MATCH NIGHT SORTED!

COD TACOS INGREDIENTS

600g skinless thick cod fillets

25g plain flour

2 eggs, beaten

50g panko breadcrumbs

100g mayonnaise

2 tbsp chopped fresh coriander plus extra leaves for the salad

juice ½ lime, plus wedges for serving.

1/3 cucumber, halved and sliced

2 baby gem lettuces, roughly torn

1 small red onion, sliced

rapeseed oil for deep frying

8 small flour tortillas

chilli sauce, to taste

METHOD

1. Cut the cod into thick bite-size pieces. Place the flour, beaten egg and panko breadcrumbs in three separate bowls. Toss the fish in the flour, then dip in the egg and then coat with the breadcrumbs. Repeat until all the fish has been coated. Set to one side.

2. To make the lime mayo, combine the mayonnaise, coriander and lime juice, adding a little more if needed. Set to one side. Combine the cucumber, lettuce, onion and some coriander leaves and serve in bowl.

3. Heat the oil in a deep saucepan until it reaches 180^oC. Gently lower the fish into the hot oil and fry for 3-4 minutes depending on the thickness of the fish. Do this in batches to ensure the oil stays hot enough.

4. To serve, warm the tortillas, fill with a little of the salad, some of the fish and then spoon over the lime mayo. Add a drizzle of chilli sauce and serve with lime wedges.

THE ULTIMATE BURGER INGREDIENTS

500g 20 per cent fat beef mince
1 tbsp tomato ketchup
1 garlic clove, crushed

To serve:

hash browns
battered onion rings
4 Emmental cheese slices
1 baby gem lettuce torn
4 gherkins, sliced
4 tomatoes, sliced
4 brioche buns, toasted mayonnaise
sriracha chilli sauce

METHOD

1. Preheat the oven and cook the hash browns and onion rings according to the pack instructions. Combine the mince, ketchup and garlic, season well, divide into four, shape into patties and chill for 10 minutes.

2. Preheat your grill to high and grill the burgers for about 5 minutes each side. Place some cheese on each and allow to melt.

3. To assemble, spread the mayonnaise over the base of the bun and stack with lettuce, burger, hash browns, tomatoes and gherkin. Finally, add the burger bun top, secure with a skewer and finish with some onion rings.

CHICKEN SHAWARMA INGREDIENTS

1 quantity shawarma spice mix*
juice 1⁄2 lemon
200g Greek yoghurt
1kg skinless, boneless chicken thighs
Warmed flatbread salad

For the pickled onions:

2 red onions, finely sliced
2 tbsp lemon juice
1⁄2 tsp sumac

METHOD

1. To make the pickled onions, place the sliced onion in a jar, add the lemon juice, sumac and 1⁄2 tsp salt. Stir, cover and chill for an hour or overnight. This will keep well in the fridge for up to one week.

2. Cut the chicken into bite-size pieces. Place the spice mix, lemon juice and half the yoghurt in
a large bowl and combine well. Add the chicken and stir to coat. Marinate for 1 hour or overnight in the fridge.

3. Thread the chicken on to 4 large metal skewers. Preheat the grill to medium high and line
the grill pan with foil. Grill for 15-20 minutes, turning occasionally until cooked through and lightly charred.

4. Carefully remove the chicken from the skewers and slice thickly. Serve in the flatbreads with the salad, pickled onions and remaining yoghurt.

PORK RIBS INGREDIENTS

2kg pork ribs

Simmering ingredients:

1 onion, quartered
1 bulb garlic, halved
1 litre apple juice
large sprig thyme
1 tbsp black peppercorns
1 tbsp paprika
4 tbsp malt vinegar

For the barbecue sauce:

1 tbsp oil
1 onion, finely chopped
4 garlic cloves, chopped
400g can chopped tomatoes
2 tsp mustard powder
2 tsp smoked chipotle chilli flakes
2 tbsp smoked paprika
1 tbsp paprika
100g brown sugar
4 tbsp Worcester sauce

METHOD

1. Cut the ribs into manageable-sized pieces so that they’ll fit into a large pan. Place in the pan with all of the simmering ingredients, plus enough water to cover completely. Bring to the boil, skim off any foam and simmer for 1 hour until perfectly tender. Drain and place in a large shallow dish.

2. To make the barbecue sauce, heat the oil in a large pan, add the onion and gently cook for 5 minutes. Add the garlic and cook for 3 minutes. Add the remaining ingredients, plus 1 tsp fine salt, bring to the boil and simmer for 20 minutes. Blend until smooth. Pour over the ribs and allow to marinate for an hour or overnight in the fridge.

3. To finish on the barbecue, cook the ribs set high over a moderate barbecue and cook for 15 minutes, basting and turning regularly.