You know what's delicious, fucking spicy, meaty potatoes, that shit is wild tasty. Not quite the festive treat this time of year but I made it because it's the first thing that came to mind when I wanted to throw something together to stick into these fancy AF tapas bowls (made by my friend Gigi). There's something about tapas that I just love. I was always the guy who would prefer to order two or more appetisers over a main course, I like me a diverse table of delicious shit and usually everyone envies the variety I receive. The joke's on you guys, you enjoy that one meal, I'ma have three. Here's how to make pancetta and chilli firecracker potatoes.





TIME: 25 mins SERVES: 2




250g of sweet potato, cubed

10g of butter

1 tbsp of olive oil

1 red chilli, sliced

50g of smoked pancetta

1 tsp of smoked paprika

1/2 tsp of hot cayenne pepper

1/2 teaspoon of fennel seeds, ground

1/2 tsp of sea salt

1 tsp of grated parmesan cheese

Fresh coriander, chopped

Pumpkin seeds, garnish




1. In a hot saucepan, toast the smoked paprika, cayenne pepper and ground fennel seeds.

2. Add the butter and olive oil, followed by the sweet potato and mix well.

3. Add half of the sliced red chilli followed by the pancetta and sea salt.

3. Sauté the potatoes whilst mixing well on a medium heat for about 20 minutes.

4. Add the parmesan and fresh coriander and mix well.

5. Serve in a tapas bowl, garnish with extra chilli, pumpkin seeds, chopped coriander and enjoy!



#tapas #sweetpotato #spanish #pancetta #chilli #spicy #spicyfood #spicyrecipes #quick #simple #easytomake

It's time for breakfast folks and today we are having a hash, but it isn't just any ol' hash, it's a fancy AF hash with all the pretentious shit you'd expect from a fancy AF hash. Just look at it, everything about it screams wanky brunch eating twat, but these are the things we have to deal with in order to sit down and eat a slightly more alternative breakfast these days. Call me what you want, you guys can stick to cornflakes and jam on toast, but I'm having a fancy AF hash. Oh and that sick looking skillet you see there? Go grab yourself one from my pals at Vonshef. Cast iron deliciousness, just in time for Christmas.





TIME: 20 mins SERVES: 1




For the hash:

100g sweet potatoes, cubed

10g salted butter

1 tbsp of olive oil

200g of chopped tomatoes

1 garlic clove, roughly chopped

1/2 teaspoon of ground cumin

1/2 teaspoon of sea salt

1/2 teaspoon of fennel seeds

1/4 teaspoon of allspice

30g of feta cheese, crumbled

Sprinkling of pumpkin seeds (for garnish)

Sprinkling of sunflower seeds (for garnish)

Sprinkling of fresh coriander (for garnish


For the dressing:

40g of pomegranate seeds

1 tsp of lemon zest

1 tsp of orange zest

2 tbsp of orange juice

2 tsp of lemon juice

1/2 tsp of hot cayenne pepper

1 tbsp of honey





1. In a skillet, toast the fennel seeds, and ground cumin for two minutes on a medium heat and then add the butter and olive oil.

2. Add the garlic and sweat for another two minutes and then add in the sweet potatoes, sauté for 10 minutes.

3. Add the chopped tomatoes, sea salt and all spice and mix together well and bring to a simmer.

4. Make a space in the skillet with a wooden spoon and crack an egg into it. Place a plate over the top to cover and cook on a medium heat for 5 minutes

5. While you wait for the egg to cook, begin making the dressing. To a bowl, add the pomegranate seeds, lemon zest, orange zest, orange juice, lemon juice and honey and mix together well.

6. Once the egg is cooked, crumble the feta cheese over the top and drizzle the dressing over it.

7. Garnish with pumpkin seeds, sunflower seeds and fresh chopped coriander.

8. Serve and enjoy!




#breakfasthash #hash #breakfastrecipe #lemonzest #lemon #orangezest #cumin #garlif #pomegranate #cleaneating #fresh #coriander #sweetpotato #vonshef

Christmas is fast approaching so I might as well get the indulgent stuff underway and what better way than having three of probably the most arguably delicious deserts stacked on top of each other? I mean lets be honest, no one is watching their weight in December so it's probably best to kick off the month the right way. A little early Christmas gift from me to you. I'm talking dark chocolate brownies topped with new york cheesecake and finished off with a decadent chocolate orange ganache. Heart stopping stuff, in the sense that anyone at your Christmas dinner parties will probably have to be rushed to hospital over the sheer excitement, maybe...





TIME: 2 Hours SERVES: 8





For the brownie:

150g unsalted butter

230g of dark chocolate, chopped

100g of Dutch processed cocoa powder

2 teaspoons of espresso powder

250g of golden granulated sugar

100g of muscovado sugar

1 tablespoon of vanilla extract

1 tablespoon of salt

6 eggs

130g of plain flour

1 teaspoon of sea salt



For the cheesecake:

600g of cream cheese

50g of unsalted butter, melted

150 of white caster sugar

150ml of soured cream

2 tablespoons of plain flour

3 eggs

2 teaspoons of vanilla extract


For the ganache:

300g of dark chocolate, melted

300ml of double cream

2 teaspoons of orange extract (oil based)

50g of unsalted butter

100g of pistachio kernels, chopped

Sea salt (for sprinkling on top)





1.) Pre-heat the oven to 170°C


2.) In a saucepan, melt the butter and then pour over the chopped dark chocolate in mixing bowl and stir until all of the chocolate has melted.


3.) In another mixing bowl, whisk the eggs and sugars together vigorously for two minutes.


4.) Gradually add the melted chocolate and butter to the mix and whisk together.


5.) Add the cocoa powder and espresso powder along with the vanilla extract, sea salt and whisk together well.


6.) Sieve in the flour and fold it in lightly, set aside


7.) In a bowl, add the eggs and sugar together and whisk well for two minutes.


8.) Add the cream cheese, melted butter, soured cream, vanilla extract and plain flour and whisk together well.


9.) Line a baking tray with greaseproof paper and grease with butter.


10.) Empty the brownie mixture into the baking tray and spread out evenly, slam the baking tray on the kitchen counter a couple of times to even out the mixture.


11.) Add the cheesecake mixture on top evenly, try to be as careful as you can when pouring the mixture as if you add too much in certain areas you won't get as vivid layers.


12.) Bake in the oven for 20 minutes at 170°C, after 20 minutes, remove from the oven and slam the tray twice on the counter. I always find this helps even out the bake. Return back to the oven for a further 30 minutes.


13.) While the cheesecake brownie is in the oven, you can begin making your ganache. In a bowl, add the melted chocolate, double cream, orange extract and melted butter. Mix together well and set aside.


14.) Once the cheesecake brownie has been cooked, remove from the oven and leave to cool for 10 minutes. After 10 minutes, pour the ganache evenly over the top. Scatter some sea salt and chopped pistachios over the top, cover and refrigerate for about 6 hours or overnight.


15.) Slice into squares, chunks, slices, however you like and serve with ice cream!




#brownies #threelayerbrownies #chocolate #ganache #cheesecake #cheesecakebrownies #darkchocolate #triplelayercheesecakebrownies