the red oil, then add the double cream. Cook down until the sauce has thickened, roughly 5 minutes. 

Grill the chicken under an oven grill or, even better, on a BBQ. Or even a tandoor oven if you have one lying around! Super casual! You are aiming for it to be just cooked through with lots of charred spots. 

I hope you've got a lot of pans, because while this is going on you need to prepare the rice. Over a low heat, caramelise the sliced onions in the neutral oil. Wash the rice until the water is clear, then soak it in cold water for an hour. Heat a large saucepan full of water to a rolling boil and add the tbsp of salt. 

Pour the soaked rice into the boiling water and set a timer for 3 minutes. When the 3 minutes is up, drain the rice and stir through the butter. Heat the milk and pour it over the saffron threads.

Time to arrange the biryani! Get a wide heavy bottomed pan with a lid and heat the remaining butter and water until foaming over a low heat. Spoon over half the rice and drizzle with the nice yellow saffron milk. 

Get the chicken and place him on the rice then spoon the delicious curry sauce over the top. Now, add the other half of the rice until he is just buried. Top with caramelised onions and more drizzles of the saffron milk. At this point, place the lid on and whack up the heat to get some steam going, then reduce to your lowest possible setting cook undisturbed for 20 minutes. 

During those 20 minutes, prepare the garnishes - fry the sliced almonds in butter and pick the leaves off the coriander. Whip off the lid theatrically and artfully scatter these on top, then serve it with pride. 

A biryani is a beautiful thing, a sensual aromatic ballad to the best of all the rices, basmati. This one breaks with tradition and uses a whole chicken. Fancy!

A classic butter chicken, but using the cheaper and underrated drumstick rather than spenny chicken breasts. 

Mix all of the marinade ingredients together in a bowl and set aside for at least 3 hours. When ready, grill over charcoal or under a very high heat until cooked through.

Meanwhile, make the sauce: toast the dry spices until they smell aromatic, then add the oil and cook the ginger garlic paste. Add the onion and cook for 10 or so minutes, then add the ground spices and cook out for another 3 minutes. Add the tomatoes and cook over a low heat for another 10 or so mins, check the seasoning, then add the drumsticks, the cream, butter and fenugreek (methi).  

Finish with a drizzle of cream and sprinkle of fenugreek. 

Part of our &#8220;One Chicken, Six Meals&#8221; vid.

This is a hearty and flavourful soup that tastes like lasagna in a bowl. I've just used sausage meat here but feel free to use beef or pork mince, and adjust the spice level to your preference. 

We're loving trying out TikTok trends lately, and this is no exception - lasagna soup is the perfect comfort food for any day of the week.

Spicy Sausage Lasagna Soup | Twisted

In a dutch oven, add a splash of oil over a medium/high heat. Squeeze the sausage meat out of the casings, brown the meat, and remove with a slotted spoon.


Add the chopped onion, garlic, and chilli along with a knob of butter. Scrape up all the sausage fond from the bottom - if you need help deglazing, add a splash of stock.

Once the veggies are fragrant and soft, add the meat back in along with tomato paste. Cook this for a couple of minutes, then add in the tomatoes and beef stock.

Add all the seasonings, turn down to medium/low, cover, and leave to cook for 20-30 minutes.

Break up the lasagne sheets, add to soup, cover, leave to cook until soft.

Mix together the ricotta, mozzarella, basil, onion powder, salt, and pepper.

Serve the soup in bowls and dollop the cheese mixture on top, sprinkle over basil, grate over fresh parmesan, and finish with chilli flakes. Enjoy!

We&#8217;re loving trying out TikTok trends lately, and this is no exception &#8211; lasagna soup is the perfect comfort food for any day of the week.

We've combined a jalapeño popper with a traditional smash burger - herby charred jalapeno cream cheese, crumbled bacon, pickles, and smashed patties with gooey cheese

Herby charred jalapeño cream cheese, crumbled bacon, pickles, and smashed patties with gooey cheese! You've got to try this jalapeño popper smash burger.

Jalapeño Popper Smash Burger | Twisted

Start by charring the jalapeños over an open flame. Once the skin is black, put in a bowl and cover with clingfilm. Leave to sit for 15 mins.

Meanwhile, cook the bacon in a pan until super crispy. Drain on a paper towel, then finely chop into crumbs.

Use the same pan with the leftover bacon fat to toast the buns. Set aside.

Remove the skins from the jalapeños, then finely chop. Add to cream cheese along with chives, salt and pepper, and onion powder.

Form your beef mince into balls. Season with salt and pepper on one side. Get a pan piping hot with a splash of vegetable oil, then add the beef balls seasoned side down. Top with a square of greaseproof paper, then a smaller skillet to smash the patties. 

Season the other side, then once it's super golden and crispy, flip. Top with a slice of cheese, add a splash of water, and cover.

Build your burger - add a generous helping of the cream cheese mix onto both halves of the bun, then top with the two burger patties. Add pickles, then the bacon crumbs, and the other bun. Enjoy!

Love spicy food and want to elevate your burger game? Then this is the recipe for you!

Curry? On fries? Yes please. This God-tier curry is a take on the take away classic, chicken tikka masala. Spicy chunks of paneer swim in a beautiful rich sauce. It's obviously great on fries but would be equally at home on a steaming mound of basmati rice, or scooped in the invitingly buttery folds of a flakey piece of paratha. 

Preheat the grill to its highest setting. Cut the paneer into roughly two and a half cm chunks. Whisk the yoghurt, tandoori spice blend, ginger garlic paste and salt. Stir the paneer through the marinade and leave for around 30 minutes.

Spread the paneer on a baking tray and grill until it's blackened all over, turning frequently. This can be done on a BBQ too. 

Heat the oil in a deep sided saucepan and fry the dried spices until they start to sizzle. At this point, add the ginger and garlic paste and cook for a few seconds until smelling aromatic (as opposed to raw and garlicky). Add the onions and cook everything, adding splashes of water if it looks like it's catching, until the onions are cooked through and golden brown.

Add the tomato puree and cook out briefly before adding the dry spices. Stir through the sauce. Everything should start smelling very nice. 

Add the chopped tomatoes and their juice and stir everything through the sauce. Let it cook for around 10 minutes until thickened, then add the honey, cream, butter and cashew cream. Stir it all through the sauce.

Stir through the cooked paneer pieces and cook for a further 5 minutes until softened. 

Spoon the curry and paneer over the fries, drizzle with a little more double cream and scatter with the fenugreek leaves. 

Is there anything more glorious than this?

Spice Gal brings you this Scotch Bonnet Jam Toastie with Green Chilli Focaccia. A hot sandwich that will leave you wanting more! 

This spicy Scotch Bonnet Jam Toastie with Green Chilli Focaccia is bringing the heat! Layers of melted cheese and plenty of spice!

Scotch Bonnet Jam Toastie with Green Chilli Focaccia | Twisted 

Combine flour, salt, and yeast in a large bowl and whisk together until homogenous. Add water and stir with a wooden spoon until no dry flour remains. Add olive oil and stir to incorporate, using hands if necessary to work oil into dough. Cover with plastic wrap, then let rest at room temperature for 1 hour.


Remove plastic wrap , and, using a lightly greased bowl scraper, fold dough over itself by lifting and folding the edge of dough toward the middle. Turn the bowl 45 degrees and fold dough again; repeat turning and folding motion 4 more times. 

Allow to prove in the fridge overnight. 


Once proved, remove from the fridge and allow to come to room temp.Oil a rectangle, shallow tin. Tip the dough onto the work surface, then stretch it to fill the tin. Cover with a tea towel and leave to prove for another 35-45 mins.


Heat the oven to 220 C fan. Press your fingers into the dough to make dimples. Add chopped green chillies and thinly sliced garlic to the dough pressing in gently 
Bake for 20 mins until golden. Whilst the bread is still hot, drizzle over 1-2 tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil, if you like.


For the chilli jam - Add all ingredients to a pan and simmer for 15 mins, stirring occasionally until it becomes syrupy.
Keeping a close eye on it, continue to simmer and stir for 5 mins more until it easily coats the back of the spoon and you see the bottom of the pan when you stir. Leave to cool and infuse for 1-2 hours

Once the Jam has cooled, assemble your sandwich, layering jam, then cheddar cheese. Toast in a pan with a small amount of butter and press to allow the cheese to melt and the bread to toast. 
Remove and enjoy!



This spicy Scotch Bonnet Jam Toastie with Green Chilli Focaccia is bringing the heat! Layers of melted cheese and plenty of spice!

Chef and author Keshia Sakarah walks us through the complex origins of oxtail stew. Combining rich flavours with an even richer history this Classic Jamaican dish is the essence of homely and heartwarming 

This Oxtail and Butter Bean stew is a Caribbean classic and is pack full of flavour. This  slow cooked dish really tastes like home

Oxtail and Butter Bean Stew Recipe | Twisted

Begin by seasoning the oxtail. Place in a bowl with soy, salt, pepper, garlic, ginger, thyme, scotch bonnet, spring onions and ground allspice. Leave to marinate overnight or at least 3 hours before cooking.


Next, place a pan on to heat with the oil. Once the oil is hot, add the sugar and allow to caramelise. 

Add the oxtails and brown all over in the burnt sugar


Add tomato paste then reduce to a simmer. Cover and cook for 2-3 hours or until tender.


Once the meat is tender, to finish, add the butter beans and cook for a final 15 minutes.

This Oxtail and Butter Bean stew made by Keshia Sakarah is a Caribbean classic and uses techniques and ingredients that have a complex and rich history

Using not one, not two but three types of sausage gives this pasta sauce all the flavours - richness, spice and complex from the n'duja. Sprinkled with crisp sage leaves and crunchy pieces of chorizo it's also a textural and aromatic exquisite symphony. As if that weren't enough, the pasta shape is outrageously simple, demanding no more equipment than a knife. Stunning! 

Thoroughly clean your worksurface. Whisk the salt into the semolina then pour it onto the surface in a big pile. Use your fingers to make a well with deep high sides. 


Pour the water into the well and use a fork or your fingers to gradually incorporate the flour into the water in the middle. Keep it up until you have a shaggy mess, then start kneading it together until you've got a smooth dough.


Knead for a further 15 minutes. The dough will be stiff - don't worry as it'll hydrate when it rests. Wrap it in clingfilm and leave it to sit for 30 mins. 


When ready to use, slice off a quarter and roll it into a snake. Cut 2cm pieces and roll them flat with a knife, dragging the blade towards you and pushing down slightly until you have a dome shape - use a thumb to deepen the dome. Repeat with the remaining dough and set aside on a lightly floured board so they don't stick. 

Meanwhile, to make the sauce! Heat the olive oil in a medium saucepan and fry the chorizo pieces until crisp. The oil should have turned a beautiful crimson. Remove the chorizo pieces with a slotted spoon and set aside to garnish with later. 


Add the sausage pieces and fry until browned, breaking them up with a wooden spoon, then remove and set aside. Add the shallots and garlic then cook for a further 5 minutes until soft, then add the tomato puree and cook for a further 2 minutes.

Add the white wine, allow to reduce for a few minutes then add the tomatoes. Reduce for around 10 - 15 minutes over a medium heat and add the n'duja, stirring to make sure it's completely combined. Pop the sausages back in and cook over a low heat for another 30 - 40 minutes until they've softened and everything have combined to make a delicious sauce. Add the butter and stir for a final 10 minutes.

Make the crispy sage leaves by gently frying whole leaves in olive oil for around 20 seconds until crisp. Blot with kitchen towel then set aside and season with salt.

Cook the orecchiette in boiling salted water until cooked through with a little bit of bite - they'll rise to the top of the water when done, but try a few to make sure they are cooked to your liking. Reserve some of the water then toss the sauce through the pasta. Add the grated parmesan then serve up with the sage leaves. 

Looking for an outrageously easy homemade pasta? Our sausage orecchiette pasta is the one for you.

Gobi 65 is a classic Indian street food dish! Fried and crispy cauliflower, this vegan recipe is an ultimate go to for when you want to impress mates and create something special but easy!

This vegan Gobi 65 is a perfect sharing dish with friends, fried crispy cauliflower with a sticky aromatic sauce 

Gobi 65, Vegan Fried Cauliflower Wings | Twisted Green

Separate the cauliflower into florets. Blanch in boiling salt water until fork tender. Remove from the hot water and place into an ice bath. 

To make your batter, combine flour, cornflour, ginger garlic paste, turmeric, coriander, salt and water. Mix well until completely combined. 

Dip the florets into the batter and drop them straight into hot oil. Remove from the oil and place onto kitchen towel to soak up any excess oil. 

In separate pan, fry sliced shallot, chilli, garlic then add your curry leaves. Allow to crisp then pour in the maple syrup, soy and ketchup. Tip your cauliflower in toss to coat. Serve straight away!

A super tasty sharing dish or starter, this Gobi 65 is completely vegan! Fried and crispy cauliflower topped with curry leaves and fresh chilli

Korean inspired nachos! Pork shoulder is cooked low and slow in a delicious marinade of gochujang, chipotle, sugar and soy for a sweet and sticky umami kick. Topped with a classic nacho sauce with a Korean spice and a super fresh zingy spring onion gauc! This isn't one to miss! 

These Korean Pulled Pork BBQ Style Nachos are packed full of flavour! Spicy, tangy, sweet, slow cooked pork topped with homemade spring onion guacamole and a cheese sauce with a kick ! This is a perfect thing to share with mates! 

Korean Pulled Pork Nachos 

For the pork marinade combine your gochujang, korean chilli flakes, chipotle flakes, salt, sugar, soy sauce and rice vinegar in a bowl. Pour the marinade over the pork shoulder and place into a large skillet. Roast covered with foil for 3-4 hours or until the pork is super soft. 


While the pork cooks, make your toppings. For the guac grab and large bowl or mortar and pestle, crush the avocado, spring onions, lime juice, chilli flakes, garlic, salt and coriander together until smooth

For the cheese sauce, combine grated cheese and cornflour in a bowl. Add the cheese mixture to a saucepan and pour over the evaporated milk. Stir constantly, as it thickens, add in the gochujang and whisk to combine. 


For the nachos, slice fresh corn tortillas into small triangles, fry in hot oil until golden and crisp. Remove from the oil and allow the excess to drip off. 


To layer your nachos, start with the fried tortillas chips, then add your pulled pork and cheese sauce. Continue this process until you've used all your tortillas chips then finish with the fresh guacamole, chilli and coriander

These Korean Pulled Pork BBQ Style Nachos are packed full of flavour! Spicy, tangy, sweet, slow cooked pork topped with homemade spring onion guacamole and a cheese sauce with a kick ! This is a perfect dish to share with mates!

Packed full of flavour, this completely vegan dish is inspired by the flavours of El pastor from Mexico and the traditional Lebanese shawarma! The chipotle paste and pineapple give your mushrooms punchy sweet and spice, the chopped salad brings brininess and the tahini sauce a creamy mellow flavour. The perfect vegan wrap!

This is a shawarma wrap with a difference! El Pastor Mushrooms, harissa tahini sauce in a completely vegan wrap!

 El Pastor Mushroom Shawarma Wrap

To make your marinade, combine chipotle, agave, orange juice, smoked paprika, cumin and soy sauce in a bowl. Season to taste with salt and a drizzle of olive oil. 


Pour the marinade onto your mushrooms and allow them to sit while you make the tahini sauce. 

Combine tahini, garlic, lime juice, salt and water. Mix the sauce until the tahini becomes nice and smooth, add more water if necessary. Then finish with the rose harissa. Set to one side. 


In a mixing bowl, add your diced cucumber, onion, coriander followed by the brine from pickles of your choice, olive oil, salt and a squeeze of lime. Give it a mix and set to one side. 


Now the mushrooms have marinated, heat a skillet to high and add the mushrooms. Allow the marinade to caramelise and the mushrooms to brown, finally add your diced pineapple pieces, cook for another 1-2 mins. 

To serve, toast a large flour tortilla, pop down some freshly cooked chips, then your el pastor mushrooms, a handful of lettuce, then the pickled salad and finish with you tahini sauce. 


This Mexican inspired mushroom shawarma wrap is packed full of flavour and combines two amazing cuisines to make this delicious dish!

Calamari. Too often it's left neglected in the starters section - a pallid, greasy, chewy overture to more interesting things to come. Not this time. This calamari recipe is centre stage, singing loud and proud in a brioche bed with wild garlic mayo and pickled chillis. Isn't it lovely? It's also a perfect snack to eat with our really quite beautiful beer that we've made with our pals at Brewgooder. 

If you're looking for a delicious calamari recipe to put in brioche buns then you've found one. It's even got wild garlic mayonnaise. 

Spicy Calamari Recipe With Wild Garlic Mayonnaise & Brioche Buns | Twisted

Place the prepared squid rings and tentacles into a bowl along with the salt and milk. Stir to combine and leave to tenderise for half an hour.

Whisk together the cornflour, plain flour, baking powder, pepper, kashmiri chilli, smoked paprika and the other tsp salt. Set aside.

To make the mayonnaise: heat the oils gently in a saucepan then pour into a blender/nutribullet with the chopped wild garlic leaves. Blend hard until emulsified and pass through a fine sieve.

In a steep sided bowl place the egg yolk, mustard and vinegar. Get an electric whisk and very slowly whisk in the green, garlic infused oil. The mixture will start to thicken up and you'll be left with a bright green mayonnaise. Stir through the salt and garlic (just to make it even more garlicky). Classy!

When ready to fry, toast the buns in the butter until golden brown and set aside. 

Heat the oil to 170°C. Take the squid pieces, around 5 at a time, and place them in the bowl with the flour. Move them around to coat liberally then move them to the hot oil. Fry for around 2 minutes or until golden and crispy. Repeat with the remaining squid. 

Take a liberal tablespoon and slather your bottom bun. Cover with a liberal mound of the hot calamari and a squeeze of lemon. Add the guindija chillis, shallots and and a good dusting of sumac, then stuff it in your face and enjoy the Good Times.

Looking for a spicy calamari recipe? Want that in a brioche bun, sir? Fancy a slathering of neon green home-made wild garlic mayo? Stick this in your face!

The perfect protein and naturally nutritious, what's not to love about eggs? Balanced on top of a stunning rich dan dan udon noodle sauce, British Lion Eggs finish off the most delicious thing you can make with only 5 ingredients. 

Check our our recipe for udon noodles in a rich dan dan sauce, featuring the very finest British Lion Eggs! | Twisted

Dan Dan Udon Noodles Recipe | Twisted

Place the tofu on top of several pieces of kitchen towel in a wide bowl. Place another sheet on top of this and a wooden board on top, then place a few heavy things on top of this - you are trying to squash out the water. Leave for 30 minutes, replacing towels if necessary.

Crumble the tofu into small pieces. Fry in a wide saucepan (or a wok) with 2 tbsp sunflower oil until browned and slightly crisp. 

Meanwhile, cook the udon to packet instructions and reserve the cooking water. 

Whisk together the chilli oil and sesame soy sauce until combined. Pour this over fried tofu pieces and add slashes of the noodle water until it comes together, like a pasta sauce, into something smooth, glossy and delicious. Check the seasoning - add a little salt if needs be. Divide into two noodle bowls. 

Meanwhile, boil the eggs for 5 minutes, place in bowls of very cold water and peel. Serve halved with the noodles. 

Dan Dan Udon Noodles featuring the perfect egg.

I'm really into this one. Good things do sometimes come in small packages, and this dinky little vegan potato square recipes has a lot going for it. Simultaneously crispy and fluffy with a rich and spicy romesco sauce and optional hazelnut dukkah. These are a very good thing.

A delicious vegan snack recipe featuring those stunning layered potatoes from Tik Tok with romesco sauce and dukkah - yes please Twisted!

vegan romesco potato snack recipe | Twisted

THE DAY BEFORE you want these delicious morsels of nice, you need to get the potatoes on the go. First, set the oven to 130°. Get a square baking tin and a mandolin and get slicing and layering. In between each layer of potatoes brush some vegan butter and a sprinkling of salt.

When you've finally finished layering them up, cover with baking paper and tin foil (you don't want to colour them at this stage) and bake for around 2/3 hours or until completely cooked through. Put something heavy on top of them and leave them in the fridge overnight. 

Meanwhile, make some romesco! Crank that oven up to 180°C and roast the tomatoes and garlic until the garlic smells nice and the tomatoes are withered with a little char, roughly 30/40 mins. 

Place both the tomatoes and squeezed out garlic into a blender along with the breadcrumbs, vinegar, olive oil, sat and soaked chillis. Blend until smooth then pop into a piping bag. 

The next day, heat up the oil until its around 170°C. Use a big sharp knife and cut the potatoes into little squares then fry them in batches until they are really crispy.

Squeeze the romesco on top, top with dukkah (or za'atar or spice mix of your choosing) and go wild. You've earned this!

These delicious vegan snacks are absolutely stuffed full of the most amazing flavours and indeed textures. Yum!

Vegan Muhammara Cannelloni Recipe | Twisted

This muhammara-inspired vegan cannelloni recipe is just bursting with flavour.  If you, like us, love the Syrian dip muhammara, you'll totally fall in love with this dish.  The filling is really easy to put together, with just a few ingredients and spices.  The sauce is really creamy and beautiful red colour from roasted red peppers which add a lovely smokiness to the pasta. Give this a try and let us know how you like it! 

A delicious creamy muhammara-inspired cannelloni pasta dish is the perfect dinner meal! The filling is really easy to make and it's all vegan!

Crumble tofu, add crushed walnuts and spices. Arrange on a tray and bake for 20minutes. Remove from the oven and stir.  Cook for another 15 minutes. 


Once cooked, mix with wilted spinach and chopped roasted pepper.


Make the sauce.  Add oil to a pan, then garlic, onion, and spices.  Add flour and cook through.  Gradually add in the plant-based milk until smooth.  Pour in blended roasted red pepper and cook through until thick and bubbling. Cook for about 10 minutes on a low simmer. Add tahini and blend with an immersion blender until smooth.  Season with pomegranate molasses salt and pepper. 

Add a ladleful or so of the sauce to the tofu, nut and spinach mixture. And transfer to a piping bag. 
Fill the cannelloni tubes. Spread a layer of sauce on the bottom of the dish and top with the filled cannelloni. 


Pour over the remaining red pepper sauce to cover.


In a bowl, mix together nutritional yeast, broken up pita, oil, salt, pepper, garlic and parsley  and sprinkle over top. 


Bake at 180ºC for about 30 minutes.  Remove the cover and bake for an additional 10-12 minutes or until the top is golden brown and bubbling. 


Garnish with parsley, a drizzle of olive oil, pomegranate seeds (pomegranate drizzle if wanted!) and tuck in.  

Our delicious creamy <a href="https://twistedfood.co.uk/recipes/twisted-green">Vegan</a> Muhammara Cannelloni <a href="https://twistedfood.co.uk/recipes/">recipe</a> is a muhammara inspired cannelloni pasta dish is the perfect dinner meal!

Spicy Okra Fries Recipe | Twisted

Masala bhindi (tomato okra curry) is a go-to, simple recipe that always shouts comfort, love, and complete joy in my household. My grandmother used to create this dish, and she has passed on her excellent cooking talents down two generations. After a challenge from Knorr®, I’ve put a twist on this family recipe, which my mother would serve with a slow cooked dhal and crispy roti, not to mention all the sides and chutneys. Using the same spices as my mum does, I’ve made crispy okra fries, served with tamarind chutney and masala tea. This meal is a fantastic way to start a Sunday family brunch, and I was able to add another layer of flavour to this dish by adding a Knorr® Veggie Stock Cube which was easily ground up to add to the masala mix. Now, both recipes have a special place in my heart (and stomach!) Make Renu's recipe yourself and buy all the ingredients here!

Chef Renu shares her  recipe for spicy okra chips. Fry style veggie chips made from okra, chilli, garlic and cumin for the perfect spicy side.

Spicy Okra Chips Recipe | Twisted

Wash the okra under cold water and pat dry completely with kitchen paper.

Take off and discard the top of each okra, leaving the tail intact. Slice in quarters.

Renu here, with my Spicy Okra Fries <a href="https://twistedfood.co.uk/recipes/">recipe</a>. It&#8217;s a delicious, comforting meal inspired by my mother and grandmother’s masala bhindi.

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