Here you will find food ideas from restaurants, recipe ideas, festivals and daily restaurant deals worth buying

Park Plaza Hendrick’s G & Tea afternoon tea discount voucher

Do you fancy trying an afternoon tea with a difference? How about trying the delectable array of pastries and sweet stuff on offer at Cardiff’s Park Plaza Laguna Restaurant’s afternoon tea but quaffing back a potent Hendrick’s elderflower collins gin cocktail instead of a pot of Earl Grey?

Park Plaza do like to offer it’s dinners ever changing options for it’s afternoon tea and it’s latest offering is the Hendrick’s G & Tea afternoon tea. You get the same scrumdidliumptious finger sandwiches, scones, pastries and cakes but for those who are partial to making the most of an afternoon out you can ditch the tea for something a bit stronger with it’s signature Hendrick’s elderflower collins (Hendrick’s gin, St Germain elderflower liqueur, maraschino liqueur, lemon juice and soda) served in a special Hendrick’s teapot.

Why not make an actual afternoon of it and leave the best till last with a discount voucher towards the Hendrick’s G & Tea afternoon tea and full use of the spa facilities at the Laguna Health Spa at the hotel for just £27 each. You can emerse yourself in the tranquil waters, bubbles and steam of the spa making you totally relaxed in the knowledge you’re going to be sampling some of the best afternoon tea delights on offer in Cardiff all washed down with a fine gin cocktail at the end of your pamper session.

Customers of the afternoon tea’s don’t normally gain access to the spa facilities of the hotel normally so this is a great deal and would make the ideal gift for a birthday or just to put a smile on someone special’s face because who needs an excuse to pamper yourself and eat devilishly good plates of carbs with a gin chaser!

Please not this is a time limited offer so be quick to snap it up before it disappears or is all booked up on Travelzoo.

Really Simple Hollandaise Sauce

It’s bank holiday weekend so no doubt most of the UK will be seeking out the ultimate hangover cure at some point over the next few days so what could be better than crisped smoked bacon, poached runny egg yolks with lashings of lemony hollandaise sauce mounted on top of crunchy crumpets fried in bacon grease!

I’m always seeking new ways of cooking and accompanying my weekly dose of bacon from Cure and Simple , the bacon subscription service where you get sent a choice of 6 bacon flavours through the post each week.

Seeing that i’ve had a fry up the past 3 days I thought i’d give my old favourite eggs Benedict a bash. I’d only ever tried making hollandaise once before and I think I put a bit too much vinegar in this time so it was time to make some amendments to my recipe this time.

Really simple hollandaise sauce for Eggs Benedict

  • 3 egg yolks
  • 100g butter
  • 1/4 lemon for the juice
  • 1 teaspoon white wine vinegar
  • 1 teaspoon English mustard
  • 1/2 teaspoon cayenne pepper
  • salt to taste
  • cracked black pepper to taste

How to make the really simple hollandaise sauce

  1. Put a pan of water on to boil. Kill two bird with one stone and use the bowl you’re going to cook your poached eggs in to cook the hollandaise sauce.
  2. Fill cold water in the sink or in a larger bowl just so you can place the hollandaise bowl into if it starts to heat to quickly.
  3. Melt the butter and allow to cool in a glass bowl
  4. Separate the eggs discarding the whites to leave you with egg yolks and add to the glass bowl with the butter.
  5. Squeeze the lemon 1/4 to get the juice into the egg and butter mixture
  6. Add a teaspoon of the white wine vinegar
  7. Add 1/2 teaspoon of cayenne to the mix
  8. Add salt and pepper to taste
  9. Place the bowl over the boiling pan of water and keep whisking. Take the bowl off the water from time to time as not to overcook or heat too much as the yolks will start to scramble.
  10. You can drop your eggs into the pan whilst your thickening the hollandaise sauce it just depends how well done you like the yolks but I have to have them runny so don’t put the eggs in until the sauce starts to thicken slightly. It should take about 4-5 minutes to thicken depending on how high you have the heat.
  11. If the sauce thickens up too much and becomes a bit gloopy then just add a dash of water and cool the bowl down by dropping into the cold water in the sink or bowl.
  12. Place your poached egg on top of your preferred carb base and crispy bacon. If you haven’t got muffins then I like to use crispy crumpets that have been toasted first then crisped up in a pan full of bacon grease from the bacon I have to accompany the eggs benedict.
  13. Spoon a good dollop of the hollandaise sauce on top of the eggs and break the egg yolks so it oozes out over the toasted muffin/crumpets and bacon.
  14. Top with a bit of cracked pepper and start to devour! Licking the bowl is optional.



Best pancake with salted caramel recipe

Every year on pancake day I come home and my mum’s causes the biggest crime to cooking known to man…buying a pre-mix box for making pancakes! I’m sick in my mouth a little at the thought of putting one of those grotesque plasticy pieces of shit in my mouth!

So then every year I trawl the interweb looking for a recipe for PROPER PANCAKES! I forget the coming year and do it all again so i thought after my extra special batch of batter I made this year after a bit of tweaking over the years i’d immortalise it on my blog so I can refer back to it in future years and maybe add to it from there.

Anyway all good pancakes instead of using a bag of pre-made crap from the local Spar with a list of ingredients longer than Ron Jeremy’s shlong only require 4 ingredients so how it can be that hard in the first place, I do question how people who resort to fake pancake mixes have survived this far in life!

Pancake Recipe

2 free range eggs

100g plain flour

300ml milk (i’ve gone for Sainsbury’s Jersey Cows Gold top milk for extra creaminess)

a small pinch of salt

Then you will need butter for greasing the pan between pancakes again i’ve gone for Sainsbury’s Jersey Cow’s taste the difference salted butter because who want’s fake flora or whatever other crappy vegetable based butter your grandmother has festering away in the fridge.


Pour the flour into a bowl, crack over the two eggs and beat with a whist to incorporate all the egg into the flour so it’s wet. The idea is to add small dashes of the milk whilst whisking so that you’re not left with big lumps of flour in the bowl.

Once all the milk has been added and you have a light batter after whisking all the ingredients together add a knob of butter to the hot pan I used setting 3-4 on a hob with 6 being max with a cast iron pan.

You don’t want the butter to burn so as soon as it melts add a ladle of the pancake mix to the pan leaving it for a minute before you even think of touching and mutilating the wet pancake mix with a spatula as my mum seems to love doing every time she attempts to make them so she’s banned from going near them from now. Once the pancake starts to firm up on the first side and there doesn’t seem to be any wetness on top start to go around the edges of it with the spatula to stop it sticking and then scrape underneath it for the final test in the pancake cook…the Pancake Toss!!

Anyway flip it over and leave it settle for about another minute making sure not to burn because if the kids you’ve got queuing up with wild eyes and plates stuck out fighting for the first one are as fussy as in my nan’s house on pancake day they will toss it back at you if it’s cremated!

I sometimes give the first side another couple of seconds to make sure it’s warmed through and the pancake is at the ultimate melting temperature for what sugar laden topping you’ve got lined up for it. My usual suspect being salted caramel and or chocolate. I did however couple the freshly made salted caramel with Sainsbury’s madagascan vanilla cream, which went down a treat with each other and tasted quite similar to melted vanilla ice cream.

I made another batch of salted caramel this year but ditched the sailor jerry’s spiced rum as I didn’t want the kids going to bed with a hangover as it’s not half term until next week ha ha

Salted Caramel Recipe

200g granulated sugar

100ml double cream

100g butter (I used Sainsbury’s Jersey Cows salted butter for extra creaminess)

1 teaspoon of vanilla extract

100ml water

1 teaspoon of your favourite sea salt flakes (Do not use table salt as this will be too fine)

(Optional) 1 shot of spiced rum


In a bowl add the granulated sugar and water and put on high heat to bring up to boil. Leave boiling away for several minutes. I used a sugar thermometer but couldn’t find how hot i needed it to go so it got up to 170C and just after it started to darken slightly.

This is were you need to be extra vigilant as there’s a very small window between it caramelising to the right colour and burning. You will notice it’s turning to a caramel too as it starts to smell more as it’s browning. You want a light caramelisation and as soon as it does start going from faint brown to a darker colour take it off the heat as it will continue to cook. Drop the butter in and start mixing it into the molten sugar but watch as it will start to bubble due to it being lower temperature.

Once the butter is mixed in with no lumps add the vanilla then the cream and whisk again but be careful it doesn’t start to spit again. At this point if you want to add a shot of spiced rum you can do it here to get the full flavour as adding it to the sugar syrup kills off most of the alcohol. Stir until it’s combined  fully and pour into a jar or whatever you’re using to store or pour it from onto your pancakes or whatever recipe you have lined up for it.

If it goes hard when it’s cooled or put in the fridge for a later date then just warm it up in 10 second blasts in the microwave until it’s to the right consistency.

Science Cream discount voucher for ice-cream and hot chocolate in Cardiff

I would say Science Cream is one of Cardiff’s greatest secret’s as most of my friend’s i’ve mentioned them to haven’t heard or seen the crazy scientist at work in the frosted cloudy kitchen concocting oodles of velvety smooth ice cream to sooth your throat like a whole packet of tunes on the head. If you want to try the freshest ice cream know to man then it’s impossible to get it fresher anywhere else as it’s made fresh to order… in front of your eyes within 60 seconds!!

How do they do this?? Liquid nitrogen of course! The cream and flavour pairings are placed into a kitchen aid, powered up then doused in liquid nitrogen that sets the liquid to ice in a matter of seconds but as the process of freezing is super quick then the ice particles are minute meaning it’s probably the creamiest ice cream i’ve ever shovelled into my greedy mouth.

I’ve tried Science Cream a couple of times with their residency at a few of the Depot events in Cardiff last year but i’ve been wanting to take my younger sister to sample the expertly crafted icy flavour bombs they have churning away in the kitchen aid’s plus i want to try the ultimate homemade chocolate on the menu at the ice cream parlour as they haven’t unleashed that to the pop up food fest fans just yet.


My first batch of Science Cream ice cream was the salted caramel topped with nuggets of salted peanut brittle drowned in rivers of salted caramel sauce…mmmm I can still remember my eyes lighting up when I exchanged my shrapnel for my tub!

If you’re not into your food festival pop up’s or just looking for somewhere to take the kids in half term that is sure to keep them quiet for 10 minutes then Science Cream are offering customers a liquid nitrogen fuelled ice cream tub with a sauce of their choice then to get the internal temperature of your mouths and throat back up to room temperature a cup of their famous hot chocolate for just £4 with Livingsocial.

Don’t fancy going alone? They are also offering 2 customers the same for £8 or 4 customers for £16 dinning at the same time.

Based in 28 Castle Arcade, Cardiff, CF10 1BW that’s just opposite the arcade by you’ve guessed it Cardiff Castle and just off St Mary Street so you can’t get much more central in town.

Use the Science Cream discount voucher against ice cream and hot chocolate over half term with the kids or if not then it can be used up till 30th April 2016 and valid Wednesday – Saturday 12-6pm or Sunday 12-5pm.


Pure Kitchen Cardiff Bay Discount Voucher For Breakfast – Livingsocial

If like me you’re struggling to get back into some sense of reality after gorging yourself on a weeks worth of calories in a single sitting after Christmas, then you will be glad to hear you can actually have a breakfast that will leave you feeling fulfilled without needing an immediate course of liposuction to suck the gallon of grease straight out of your hips!

Step forward Pure Kitchen in Cardiff Bay on the doorstep of the Wales Millennium Centre offering hearty, guilt free, flavour bombs for breakfast and lunch from 4 egg omelettes with grilled chicken, chorizo or steak breakfasts, full english breakfasts, toasted muffins or pancakes topped with fresh fruit.

Pure Kitchen offer breakfasts, fresh smoothies and juices, salads and freshly cooked lunches with the leanest of meats you could ever have adorning your plate to eat in or packed tightly into a takeaway box to eat at your leisure.

You’ve probably walked past one of Cardiff Bay’s most rated breakfast eateries, which managed to chart on Buzzfeed’s top 16 places to grab breakfast in the Capital recently as it’s parked in between the roads directly outside the Wales Millennium Centre and opposite your route from The Red Dragon Centre to the Bay.

If you fancy sampling some of the best breakfasts on offer in Cardiff then head over to Livingsocial and get a Pure Kitchen discount voucher offering you two breakfasts with a hot drink for just £9 up to the value of £21 or 4 dinners can get a paleo inspired breakfast fit for you Crossfit lovers on your next trip down the bay for just £18 up to the value of £42.

You can get this Pure Kitchen breakfast discount in Cardiff Bay for the next 5 days with the voucher then having to be used by February 26th 2016 between 9-11am.

Park House 7 Course Taster Menu Discount Voucher in Cardiff

Park House is a true hidden gem in the heart of Cardiff as it’s not on the normal trail whilst out shopping or hitting the bars on St Mary Street. The grade 1 listed building of Park House was built by none other than the Marquis of Bute the man behind many of Cardiff and the surrounding areas most prominent buildings such as Castell Coch and the additional buildings of Cardiff Castle with the help of his chief architect William Burges. With Cadw describing it as “perhaps the most important 19th century house in Wales” so you know not to expect modern design there as it sticks to it’s heritage and tradition.

I only came across the restaurant myself whilst browsing some daily deals websites with the 7 course taster menu jumping out at me I didn’t waste any time checking out the menu and had my card out within seconds of coming to the end of the expertly designed menu offerings. The didn’t last long as other viewers were quick to snap up the amazing deal.

I didn’t use the voucher up until about a month ago after purchasing it in April due to other commitments and getting a free weekend off with my fellow diner but we were mightily impressed with with what was presented to us. I love my macarons but not the biggest fan of crab so was in equal minds whether or not I would take to the crab macaron starter but i was pleasantly surprised how well the sweetness of the french macaron shell complimented the shellfish.

Also brought to us on the evening as part of the taster menu were the Roast Chestnut Pannacotta, Atlantic Halibut and my favourite New Season Scottish Moors Grouse for main course as I’m always a big game fan if it’s on the menu plus I got double helpings of the breast as my friend isn’t too keen on rich game meat although they enjoyed the leg & foie gras bon bon that accompanied it.

What I was most surprised at was the pain perdu, tonka bean brulee with spiced ice cream as I’d never ever fancied creme brulee as I’ve always thought it was quite old fasioned for my linking but was the best desert I’d had in some time plus I’m a sucker for spiced rum and all things christmassy and brought the Christmas feel out with this winter taster menu option.

The cocktails on offer looked amazing and they do a selection of matching wines for the meals but I ordered a bottle thinking it would be a while till we were seated but we were shown to our table within 5 minutes and the bottle was over £40 of a Bordeux so didn’t fancy paying another £40+ plus each on top so we stuck to two bottles of the red instead.

The 7 Course Taster Menu discount has just been re-advertised on Travelzoo Local for just £69 meaning it’s essentially two for 1 as that’s a 50% discount with it usually costing the same amount per person. When you add it up that’s 14 courses for less than £5 each and trust me you will not find anywhere in the capital serving morsels of pleasure on the tongue for that cheap.

Cure and Simple Bacon Subscription Discount Code 2SCRP8

[fusion_text]I’m not even going to ask if you like bacon because if you don’t then please leave this blog immediately, sit in the corner of whatever room you are in at the moment and have a quiet word with yourself!

Bacon as far as I’m concerned is the king of all food and of course the main ingredient in any ultimate hangover cure so it’s quite fitting that you can choose your favourite bacon online whilst wrapped up snuggly in under your duvet and have the salty crispy goodness dropped off by Steve the postman in 24 hours.

If you haven’t heard of it is a subscription based bacon delivery just like lovefilm or Graze except they send you small packs of hand cured artisan bacon in 5 different flavours either once a week, fortnightly or monthly with the option to pause your regularity at any time. The bacon is vacuum packed then put in an envelope that fits neatly through your door so you don’t have to wait in and because it’s cured in such a way that they don’t inject it full of water and whatever other crack they try to bulk it up with all the moisture has been removed so it doesn’t actually have to stay in the fridge so it will be fine laying on your floor until you get home from work or wherever else you might be during the day.

But I have a dog I here you say and Alfie the French Mastiff would love to get his humungous jaws wrapped around 10 slices of pork gold! Fear not as the guys at seemed to have thought of everything here, they double pack it so it goes in an extra layer of protection and also spray it with dog repellent! These guys are legends in the making!

The Flavours of Bacon currently available on are:

  • Original
  • Pancetta
  • Thai
  • Old English
  • Bourbon

You can also choose a mixed option so they send you a different one each time.

I’ve had 2 bourbon ones, which I used one for a  bbq tower pitta with pulled pork sausage, homemade guacamole, grated cheese and thinly sliced bourbon bacon bits to top it off. I had a packet of the Old English,which made an awesome bacon sandwich to take on the journey up to Birmingham airport to Ibiza a few weeks ago and to sort me out the morning I got back because I actually thought I was going to die!

I also tried the Thai flavoured bacon, which I used to make a Bacon and Scallop Pad Thai that was also something special.

If you want to get a discount on your first Cure and Simple bacon subscription then just use the discount code 2SCRP8 when signing up to get a 50% discount at the time of writing this post.[/fusion_text][images picture_size=”fixed” hover_type=”none” autoplay=”no” columns=”5″ column_spacing=”13″ scroll_items=”” show_nav=”yes” mouse_scroll=”no” border=”yes” lightbox=”yes” class=”” id=””][image link=”” linktarget=”_self” image=”×300.jpg” alt=””][image link=”” linktarget=”_self” image=”×300.jpg” alt=””][image link=”” linktarget=”_self” image=”×300.jpg” alt=””][image link=”” linktarget=”_self” image=”×300.jpg” alt=””][/images]

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Flavourly discount code for gourmet food box and craft ale subscription

I’ve been on a mission the past week signing up for every subscription service in existence i think! It’s probably something to do with my browsing history but i’ve been having a fair few deals popping up on my Facebook and one that stood out for me was the flavourly gourmet food box. Flavourly is like a giant graze box although you don’t have to worry about it being too healthy as there’s a few naughty things in there if you’re not counting your calories like me.

I’m a sucker for a bargain and good discount and the thing that caught my eye was the more than half price discount of the Flavourly box from the link on Facebook giving you £10 off the normal price of £17.

In the Flavourly box you’re promised 10-15 gourmet goodies from some well known favourites to upcoming and eager to break through food and confectionary producers from around the UK. You can either just get a random box delivered to your door or you can customise your box by doing a short quiz to let them know some of your preferences on the type of foods and cuisine you enjoy most and those you don’t.

My discounted Flavourly gourmet food box arrived at home yesterday and thank god my sister is on school half term to answer the door to the postie as I was dying to see what was inside and didn’t fancy taking a few hours off work to pick it up at my local post office, which is so local its over 10 MILES AWAY!!


In my first Flavourly Gourmet Food Hamper I had:

  • Salted Caramel Popcorn
  • Rosemary and thyme pitta chips
  • Coconut sugar
  • Bakarwadi bites
  • Umami spiced garlic paste
  • Oregano infused rapeseed oil
  • Cook’s companion seasoning blend
  • Thai red curry spice mix, oil and paste
  • Superfusions berry mix
  • Janis quality mixture savoury snacks
  • Willie’s Cacao El Blanco chocolate

I’d estimate the box contents cost around £20 without delivery whereas I paid £7 instead of the normal £17 with the Flavourly discounted first box and £4 for delivery totalling £11. So yo are probably getting your money’s worth with the full priced box compared to some hampers that are quite expensive and you just normally end up paying for the packaging and box.

The good thing about these Flavourly boxes is they hunt down some great suppliers and producers that you won’t find in your supermarket as some are just starting out or might only be selling them at their local deli and food markets but that could be the other end of the country so it’s a good way of stumbling on some right nuggets that you would’t have come across otherwise.

If you’re thinking of testing out the Flavourly Gourmet Food Hamper but not sure on the £17+pp then get a £10 discount on your first box here.

Once you’ve signed up you can also keep getting discounts on your future orders by recommending friends and family with them also getting £10 off their first box but you also get £5 credit towards your next box. Who knows if you’ve got enough friends who don’t like eating bland crap like most people and you can tempt them to join up you might never have to buy another box yourself with the flavourly discount referral theme.

Want something to wash down you’re freshly delivery culinary delights? Flavourly also do a subscription craft ale delivery box too. You can get a mixture of boxes from all white for your pale ales and beers, all dark for your richer drinks and stouts or a mixed box to sample and pair with your snacks. You can also get a £10 discount on your first flavourly craft ale box paying just £10 instead of £20 and they even throw an extra two bar snacks to soak up the hopey nectar.

The best cheese toastie quest continues with 3 onion combo


So it’s been a few years since I heard about Kappacasein’s in Borough Market after trying to track down the guy who made my hangover cure cheese toastie in Bermondsey Square Market after a wedding the day before although I could of actually sampled his as it’s a stones throw away from Borough Market and from what I could see from the mix he put in it was similar to Kappacasein’s 3 cheese, 3 onion and garlic mix and i wasn’t aware of the guy or the name of the stall that served me at the time as I was nearly conscious until the cheese crisp coated sourdough was handed over to me and sent smell bombs to my nose (good ones!).

I thought I’d have my own go at Kappacasein’s version apart from one or two bit’s as I couldn’t be bothered to spend too much for just one sandwich as the bread alone cost me £2.20 for 5 slices and they didn’t have any Montgomery or Ogleshield Cheddar in Waitress so I had to settle for Keens Cheddar and I had an impending date that afternoon so didn’t fancy my chances with garlic for breakfast neither was it going to do anything for my stinking hangover from a good 12 hour sesh at Curfew’s inaugural first secret garden party event the day before in Pontypridd.

So my version was to use Pan Pugliese bread buttered on one side and left to toast on my teppanyaki grill, whilst i assembled the mix of white onion, red onion, leek and keens cheddar in a bowl ready to add onto the freshly toasted buttery bread when i turned it over not before buttering the other side. add a generous amount of the filling, i didn’t put enough to start as it wasn’t oozing out and crisping up onto the grill to my liking like i remember so i had to keep adding more plus i didn’t have a decent sandwich press like they used in Bermondsey Square Market but i would painstakingly and with ease not to lose a morsel on the flip over to make sure each side was golden with toasted buttery bread and an even melt through the middle with just the right amount of gooage spitting out from the sides of the sandwich.

Once done to your liking which took me about 15 minutes of turning on the teppanyaki grill so that it didn’t burn too much and because I needed that cheese burning the inside of my gums right now! Everyone knows that it doesn’t taste the same exactly like a pizza if you don’t annihilate the inside of your mouth and gums with molten cheese it’s such a pleasure and pain experience you can’t deny yourself of.

You may need a kitchen towel or if you’re posh and have serviettes hanging around in the kitchen by all means use those to stop your fingers blistering from the hot magma laden cheese and savagely toasted bread and attack at your peril!

My ultimate burger fries and onion rings combo

ultimate burger fries and onion ring combo ingredients list

I’ve had a bit of a burger obsession the past 12 months with the relentless hammering down my throat with them at all the local street food festivals and burger joints showing up in Cardiff at the moment and I like to play around with some flavours and combinations at home trying to find the Holy Grail of combo’s and because I would really like to run a pop up burger joint at my grandparent’s pub some time in the near future so I need to build my potential menu offerings in the mean time.

I alway’s make my own burgers and still feeding off the 50/50 burgers half beef and half smoked streaky bacon I made a few weeks ago and froze but i’d picked up some condemned (yellow stickies for close to sell by date, my favourite past time on the way home from crossfit finding some bargains for work and to stock the freezer) Welsh Steak burgers a while back and had them gathering ice in the freezer so I thought i’d do them as they are some beastly meat offerings and thick as hell. I’m sick of having plastic chips and french fries and being charged £5 for a small portion just because there’s some parmesan sprinkled on top in food festivals so thought i’d hand cut my own to attempt frying to see how different they turn out and whilst i was there attempt my first batch of deep fried sweet potato.

I cut 3 Maris Piper Potatoes up as thin as i could whilst my burgers were in the oven and set aside. Then I decided I was going the full hog and making some fresh onion rings but not just any old onion rings i was making two kinds. I had a shaker with garlic, chilli and pepper so that was going in the one batter mix which was just a couple of spoonfuls of self raising flour mixed with a bit of water little by little until you got your desired thickness i wanted it thick to stick to the onions. I mixed a generous sprinkle of the spice mix and then made a 2nd bowl of batter only a small bit as i was only cooking for myself and using one onion and then added a sprinkle of cajun seasoning to the mix for a different flavour.

Cut the tops and bottom off the onion then in half so the top and bottom are still in the middle of the halves than cut your rings of onions to your desired thicknes i probably got 3 out of each side then take out the middle bit of the onion leaving just the rings and i then split each one into two rings so they weren’t too thick they wouldn’t cook properly.

Coat half in one mix and one in the other but you can just use a plain batter or attempt something else if you fancy go nuts! I dropped the onion rings in one by one dipping it in slowly first before dropping so it didn’t stick to the bottom of the basket. Cook for about 5-10 minutes depending on thickness of the onion and the batter until you get your desired crispiness at around 160C to start then a minute on 180C to crisp up although i put mine in to finish off and keep warm wile i cooked my shoestring french fries cut by hand.

Before I put my fries on i added a slice of brie over my burger in the oven to melt. Drop the fries in the fryer and cook to your desired browness or crunchiness again i cooked mine for around 5 mins on 160 as they were quite thin and blasted them for a minute on 180C too to crisp up.

I cut my brioche bun, and added a slather of my GBK smoked chilli mayo that i’d bought along with habanero chilli jam, harrissa mayo and bbq relish as they were all half price and just £1 in Tesco this week. Then i added the brie encrusted Welsh Steak Burger, topped with the GBK BBQ relish and dropped a few Chilli Pears that I also stumbled upon in Tesco that were spicy but added a sweetness to the mix.

Next I stacked my plate with the fresh french fries, grated a good helping of Parmesan Cheese on top and plonked a few of the different onion rings where there was space not for them to fall off. I was going to have posh fries with the parmesan and truffle oil but the truffle would of overpowered everything else on the plate and I was even going to attempt a double burger as I had cheddar bubbling away on top but the size of the burgers is unreal there was no way it was all fitting in even my greedy gob with two in the bun so I offloaded that off to my eager waiting grandfather.

The burger was served slightly pink as it was frozen it needed a bit longer but it was just right and how i’d of expected it at any decent burger restaurant so i was happy and haven’t died 3 days later.