THEGAYUK

Author: Food Writer

  • RECIPE | Griddled Romaine Lettuce Hearts

    Serves 2  | Prep 5 mins | Cook 5 mins

     

    Simplicity at it’s very best. I actually now prefer these lettuce hearts cooked as opposed to in a cold salad. Slightly charred matched with a sharp, creamy dressing this simple side could match any main, or you may even want to serve it as an unusual starting course.

    – Just 94g of romaine lettuce provides you with 107% vitamin K, 45% vitamin A, and 31% of folate, of your recommended daily intake, to name a few!

    (SOURCE: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=61 ). Make the romaine your new romance with lettuce. Compared to the standard iceberg lettuce, the romaine has; less sugars and salt, twice the amount of protein and calcium, three times the vitamin K, four times the amount of iron, eight times the vitamin C, and seventeen times the amount of vitamin A. It’s a no-brainer. SOURCE: (http://www.care2.com/greenliving/10-powerful-advantages-of-eating-lettuce.html )

    Ingredients.

    For the dressing:

    1 ½ tbsp olive oil

    1 tbsp mayonnaise

    1 tbsp worcestershire sauce

    1 lemon, juice of

    1 garlic clove, crushed

    Salt & pepper, to tase

    1 Romaine lettuce heart, halved

     

    Method.

     

    1. Mix all the ingredients for the dressing together in a small bowl with a whisk. Set aside.
    2. Lightly oil the lettuce halves on their cut sides with a brush, and heat a griddle pan to a medium-high heat.
    3. Griddle the lettuce halves cut side down for 2-3 mins.
    4. Remove from pan and serve drizzled in dressing.

  • RESTAURANT REVIEW | The Meat Co.

    Getting to The Meat Co. is super easy. Tube to Shepherd’s Bush turn left out the station and 3 minutes away is The Meat Co. a huge dining vicinity, perhaps a spacial reflection of their slabs of meat. With a fantastic menu, high ceilings and cool décor, with tables next to a large glassed front, perfect for people watching. With my arrival being fed over an intercom and an option to have a lift take me up to the restaurant I had high hopes for their service.

    Unfortunately, I was left with my menu for quite some time and with a pretty much empty restaurant floor over an early lunch, this was pretty disappointing. At first I thought this may be due to them thinking I was waiting for another diner to join me but the table behind me had to shout to get the waiter’s attention so I was not the only diner being neglected.

    There were about 5 members of staff in the area, all appeared to be busy preparing for the evening shift, but this did give me an opportunity to observe that they all seemed to get along extremely well and clearly enjoyed working with one another. When I did have interaction with them they were all really friendly and smiley.

    I decided to start lunch with an Apple Crumble vodka cocktail- it was Thursday so it counts as the weekend! It was strong and made well so I later in the meal decided to try another being the Strawberry Basil Martini, which was even better. A perfect balance of flavours, it beckoned me to take the afternoon off and have another, but I reluctantly resisted.

    With The Meat Co’s menu boasting interesting international dishes like Braised Rib Meat Cigars & Balsamic Mayo, Eggplant & Mascarpone Tart, and South African Sausage Boerewors, I asked to try the Chef’s Soup of the Day. The soup was some version of leek & potato which was okay, but I was really hoping for something a little more exotic and in tune with the rest of the menu.

    I chose the South African sausage Boerewors to start. The sausage was laced with interesting spices served curled up with polenta that was cooked very well, which can be a difficult thing to get just right. Alongside was a smoky sweet glossy tomato sauce that brought the dish together – all in all, a good starting point.

    For main I chose the Kangaroo steak which comes with a potato dauphinoise stack, and ordered grilled asparagus on the side. The potato stack was not cooked through and tasted of just raw potato. Luckily, the kangaroo steak which came in a generous portion was cooked perfectly, easy to slice and adorned in a deep red, rich lightly spiced sauce. The asparagus was also cooked well.

    The dessert menu is full of goodies with interesting twists; Passionfruit brulee, Peanut butter cheesecake, Tiramisu with Churros. I went for the Toasted Coconut and Raspberry Vacharin – which was fantastic. It arrived in 3 small tasting experience bowls.

    One a sharp raspberry sorbet, terrine style, with toasted coconut. Lovely textures and flavours. The next a coconut cream with a sharp raspberry jam-syrup, and finally chewy-crispy morsels of meringue (just how I like them) with fresh berries. A very clever, pretty, sweet toothsome dessert from The Meat Co. I would be tempted to revisit The Meat Co and explore the rest of their dessert menu.

    I genuinely believe The Meat Co. serves great food- but on this occasion, it is such a shame that simple points such as; a bland soup, uncooked potato, and pre-occupied staff let them down. Unfortunately, I cannot score based on a belief and have to go by the experience that I had, which is why I have scored two stars. The meal did have some fantastic qualities; the spices in the South African sausage, kicking kangaroo meat and a beautiful dessert so I would still say to check this place out, but perhaps do not go at lunchtime as I did, and head for dinner time where there hopefully will be a little more focus.

    Reviewed by Jordan Lohan
    ADDRESS: Unit 1026, Westfield London, Ariel Way
    VENUE PHONE: 0207 930 8408
    PRICE: ££££
    WEBSITE: http://themeatco.com/index.php/visit-london
    STAR RATING: ★★
    TIPPING POLICY: Discretionary service charge of 12.5% added to bill

  • RESTAURANT REVIEW | Bilbao Berria

    RESTAURANT REVIEW | Bilbao Berria

    Bilbao Berria from Barcelona opened their latest restaurant a 2 minute walk from Piccadilly Circus tube, landing London with their Basque / Spanish cuisine. The restaurant is bang on trend at every angle. Their menu is essentially designed like Tapas / Pintxo. An entire wall acts as a glorious wine cabinet, and a brief giggle fit as we noticed our table was adjacent to umpteen bottles of a wine named “Pricum”.

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  • RESTAURANT REVIEW | Bistrot on the Square @ Eccleston Square Hotel

    Bistrot on the Square @ Eccleston Square Hotel

    Just a brief walk from the chaos of Victoria Station lies the calm, stylish, uber-cool and uber-tech hotel within Eccleston Square. I am not a natural-born Londoner and can sometimes find the “buzz” a bit overwhelming. Eccleston Square manages to create an ambience to instantly chill and transports you to a peaceful place.

    Ambient music played throughout even fed through to their guest toilet decked with L’occitane products (as are there hotel rooms), and fresh hand towels. It’s simple luxuries like this that take the experience to another level.

    From the moment you walk through the door, it’s clear that presentation and design is key and comes easily to the Eccleston Square Hotel. It was lovely to see this being held consistently and conveyed through their food with each course being presented to perfection in the Bistrot.

    To start we had spiced squid & prawn fritters with sweet chilli sauce. Brilliantly bestowed on top of a newspaper cutting of an article about the Eccleston Square Hotel. It felt like we had constant smiles on our faces as the Bistrot laid on a dining experience to remember.

    Also to start, a salad of burrata (made from mozzarella & cream), parma ham, and walnut balsamic dressing. Burrata. Where have you been all my life? I often find mozzarella out of place in salads or anything where it’s not molten and hot essentially. But burrata solves that by giving the creamy-ness of mozzarella but being silky and smooth, and melts in the mouth- a perfect partner for the parma ham.

    Next, the traditional fish (3 different types) and spinach Xacuti Indian curry. Spicy, warming and as vibrant in it’s flavour as it is colour. Served along side steamed cumin rice and fantastic shards of poppadum. A lovely dish.

    Also we had the Moroccan spiced lamb and apricot tagine. The lamb was amazing. Trouble with tagines’ can be that they are overly fruity, or too much spice added- but the chef, clearly is very good with spices as it was a perfect marriage of fruity and spicy along-side luxuriously tender lamb. With the lamb you have a refreshing raw slaw of tomato, cucumber, and pomegranate in a mint dressing, which was so lovely and in-line with the chef’s nutritious, vitamin-rich approach to food, adding some needed crunch against tender lamb and warm fluffy lemon couscous. My only criticism would be that the tomato was slightly watery so took away from the crisp crunch.

    To finish, I had the Madagascan vanilla crème brulee. It was literally the best brulee I have ever had. It was fresh and spiked with vanilla pod throughout it’s set, warm custard. I don’t know how many brulees are spoilt by the custard being cold so that it conjours images of brulee en masse sat in a fridge waiting for a customer to order them and be blow-torched. Not this one. Simple, but beautiful when done right, as they have done here. The Valhrona fondant is one to order too with an intense chocolate hit bound to surpass the requirements of any chocolate lover.

    Post dinner coffees are served with home-made biscuits which was a lovely little touch and executed well. The service throughout was impeccable and friendly with our waiter engaging in polite conversation, asking what we had done in the day etc. he also ensured our courses came within our time-frame due to travel commitments.

    I have given the Bistrot on the Square five stars as they demonstrated being experts in my two favourite loves; design and food. And being able to do so with such grace and good taste is hard to find.

    Reviewed by: Jordan Lohan
    ADDRESS: 37 Eccleston Square Hotel, London, SW1V 1PB
    VENUE PHONE: 020 3489 1000
    WEBSITE: http://www.ecclestonsquarehotel.com
    PRICE: £££
    RATING: ★★★★★
    TIPPING POLICY: Discretionary service charge of 12.5% added to bill

  • RESTAURANT REVIEW | Tozi

    RESTAURANT REVIEW | Tozi

    Everything about Tozi oozes something smooth.

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  • RESTAURANT REVIEW | Mews Of Mayfair

    A short walk from Oxford Circus tube, tucked behind shopping chaos is the tranquil Mews of Mayfair. The clientèle appeared to mainly be tourists which is not surprising as the menu design is a marriage of classic familiar dishes (Fish & Chips, Burger, Club Sandwich etc.), alongside more refined sophisticated dishes including Duck Egg, Salt Baked Cotswold Chicken, Superfoods Salad, and rare breed beef.

    The team within Mews of Mayfair were all really lovely, welcoming and engaged in conversation with us both. I find especially in London that service can be almost robotic and cold at times, but the team here were faultless and this was consistent as I observed the service with the other diners.

    To start my friend ordered the Mosaic of Wild Duck & Red Deer- and why wouldn’t you want to order the mosaic to start? Their creative flair continued through to the taste of this well-constructed starter. Essentially a pate paired with a raisin bread, and the flavours in this were superb.

    I chose the Orkney Isles Scallops served with pork belly and artichoke. Again the Mews of Mayfair showcase their expertise in the execution and presentation of this dish. Butter-like scallops served in a shell on top of a rock/seaweed filled bowl it was great to see their presentation going that extra step further. I was really impressed with the scallop and would highly recommend it.

    For the Winter period the restaurant have come up with their take on a Bambi Burger, on the menu as Venison Burger. With this dish only being available til Christmas I went for this and had it cooked medium. Served in a brioche bun with a gin and redcurrant sauce, this really was a good burger. My friend opted for their traditional Mews burger but with added meaty chunks of lobster atop the meat, which was cooked to her liking perfectly.

    With so many new restaurants opening with meat as their headlining dishes it’s important to be able to get a burger right, which the Mews of Mayfair have done so here. There were plenty of caveman flesh in face style grunts from us during eating the burgers. Always a good sign.

    Dessert. Here is where the show was stolen. I would come back here just to have the desserts alone, and I do not have much of a sweet tooth so this is really a big credit to the restaurant. I chose the Chocolate Delice served with honeycomb, yoghurt and hazelnuts. Pow in their presentation and an “oh god” moment with the first mouthful. The Chocolate Delice really is something special. Rich and mousse-like with subtle orange notes and light honeycomb with globes of cream and yoghurt.

    We also had the Roast Williams Pear served with croissant ice cream. The pear was perfection and such a great match with the ice cream- seriously good ice cream, and I should know after many a summer spent in Italy.

    I will definitely be back, not only for the dessert and friendly service, but to next time try something a little more adventurous with their main courses. Portion sizes throughout were good value for money, especially with the desserts (£7.50 most expensive for one) and the food arrived at the exact right amount of time between courses, making this a good venue not just for dinner but lunch (we dined over lunchtime).

    REVIEWED BY: Jordan Lohan
    ADDRESS: 10 Lancashire Court. New Bond Street, London, W1S 1EY
    VENUE PHONE: 0207 518 9388
    WEBSITE: www.mewsofmayfair.com
    RATING: ★★★★ (explained)
    PRICE: ££££ (explained)
    TIPPING POLICY: Discretionary service charge of 12.5% added to bill

  • RESTAURANT REVIEW | The Manhattan Grill

    The Manhattan Grill sits very comfortably on the West India Quay of Canary Wharf. This place is brimming with style, but most importantly a talented team who know exactly what they are doing, and you can tell that they love what they do. With head chef, Damian Trejo having cooked for the likes of Barack Obama and the Dalai Lama, the Manhattan Grill provides a star factor at every angle from start to finish.

    Our experience starts in their G&Tea bar where we have a gin tasting session with the lovely Sam. Sam takes us through the tasting and stories of 7 gins where we hear of London’s first distillery, olden porn sellers, and where “Soho” originates from, to name a few.

    Tasting highlights for me were the French Saffron gin, the Monkey47 (a Black Forest German gin sold only in 500ml bottles, giving it the exclusive edge), and the Opihr (a gin where the recipe was based on a spice being taken and infused into the gin from every port on its journey).

    The bar was fairly busy for a Tuesday evening with a mix of cosy couples and booted businessmen. The restaurant was extremely quiet with the majority of tables being taken by solo suited chaps.

    We couldn’t decide what to have for starter so our friendly (and rather good looking, a recurring theme in the staff) offered to have the kitchen do us a tasting platter of the starters. Juicy King prawns in mixed chilli garlic butter, Black pearl scallops with pea puree, Devonshire pork belly, and Baked Blue Swimmer crab cake. So pretty all together on the plate this should feature on their menu as a tasting platter.

    The pork belly was far too salty for me although it was matched with a fruity cabbage- the flesh itself was heaven. The scallop with pea puree was insanely good – if I had to pick just one out of their starters, it would be this. Very closely followed by the crab cake; meaty, light and just the right amount of herbs. I also tried the clam chowder which tasted like a holiday I once had in the U.S – lovely.

    In between courses you are invited to join a sommelier (free of charge), to try some classic wines and some interesting wines from South America, South Africa and Australia. Again, here the Manhattan Grill reinforces that they know their stuff and are going to make you feel special along the way. It also came to light that this company invest in their employees, sending them on courses and trips that are of interest, which clearly adds to the staff’s happy and passionate buzz.

    Following our waiter’s suggestion on his favourite main I went for the Rib-Eye and my friend had the Fillet. The meat was superb and cooked to perfection- I asked for mine to be cooked however the chef wanted me to have the meat and it was a winner. Restaurant’s such as the Manhattan Grill that revolve around one important ingredient, means that it has to be on point. The meat was faultless.

    For sides we had the macaroni cheese (although I wish we had opted for the version they do with lobster), seared mushrooms, and onion rings. I am a sauce monster – gravy, dips, marinades the lot. So I naturally asked to taste a selection of the restaurant’s sauces; Chimichurri, Bearnaise, Bourbon Peppercorn, and red wine. Unfortunately, the sauces were a let down- I found the Chimichurri over oily and the Bearnaise bland. Bourbon Peppercorn saved the day on the sauces and it went particularly well with the Mac N Cheese.

    After both gin and wine tasting, a starter platter and a hunk of meat we decided to share the restaurant’s Key Lime Pie for dessert – light pastry and super citrus filling it was the perfect way to end the meal.

    The experience from start to finish was 5 stars, there is no doubt about that. However I cannot forgive the issue with the sauces and over salted pork I’m afraid, hence a star has been deducted. You will certainly both arrive and leave with a smile on your face, and a slightly bigger belly than when you entered! Both myself and my friend said we would be back to dine and drink again. We had a fantastic time.

    REVIEWED BY: Jordan Lohan
    ADDRESS: 22 Hertsmere Road, Canary Wharf London, E14 4ED
    VENUE PHONE:
    WEBSITE: http://manhattangrill.co.uk
    PRICE: £££ (explained)
    STAR RATING: ★★★★ (explained)
    TIPPING POLICY: Discretionary service charge of 12.5% added to bill

  • RESTAURANT REVIEW: Rosa’s Thai Cafe, Chelsea

    Rosa’s Thai Cafe which have venues situated in; Spitalfields, Soho, Westfield Stratford, and Carnaby, recently opened their first restaurant that has a bar inside in Chelsea, which I visited recently with a friend.

    The restaurant was quite busy with clientèle appearing to be well off, middle-aged socialites. The restaurant eventually reached maximum capacity which felt a little cramped at times. As much as the large novelty Christmas tree adorned with quirky cute toy stuffed crabs was a talking point, and good show, it probably didn’t help with the spatial availability.

    Obviously inspired by their festive deco, my friend ordered the Soft Shell Crab – crispy crab topped with Thai herbs, shallots, and spicy fresh chilli sauce. This starter came served with a fresh salad of peppers which was a really nice cool contrast to the crispy spicy crab.

    I went for the Spicy Pork Patties – lightly deep fried spiced marinated minced pork with galangal, lemongrass, garlic and chilli. These were cooked really well being uber crisp on the outside and tender, herby and well spiced on the inside. It came served with a smokey honey sauce that was so good I could have done with the double the amount served. Lovely.

    In the space between courses, even with a busy restaurant, the staff were so attentive always ensuring that our water and wine were topped up as required and done so with such stealth it almost gave the impression we had magic never ending glasses.

    For a main I chose the Grilled Jumbo Prawns with spicy fresh chilli sauce, and cooled steamed vegetables. Unfortunately, this dish was really underwhelming. My reason for this being that the prawns had been butterflied and cut in half and not stated to be served in that manner on the menu. I felt they were overcooked and awkward to eat picking the flesh out of the charred outer half shells. It took the fun out of jumbo prawns for me. The cooled steamed vegetables were verging on raw, however, I would much rather vegetables be overly al-dente than mush. The side I chose was Garlic Brown Rice- and considering the amount of crispy garlic it had on top of the rice, it was rather bland unfortunately.

    After then seeing and tasting my friend’s main course, however, I would be interested in going back to Rosa’s Thai and exploring the other curries they have on offer. My friend had Salmon Red Curry- deep fried salmon fillet in light batter in Thai red curry and Thai herbs. The fish was beautiful and the curry sauce it came in was superb. An array of flavours elegantly executed with nothing too overpowering which so many curries can be. The coconut rice that we paired with this was also delicious.

    Lacking a dessert menu the restaurant do offer a coconut or green tea ice cream (not homemade unfortunately) of which we had and shared both. Both these flavours beautiful, my favourite being the green tea. They don’t appear on any menu so you will have to ask and I recommend that you do as it was a really lovely end to the meal.

    It’s a shame my main was not what I was expecting, but the flavours of the other dishes we tried were really good and the fact the restaurant was packed mid-week with locals shows that the Rosa’s Thai in Chelsea must be doing something good. Next time I visit a Rosa’s Thai I will most certainly be having one of their curries.

    REVIEWED BY: by Jordan Lohan
    ADDRESS: 246 FULHAM ROAD LONDON SW10 9NA
    VENUE PHONE: 020 3773 8384
    WEBSITE: http://rosasthaicafe.com/chelsea
    STAR RATING: ★★★ (explained)
    PRICE: ££ (explained)
    TIPPING POLICY:

  • RECIPE | Beef Chilli with Black Rice

    You will have to trust me on the Chinese five spice. It complements the smoky fiery flavour of the beef chilli perfectly. This is probably one of my favourite’s to make, my friends love my chilli. You can reduce the cooking time by adding less of the stock but I prefer a long, long cook for this.

    Serves 4-6 people
    Prep 10 mins
    Cook 1-2 hours

    If I’m doing this for a crowd I serve a Scotch Bonnet chilli pepper on the side to see who’s man enough to give one a go! If you are going to do this, please remind your guests that the Scotch Bonnet ranks in category 4 on the scoville heat measure, and is of similar heat to a habanero, jamaican hot pepper, and the not so comfortingly named, Fatalii. Have plain yogurt / milk on standby!

    BLACK RICE- Where has black rice been all my life? After trying this for the first time only recently I can honestly say I will never eat a bowl of the white stuff ever again! A spoonful of black rice contains more antioxidants than that of blueberries. The anthocyanin antioxidants within the rice are linked with memory improvement, protection against heart disease and even cancer. Black rice is a fantastic source of Iron and also vitamin E. I decided to serve my devilish beef chilli with black rice to give a gothic, unusual and nutritious edge to the dish. Black rice is not just for show, it’s so good for you!

    BEEF- Around 85g of beef provides you with the following of your daily requirements; 50% protein, 39% zinc, 37% B12, 24% selenium, 20% phosphorous, 18% niacin, 16% B6, 14% iron, 12% riboflavin. ( SOURCE: http://www.beef.org/udocs/Beef%20Bytes%20Health.pdf )

    KIDNEY BEANS- 177g of kidney beans will provide you with the following of your daily requirements; 57% folate, 45% fibre, 42% copper (great for the immune system), 38% manganese (good for bone production & skin integrity), 34% phosphorous (another one for bones but also digestion), 30% protein, 23% B1, 21% iron.

    The kidney bean is a good source of cholesterol-lowering fibre, along with many other beans. When beans are combined with whole grain rice, the kidney beans provide virtually fat-free high quality protein. Kidney beans can also increase your energy by replenishing iron stores. (SOURCE: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=87)

    REDUCED SALT & SUGAR BAKED BEANS – It’s this kind of cheap, easily accessible food that we can utilise for our health without having to import a wonder herb or grain from the Amazon. Baked beans can help towards achieving 7-a-day along with great fibre and protein benefits. Lycopene within the tomato sauce is a powerful antioxidant that has shown to help prevent heart disease and prostate cancer. (SOURCE ; http://www.fitday.com/fitness-articles/nutrition/healthy-eating/the-nutrition-of-baked-beans.html )

    Ingredients.
    1 dried chipotle chilli, rehydrated, de-seeded and chopped finely
    1 ham stock cube, made up with 500ml hot water
    2 tsp Chinese five spice
    1 400g can kidney beans in a chilli sauce
    1 400g can organic chopped tomatoes
    1 230g can reduced sugar & salt baked beans
    2 onions, chopped roughly
    60g smoked chorizo, skin removed and sliced into rounds
    1 tbsp carotino oil (or any other healthy cooking oil of your choice)

    75g black rice, per person.

    Method.
    1. Heat the oil in a large saucepan and fry the onions over a medium heat for 10 minutes until they are translucent.

    2. Add in the beef, Chinese five spice, chorizo, chipotle and cook until the meat is no longer pink.

    3. Tip in the tomatoes, mix and let them cook out for a couple of minutes.

    4. Add both kidney and baked beans to the pan, along with the stock.

    5. Bring to a boil, reduce to simmer for 1-2 hours dependant on how much stock you want to use. I use all the stock and simmer for 1.5.

    6. Start cooking your rice in boiling water half an hour before you want to serve.

  • RECIPE | Devilled Eggs with Smoked Bacon

    These cute n creepy hors d’oeuvres’ will definitely put smiles on your guest’s faces. Simple, inexpensive, and being fun to make add to the delight of this dish. The classic flavour combination of egg and bacon brought into the realm of a dinner party by adding whole grain mustard, spring onions and black olive. You could do a half n half batch by adding some cayenne pepper on top of some of the eggs for variety.

    Serves 8 (as canapés)
    Prep 30 mins
    Cook 10 mins (egg and bacon)

    The recipes suits 8 people for canapés (1 egg each), but you may want to make more as they’re one bite wonders and extremely more-ish. In the event of leftovers, you’ve already got breakfast sorted!

    EGGS – 1 egg provides the following of your recommended daily intake; 22% selenium (selenium deficiency, which some people who are HIV positive may have, has implications on immune function, depression, cardiovascular disease, cancer, hypothyroidism, infertility in males), 15% B2, 9% phosphorous (bones & teeth, digestion, hormones), 9% B12, 7% B5, 6% vitamin A, 5% folate. Although eggs are high in cholesterol they do not adversely affect blood cholesterol. In fact, eggs help raise the “good” cholesterol, HDL. Eggs are also a fab source of protein containing all the essential amino acids in right doses. (SOURCE: http://authoritynutrition.com/10-proven-health-benefits-of-eggs/ )

    Ingredients.
    80g light mayo
    8 eggs, hard boiled and halved
    3 rashers smoked bacon, cooked until crispy and finely chopped
    2 spring onions, finely sliced
    1 tsp wholegrain mustard
    small bowlful of black olives

    Method.
    1. Carefully scoop the hard-boiled yolks out of the egg halves. I found it easiest to loosen one edge of the yolk with a teaspoon and the whole yolk would follow.

    2. In a bowl, mash together with a fork the; yolks, mayo, bacon, spring onions, wholegrain mustard and a little black pepper.

    3. Scoop your fluffy egg and bacon mix back into the hollow of the egg halves. You could also pipe the mix back into the hollows if you’re feeling pedantic about presentation.
    4. At this point you have now made devilled eggs and they can be served straight away or kept in the fridge for a few hours until required.

    optional

    5. To add a Halloween twist and make them into spider eggs, have your bowlful of black olives and your chopping board out and slice whole olives into halves to create the bodies of the spider. Slice small lengths of olives to create the legs. I found it easiest to place the spider legs on top of the eggs, and then place the spider body on top of the legs to complete the look.

  • RECIPE: Chicken Coal

    Nuggets. Notoriously loved. Notoriously unhealthy. Not these!

    CREDIT: Jordan Lohan

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