Bang Bang Shrimp Pasta

Ingredients

  • 8 ounces spaghetti
  • 8 ounces medium shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika, or more, to taste
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves
FOR THE SAUCE
  • 1/2 cup mayonnaise*
  • 1/4 cup Thai sweet chili sauce
  • 2 cloves garlic, pressed
  • Juice of 1/2 lime, or more, to taste
  • 1 teaspoon Sriracha, optional
  • Pinch of crushed red pepper flakes

Raspberry & Coconut Frozen Yoghurt

Ingredients

For the Yoghurt
  • 150g Raspberries
  • 40g Unrefined Golden Caster Sugar (We love Billington’s)
  • 900g Yoghurt (Coconut Flavour)
  • 397g Condensed Milk
  • 1 tbsp Vanilla Bean Paste (We love Nielsen Massey)
For the Topping
  • Handful Fresh Raspberries
  • Handful Coconut Flakes

Vegan m’hanncha

Ingredients

  • 100 g pearl barley
  • 1 butternut squash , (1.2kg)
  • 2 red onions
  • 2 cloves of garlic
  • 2 red peppers
  • 1 big bunch of fresh coriander , (60g)
  • Olive oil
  • ½ teaspoon dried red chilli flakes
  • 1 heaped teaspoon fennel seeds
  • 1 heaped teaspoon cumin seeds
  • 1 heaped teaspoon ground coriander
  • 100 g mixed dates and dried apricots
  • ½ a lemon
  • 10 sheets of filo pastry
  • 1 tablespoon shelled pistachios
  • Icing sugar , for dusting

Hoisin Chicken and Snow Peas

Ingredients

  • 1 c. long-grain white rice
  • small chicken legs, split (about 2 1/2 lbs total)
  • Kosher salt
  • Pepper
  • 1/4 c. hoisin sauce
  • 1 lb. snow peas
  • 2 tsp. olive oil
  • 1/2 tsp. crushed red pepper flakes
  • 1/4 c. fresh cilantro, roughly chopped

Directions

  1. Heat oven to 450°F. Cook rice per package directions.
  2. On a rimmed baking sheet lined with nonstick foil, season chicken with 1/4 teaspoon each salt and pepper and roast for 15 minutes.
  3. Brush chicken with hoisin sauce and return to oven. On a second rimmed baking sheet, toss snow peas with oil, crushed red pepper, and 1/4 teaspoon salt. Roast until chicken is cooked through and snow peas are beginning to char, 5 to 7 minutes more. Serve over rice and sprinkle with cilantro.

Chocolate, Cardamom and Caramel Tear-apart Bread

Ingredients

  • 5g dried fast-action yeast
  • 2 tbsp soft light brown sugar
  • 450g strong white bread flour, plus extra for dusting
  • 1 tsp salt
  • 8 cardamom pods, seeds finely ground
  • 290ml lukewarm milk
  • 1 medium free-range egg, lightly beaten
  • 400g dulce de leche or Carnation caramel
  • 100g dark chocolate, roughly chopped
  • Sea salt flakes to scatter

Directions

  1. Combine the yeast, sugar, flour, salt and ground cardamom in a mixing bowl. Pour in the milk and the egg, mix into a dough using a wooden spoon, then tip out onto a lightly floured surface and knead for 10-15 minutes until smooth and elastic. Transfer to a lightly oiled bowl, cover with cling film and leave to rise for 1 hour or so until doubled in size.
  2. Once risen, knead the dough lightly for a few seconds to distribute the air. Heat the oven to 180°C/160°C fan/gas 4. Tear off walnut-size pieces of dough and roll into balls between your palms. Drizzle a layer of dulce de leche into the prepared loaf tin, then loosely pile the balls into it, drizzling over more dulce de leche and scattering over chocolate and sea salt flakes as you go. The balls shouldn’t be packed tightly as they need room to expand. When the ingredients are used up, cover loosely with cling film and set aside to prove/rise for 30 minutes.
  3. When the dough is puffed and prodding with a finger leaves an indent, bake the loaf for 45 minutes. Cover with foil after 25-30 minutes to stop it getting too dark. After cooking, leave the loaf in the tin for 5 minutes, then remove and cool on a wire rack. Tear apart to eat.