Burnt chili dip

You guys are an odd bunch...

Last week we asked what would be your favourite fantasy flavour of crisp. From 'chocolate frog' to 'blue unicorn', it seems we've been watching a little too much Harry Potter?

My favourite was Gin & Tonic - I could actually imagine that being a hit at a posh drinks party. Speaking of parties, keep reading for a few showstopper recipes that are bound to impress your friends as we come out of lockdown (wahoo!). 

This Week's top tip - bottoms up!

From Paul Foster, chef owner of Michelin Starred Salt in Stratford-Upon-Avon.

I love baked beans. But I don't love getting a fork and trying to scrape them out the tin. In all my years as a chef, this is hands down the best tip I've ever received.

Open your beans upside down, and everything will fly out no probs. Just make sure it goes into a pan and not on the floor!

Recipe of the week - Burnt chilli dip.

From Gary Foulkes, chef owner of Michelin Starred Angler.

This recipe is coming up on my collaboration with Banquist...but it's such a banger I've convinced them to share it early. This hits all the flavour buttons - salty, sweet, spicy, sour. On my Banquist experience, we'll be frying up some fresh Cornish squid and using this as a dipping sauce - but it's awesome with the humble crisp (although not the fantasy flavours that you weirdos seem to be into).

Takes 20 mins / Serves 4

• 4 large red chillies
• Tsp. palm sugar
• 3 cloves garlic, grated
• Tsp. oyster sauce
• 1 lime

1. Heat a saucepan of good veg oil, and shallow fry your grated garlic. Once golden, take out to drain on kitchen towel.
2. Using the grill or BBQ, roast your chillies until partially blackened and soft on the outside.
3. In a blender, whizz the chillies, fried garlic, palm sugar, oyster sauce, and juice of a lime. Add a few tbsp of the garlic frying oil to get it going.

Your questions answered

By Jitin Joshi, former Exec chef of countless Michelin Star establishments.

"I need your help. I have been invited to a barbecue on Sunday where I barely know anyone and want to help out (show off). What should I bring" - Luke

I got you Luke - you need a talking point at your BBQ...something a little more impressive than burgers to break the ice!

How about my Lahori Lamb kebabs? Prep these the night before, and bring along to the BBQ ready for cooing...and watch the compliments flood in!

Makes 16 skewers

1kg lamb mince

1/2 bunch coriander, chopped

40g fresh ginger, chopped

150g red onion, chopped

4 green chillies, chopped

1 tbsp garam masala

1 tsp coriander powder

1 tsp chilli powder

1 tbsp ginger garlic paste

3 tbsp veg oil (ideally mustard oil)

Mix everything together, making sure the spices are evenly combined throughout.

Shape into kebabs on skewers.

Cook over hot coals for around 10 mins, until brown on all sides.