Behind The Mohawk is more than a blog. It’s a window into the world of Punk Chef. From food festivals and live demonstrations to television appearances, Black Parmo developments and life as a deaf chef, this is where the real story unfolds.
This recipe is balanced around the concept you’ve been developing: refreshing pineapple sorbet, charred pineapple salsa, and a subtle warmth from Daddy Cool’s Chilli Sauce rather than an overtly spicy dessert.
Tesco’s “Now We’re Cooking” collection has reimagined some of their most popular recipes to make them easier to follow and more accessible for a wider range of people.
This is my twist on a classic Lebanese spicy potatoes which traditionally known as “batata harra.” means they are fried or roasted until crispy and then tossed in a flavourful sauce. This recipe is amazing with sea bream as all the flavours from the deli in the pan will sure make your tastebuds dance.
