Chef Savvy

  Method 1 Ingredients 2 brioche burger buns sunflower oil or vegetable oil, for frying For the burgers 200g king prawns 1 spring onion sliced ½ egg white 1 tbsp cornflour 100g panko breadcrumbs For the slaw ¼ white cabbage finely shredded juice 1/2 lemon 1 tbsp mayonnaise For the chilli mayo 3 tbsp mayonnaise 1 tbsp sriracha chilli sauce or sweet chilli sauce step 1 To make the burgers, rinse the prawns in cold water, then pat dry on kitchen paper. Tip half the prawns and the spring onion into a food processor with a generous pinch of salt, and pulse to a rough paste. Add the egg white and cornflour, pulse a few more times then add the rest of the prawns and pulse to roughly chop them into the mixture. step 2 Tip the breadcrumbs into a shallow dish or onto a plate. Scoop out half the prawn mixture with your hands and shape into a burger as well as you can (the mixture will be sticky). Press the burger into the crumbs, then flip over and pack crumbs around the sides so it’s complet...

  Method 1 Ingredients 300g raw king prawns 2 tbsp soy sauce 40g cornflour sunflower oil for deep-frying handful of coriander leaves roughly chopped cooked rice to serve For the sauce 1 red onion roughly chopped 2 red peppers deseeded and roughly chopped 2 garlic cloves finely grated thumb-sized piece of ginger finely grated 1 tbsp golden caster sugar 100ml malt vinegar 2 tbsp soy sauce 2 tbsp tomato ketchup step 1 Tip the prawns in a bowl and mix with the soy, then set aside for a few minutes. Stir in the cornflour. step 2 Heat the oil in a wok over a high heat to a depth of 3-4cm. When it’s shimmering or a cooking thermometer reads 170C, fry the prawns in batches for about 2 mins until crisp and golden, turning them with a slotted spoon halfway through. Carefully lift onto a plate using the slotted spoon. Turn off the heat. Leave the pan for a few minutes to cool down. step 3 Carefully pour all but 1 tbsp oil from the wok – keep the remainder for use in another recipe or discard....

  Method 1 Ingredients 480g frozen tropical fruit mix 170g Greek yogurt 2 tbsp maple syrup or honey 200g diced tropical fruit and passion fruit seeds, to serve step 1 Put everything except the fresh fruit in a food processor and blend. Scoop straight into bowls, or tip into a container and freeze if you want to serve it later. Serve with the fresh tropical fruit and spoon over the passion fruit seeds. Method 2 🍍 Frozen Tropical Fruit Yogurt 🔸 Servings: 2–4 🔸 Prep Time: 5–10 minutes 🔸 Freeze Time (optional): Eat immediately as soft serve or freeze for 1–2 hours for a firmer texture 🔸 Diet: Vegetarian, Gluten-free, Can be made vegan 🧂 Ingredients 2 cups frozen tropical fruit mix (e.g. mango, pineapple, banana, papaya – store-bought or homemade) 1 cup plain Greek yogurt (or coconut yogurt for a dairy-free/vegan version) 1–2 tbsp honey or maple syrup (optional – adjust to taste) 1 tsp lime juice (optional, for extra zing) 1/2 tsp vanilla extract (optional) 👨‍🍳 Instructions Blen...

  Method 1 Ingredients 1 red pepper deseeded and thickly sliced 1 red onion thickly sliced 1 tbsp olive oil 300g penne or fusilli pasta 4 skinless chicken breasts 2 tbsp each chopped thyme and oregano pinch dried chilli flakes 2 garlic cloves crushed 150g pack cherry tomato halved 50g bag rocket 1 tbsp white wine vinegar step 1 Heat oven to 220C/200C fan/gas 7. Mix the pepper and onion with 1 tsp oil and roast for 20 mins. step 2 Cook the pasta following pack instructions. Drain and set aside. step 3 Meanwhile put the chicken breasts between two sheets of cling film and bash with a rolling pin until they’re about 1cm thick. Mix remaining oil, herbs, chilli and garlic then rub all over the chicken. Heat a griddle or barbecue and cook for 3-4 mins on each side. step 4 Slice the chicken on a board, scrape into the pasta with any juices, plus the roasted onion and pepper, cherry tomatoes, rocket, vinegar and seasoning. Toss together and eat warm or cold. Method 2 🧾 Ingredients (Serves...

  Method 1 Ingredients 4 pork spare ribs 4 chicken thighs skin removed For the stock 2 pinches of ground white pepper 1 thumb-sized piece ginger peeled and sliced 1 star anise 1 tbsp Szechuan peppercorns 4 spring onions trimmed and chopped into 2.5cm slices Accompaniments 2 nests cooked vermicelli rice noodles drizzled with toasted sesame oil 4 pieces bean curd skin 2 large King Trumpet or King Oyster mushrooms sliced lengthways 1 small handful of rehydrated Wood Ear mushroom strips 2 spring onions sliced on the angle 2 red chillies deseeded and finely sliced 1 shallot peeled and finely sliced 1 Romaine lettuce chopped into 2.5cm slices 1 large handful baby spinach 10 large cooked tiger prawns deveined 1 small bunch of coriander chopped Condiments 2 tbsp freshly sliced chillies in 4 tbsp low-salt light soy sauce 2 tbsp Chinkiang black rice vinegar 1 tbsp roasted ground Szechuan peppercorns 1 tbsp chilli flakes mixed with 1 tbsp sea salt flakes 2 tbsp hoisin sauce 2 tbsp chilli garl...

  Method 1 Ingredients 650g pork spare ribs cut into 3-4cm lengths (you can also use baby back ribs), washed, rinsed and patted dry a pinch of ground white pepper 4 large garlic cloves finely minced 2 tbsp yellow bean paste or red miso paste 1 tbsp shaoxing rice wine or dry sherry 1 tbsp dark soy sauce groundnut oil for deep-frying micro chives or chives to serve For the sweet and sour sauce 3 tbsp light soy sauce 1 tbsp shaoxing rice wine or dry sherry 2 tbsp chinkiang black rice vinegar 2 tbsp soft brown sugar 1 tbsp runny honey step 1 Put the ribs in a large bowl, season with sea salt and the ground white pepper. Add the garlic, yellow bean paste, shaoxing rice wine and dark soy sauce to create a paste. Mix together well to combine, using your hands to work the marinade into the pork. Put it in the fridge, covered, for 20 mins to let the ribs marinate. step 2 Heat a wok or heavy-based saucepan over high heat and fill just less than half-full with the groundnut oil. Heat to 180C ...

  Method 1 Ingredients 450g lean beef steak 1 tbsp light soy sauce 2 tsp sesame oil 1 tbsp Shaoxing rice wine or dry Sherry 2 tsp cornflour 3 tbsp groundnut oil 1 red pepper cut into chunky dice 1 green pepper cut into chunky dice 3 tbsp oyster sauce 2 spring onions finely shredded, to garnish step 1 Cut the beef into slices 5cm long and 5mm thick, cutting against the grain of the meat. Put them in a bowl. Mix in the soy sauce, sesame oil, rice wine or Sherry and cornflour. Leave to marinate for 20 mins. step 2 Heat a wok until it is very hot, then add the groundnut oil. When it is slightly smoking, add the beef slices and stir-fry for 5 mins or until lightly browned. Remove the meat from the wok and drain well in a colander set inside a bowl. Discard the drained oil. step 3 Wipe the wok clean and reheat it over a high heat. Add the peppers, and cook for 3-4 mins or until softened. Add the oyster sauce and bring it to a simmer. Return the drained beef slices to the wok and toss the...

  Method 1 Ingredients 500g piece pork fillet For the marinade 4 tbsp soy sauce 1 tbsp clear honey finely grated zest and juice 1 orange large knob of root ginger finely grated step 1 Tip all the marinade ingredients into a shallow dish and stir to combine. Coat the pork in the marinade and, if you have time, leave for 1 hr or even better overnight. Heat oven to 200C/fan 180C/gas 6. step 2 Heat an ovenproof pan and take the pork out of the marinade. Brown on all sides, then baste over the rest of the marinade and roast the pork for 20 mins until cooked all the way through, basting with its juices every 5 mins or so. Serve the pork sliced with rice and your favourite steamed greens. TAKE IT FOR LUNCH Turn leftover pork into a tasty wrap by rolling it up in flour tortillas with hoisin sauce, cucumber wedges, shredded iceberg lettuce and spring onions. Method 2 🍖 Sticky Pork ✅ Serves: 2–3 🕒 Time: 40–50 minutes (includes simmering) 🛒 Ingredients For the pork: Pork belly or pork shou...

  Method 1 Ingredients 200g pack all-butter biscuit 100g butter 1 tbsp golden syrup or honey 100g bar dark chocolate 100g bar milk chocolate 1 tsp vanilla extract 2 tbsp icing sugar plus extra for dusting 200ml whipping cream 3 tbsp crème fraîche to decorate 200g raspberry to serve step 1 Crush the biscuits by putting them in a large, strong, plastic food bag and bashing with a rolling pin. Melt the butter with the syrup or honey in the microwave, then stir in the biscuits. Press onto the base and up the sides of a 12 x 36cm rectangular tin (or 23-25cm round flan tin) and chill while you make the filling. step 2 Break up the two chocolate bars and put in a large bowl. Melt in the microwave for 2-3 mins on Medium, stirring halfway through. Stir in the vanilla extract, then sift in the icing sugar. Whip the cream until it just holds its shape, then fold into the melted chocolate. Pour into the prepared tin and smooth the top. Chill for at least 2 hrs or for up to 2 days. step 3 Just ...

  Method 1 Ingredients 500g macaroni 1l whole milk 2 bay leaves 60g butter 60g plain flour 2 tbsp Dijon mustard 2 tbsp roughly chopped thyme leaves 80g porcini white truffle paste or 2 tbsp truffle oil 1 tbsp porcini powder (or dried porcini mushrooms blitzed to a powder in a food processor) 80g taleggio cheese chopped 125g ball of mozzarella chopped 100g mature cheddar grated 30g fresh breadcrumbs 30g parmesan finely grated step 1 Cook the macaroni following pack instructions until al dente. Drain, rinse with cold water and set aside to cool. step 2 Tip the milk and bay leaves into a pan and bring to a simmer. Remove from the heat. Melt the butter in a large non-stick saucepan, then stir in the flour to make a thick paste, continuing to stir for 3-4 mins. Remove and discard the bay leaves from the milk, then gradually pour it into the flour and butter mix, continuously stirring to keep the sauce smooth. Add the mustard, thyme, truffle paste and porcini powder, then stir in the tal...

  Method 1 Ingredients 1 tbsp olive oil 200g cooking chorizo sliced into thick coins 1 large onion cut into wedges 2 tbsp Cajun seasoning plus 2 tsp for flavouring the butter 2 chicken stock cubes 1 lemon halved, plus extra wedges to serve 1 bunch of parsley leaves and stalks separated and finely chopped 1kg new potatoes 4 corn on the cobs each cut into 2-3 pieces 1.5kg mixed seafood defrosted if frozen (we used 4 lobster tails , 4 velvet swimmer crabs and 18 large raw shell-on prawns ) 100g butter 2 garlic cloves finely grated a few dashes of hot sauce to taste step 1 Heat the oil in a stockpot, very large saucepan or casserole over a medium heat and sizzle the chorizo for 6-8 mins or until crisp and the fat has been released. Scoop out onto a plate, leaving the oil behind. Scatter the onion into the pan and cook for a few minutes to soften. Sprinkle in the Cajun seasoning and stir for 1 min to coat. Pour in 3 litres of water, crumble in the stock cubes, squeeze in the lemon juic...