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Creative Producer

Twisted |

Ori Goldberg

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Brand Lead for Twisted Green

Mia Jacobs

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Creative Director

Twisted | Tom Jackson

Tom Jackson

Cook, Creative Director & Co-Creator of Twisted

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Senior Producer

Twisted | Hugh Woodward

Hugh Woodward

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Food Producer

Spencer Lengsfield

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Guest Contributor

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.

Latkes are probably the closest you can get to heaven via potato. These ones are crispy, cheesy, garlicky and can be made as mild or as spicy as you like! 

Ollie Gratter's Chilli Cheese Latkes | Twisted

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.

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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!

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. 

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

Sada Roti is an Indian-influenced flatbread popular across the Caribbean, and is a staple in Trinidadian cuisine. This one is stuffed with aubergine and okra murtani, and tomato choka. A vegan, Caribbean flavour explosion!

Sada Roti is an Indian-influenced flatbread popular across the Caribbean. This one is stuffed with vegan aubergine and okra murtani, and tomato choka

Riaz Phillips' Sada Roti, Tomato Choka, and Murtani | Twisted 

Sift the flour, baking powder, yeast, if using, and salt into a bowl and slowly add the warm water. 

Mix to combine, add the butter or oil if you like, then knead for 5 minutes, squeezing but not folding the dough. When it forms a soft ball that is slightly sticky, cover the dough with a damp dish towel and leave for 30 minutes. 

Divide the dough into 8 roughly equal-sized dough balls. Smooth into balls and place on a lightly floured surface. Cover, and leave to rest for a further 20 minutes.

Using your palm, flatten one of the dough balls out on a floured surface until it's 18-20cm in diameter. Preheat a tawa, baking stone, or non-stick frying pan over medium heat. Test your pan with a splash of water, and if it immediately sizzles and evaporates it's ready.

Place the dough disc on the pan or tawa, and cook for 40 seconds until you see bubbles rising. Flip, and cook the other sides for another 40 seconds.

For the choka and murtani, preheat the oven to 180 C/160 C fan. Place all the vegetables, garlic, and scotch bonnet on a tray lined with foil. Roast for 10-15 minutes until the skin begins to blacken and char.

Peel off most of the charred skin, leaving a little bit for extra flavour. Place everything in a large bowl or pestle and mortar, and mash until fairly smooth.

Next, in a small frying pan, heat the oil on medium-high heat and add the cumin seeds. When the oil starts to sizzle, carefully pour the oil into the bowl of vegetable mash and gently stir. Season to taste.

Slice the roti across, so it can be filled with the choka and murtani. Enjoy!

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Riaz Phillips is a writer and photographer born and raised in London, with a passion for Caribbean food. This dish is from his brand new cookbook, <a href="https://www.waterstones.com/book/east-winds/riaz-phillips/9780241552438">East Winds</a>, which celebrates the often unsung dishes from the eastern Caribbean.

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.


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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.

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!

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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.

This month we’re cooking fried chicken for Juneteenth. Juneteenth is an American national holiday which officially recognises the abolition of enslavement in America. It’s a day for the African-American community to celebrate and reflect. According to the Smithsonian, following the American Civil War President Abraham Lincoln declared the Emancipation Proclamation on Jan. 1st 1863, making enslavement in America officially illegal, only to those already free in Confederate states. A significant proportion of African Americans remained in bondage until the passing of the Thirteenth Amendment on Jan. 31st 1865. 

On June 19th 1985, thousands of  Union troops arrived in Galveston Bay, Texas to formally announce that the remaining quarter - million (250,000) enslaved African-Americans in the state were free by executive decree. Southern cooking or soul food such as collard greens, cornbread (which we serve this with) and of course fried chicken will forever pay homage across the dinner table to the African-American experience. Many southern dishes we know today would not have existed if it not for the contributions of the African diaspora in the Americas. 


Start by brining the chicken. Place the salt and sugar into a large bowl with 1.5 litres of warm water.


Whisk until the salt and sugar has dissolved, then set aside to cool. 


Once cool add the chicken to the water, ensuring it is submerged in the water. Cover, then bring to 24-48 hours in the fridge.


Once brined and ready to fry, remove the chicken from the fridge. In a separate bowl, mix all of the dry ingredients until well combined.


Drain the chicken from the brine, then place in the coating dry mix. Toss the chicken in the flour ensuring it is coated all over. Remove and place on a try briefly, then toss in the flour for a second time to coat again, then set aside.


Heat the oil on a medium heat, then fry the chicken in batches until golden brown all over.


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Twisted origins

Welcome to Twisted Origins &#8211; a mini series where we explore foods and the stories behind them. This time &#8211; fried chicken, and this recipe is super easy and delicious! The chicken is brined for 48 hours to make it extra juicy and the the coating is a mix of flour and cornmeal (or maize &#8211; indigenous to the Americas) for an extra crispy coating. Hope you like this one, stay tuned for episode 2!

The flavours of this babka recipe are grown up - not too sweet, intense caramel, bitter chocolate. It's something to bake on a lazy Sunday morning, to have with a coffee or a glass of sweet cold Sauternes or sherry. 

Add the flour and sugar and pinch of salt to the stand mixer bowl, attach the paddle, mix for a moment then add the yeast. On a low speed add warm milk and the beaten egg, mix for 5 minutes, then slowly add the butter, once all incorporated switch to a dough hook and knead for 10 minutes. Transfer to a lightly oiled bowl and allow to prove until doubled in size, either 1-2 hours at room temperature or overnight in the fridge.


In a small saucepan add the sugar and just enough water to wet the sugar. Melt at a medium heat until clear then increase the heat and take it to a very dark amber, add the butter and whisk. Once the butter has melted add the cream and whisk, remove from the heat, allow to cook for a couple of minutes then pour over the chopped chocolate. Mix well until all melted and smooth, season with Maldon salt.

On a lightly floured work surface roll the dough out to 30 x 45cm rectangle, spread the cooled chocolate filling over the dough, leaving a 1cm border. Roll it up into a tight cigar, trim 1 cm off each end then slice down the middle length ways so you have 2 long pieces, have the cut side facing up, plait the two pieces and transfer to a lined loaf tin. Allow to prove for around 45 - 1 hour until nearly doubled in size.

In a large bowl, rub together the ingredients for the crumble topping until the mixture resembles fine breadcrumbs. Scatter over the babka. 

Bake at 180°C for 35-45 minutes. Allow to cool in the tin for 20 mins then transfer to a wire rack.

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This delicious salted chocolate babka makes the perfect classy elevenses pick me up.

Alex takes us through cooking the ultimate fries to serve alongside a classic steak and fried cabbage. 

Place the peeled and cut fries into a large bowl and rinse thoroughly under running cold water to remove excess starch. Fill a large pan with 2L of water, add the salt and place on a low heat until the salt has dissolved. Add the fries and bring to a gentle boil. Cook until tender, around 5 minutes. Gently lift the fries out onto a wire rack and allow to cool for 10 minutes.


Heat a deep fat fryer to 170°C. Fry the fries in batches for around 2 minutes until just turning a light golden colour and developing a slight crust. Allow to cool on a rack then transfer to a lidded container and freeze overnight.

When ready to serve, re-heat the deep fat fryer to 170°C. Fry the fries in batches for 4-5 minutes. Remove, drain and season with a pinch of salt. Serve immediately. 

Meanwhile, preheat oven to 180°C. Place a heavy oven safe pan on a medium heat. Place the steak in the pan on the side with the fat and allow to render for 8-10 minutes, then turn the heat up a little and lay the steak down, season the top side generously with salt. 


Cook for 4-5 minutes to develop a well browned bark, repeat this process on all sides of the steak then add the garlic and thyme, baste in its own fat (add a little butter if there’s not lots). Place into the oven for 5- 10 minutes, depending on the shape and thickness of your steak. Allow 10 minutes to rest then carve the steak off the bone and cut into slices serve with fried eggs.

In a large sauté pan on a high heat add the anchovies and garlic, stir and mash with a wooden spoon for around 1 minute, add the cabbage and fry until the cabbage is just wilting, add the hot sauce and butter, season to taste. 


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Few things can&#8217;t be improved by a fried egg and hot sauce.

Using the new King of Britain's favourite ingredients (lamb, mushrooms, cheese and eggs), Chat GPT fashioned a semi passable recipe. Albeit one with an inexplicable layer of cheesy scrambled egg between the lamb mix. Substituting leftover roast lamb for the lamb mince, stirring a bit of flour into the mix and beating the eggs and cheese into the mash, we proved that although AI can serve up a passable dinner, it still needs a helping hand from us. 

In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.

Add the sliced mushrooms and cook until softened and lightly browned. Add tomato paste and flour, stirring and cooking for another 2 minutes or so. Slowly add beef or lamb broth, and Worcestershire sauce to the skillet. Stir to combine, and bring to a simmer. Reduce heat to low and let the mixture simmer for 10-15 minutes, or until the sauce has thickened and the mushrooms are tender.

Spread the lamb and mushroom mixture evenly in the bottom of a 9x13 inch baking dish.

Stir the grated cheese into the mash along with the eggs and season liberally before spreading over the lamb mix. Brush the top with butter.

Bake the shepherd's pie in the preheated oven for 25-30 minutes, or until the topping is golden brown and the filling is hot and bubbly.


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Coronation Pie 2

This recipe was largely written by Chat GPT.

For many, this is the archetypal cake recipe. Alex Szrok shares his version with us. 

Preheat oven to 180°C. Line 2 x 20cm loose bottom round cake tins.


Cream butter and sugar until very pale and fluffy. 


Add the eggs and the oil and the vanilla, pinch of salt. 

Very gently fold through flour and lemon zest. 


Share the batter evenly between the 2 tins, gently level off and bake for 30 - 40 minutes until springy, golden and a toothpick comes out clean.


Whisk together the butter, icing sugar, milk and vanilla until pale fluffy and smooth. 




Once baked allow the cakes 10 mins in the tins then remove and leave on racks until completely cool. Level off the top of one cake, spread with butter cream and jam, top with the other cake and generously dust with icing sugar 

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A classic Victoria Sponge recipe.

Slow cooked lamb slowly simmered in its own juices for hours and hours with pearl barley and some spring greens at the end. Easy, simple and outrageously delicious. 

Pre heat oven to 150°C. Place a large lidded oven safe pan on a medium heat. 

Stab the lambs shoulder all over with the tip of a sharp knife, rub with olive oil, season generously. 


Brown the lamb shoulder on all sides and then remove. 


Add the shallots to the pan and gently brown, followed by the garlic, the the wine and stock. Add the bay leaves and the whole tied bunch of mint, bring to a simmer then place the shoulder back in the pan, cover with parchment, and the lid. 


Place into oven for 1.5 hours, then turn the lamb over, and back in for 1.5 hours. Remove lid, with tongs lift up the shoulder and add the barley underneath and into the liquid, place the lamb back on and roast for another 45 - 1 hour until the barley is swollen and tender. Add the stripped spring greens 15 mins before the end of the cooking time.


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The easiest and most delicious lamb shoulder recipe you&#8217;ll ever make.

Steamed puddings are as British as endless rain. In this Episode of Sunday service, Alex shows us how to make one, albeit one befitting the flavours of spring. It's got the famous duo chicken and tarragon in it, and sherry, and it's surrounded by a verdant moat of spring vegetables. 

Dice the chicken into 3cm chunks, place in a bowl with the sherry, salt, mustard, tarragon and parsley mix well and let marinate while you make the pastry.

In a bowl add the flour, suet, pinch of salt and water, mix quickly until it just comes together, do not over mix. Rest under upturned bowl for a few minutes.

Thoroughly mix the sliced leeks through the chicken, add the plain flour and mix.


Cut 1/3 off your pastry and reserve for the lid. Grease the pudding basin. Roll the larger piece of pastry into a large circle, about 5mm thick, line the basin. Roll the reserved 3rd into a disc for the lid. Fill the lined basin with the chicken and leek mixture, then carefully pour in the stock. Lightly wet the edge of the pastry and top with the lid, securing well. 

Cut a disc of parchment and place on top. A pleated foil disc crimped on top of this. Tie string round as a handle and steam for 2 hours 20 mins - water half way up the basin. 

Remove large outer lettuce leaves and julienne. Cut gem in half, get the butter foaming in the pan then add bruised garlic, thyme and the gem open face down. Cook until browned. Add the peas, sherry and stock, a splash of Worcestershire sauce then turn the heat up high, once peas hot add splash of milk, taste and serve with your chicken pudding. 

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Alex Szrok (of St. John and Hill &amp; Szrok fame) cooks a Steamed Chicken &amp; Tarragon Pudding.

Standing next to my grandad in his red, green and chrome Formica kitchen, Dennis Jelley, the man that (on a separate occasion) taught me the importance of saving a Yorkshire pudding for after dinner, to dip into golden syrup whilst doing the washing up. 7 year old me, chewing on a crust watching as he flips a soggy jam sandwich in spitting fat, poised for the quick ready steady go of steaming hot custard poured over a huge scoop of vanilla ice cream, begging for the fried sandwich to be plunged into its frothing melting hot cold wonder. There’s something of the fresh fairground doughnut in this historic pudding. Concentrated nostalgia.

Build a jam sandwich, use the cream cheese instead of butter, closely remove the crusts. Eat the crusts quickly and secretly. 

Whisk together the rest of the ingredients - except the oil and butter - soak the sandwich in the light batter for a few moments on all sides

Heat the oil and butter in a frying pan until foaming, fry the sandwich on all sides until golden and crisp.


Serve with a scoop of vanilla ice cream with hot custard poured over it. Eat it quickly and with your hands.

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<div>One of my earliest food memories.</div>

This mocktail really leans into the wintery flavours of apple and cinnamon while kiwis provide a delicious fruity tang. Enjoy, without the hangover!

Get this Pepsi MAX Original mocktail recipe on Twisted. An apple, cinnamon and kiwi mix that delivers ultimate refreshment with a zing

Spiced Kiwi and Apple Fizz Mocktail Recipe | Twisted 

Put apples, kiwi, sugar and water in a pan, put heat on and stir until dissolved.


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Pepsi MAX Original provides the lift in this delicious fruity mocktail.

Spicy Lime Grapefruit - the flavours of South America & Mexico are coming to your festive party this Christmas. This recipe is sweet, it's sour and it's spicy - the perfect thing to get you through the cold months. 

Check out this Mocktail recipe from the Twisted kitchen. This grapefruit and spicy lime mocktail will go down a treat

Spicy Lime Grapefruit Mocktail Recipe | Twisted

Rim a rocks glass with cayenne pepper salt.



Muddle the jalapeños into the base of shaker glass.


Pour grenadine and grapefruit juice over the ice.


Shake and strain into a rocks glass over fresh ice.


Garnish with burnt grapefruit slice and lime wedge.

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It may be cold outside, but our Pepsi MAX Lime mocktail is going to make things feel tropical.

Bursting with the flavours of ripe cherry and grenadine, this festive Pepsi MAX infused spin on the classic Shirley Temple recipe is the vibrant life and soul of the party season. 

All the taste without the alcohol, try this classic Shirley Temple mocktail recipe from Twisted

Shirley Temple Mocktail Recipe | Twisted

Add grenadine, soda and lemon juice to a tall glass.



Garnish with a sugar dusted cherry rosemary spear .

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Pepsi MAX Cherry takes center stage in this delightfully refreshing Christmas mocktail.

Check out our delicious new Pepsi cocktail! the Holly Jolly Orange Christmas Citrus Cocktail with Pepsi MAX Original. This cocktail is bursting with the fruity flavours of blood orange, black currant liqueur, violet and lemon juice, along with the finishing garnish of some Pepsi MAX ice cubes. To go with this I've whipped up this jerk-inspired turkey taco recipe. 

This might just be our new favourite food and drink double act.

Guest Contributor

Guest Contributor for Twisted Food

Recipes from Guest Contributor

Ollie Gratter’s Chilli Cheese Latkes

Lopè Ariyo’s Jollof & Suya Burrito

Riaz Phillips’ Sada Roti, Tomato Choka, and Murtani

Brazilian Acarajé with Vatapá by Keshia Sakarah

Medianoche by Keshia Sakarah

Fried Chicken by Keshia Sakarah

Salted Chocolate Babka by Alex Szrok

Steak & Eggs by Alex Szrok

King Charles’ Shepherds Pie

Victoria Sponge by Alex Szrok

Lamb & Barley by Alex Szrok

Chicken and Tarragon Steamed Pudding by Alex Szrok

Poor Knights of Windsor by Alex Szrok

Spiced Kiwi & Apple Fizz Mocktail

Spicy Lime Grapefruit Mocktail

Shirley Temple Mocktail

Holly Jolly Orange with Jerk Turkey Tacos

Chilli Non Carne Burrito with Ben’s Original

Pastelitos De Guayaba – Guava Pastries

Oxtail and Butter Bean Stew

Spiced Lentil ‘Meatballs’ With Ben’s Plant Powered

Oyster Mushroom Skewers

Spicy Lentil, Spinach & Crispy Onion Lasagne

Grilled Aubergine With Asian Vegetables

Original Flava’s Veggie Jerk Lentil Burger Recipe

Southern Comfort Nola Daiquiri

Blood Orange Spritz

Warner’s Rhubarb Gin Summer Pitcher

Curry Fish Fingers Recipe in CoCo Bread

Renu’s Vegan Okra Fries Recipe with Knorr

Gorgonzola and Pear Krafi

Lamb Keema Gnocchi

Other Twisted Chefs

Ori Goldberg

Mia Jacobs

Tom Jackson

Hugh Woodward

Spencer Lengsfield