AD | Classic British fish & chips with @fentimansltd Dandelion & Burdock – one of the UK’s favourite strong flavours. For the fish: 2 cod fillets 200g plain flour 150ml beer 150ml vodka (this is the secret to a CRISPY batter) 1/2 tbsp baking power 1/2 tsp salt 1/2 tsp garlic powder 1/2 tsp cayenne pepper For the Tartar: 250g mayonnaise 1 tbsp finely chopped red onion 1 tbsp finely chopped capers 1 tbsp finely chopped gherkins 1 tbsp lemon juice 1 tsp dijon mustard Little splash of Worcestershire sauce 1 tsp finely chopped dill 1 tsp finely chopped chives 1 tsp finely chopped parsley For the chips: 2-4 potatoes Neutral oil for frying Mix all of the ingredients together for the tartar sauce and put this to one side. Fill a large saucepan halfway and preheat to 220°c. For the fish batter, combine the plain flour, baking powder, salt, pepper, garlic powder and cayenne in a large bowl. Pour over the beer and vodka then gently mix until you have a thick batter - don’t worry if there’s a few lumps! Pat the cod dry then dip the fish firstly into a little plain flour then into the batter. Fry the fish for 5-7 minutes or until the outside is golden brown and the fish is cooked through (45°c internal temp). Strain on a paper towel and season with a little flakey salt. For the chips, preheat the oil to 190°c and cut the potatoes into thin matchsticks. Add the potatoes to a large bowl full of cold water and give them a good rinse to remove the starch. Pat dry using a paper towel and fry in small batches for 3-4 minutes or until golden, brown & crisp. Drain on a paper towel and season with salt immediately. Serve the fish & chips with a cold glass of Fentimans Dandelion & Burdock which has just been voted one of the UK’s top strong flavours!! Under the likes of pickles at the top (47.8%), brown sauce (45.5%), marzipan (39%), liquorice (38.4%), olives (37.8%), marmite (38.3%) & dandelion & burdock (33.05%). 

Turns out I’ve been over cooking my omelettes my whole life😩 this is how you make a real french style omelette and I promise you.. it changes the game!!!!

Slow cooked Pulled Pork 3 ways Serves 8-10   Ingredients 1.6kg boneless British pork shoulder joint 2 onions, cut into quarters 2 carrots, cut into large chunks 2 celery sticks, cut into large chunks 50ml olive oil 50ml red wine vinegar 3 tbsp smoked paprika 2 tbsp brown sugar 2 tbsp fresh thyme leaves   1. Preheat the oven to 200°C Fan. Remove the pork from the fridge, take it out of the packaging and remove the butchers twine. Pat dry with a paper towel and leave it to one side to get to to room temperature while we prep the remaining ingredients. 2. Add the onion, carrots and celery into a large roasting tray. 3. Make the marinade by mixing together the oil, vinegar, paprika, sugar and thyme in a bowl. 4. Put the pork shoulder on top of the vegetables in the roasting tray, rub the marinade over the pork shoulder and sprinkle a generous amount of salt over the skin. 5. Cook in the oven for 35-40 minutes or until the crackling is golden brown and crispy. 6. Remove the pork from the oven, cover in a double layer of tin foil and reduce the oven temperature to 150°C. Cook for a further 4-5 hours at 150°C or 6-7 hours at 120°C Fan. 7. Once the meat is tender and ready to shred apart with two forks, remove the foil and check the crackling is still crispy. If it’s not as crispy as you’d like, you can give it an extra blast for 10-15 minutes at 200°C Fan to ensure it has achieved max crispiness!   For Pulled Pork Tacos - simply add 1x 280g jar of tomato based spicy salsa into the shredded pork and serve in a tortilla with chopped onions, finely chopped pineapple and fresh coriander.  For Pulled Pork Buns - toss the warm shredded pork in the cooking juices, serve in a toasted bun with prepared apple sauce and crackling. For BBQ Pulled Pork Sliders - mix the pulled pork with 3-4 tbsp of good quality BBQ sauce. Serve in a toasted bun with coleslaw and prepared pickles. *Not an ad, but reposting from another campaign.

Crunchwrap supreme Ingredients: Taco Seasoned beef mince Nacho cheese sauce Doritos or a tostada Lettuce Tomatoes Sour cream Large Tortillas Small tortillas Nacho cheese sauce: 2 tbsp butter 2 tbsp flour 500ml milk 50g cheddar cheese 50g mozzarella 50g Red Leicester 1/4 tsp salt 1/2 tsp smoked paprika 1/2 tsp garlic powder Taco Seasoning: 1/2 tsp chilli powder 1/2 tsp garlic powder 1/2 tsp crushed chillies 1/2 tsp onion powder 1/2 tsp cumin powder 1/2 tsp smoked paprika 1/2 tsp salt

dont make the flying dutchman burger