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Lewis Capaldi Pizza Mac and Cheese

Lewis Capaldi Tries a Mac N' Cheese Pizza | Twisted

In our latest episode of “Hangin’ With”, we chat to chart-topping Scottish heart-throb Lewis Capaldi about mac ‘n’ cheese, pizza, takeaways, and horrible hangover habits. Taking his two favourite hangover foods, we give Lewis the best of both worlds with a mouthwatering mac ‘n’ cheese pizza, served with a generous dollop of garlic mayonnaise. It’s messy, sweaty and everything you need when you’re feeling a little fragile.

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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

Jack Jones Tries a Giant Fish Finger Burger

In today's episode of our series 'Hangin' With', we hung out with Jax Jones, London based DJ and producer who was recently nominated in the music video category at The Brits Award.  We discussed all things food and learn what is his favourite hangover meal. Jax told us that his favorite hangover meal is fish & chips and from Steels, a restaurant in his wife home town of Grimsby. So, we decided to put a Twisted spin on his favorite dish, so keep on watching to see how we made Jax a giant fish & chips burger.


Fish Finger Sandwich Recipe With A Scone Twist | Twisted

We're taking our sandwich game to the next level with this freezer staple because this is no ordinary Fish Finger Sandwich recipe. This, my friend, features an unexpected scone twist, Allow us to introduce to the Twisted Fish Finger Sconewich. Expect the unexpected.

We're taking our sandwich game to the next level with this freezer staple. The Fish Finger Sconewich is a wonderful quirky twist on a classic

Preheat the oven 200°C. Whisk together the dry ingredients then rub in the chilled butter until you have a breadcrumb mixture with pea-sized chunks of butter in it.

Whisk the hot sauce into the buttermilk and gradually pour it over the butter/flour mixture, mixing with a spoon until you have a rough dough. Use your hands to bring it together.

Turn it out onto a floured surface and pat it into a 1 inch square. Cut it into four quarters then stack them on top of each other, pressing them together, then roll this out into a 1 inch rectangle. Trim the edges so they are nice and neat then cut out 4 circles.

Bake on a lined sheet for 20/25 minutes until risen and golden brown. Leave to cool on a wire rack.

Place the Fish Fingers on a baking tray (two per scone) and cook to packet instructions.

Meanwhile, whisk together the yolk and mustard powder then gradually whisk in the sunflower oil followed by the olive oil. At this stage you should have a mayonnaise. Stir through the shallot, capers, lemon juice and parsley. Season to taste.

Toss the lettuce leaves with ¾ of the tartar sauce. Put aside the rest for later.In a large saucepan (with a lid) add the oil and red onion and cook until soft.

Add all the other ingredients, bring to a simmer and cook for around two hours, then blitz in a blender until smooth. Pass through a sieve and leave to cool.

Cut the scones in half and spread the bottom half with one tablespoon of the tartar sauce. Top with the dressed lettuce and the cooked fish fingers, a drizzle of the ketchup, radishes and a few dill pickles.

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Fish Finger Sandwich With A Scone Twist | Twisted

Our Fish Finger Sandwich <a href="https://twistedfood.co.uk/recipes/">recipe</a> is a wonderful quirky twist on a classic <a href="https://twistedfood.co.uk/recipes/sandwiches">sub</a>.

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Creamy Garlic Mushroom Tagliatelle Recipe

Twisted |

It’s Pasta Aisle Week! This week Tom heads down to the virtual Shelf Life Forest to forage some ingredients for the best vegetarian date night dinner there ever was! Inspired by a romantic trip to Venice and the famous dish Bigoli In Salsa, this recipe features slow-braised onions, double mushrooms for extra umami richness, parmesan, dried chilli and lots of garlic. Oh, and fresh tagliatelle.

If you haven't already, you must make sure you test out Twisted's new Creamy Garlic Mushroom Tagliatelle recipe.  Finished with parmesan, butter and a good toss around, this dish couldn't be more delicious if it tried.

Our braised onions and creamy mushroom tagliatelle recipe is vegetarian friendly recipe that's is sure to put a smile on everyones face

Creamy Garlic Mushroom Tagliatelle Recipe | Twisted

Pour boiling water over dried mushrooms and set aside for 30 minutes.

Place the garlic, dried chilli and olive oil in a cold pan and place over a low heat. When the garlic is sticky but not yet brown at all, add the thyme leaves. When their spluttering subsides, add the sliced onions, one knob of butter, a fair amount of salt and turn the heat right down. 

Stew onions in their natural juices with a lid partially covering, adding mushroom stock whenever it looks dry. Cook for roughly 1hr, until very broken down, adding the rehydrated, chopped mushrooms after 30mins. Remove from heat to cool (and store for future use if desired). 

Place a large pot of water on to boil and season generously with salt. 

Heat 1 tbsp oil in a high sided saute pan large enough to hold your pasta and sauce. Add the mushrooms and allow to fry briefly to get some colour on them (don’t move them around at this stage or they will boil). Add a knob of butter and toss. Once the butter has finished foaming season lightly with salt. Deglaze mushrooms with the wine and reduce by half. 

Meanwhile, drop your tagliatelle into the water. 

After 1 minute or so, add your slow-cooked onions, chopped parsley and a little of the pasta water. Once your pasta is very al dente, about 2 minutes, add to the pan along with a splash of pasta water. Finish with the parmesan, butter and a good toss around. Finish with a little pepper flake, if you fancy.

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Twisted&#8217;s Creamy Garlic Mushroom Tagliatelle <a href="https://twistedfood.co.uk/recipes">recipe</a> is a delicious <a href="https://twistedfood.co.uk/recipes/vegetarian">vegetarian</a> friendly recipe that is sure to put a smile on everyone&#8217;s face

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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

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Afgan beef noodle soup

Tom walks us through his interpretation of Afghan Aush - a delicious meat-based noodle soup, versions of which are also central features in Iranian, Azerbaijani and Turkish cuisine. Tom’s less-traditional variation features slow-braised, spiced beef short ribs in a rich sauce of tomatoes and chickpeas, and is served atop golden, buttered tagliatelle.


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Chicken Curry & Cheesy Chips Preview

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.

Chicken Curry & Cheesy Chips Recipe | Twisted

Chicken curry and cheesy chips. Reading that phrase alone will set tongues a-wagging and saliva glads into overdrive for anyone who had the joy of walking home early in the morning after one too many shandies and stumbled into the local takeaway. It's a rite of passage if you will, and one that we take very seriously here at Twisted. So much so in fact, that Tom (no stranger to a shandy or two) has taken it upon himself to push the pedestal on this British classic a little higher. This homemade chicken curry and cheesy chips recipe brings those 4am vibes right to your own kitchen...minus the cracking hangover and anxiety. Enjoy!

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

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.

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Tom celebrates a British staple with this Chicken Curry &amp; Cheesy Chips <a href="https://twistedfood.co.uk/recipes">recipe</a>. What&#8217;s not to love?

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Sichuan Spiced Hot Chicken Sandwich

A 'mala' spice mix replaces the traditional southern blend - toasted in the frying oil before being lacquered over the fried chicken for these very very good sandwiches. Black vinegar pickles FTW.

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Hanger Steak, Mac ‘N’ Cheese & Burnt Jalapeno Chimichurri 2

Watch Tom cook up a classic on this episode of Shelf Life, steak mac 'n' cheese with burnt jalapeno chimichurri straght from his kitchen at home

Steak Mac 'N' Cheese Recupe & Burnt Jalapeno Chimichurri on Shelf Life

Tom takes a trip down memory lane - dreaming about his travels to Buenos Aires and the mile-long strip of Parillas slinging steak sandwiches with fragrant Argentinian green & red sauces. 

Butter-Basted Steak, Roasted Jalapeño Chimichurri, Mac 'N' Cheese

Twisted's mac 'n' cheese recipe is definitely one that you wont want to miss. Thanks to our Argentinean inspired steak and chimichurri twist, this isn't your average Mac 'n' cheese. Get the delicious recipe below.

This is a mac 'n' cheese recipe you wont want to miss. Including Argentinean inspired steak and chimichurri get the delicious recipe here

Steak & Roasted Jalapeño, Mac 'N' Cheese Recipe

Salt your steak generously on all sides and place on a rack in the fridge, uncovered, for at least half a day and up to 3 days. Remove at least an hour before cooking to bring up to room temperature.

To start the chimichurri, grill all of your jalapeños directly over an open flame until fully blackened and charred all over. Transfer to an airtight container to steam and cool.

Meanwhile, make your mac 'n' cheese. Melt the butter in a pan and add the flour. Cook for a minute or so, until it smells biscuity, then beat in the milk in stages until fully incorporated. Bring to a simmer to bloom the flour and reach the desired consistency. Season with nutmeg, mustard, salt and pepper, then stir in the creme fraiche. Add the provolone cheese in two stages, stirring constantly to melt through.

Cook your pasta in salted water several minutes shy of al dente. Drain well. Preheat the oven to 200°C / 400°F.

Butter a baking dish and add your pasta. Pour over the majority of the cheese sauce and stir to combine in the dish, leaving enough sauce to cover the top of the dish. Add the cheddar cheese to the remaining sauce, beat well then pour over the top of your Mac n cheese. Set aside to sit uncovered for 15 minutes.

Meanwhile, remove the skin from your charred chillies. Deseed the majority (this is up to you, if you like it hot, leave the seeds in). Finely chop the flesh and add to a bowl. Finely chop all of the herbs, preferably in batches, then add to the chopped jalapeños. Add the shallots, garlic, red wine vinegar and loosen with olive oil. Season to taste with salt. Cover and set aside.

Bake the mac 'n' cheese in the oven for 30 minutes, or until bubbly and the top is burnished and golden.

Add a layer of neutral oil to a heated cast iron pan, and, when starting to smoke, carefully lay in your steak. Cook for about 4 minutes on each side, turning occasionally, or until the internal temperature reaches 52°C / 125°F. Before your steak reaches this internal temperature, add the garlic and butter to the pan and baste your steak liberally, preferably for about 5 minutes to ensure the best flavour. Remove to rest for 10 minutes. Lower the heat and tear your bread into the brown butter and fry, turning frequently, until crunchy and golden.

Slice the steak against the grain and arrange on a plate with the mac 'n' cheese and the crunchy croutons. Cover the lot in the chimichurri sauce. Dig in.

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Steak & Roasted Jalapeño, Mac 'N' Cheese Recipe | Twisted

Fancy a <a href="https://twistedfood.co.uk/recipes/pasta">mac &#8216;n&#8217; cheese</a> recipe with a difference? Then you need to try Twisted&#8217;s Steak &amp; Roasted Jalapeño, Mac &#8216;N&#8217; Cheese <a href="https://twistedfood.co.uk/recipes">recipe</a>.

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Crispy & Fragrant Mexican-ish Falafel Preview

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

Twisted's Crispy Mexican Garlic Falafel recipe comprises a Mexican twist, including salsa macha, tahini sauce and extra crispy 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.

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Give Twisted&#8217;s Crispy Mexican Garlic Falafel <a href="https://twistedfood.co.uk/recipes">recipe</a> a try if you&#8217;re looking for a falafel with a difference.

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Duck Confit 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.

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Animal Style Smash Burger

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!

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Beef Chilli NYE Party Bowls

Watch Tom ring in the new year with a special beef chilli party bowl on this instalment of Shelf Life

Beef Chilli Party Bowls on Shelf Life | Twisted

In the season 2 finale, Tom pulls out all of the culinary stops whilst trying to navigate the earnest festivities. His birria-inspired beef & pork chilli bowls are perfect for those cremant-in-one-hand events where serving family-style makes a lot of sense.

Throw the perfect party this festive season by treating your friends to Twisted's Beef Birria & Rice Party Bowls. 

The perfect dish for any party, this NYE special combines pork, beef shine and peppers in a rice bowl, get the recipe here.

Beef Birra & Rice Party Bowl Recipe | Twisted

Soak deseeded chillies in boiling water under a weight (20-30 mins or so)

Magimix roughly chopped red peppers, turkish peppers, onion, garlic, celery, green chillies until finely minced (but not a paste). Heat the 100ml oil in a pan and scoop in the paste. Season well with salt.

Separately salt and brown beef shin pieces all over, 15 minutes or so, then set aside in a bowl. Fry all the pork mince in 2 batches then reserve with the other meat.

Blend soaked chillies with 200ml passata until smooth. Add remaining passata and blend

When the second batch of pork is done, add ground spices and bloom in the hot fat, adding a little water if necessary if it looks like things might catch and burn. Add chilli paste, chicken stock, cooked vegetable base, sprigs of thyme, rose water. Pop in the oven at 155C for 3 hours.

Drain soaked rice. Melt butter until foaming, add rice and turn slowly to toast. Season with a little salt. Blend herbs with 225g cold water so you have a bright green tonic. Add the beans to the rice then tip in the green tonic. Top up with the chicken stock. Cover and cook on a high heat for 4mins, then low for 7 minutes. Allow to rest (lid on) for 4 minutes, then cock the lid.

Tip your rice into a serving dish and adorn with edible flowers (if using).

To build your bowl, place some tortilla chips in the bottom if the bowl and crack into pieces with your fingers (or a spoon). Top with a little birria, then load with the green rice, more birria (including some nice melting beef shin), sour cream, hot sauce, onion, coriander, cheese and more tortilla chips. Crush the bowl, and have a great night!

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Beef Birria & Rice Party Bowls Recipe

Twisted&#8217;s Beef Birria &amp; Rice Party Bowls <a href="https://twistedfood.co.uk/recipes">recipe</a> is the perfect dish for any party, this NYE special combines pork, beef shine and peppers in a rice bowl.

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Whole Christmas Butter Chicken

Tom shares one of his Xmas specials, butter chicken curry. With some top tips on how to get the best out of your roast, you can watch the episode here

Whole Christmas Butter Chicken Curry, Shelf Life | Twisted

In honour of his annual tradition - a 'fake Xmas' with friends - Tom celebrates by making a spatchcocked, roasted spiced bird that's served with a dangerously good 'gravy', a Kishmish Pilaf and an easy green chilli raita. Good tidings indeed.

Christmas Butter Chicken Curry Recipe

Curry and Christmas are one of those combinations that we can't get enough of. It really shouldn't work, but it just does! Tom shares one of his favourite Christmas curry recipes of whole butter spatchcock chicken with dangerously good gravy, ideal for Boxing Day.

Tom shares one of his favourite Christmas curry recipes of whole butter spatchcock chicken with dangerously good gravy, ideal for Boxing Day.

Christmas Butter Chicken Curry Recipe | Twisted

Spatchcock the chicken, rub all over, place on rack in fridge for 1-3 days. Bring up to room temp - roast 240 20mins, 210 40 mins. Rest 20mins. 

For the raita, blend the yoghurt with the mint and combine with the other ingredients. 

Make your sauce. Heat the neutral oil in  a heavy-bottomed pot and throw in the cardamom, bay, cinnamon stick. Turn in the fat, then add the cumin seed and caraway seed. After 10 seconds, add the chillies, onions and a good pinch of salt. Cook until richly golden, about 10 minutes. Lower the heat slightly and add the the ginger / garlic paste. Cook it out then add the ground spices. Turn through the base to bloom them. Add water to stop the spices catching. Once evaporated, add the loosened tomato puree and cook out for a few minutes. Add the passata and stir to combine. Taste for salt. 

 When the fat separates, about 10 minutes, add your creams, kewra and rose waters and bring back up to heat. Add butter, honey, lemon, kasoori methi and coriander. Taste. Good right? 

 For the pulao, cook your sliced onions slowly in the butter with a good pinch of salt and the cinnamon stick until deeply rich and caramelised, stirring occasionally, about 45 minutes. To the base, add the chickpeas and sultanas and the drained rice. Over a medium flame, carefully turn the grains of the rice through the butter with a dessert spoon. Once everything is evenly coated in the onion-y butter turn the heat up to high. When you can just hear it sizzling on the bottom of the pot, add the water. Loosely cover the top of the rice / water with greaseproof paper and place on a tight-fitting lid. Cook on high for 31/2 minutes, then lowest flame for 7 minutes. Steam for 4 minutes lid on, then remove lid entirely and allow to cool briefly before turning  out. 

Carve your chickens and arrange on a plate, then lacquer with the makhani gravy. Eat with the rice, the raita and naan bread. 

Twisted&#8217;s Christmas Butter Chicken Curry <a href="https://twistedfood.co.uk/recipes">recipe</a> is one of our head chef Tom&#8217;s time-honoured festive favourites.

Christmas Butter Chicken Curry Recipe 

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Pork Vindaloo Panettone Party Toasts

Watch Tom cook on of his favourite braises, a flavourful vindaloo served atop grilled panettone. Watch now on Shelf Life

Pork Vindaloo Panettone Party Toasts on Shelf Life

Tom makes one of his favourite braises - an aromatic, more-traditional-than-not Goan-style vindaloo (with lots of wine, vinegar and garlic, and NO POTATO) - pulled, juiced and served atop grilled panettone for an exciting, alternative festive canape. 

It's a Christmas Curry but not as you know it. This is fusion food at its finest as Tom rips up the rule book to create a pulled pork vindaloo on Panettone

Pulled Pork Vindaloo Christmas Curry on Grilled | Twisted

Our beloved chef Tom reached food fusion nirvana with this pulled Pork Vindaloo Christmas Curry recipe. It all starts with getting the browning just right and then in goes the flavour, cinnamon, star of anise, curry leaves, red onions and lots of salt. Add to this a special green sauce, lashings of red wine and viola! Your very own Christmas curry. Pair with a special Brussel sprout slaw and layer this all together on a deliciously grilled piece of panettone for the most excellent Christmas curry concoction. You can find the full breakdown of the recipe below and the video above, Happy Christmas! 

Pulled Pork Vindaloo Christmas Curry Recipe | Twisted

Season your pork pieces well with salt. Heat the oil in a large, oven-proof pot over medium-high heat and brown your pork pieces (in two batches if necessary) until well browned all over. 

Meanwhile, blend the ginger, garlic, coriander and green chilli in a blend (with a little water if necessary) until smooth.

Chuck the whole spices and bay leaves into the pork fat and temper for 20 seconds or so, then add the curry leaves (watch out as they’ll splutter at you!), shortly followed by the onions and a good pinch of salt. Cook for 15 minutes or so, until soft and the bottom of the pot is clean.

Add your green paste to the pot and fry until the oil separates, about 10 minutes. Return the pork to the pot and turn through the base. When everything is hot, pour in the wine and vinegar and top up with a little water if necessary so as to almost cover the pork. Cover with some greaseproof paper and place the lid on, then transfer to the oven to cook for 3 hours. 

After a couple of hours or so, you can assemble your slaw. Heat the oil over medium-high heat and chuck in your mustard seeds. When they start to pop, add your curry leaves (watch out as they can splutter at you!). Immediately tip the oil, spices and leaves over the raw sprouts.

Squeeze the lemon over the sprouts to cool down the mix, then proceed to add all of the remaining ingredients apart from the salt and mix well. Season to taste with salt roughly 10 minutes before serving.

For the panettone toasts, brush your panettone on one side with the melted butter and transfer to a griddle pan set over medium heat. Cook until nicely charred on one side, then quickly brush the exposed side with butter (whilst still in the pan) and flip. Once equally cooked on the other side transfer the toasts to a low oven (150°C) to further dry out.

Remove the chunks of pork to a large bowl and shred with two forks, leaving a few chunks here and there. Gradually add the braising liquid until your pork is deliciously saucy and moist (you may have a little left over for dunking!).

Cut the panettone into triangles (like a pizza) and load with the pulled pork, slaw and top with the crackling (if using) and pomegranate seeds. Dig in!

Twisted&#8217;s Pulled Pork Vindaloo Christmas Curry <a href="https://twistedfood.co.uk/recipes">recipe</a> is a Christmas Curry with a difference. This beautiful pulled pork vindaloo <a href="https://twistedfood.co.uk/recipes/spicy">curry</a> is mounted on a grilled piece of panettone and topped with a wonderful Brussel sprout slaw.

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Menemen Fried Rice

Tom's favourite breakfast - Menemen - is the jumping off point for this dangerously delicious, aromatic (& spicy) Turkish-inspired fried rice bonanza. Crispy sucuk sausage, fried curried crispbread, rich golden garlic tahini sauce, refreshing tomato & green chilli 'dressing'. All killer.

Twisted's Turkish Menemen, Breakfast Fried Rice Recipe is Tom J's favourite breakfast. It's also the jumping off point for this dangerously delicious, aromatic (& spicy) Turkish breakfast-inspired fried rice bonanza. This is definitely not an authentic menemen recipe, but it does feature Turkish ingredients, and it is definitely acceptable at the breakfast table. Crispy sucuk sausage, fried curried crispbread, rich golden garlic tahini sauce, refreshing tomato & green chilli 'dressing'. All killer.

Chef Tom shares his favourite breakfast: Menemen breakfast Fried Rice. A Turkish-inspired fried rice feast with crispy sucuk sausage.

Turkish Menemen, Breakfast Fried Rice Recipe | Twisted

Wash your rice in several changes of cold water until the water runs clear, the place in a small saucepan. Top rice with enough water to cover to the tip of your cuticle (finger test). Place uncovered on high heat and boil until the top of the rice is dry, then cover with a tight lid and cook on a low flame for 10 minutes. Remove from heat and steam with the lid on for 3 minutes, then transfer to a lightly oiled tray and spread out to cool. Set aside until at room temperature or chill if desired.

Meanwhile, foam 75g butter and add 1 tsp curry powder, then chuck in torn khobez flatbread. Fry until crisp, turning often, then set aside.

Coat cooled rice in egg yolk and beat remaining eggs.

Make garnish sauces by combining all ingredients, then set aside.

To the buttery (uncleaned) wok or pan, add sucuk and fry until crisp in places. Remove with slotted spoon.

To sujuk fat, fry peppers for 1 min. Add spring onion whites and onion and fry 2 mins.

Add yolk-coated rice. Toss to assimilate. Season with stock powder, mushroom powder and sugar. Toss to coat. Return sausage, add handful of mint, parsley, salted tomatoes, fried bread (half of it). 

Turn into bowl, invert on plate. Dress with tahini & tomato sauce, fried bread, more herbs and pepper flakes.

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Turkish Menemen Fried Rice Recipe

Twisted&#8217;s urkish Menemen, Breakfast Fried Rice <a href="https://twistedfood.co.uk/recipes">recipe</a> is definitely not an authentic Turkish menemen recipe, but it does feature Turkish ingredients, and it is definitely acceptable at the <a href="https://twistedfood.co.uk/recipes/breakfast">breakfast</a> table. Give it (and the eggs) a crack.

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Road Trip Spaghetti & Meatballs

Watch Tom twist Spaghetti & Meatballs with flavours from Vietnam on Shelf life. This spaghetti and meatballs recipe is not like the others

Roadtrip Spaghetti & Meatballs on Shelf Life

We're back with season 2 of Shelf Life! After filming season 1 in his flat by himself, this time around we've upped the ante and created a brand new studio to take you through an array of delicious recipes, inspired each week by a different aisle of the supermarket! First up, follow Tom on his culinary journey as he makes his interpretation of Spaghetti & Meatballs inspired by both his love for Bun Cha - the world-famous Vietnamese dish of grilled pork and noodles - and a cancelled trip to the south of Italy!

Road Trip Spaghetti & Meatball Recipe

Follow Twisted chef Tom on his culinary journey as he makes his interpretation of a classic spaghetti and meatballs recipe; Inspired by both his love for Bun Cha - the world-famous Vietnamese dish of grilled pork and noodles - and a cancelled trip to Calabria!

A road trip inspired recipe with a twist from Vietnam. This spaghetti & meatball recipe is not like the others

For the sauce, put all of the ingredients in to a saucepan and place over a medium-low heat and cook for 1 hour. Remove the onion halves and basil stalks. Set aside until ready.

For the meatballs, puree your onion and garlic until smooth and add to the breadcrumbs. Mix to combine and set aside to hydrate for 10 minutes. Grind your spices to a rough powder. To the breadcrumb mix, add spices, a third of both the meats, the eggs and the salt and mix well. It should be pasty and wet. Add all remaining ingredients and gently mix until everything is just combined. Form into large meatballs (this makes about 10 meatballs if you are making spring rolls, otherwise 12) and place on a lined tray. Place under the grill (broiler) for 6 minutes or so then flip and cook grill (broil) for a further 6 minutes. Drop into your (hot) tomato sauce, place the lid on and remove from the heat to finish poaching in the hot sauce.

For the spring rolls, form the meatball mix into 40g logs and place a strip of mozzarella in each one. Dip your rice wrappers into the warm (sugared) water very briefly and place onto an oiled surface or plate. Place the meatball piece in along with a basil leaf (if using) in the centre of the round wrapper and fold tightly like a burrito, ensuring to remove any air bubbles as you go. Repeat with the remaining mixture then place uncovered in the fridge for 20 minutes or so before deep frying at 170°C until crisp and lightly golden. Remove to a rack until you are ready to serve.

Boil your pasta to very al dente in plenty of salted boiling water and add to sauce (from which you have removed your now-perfect meatballs). Add a little pasta water if the sauce and pasta is too dry. Transfer the tomato pasta to a plate and top with the meatballs and a smattering of parmesan.

Build your bowls with a little pasta, a meatball, fresh herbs, toasted pine nuts, radicchio and the crisp spring roll. Dig in!

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Twisted&#8217;s <a href="https://twistedfood.co.uk/recipes/pasta">Spaghetti</a> and Meatball recipe is a road trip inspired <a href="https://twistedfood.co.uk/recipes">recipe</a> with a twist, all the way from Vietnam.

Tom Jackson

Cook, Creative Director & Co-Creator of Twisted

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