Summer is almost over, but that doesn't mean you can't have a summer roll, there are no rules. I think I first tried these guys when I visited one of my best friends in Vietnam and instantly thought, I need to make this shit at home ASAP. They look intimidating but I kid you not, they're a piece of cake so stop being a massive pussy and give them a go. Jokes aside, let's hold on to summer and make up a batch of these together for one last hurrah. Here's how to make spicy prawn summer rolls with a sweet peanut dip.

TIME: 20 mins MAKES: 8 rolls


For the rolls:

4 round rice paper wrappers

150g of rice noodles

250g of fresh prawns

Bunch of fresh mint

Bunch of fresh coriander

100g of beansprouts

Lime zest from one lime

Lime juice from one lime

1 round lettuce

2 cloves of garlic, finely chopped

1 thumb-size piece of ginger, grated

1 tablespoon of soy sauce

1 fresh red chilli, finely chopped

For the dip:

100ml of hoisin sauce

100g of smooth peanut butter

2 tablespoons of olive oil


1.) Add some oil to a saucepan and bring to a medium heat, add the garlic and ginger and sweat for two minutes.

2.) Add the fresh prawns, soy sauce and chopped chilli and cook for 7 minutes or until the prawns are cooked the whole way through.

3.) Once the prawns are cooked, set aside and prepare the other ingredients ready for making the rolls.

4.) Take one of the round rice paper wrappers and run under cold water on both sides for about 10 seconds and then place onto a chopping board, leave for about two minutes for the water to absorb into the sheet, it should become sticky and elastic.

5.) Begin by adding the prawns in the middle of the rice sheet, followed by the mint leaves, then add the lettuce leaves, on top of this add the rice noodles, bean sprouts, coriander, a pinch of salt with a little drizzle of lime juice and pinch of lime zest and then you're ready to roll!

6.) When rolling up, take one of the sides and wrap it over the filling. The rice paper will be able to stretch to tighten but be careful not to rip it. Once you begin rolling, tuck all of the filling in and keep as tight as possible and gradually roll. Slice each end off and then slice in half.

6.) For the dip, simply add the peanut butter, hoisin sauce and olive oil to a saucepan and combine together on a medium heat for two minutes.

7.) Decant into a dipping bowl, serve and enjoy!

#summerrolls #vietnamese #prawn #prawnsummerrolls #ricepaper #ricenoodle #peanut #peanutsauce #peanutbutter

Brunch is undeniably one of the best things about British culture, we seem to just bloody love it. You legit can’t go anywhere without there being a fucking popup serving literally anything coupled with bottomless prosecco while everyone moans about how hot or cold the weather is. Go for a picnic yeah? Exactly, that’s why I’ve made this guy. A true English breakfast, all packed into a quiche (or kweesh as I pronounce it because I'm hilarious) ready for a summery day, maybe even have a glass of prosecco or two and moan about the weather. The choice is yours. Here’s how to make the full English picnic quiche.

TIME: 45 minutes SERVES: 2-4


For the pastry:

175g of plain flour

100g of butter

1/2 teaspoon of sea salt

For the filling:

4 large eggs

6 rashers of smoked, streaky bacon, fried and cut into small slices

100g of black pudding, cooked and cut into small chunks

2 Cumberland sausages, cooked and sliced

100g of baked beans

100g of cheddar cheese, grated

50ml of milk

50ml of single cream


1.) Pre-heat the oven to 180 celsius - In a jug add the eggs, milk, cream, cheese, cooked bacon, sausage, baked beans and black pudding and mix well.

2.) Grease a flan/tart tin with butter and then roll the shortcrust pastry out into a circle about a 5mm thick and lay over the tin. Press the dough into the corners of the tin and leave a little bit over hanging which will reduce when baked.

3.) Fill the unbaked tart with baking beans or a useful substitute like rice in an ovenproof bag and bake for 15 minutes, take out from the oven and remove the baking beans and then cook for a further 5 minutes.

4.) Remove from the oven and pour the mixture into the tin, sprinkle the extra sausage, bacon and black pudding over the top followed by the cheese and bake for 30 minutes or until the mixture doesn't jiggle.

5.) Let cool for 10 minutes and serve!

#picnic #picnicrecipes #vonshef #fullenglish #brunch #englishbreakfast #friedbreakfast #brunchquiche #quiche #blackpudding #bacon #sausage #egg #cheese

I love ramen, I'll eat it any time of the year. If it's hot, ramen, if it's cold, ramen, if it's raining, ramen, if it's snowing ramen. You get the idea. It's also such a simple dish to make. I legit just build up my broths in an experimental way until I reach a point where I like the taste. That is why they call me the broth brother, the brains behind the broth, the salty water wizard (they don't, but feel free to nickname me what you like.) – Here's how to make my hot and sour chicken ramen.

TIME: 50 mins SERVES: 2


For the broth:

500ml of water

3 chicken stock cubes

2 tablespoons of dark soy

3 cloves of garlic, finely chopped

2 teaspoons of freshly grated ginger

400ml of coconut cream

2 teaspoons of hot cayenne pepper

2 tablespoons of tomato puree

2 tablespoons of grated parmesan cheese

zest of half a lime

juice of half a lime

2 teaspoons of tamarind paste

1 teaspoon of Sriracha hot sauce

For the filling:

1 handful of Shitake mushrooms, sliced

100g of vermicelli noodles

1 chicken breast, baked and sliced



Fresh chilli, sliced

Boiled egg, sliced


1.) Pre-heat the oven to 180 degrees celsius – Marinade the chicken breast in soy sauce and pepper and bake for 35 minutes.

2.) In a saucepan, add a little olive oil and sweat the garlic on a low heat for two minutes, add the ginger and simmer for another minute.

3.) Next add the water and chicken stock cubes and mix until dissolved.

4.) Add the soy sauce, cayenne pepper, tomato puree, lime zest, lime juice, tamarind paste and Sriracha hot sauce and bring to a boil. Once the water has been brought to the boil, reduce to a low heat and reduce for 20 minutes.

4.) Once the broth has simmered for 20 minutes, add the coconut cream, parmesan cheese and mushrooms and cook for 7 minutes further. Finally add the vermicelli noodles and cook for two minutes.

5.) Serve into bowls, add the chicken and garnish with fresh chilli, coriander and chopped spring onion.

#ramen #ramenrecipes #chicken #hotandsour #hotandsourramen #chickenramen

  • Black Instagram Icon
  • Black Facebook Icon
  • Black Twitter Icon
  • Black Pinterest Icon


London, UK

Your details were sent successfully!