103551356_597266137876303_5368520362269718112_n-2

Smash burgers

Twisted |

In this episode, Tom combines two of his favourite American fast food burgers, neither of which he has ever tried, and yet it looks incredible. Go figure!

shelf-life-640_960

Shelf Life 640_960

Tom Jackson sets up a lockdown kitchen studio in his tiny flat and digs around the darkest cornest of his cupboards to unearth some delicious, inspiring meals for those days where you got nothin'.


Twisted | Shelf Life

99298133_245731883529597_260696182630645760_n

Chicken Curry

In the first episode of Shelf Life Season 1, Tom tackles a British post-pub (or club) staple, Cheesy Chips with Curry Sauce - something the nation sorely missed during lockdown.

A British classic brought to you by the Twisted Kitchen, classic curry sauce over succulent chicken with cheesy chips. Get the recipe here

Chicken & Curry Sauce With Cheesy Chips Recipe | Twisted

Start with the marinade. Add all of the ingredients apart from the diced chicken to a bowl and combine very well. Turn the chicken through the marinade and set aside to marinade at room temperature for up to two hours (or several more in the fridge).

Wash and peel your potatoes (leaving a little skin on here and there if you like) and dunk into a large bowl of salted water for 30 minutes. Rinse well and dry very well. Set aside.

For the sauce, heat the oil in a high-side saute pan and go in with the onions and a good pinch of salt. Cook over medium-high heat, turning frequently, until your onions are rich and caramelised. Add the ginger garlic paste, turn through the oil, then throw in the spice mix. Cook out briefly then add the tomato soup and coconut milk. Cook for 10 minutes then blitz. Keep warm.

Skewer your chicken and place under a screaming hot grill for 8-10 minutes, turning half way. Strip the chicken into your sauce along with any grilling juices and combine the two for a few minutes. Remove from the heat until your chips are ready.

Heat your oil in a sturdy pot to 130°C and drop in your chips (in two batches if necessary). Cook until falling apart, then remove and drain. Repeat with the other chips. Crank your oil to 180°C then return the first batch to the oil. Cook until richly golden (but not dry!), then lift out, blot briefly and toss with flaky salt. Repeat with the final batch. 

Place your delicious chips into an oven-proof serving dish and load with the cheese. Place under the grill briefly. Reheat your chicken curry and load it next to (or on top of) your cheesy chips. Stunning.

jungle-creations-twisted-shelf-life

Jungle Creations - Twisted, Shelf Life

Tom celebrates a British staple - cheesy chips and curry sauce from the chippy. What's not to love?

95758466_261183335011293_1744146335839289344_n

Garlic Falafel

Watch Tom take on a pulse based classic with a Mexican twist. On this eposide of Shelf life we explore the wonderful flavours of falafel

Crispy & Fragrant Mexican Falafel on Shelf Life | Twisted

In this episode Tom centres in on dried pulses, using black beans as well as chickpeas for a new way with falafel. Fresh pita, salsa macha, tahini sauce and pickles complete these amazing sandwiches.

Crispy Mexican Garlic Falafel

 Try our crispy falafel recipe with a Mexican twist, including salsa macha, tahini sauce and extra crispy falafel

Crispy Mexican Garlic Falafel Recipe | Twisted

Soak the dried chickpeas and beans (together) overnight in plenty of cold water with the 1 tbsp of bicarb and salt. Drain well.

Add half of your dried mixed pulses to a food processor with the spring onion greens, fresh coriander, garlic, salt and spice mix. Blend until smooth.

Add the rest of your pulses, fennel and coriander seed and the 1 tsp bicarb. Pulse until you have a rough texture of a mix that just holds together when crumped firmly with your fist. Set the mix aside.

For the salsa, heat 100ml olive oil in a pan and fry the peanuts until golden. Remove with a slotted spoon. Into the same oil, add the halved cloves of garlic. Fry until lightly golden around the outside. Add the chillies to the same oil and fry briefly (15 seconds), until slightly darker in colour (but not burnt) and puffed up. Set aside to cool, reserving the oil.

Add the cooled, reserved oil, an additional 100ml or so of cold oil and your fried ingredients to a blender and blend until smooth(ish). Season with salt, vinegar, sugar and oregano (if using) to taste. Set aside.

Add the garlic, lemon and salt to the tahini and mix with a whisk until curdled. Add ice water gradually until you have the texture you like. Thick double cream is good.

Shape your falafels however you wish (two spoons is good), then fry (in batches) in oil preheated to 175°C for about 6 mins, until lovely, dark and crispy. Drain briefly, do not cover or place in oven!

Heat your breads and load your breads with crisp falafels, tahini, salsa, pickles and veg. Destroy.

94588670_958317954630303_3450246339542122496_n

Duck Lasagne

Watch Tom take a twist on the classic lasagne with a lentil and duck confit filling. Watch the episode here on shelf life

Duck Confit Lasagna on Shelf Life | Twisted

Years after receiving a tin of confit duck from his mate Ben for his Birthday, Tom finds himself wanting to make a Shelf Life Lasagne, but there are no eggs on the shelves! Employing - and therefore splitting from tradition - a southern Italian pasta dough, a tin of lentils and the contents of the confit tin, Tom creates something very special from shelf stable ingredients.

Duck Confit Lasagne

Try this duck confit lasagne recipe, with home made lasagne sheets and a lentil and duck filling. Get the recipe here

Duck Confit Lasagne Recipe | Twisted

For the pasta, mix together your flours then pop directly on your work surface, fashioning a large well in the middle. Pour the water into the centre and gradually bring in flour from the edge by swirling a fork, creating a whirlpool in the centre. When your mixture looks like hummus, begin to bring in the flour more confidently. Work the dough together and knead for a good 10 minutes, until your dough is super smooth and elastic. If the mix is a little dry, pat your hands with water and carry on kneading. If a little wet, add more flour. Wrap tightly and set aside at room temperature.

Open your tin of confit and place your duck legs on an oven tray with a rack. Place in an oven preheated to 200°C and roast until crisp, about 25 minutes. Cool until you handle the duck legs, then shred for your sauce, discarding some of the skin if you want.

For the ragu, add the fat to a large, high-sided saute pan, then go in with the vegetables and garlic, a good pinch of salt and the cinnamon stick (if using). Cook for at least 30 minutes, until very soft and delicious. Add tomato puree, cook out briefly, then add the wine and reduce until fully evaporated. Add the crushed tomatoes, zests (if using), thyme (is using) and black pepper.

Add the shredded duck and lentils, then top up with water and leave to simmer for 30 minutes, in order for it to come together. Cool slightly ready for building your lasagne.

Make your white sauce. Foam the butter in a pan then add the flour. Cook over medium heat until the mix smells like toasted biscuits. Gradually beat in the milk until all incorporated, then bring to a simmer to thicken. Add cheese, salt, pepper and nutmeg. Set aside, covered.

Roll out the pasta dough (using a machine or your rolling pin!) and blanch your lasagne sheets in plenty of salted, boiling water. Shock in iced water, then lay out to dry on plenty of clean tea towels.

Build your lasagne. Grease a lasagne dish. To the base, add 4 tbsp ragu and 2 tbsp béchamel sauce. Lay on one layer of pasta, without overlapping. Spoon in a remaining third of your ragu, along with another 3 tbsp béchamel sauce. Repeat until you have used up your ragu and pasta. Top the final layer of pasta with the remaining béchamel sauce, and shower with parmesan.

Bake uncovered in an oven preheated to 190°C for about 45 minutes, until the top looks amazing. Rest the lasagne for 15 minutes, then get stuck in.

We sat down with the one and only Carly Rae Jepsen for a full english poutine breakfast and created the hangover meal of her dreams, only on Hangin' With

Carly Rae Jepsen Tries A Full English Breakfast Poutine | Twiested

In today's episode of Hangin' With, we invited 'Call Me Maybe' singer Carly Rae Jepsen to our new Twisted Studios to try our twist on her favorite foods, a Full English Breakfast Poutine! 

England and Canada meet in a gravy-soaked love in. Who better to give it a taste than Carly Rae Jepson? 

A full English breakfast with a poutine twist specially made for Carly Rae Jepson. Fine the recipe for full English breakfast poutine here.

Full English Breakfast Poutine Recipe | Twisted

Start off by making your stock - roast the vegetables, chicken wings and bones for roughly an hour or until smelling amazing. Try not to burn them!

Place them in a pot with the water and simmer gently for as long as you've got - 2/3 hours is perfect. Strain and discard the vegetables, chicken wings and bones, saving the stock for the next step.

Heat the butter until foaming in a saucepan over a medium heat. Add the flour and stir until it is combined with the butter and smells biscuity, then pour over the stock, a little bit at a time, until you have a rich sauce. Set aside somewhere warm.

Fry the sausages in a little oil until cooked through, then remove from the heat, chop up into bitesize pieces and keep somewhere warm. Repeat with the bacon and finally the eggs. 

Assemble the poutin! Use a wide, shallow serving dish and create a mound of fries. Top this with the cheese curds, diced sausages, bacon and eggs. Pour over the warm gravy and sprinkle with chives.

hanging-with

Breakfast Poutine

hangin-with-16-9-577x1024

Hangin-With-16-9-577x1024

Twisted's favourite celebrities discuss their all-time favourite hangover food.

A show that celebrates hangover food with your favourite celebs. We share drunken stories and hangover cures with the help of our Twisted Chefs

Hangin' With, The Ultimate Celebrity Hangover Food Show | Twisted

65880146_521663291912208_8121601415194869760_n

Amber Mark Scotch Egg

Singer Songwriter Amber Mark sits down with the Twisted team and talks hangover food whilst tasting our specially made Ramen Scotch Egg

Amber Mark Devours a Ramen Scotch Egg on Hangin' With | Twisted

In our latest episode of Hangin' With, singer-songwriter Amber Mark swung by our studio as we made a twist on her favourite hangover food and presented her with delicious ramen scotch eggs!

If you thought scotch eggs were the peak of pub snacks then you'd be right. But what happens when we let our Twisted chefs loose with some inspiration from Amber Mark? Ramen Scotch egg, thats what

Try this chicken ramen scotch egg recipe and discover a whole new world of snack satisfaction, made for Amber Mark for our Hangin' with series

Chicken Ramen Scotch Egg Recipe | Twisted

Crumble your ramen noodles into the bowl of a food processor, then pulse until broken down into little curls of noodle. It's important that these aren't too fine. Set aside.

Add diced chicken to the same bowl along with all of the other chicken mix ingredients, then pulse until everything is fully combined, but not so far that it becomes a smooth paste. Set aside.

Place about 120g of the chicken mix onto a square of clingfilm and press down into an even disc. Place the egg in the centre and gather the cling film up around it to wrap the mix around the egg. Unwrap the clingfilm and finish gathering the mix around the egg until it's even. Repeat with the rest of the mix.

Dust each egg in flour, shaking off the egg, then dunk into the beaten egg, allowing excess to drain before placing into a bowl with the crushed noodles. Gently coat with the noodles.

Fry the scotch eggs for 6-8 minutes, or until golden brown and the chicken reads 75°C at its deepest point. Drain briefly on kitchen towel.

Meanwhile, bring the rich paitan broth to a simmer, then remove from the heat stir in the soy, lime, togarashi, roasted sesame seed powder, sugar. Check for balance then add to a bowl containing the chilli oil and spring onion greens.

Specially made for Amber Mark, this scotch egg recipe has extra crunch 

73129711_514850262444390_7950261185343913984_n

Giant Spring Roll

How do you improve upon spring rolls? Fill them with piri piri chicken of course. We team with HRVY to deliver his dream hangover cure, watch here

HRVY Tries a Giant Piri Piri Spring Roll

In today's episode of Hangin' With, we invited 'Personal' singer HRVY to our new Twisted Studios to try our twist on his favourite hangover foods (Chinese and peri peri chicken), a giant peri peri chicken spring roll!

The perfect hangover cure? The Giant Peri Peri Chicken Spring Roll, at least, according to HRVY. Dunk it in homemade Perinaise, and feel the Sunday Scaries melt away.

Giant Peri Peri Chicken Spring Roll

Giant Peri Peri Chicken Spring Rolls Recipe

Grill your peppers in a griddle pan until they are soft and have char lines, then do the same to your red onion.

Place in a food processor with your garlic, scotch bonnet, red wine vinegar, lemon zest, smoked paprika, oregano, fresh coriander, lemon juice, olive oil, salt and pepper. Blitz until you have a totally smooth sauce.

Pour into a saucepan and cook over a low heat for about 20 mins until your sauce has thickened. Leave to cool.

Pour 1/3 of your sauce into a bowl and add your butterflied chicken breasts. Leave to marinate overnight, or at least 2 hours.

In a large saute pan, fry your onion and peppers for 5 mins until soft and starting to caramelise. Add your turmeric, paprika and cumin and cook out for 2 mins. Add your rice, stir to coat and then add your chicken stock. Bring to a boil, then pop on a lid and cook for 12 mins. Take off the heat, then leave to sit with the lid still on for 5 mins. Stir through your coriander and set aside.

Heat a griddle pan to high and griddle your chicken breasts until they are tender and starting to char on the outside. 

Shred your chicken and combine with remaining peri peri sauce (leaving 3 tbsp for later).

Arrange your spring roll sheets in a square on your workbench, brushing with water to fuse them together. Spoon on your rice, then top with chicken and roll up into a tidy roll.

Heat vegetable oil in a wok to 180°C. Gently lower in your spring roll and fry for 5 mins, rotating frequently to ensure even browning, until your spring roll is crisp and golden.

Combine your mayonnaise with your remaining peri peri sauce. Serve your spring roll immediately with dipping sauce!

Out in Dubai, everything is luxurious, even the kebabs. We treat DJ and presenter Maya Jama to one of our posh chicken shish Kebabs, watch here

Maya Jama Tries a Posh Chicken Shish Kebab

This episode of “Hangin’ With” is pretty special. We’re at Cove Beach Club, Dubai, chatting to the incredible TV & radio presenter, Maya Jama, about the best bits of Dubai, her favourite hangover cures and kebabs! Can we make her the best Chicken Shish Kebab she’s ever tasted??

Posh Chicken Shish

You don't have to drink eight pints, four vodka redbulls and two sambucas for shish kebabs to taste delish. They need a little TLC, some love care and attention and three different marinades to take them up to then next level. So that's what we did! This posh chicken shish kebab recipe, wonderfully prepared by Chef Hugh for TV and Radio presenter Maya Jama, is a five star version of the high street classic.

This is a chicken shish kebab recipe with a difference. Our twist on the 4am classic goes all posh and fancy with three different marinades

Whisk together the ingredients for the base marinade and divide into three bowls.

Add the ingredients for each marinade into each bowl and divide the chicken pieces into each bowl. Cover and place in the fridge, preferably overnight.

For the rice base, fry the sliced onions and coriander stalks in the butter with the whole spices and a good pinch of salt for 20-30 minutes, until caramelised.

Meanwhile, add all the ingredients for the salad into a large bowl and set aside.

Add the rice to the onion base and gently coat everything in the onions and butter. Turn the heat up a bit, and when you hear the rice sizzling in the base of the pot, pour in the chicken stock and tuck all rice grains beneath the water. Taste for salt, then cover with greaseproof paper and a tight-fitting lid. Boil for 3 1/2 minutes on high, then reduce to very low and cook for a further 7 minutes. Remove from the heat and stand for 10 minutes with the lid on. Remove lid and rest for 5 minutes.

Thread the chicken, using alternate colours, onto two wide kebab skewers. If you have a charcoal grill, grill them over a medium/low heat until slightly charred and cooked through.

Place the two grilled and buttered breads next to each other and top with a large strip of rice.

Place the cooked chicken on top and the salad on the side, then pour tahini sauce down the other side.

Top with your favourite kebab accoutrements - herbs, pomegranate seeds, red onion pieces.

54606629_2446137352077197_8907094059676336128_n

Lewis Capaldi Pizza Mac and Cheese

We're feeling fancy here, chicken shish kebab with three different marinades

67491229_381030435895295_7922518587124744192_n

Pink Sweats Pizza

We made a huge pizza slice for R&B star Pink Sweat$ stuffed with his favourite hangover food, cheese steak. Watch the video here

Pink Sweat$ Tries A Giant Cheesesteak Stuffed Crust Pizza, Hangin' With | Twisted

In our latest episode of Hangin' With, we made a giant pink pizza slice for Pink Sweat$! Oh, and the crust is stuffed with cheesesteak.

Check out our giant pizza slice recipe for the ultimate pizza experience. Pepperoni topping and with a chillsteak stuffed crust

Giant Cheesesteak Stuffed Crust Pizza Slice

Giant Cheesesteak Stuffed Crust Pizza Recipe | Twisted

In a saucepan heat the beetroot pulp with the water until it comes to the boil, then strain the liquid and leave it to cool until it’s lukewarm. 

Whisk in the yeast and sugar then leave to froth up for around 10 minutes. Pour into the mixing bowl.

Add the flour and work the dough until it’s looking smooth and comes to together into a ball, then add salt and olive oil.

Place in an oiled bowl and leave for at least 24 hours in the fridge, preferably 48 hours - it gets more delicious!

While the dough is resting, fry the onions and green peppers. When they are really soft take them out, add more oil to the pan and turning the heat up. Fry the pieces of steak until browned and cooked through, then add the peppers and onions back to the pan and stir them through the steak. Season and set aside. 

1 hour before baking, preheat the oven to 200°C and take the dough from the bowl and halve it (this makes around two pizza slices!). Allow it to come to room temperature. 

Get a large tray and drizzle with olive oil. Use your fingers to stretch out the dough (don’t roll it) to a rough slice shape. Don’t worry if it isn’t perfect as you’ll use a pizza slicer to get a good clean edge later.

At the crust edge of the slice, lay a line of the steak and onion mix then sprinkle with provolone. Brush the edge with egg and fold it over to enclose the philly cheesesteak and make a stuffed crust.

Put the tray in the oven and bake for 6 minutes.

Top with pizza sauce, pizza mozzarella and pepperoni slices and bake for another 15 mins until golden and bubbling. Slice to get clean edges with a pizza roller.

Top with basil and a sprinkling of chilli if you like.

Learn how to cook meals from the Twisted Kitchen with our recipe videos and food shows. Including Shelf Life, Sandwich Goals and Chefs Making Snacks 

Twisted Shows | Recipe & Food Videos from the Twisted Kitchen 

Shows

sandwich-goals-16-9-577x1024

Sandwich-Goals-16-9-577x1024

329a0142

329A0142

Join Hugh in deepest 2020 lockdown as he cooks all sorts of tasty bits at home in Crystal Palace, South London. 

corner-shop-challenge-16-9-577x1024

Corner-Shop-Challenge-16-9-577x1024

screenshot-2022-03-24-at-09-47-31

Screenshot 2022-03-24 at 09.47.31

bake-in-640_960

Bake In 640_960

Bake In demystifies home baking for those of us that have a little more time on our hands and are keen to learn. Baking. In the flat. Bake In. 

Featured Episode

Video episode 2

Latest Releases

Carly Rae Jepsen Tries A Full English Breakfast Poutine

Amber Mark Tries Delicious Ramen Scotch Eggs

HRVY Tries A Giant Peri Peri Chicken Spring Roll

Maya Jama Tries A Posh Chicken Shish Kebab

Pink Sweat$ Tries A Giant Cheesesteak Stuffed Crust Pizza Slice

All Shows

Shelf Life

Sandwich Goals

Hangin’ With

Food Palace

Corner Shop Challenge

Chefs Making Snacks

Bake In

Alphabetti