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Brand Lead for Twisted Green

Twisted |

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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Creative Culinary Lead

Tara Maini

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Junior Food Producer

Spencer Lengsfield

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Food Producer 

Seren Jenkins

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Guest Contributor

This is the perfect cocktail to sip and enjoy with your friends this Summer… and it’s so easy!

Warner’s Rhubarb Gin, summer fruits and ginger ale… yum! The perfect summer cocktail, inspired by the Chelsea Flower Show!

Warner’s Gin Summer Pitcher | Twisted 

Add all ingredients to a pitcher with ice, and stir

Pour into glasses and garnish with fruit slices
Enjoy

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Still 2

Warm the milk and butter in a saucepan until the butter melts, being careful the milk does not boil.

Dissolve the sugar in the milk and then set aside to cool until it is lukewarm.

In a large bowl, mix the flour with the yeast and add the cooled coconut milk. Mix and then add the salt. Turn out onto a lightly floured surface and knead until smooth.

Line a large baking tray with baking paper. Turn out the dough, knead it back to its original size and roll into a log. Cut into six equal pieces and then roll each piece into a circle approximately 10cm in diameter.

Brush the surface with the melted butter and fold in half to form a semi-circle. Place on the baking tray and leave for 15 minutes.

Preheat the oven to 160C and bake the coco bread for 35 minutes until golden on top. Take out of the oven and leave to cool.

While the bread is baking, cook the curry sauce. Fry the onion, spring onion, carrot, garlic and ginger in 2tbsp of oil for 8 minutes until soft. Add a pinch of salt and the curry powder and cook through for two minutes. If it’s too dry add a splash of water. Add the tomato, stir, and then the stock. Cook for 20 minutes and then using a hand blender or food processor, blitz. Push through a sieve to make it smoother and set to one side.

For the coleslaw, mix the mayonnaise, yoghurt, mustard and cider vinegar together. Mix in with the vegetables and set aside.

Cook Birds Eye Chunky Fish Fingers according to the instructions and once cooked, make your sandwich. Gently pull apart the coco bread, and stuff a small amount of coleslaw into the bottom. Top with two fish fingers per sandwich, then drizzle 2Tbsp curry sauce over the top. Finish with a sprinkle of chives and serve.

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Mellisa Winner Post 1B

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.

Mix together the garlic and ginger pastes, seasoning and gram flour in a bowl.  In a pestle and mortar ground the Knorr Stock Cube with cumin and carom seeds.

Add the water to make a thick paste, mix well to remove any lumps.

Add the okra halves and mix well to ensure they are well coated.

Heat the oil in a deep-fryer or other suitable deep, heavy-based pan to 180°C.

Fry the okra in the hot oil, in batches if necessary, until golden and crispy, about 4–5 minutes. Dont over crowd the oil. Drain on kitchen paper.

Enjoy with chutney and hot cup of masala tea.

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Renu here, bringing you a delicious, comforting meal inspired by my mother and grandmother’s masala bhindi.   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 <a href='https://list-integration.whisk.com/list-checkout' target='_blank'>here</a>! 

Guest Contributor

Guest Contributor for Twisted Food

Recipes from Guest Contributor

Warner’s Gin Summer Pitcher

Curry Fish Fingers in CoCo Bread