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Cinema snacks: recreating recipes from the silver screen This post contains affiliate links. If you use these links to buy something we may earn a commission. Thank you SKIP TO: RECIPE Welcome to Bite Club , where we show you how to recreate recipes from the screen so you can bring the telly to your belly and munch your way through the movies alongside your favourite characters. This week, we’re celebrating a body-swapping blast from the past and the arrival of a long-awaited sequel that's been 22 years in the making ( finally!) by recreating the mystical Fortune Cookies from FREAKY FRIDAY 🥠✨ In Freaky Friday , the humble fortune cookie is the chaos catalyst that kicks off the entire body swap debacle. Handed over at a Chinese restaurant mid-argument, these crispy little troublemakers are laced with ancient magic. One dramatic crunch later, our mother/daughter duo wake up in each other’s bodies, and chaos (and character growth) ensues. It’s one of the most memorable uses of food magic in movie history. Now, we can’t promise if you make these yourself, they will spark an identity crisis, but we can  guarantee they’ll be crispy, delicious, and perfect for a movie night or homemade party favours. A quick note before you get cracking: you’ve gotta work quickly to shape them before they cool, and the cookies come out very  hot, so keep your fingers safe! This isn't one to be making with kids... For more hints and tips, be sure to check out our video (and show it some love, so we can keep making more!) Don’t blame us if you wake up in your mum’s body. You’ve been warned... See you next Bite 💜 Love food in film?   For more cinematic feasting, check out: FORTUNE COOKIES Features in Freaky Friday at 21mins and 20 secs INGREDIENTS   (makes 12-14) 2 large egg whites  60g plain flour  60g caster sugar  60g melted butter  ¼ tsp vanilla extract  ¼ tsp almond extract  1 tbsp water Pinch of salt  METHOD Preheat the oven to 210°C / 190°C fan , line a baking tray with a silicone baking mat , or parchment paper. Ensure that your fortunes are ready to go before starting! In the bowl of a stand mixer , or large mixing bowl , whisk the egg whites for 1-2 mins until frothy. Add the melted butter , salt , sugar , water and the vanilla and almond extracts , and whisk to combine.  Sift in the flour , and mix until just combined.  Spoon one tablespoon of batter onto the prepared baking sheet, and use the tablespoon measure to spread the batter into a 3-4 inch circle. Repeat to form a second circle. Nb: bake two cookies at a time to prevent them cooling before you are able to shape them.  Bake for 8 - 10 mins until the edges become golden brown.  Remove from the oven, and working very quickly, flip the cookie, place the fortune in the centre, and fold the cookie in half. Place the hot cookie onto the edge of a glass, folding the edges down to form a fortune cookie shape. Place into a muffin tin to cool.  nb: check out our video to follow along step-by-step! Repeat with the remaining batter, leaving the cookies in the muffin tin until fully cooled. BACK TO TOP

SKIP TO RECIPE *This post contains affiliate links. If you use these links to buy something we may earn a commission. Thank you. 🙏 Bless this highly nutritious (non) microwaveable macaroni and cheese dinner, and the people who sold it on sale . 🙏 Sorry folks, this is a bit longer than the boxed stuff, and it's not on sale, but hopefully you will get to actually eat it without any interruptions from burglars.... Question... have you ever had a mac and cheese where the pasta was all mushy and it was quite dry with barely any sauce? Yeah, same girl. It sucks. The biggest culprit for this is low quality pasta, that has been speedily dried at a high temperature. It cooks unevenly, doesn't hold onto sauce well, doesn't retain it's bite, and it has a bad habit of absorbing any liquid it's sat in, and turning to sludge. That's why you end up with a mac and cheese that is miraculously mushy and dry all at the same time. The answer... a quality slow dried pasta. Slow dried pasta cooks more evenly, holding its shape (and bite) better. It's so easy to overcook the noods in a baked pasta dish, but quality pastas tend to have a higher protein content, which means they don't turn to mush when cooked. As if that isn't enough, they're also easier to digest. These pros obviously come with a price tag, so it isn't for every day of the week, but if you're throwing a dinner party and it's the star ingredient of the main course, it's worth splashing out on. To make this hosting friendly, you can do most of the leg work ahead of time, by par-cooking the pasta, making the sauce, and assembling in your baking vessel. Then, just throw it in the oven to bake before serving. But, be sure to assemble your bake once both the pasta and the sauce are cooled. This is will stop the pasta from rapidly absorbing the sauce as it sits, making everything too dry. You can use whatever baking dish(es) you have to hand, but we do love the aesthetic of an individual portion in a small skillet . *PSA: Before we begin, we must insist that you grate your own cheese... We don't like pre-grated cheese anyway here at Bite Club, but when the word cheese is in the title of a dish, then we really gotta put our foot down. Pre-grated cheese is coated in an anti-caking agent (that's the powdery stuff that gets all over your fingers) which stops it from clumping and getting stuck together in the bag. Unfortunately, it also affects the way the cheese melts, and it can result in a grainy mac and cheese, no thanks. So, in short, use good pasta and grate your own cheese. (That could have saved everyone some time). INGREDIENTS  (serves 4) 300g pasta 600ml milk  400g cheese (I like 50/50 cheddar/gruyere)  50g flour 50g butter  2 tsp dijon mustard  1 tsp garlic powder  1 tsp onion powder  1 tsp paprika  TOPPING 20g panko breadcrumbs 1 tbsp melted butter  ⅛ tsp paprika 10g parmesan (grated, optional) TO SERVE Chopped chives METHOD Start by grating all your cheese * and pop aside. Bring a large pot of salted water to the boil, then add in your pasta and cook for 2-3 mins less than the package instructions. Then drain, mix through a tbsp of oil to prevent sticking, and keep aside. In a large pot , on a medium heat, melt the butter , then add the flour , garlic powder, onion powder and paprika and cook for a couple of mins to bloom the spices, and cook out the flour. Slowly pour in the milk , whisking continuously to prevent lumps. Bring to a simmer, and stirring constantly, cook for around 5 mins until slightly thickened. and coats the back of a spoon. Turn off the heat, add in the dijon mustard and half of the grated cheese , pop on the lid and put aside for a few mins to melt the cheese (This prevents a grainy sauce). Mix the drained, par-cooked pasta in with the sauce, and toss to coat. Place into one large, or four individual sized baking dishes or skillets , and top with the remaining cheese .  Mix the breadcrumbs with the butter , paprika and optional grated parmesan , and sprinkle evenly over the pasta.  Bake in a preheated oven at 180°C / 160°C fan for 20-25 min s until bubbling and golden brown on top. (You may wish to grill for the final couple of minutes to broil the top). Leave to cool for a few minutes before serving, sprinkled with chopped fresh chives . BACK TO TOP MENU OVERVIEW

Cinema snacks: recreating recipes from the silver screen This post contains affiliate links. If you use these links to buy something we may earn a commission. Thank you SKIP TO: RECIPE Welcome to Bite Club , where we show you how to recreate recipes from the screen so you can bring the telly to your belly and munch your way through the movies alongside your favourite characters. This week, we’re dishing up an unforgettable culinary catastrophe from a cult classic, the Blue Soup from BRIDGET JONE'S DIARY . Two decades on and Bridget Jones’s Diary  remains one of Britain’s most iconic rom-coms. Sure, it's riddled with problematic early-noughties moments, but packed with just enough charm to keep us coming back. With this year’s chart-topping sequel Mad About The Boy  proving Bridget can still hold her own after 25 years, now feels like the perfect time to celebrate her most infamous dish. Bridget’s legendary dinner party menu includes blue soup , omelette, and marmalade . And while all three are worthy of a tribute, it’s the soup, dyed blue by some seemingly innocuous string, that’s been etched into movie food history forever. Our take is a silky, comforting leek and celery soup , it’s what we suspect Bridget was  aiming for before the string incident. We’re skipping her tied-up bouquet of veg, since we want all that flavour blended in, not just steeped in like a crappy cup of weak tea, and we're offering you a classic blue  version, for those who don't eat with their eyes, and a not-so-blue  version, if you’re going for flavour over farce. Oh, and don’t worry, we’ve opted for food colouring, not a piece of old string, to achieve that perfect blue hue, because getting food poisoning wasn’t on Bridget’s menu, and it’s not on ours either... If like Bridget, you have a sneaking suspicion that you are something of a genius in the kitchen, be sure to check out our video for this recipe for all our hints and tips to recreate this recipe at home. To take things further and recreate all her dishes, to host your very own Bridget-inspired dinner party, don’t miss our Paddington inspired marmalade recipe , a perfect homage to Bridget's dessert, and an honorable way to salvage your dignity after serving up a bowl of blue soup. See you next Bite 💜 Love food in film?   For more cinematic feasting, check out: BACK TO TOP BLUE SOUP & NOT-SO-BLUE SOUP Features in Bridget Jones's Diary at 1 hour and 35 seconds. INGREDIENTS   (serves 4) 1 leek, sliced into half moons   1 onion, diced   1 large or 2 medim potato, cubed 3 celery, diced 800 ml vegetable stock  200ml milk  2 cloves garlic, minced 1 tsp dried thyme  1 tbsp butter TO SERVE  : Bridget's blue version A few drops of blue food colouring Not-so-blue version Creme fraise, to taste Chives, finely chopped Crispy pancetta, finely chopped Croutons METHOD Begin by melting the butter in a large saucepan over medium heat. Once melted, add the sliced leek and diced onion . Gently sweat them, stirring occasionally, until they begin to soften. After the leek and onion have cooked for a couple of minutes , add the cubed potato and diced celery to the pan. Continue cooking the vegetables for about 5 minutes , allowing them to soften slightly. Then, add the minced garlic and a few sprigs of thyme . Cook for another few minutes , stirring occasionally, until the garlic becomes fragrant. Pour in the stock and milk , stirring well to combine. Season the mixture generously with freshly ground black pepper and a little salt . Be cautious with the salt, especially if your stock is already salty. Increase the heat and bring the mixture to a gentle boil . Once boiling, reduce the heat to a simmer and cook the soup for about 15 minutes , or until the potatoes are tender and easily pierced with a fork. Remove the soup from the heat and blend it until completely smooth using a blender or immersion blender . Taste and adjust the seasoning as needed. For an ultra-smooth texture, strain the soup through a fine sieve before serving. BACK TO TOP

Recreating drinks from the screen This post contains affiliate links. If you use these links to buy something we may earn a commission. Thank you SKIP TO: RECIPE I couldn't help but wonder... what if we decided to recreate drinks from the screen, to encourage you to rewatch the classics with a drink in hand? And so, just like that , we’re raising a glass to the iconic SEX AND THE CITY , and filling it with the perfect hint of pink... Sex and the City  didn’t just define a generation of fashion, flirting and friendship, it also gave us the most iconic drink in TV history: the Cosmopolitan . Tart, pink, and impossibly chic, the Cosmo became a cultural movement; you simply couldn’t step into a bar in the noughties without spotting one on the menu. A cosmopolitan drink for cosmopolitan women. We've stirred up the classic version and created a delicious mocktail  twist, swapping out the booze for orange juice and soda water, so everyone can sip like a SATC queen, no matter your preferences. Don’t forget to check out the video over on our YouTube , and be sure to subscribe for more tantalising recipes from the screen. They say nothing lasts forever; dreams change, trends come and go, but Cosmopolitans never go out of style... BACK TO TOP COSMOPOLITAN "the alcohol version" INGREDIENTS   (serves 1) 50 ml vodka  50 ml cointreau  25ml fresh lime juice - approx half a lime 75 ml cranberry juice  Lime wedge - to serve METHOD Fill a cocktail shaker with ice , add all of the ingredients , and shake vigorously, until the outside of the shaker becomes frosted. Strain into a chilled martini glass . Garnish with a wedge of lime . COS-NO-POLITAN "the mocktail version" INGREDIENTS   (serves 1) 50 ml cranberry juice 50 ml orange juice 25ml fresh lime juice - approx half a lime 75 ml soda water  Orange slice - to serve METHOD Fill a cocktail shaker with ice , add all of the fruit juices , and shake vigorously, until the outside of the shaker becomes frosted. Strain into a martini glass , top with the soda water , and stir to combine. Garnish with a slice of orange . BACK TO TOP

From the telly to your belly, recreating recipes from television This post contains affiliate links. If you use these links to buy something we may earn a commission. Thank you SKIP TO: RECIPE Welcome to Gobblebox , our TV-inspired recipe series where we bring legendary food moments from the small screen straight into your kitchen. This week, we’re diving into the meaty, messy, Chicagoan world of The Bear , and recreating the dish that encapsulates the soul of the show and the city it’s set in, the iconic Italian Beef sandwich. The Italian Beef sandwich from The Bear represents the delicate balance between high-end culinary precision and humble, working-class roots. For Carmy, it sandwiches together his two worlds, literally ! It’s the bridge between the Michelin-star kitchens he left behind and the neighbourhood joint he’s fighting to save. And y'all thought it was just beef and bread. Unfortunately, this is no quick dinner... This is a long old process and a labour of love, with prep starting at least a day before. There’s a long simmer, a deep chill, and some very thin slicing in your future. Ideally, you’d use a meat slicer , as the thinner the beef, the better the bite, but if you’ve got a sharp knife , steady hands, and a healthy dose of patience, you can absolutely do it by hand. We’ve included our take on a homemade giardiniera  too, and trust us, don’t skip it. That punchy, pickly crunch cuts through the rich beef like a line cook through service tickets. It brings much needed acidity, and texture, to the party. Now, some people dunk their whole sandwich in the jus. Some people don’t. That’s your call. We’re not here to start beef over beef. And on that note after spending way  too long in the deep-dish depths of Italian beef discourse, let’s just say: people have opinions . And strong ones. So, do please remember this is just our take on things, and as Carmy himself might say, "Calm the f**k down" . This is open sandwich surgery, not open heart. For hints tips, and a (hopefully) fun time, check out  our video of the recipe, and don't forget to show it some love and subscribe for more recipes from the screen. Without further ado, grab your knife, sharpen your cousin, (or the other way around) and let's get cooking. Yes, chef. 🧑‍🍳 BACK TO TOP CHICAGO-STYLE ITALIAN BEEF SANDWICHES INGREDIENTS   (serves 6) 1-1.5 kg beef topside joint 1 litre beef stock, low sodium 500 ml water Whole head of garlic - split in half  1 onion - peeled + quartered  2 carrots - chunked into 1.5cm rounds 1 tbsp Worcestershire sauce 1 tbsp dried oregano 1 tbsp dried basil 1 tsp dried thyme 1 tsp chili flakes 1 tbsp onion powder 1 tbsp garlic powder 2 tsp black pepper 2 bay leaves  1 tsp fennel seeds  1 tsp coriander seeds  1 tsp salt TO SERVE 6 hoagie rolls Giardiniera - recipe here METHOD Pre-heat the oven to 160 °C /140 °C fan .   Heat a few tablespoons of oil in a deep pot or Dutch oven . Sear the beef joint on all sides until browned. Remove and set aside. In the same pot, place the onions , carrot , salt and all dry seasonings .  Toast the spices for a couple of minutes, until fragrant. Nestle in the garlic , then pour over the stock , water , and Worcestershire sauce . Stir well, then bring to a boil. Remove from the heat once it reaches a boil. Add the beef back in, making sure the liquid comes up to about ¾ way up the meat, topping up with a little water if necessary. Cover loosely with foil, and let it slow cook for  3-4 hours , until tender but holding its shape. Remove the beef from the jus, and let it cool completely at room temperature. Then, wrap closely in cling film, and refrigerate overnight. nb: This firms up the beef, making it easier to slice, and intensifies the flavour. Strain the jus in a fine mesh sieve ,  cool completely at room temperature, then refrigerate until ready to serve. THE NEXT DAY... Remove the beef from the fridge, and slice it paper thin across the grain (a meat slicer is ideal, but a sharp knife + a whole lot of patience = win). Reheat the jus, and dunk the meat slices in to warm and soak before serving. Slice your rolls open. Pile in the juicy, tender beef. Add a generous scoop of giardiniera . Then ask yourself... To dip, or not to dip...?  Serve HOT and eat messily. GIARDINIERA INGREDIENTS   1 large carrot - peeled & finely chopped 2 celery stalks - finely diced 1 pepper - finely diced 1 small cauliflower or ½ a large head - cut into tiny florets 3 jalapeños - finely diced 3 tbsp kosher salt - divided 4 cloves garlic - minced 250 ml white vinegar 250 ml water ½ tsp sugar 2 tsps dried oregano ½ tsp celery seeds ½ tsp black peppercorns 1 tsp mustard seeds 1 tsp crushed chilli flakes (optional, for a spicy kick!) 100 ml olive oil METHOD To a large bowl , add the cauliflower , carrot , celery , pepper , and jalapeños. Over the vegetables, sprinkle 2 tbsps of the salt . Pour over cold water until all the vegetables are covered. Cover the bowl, and refrigerate at least 6 hours . A FEW MOMENTS LATER... Drain away the brine. Rinse the vegetables in cold water to remove the excess salt. Place the chopped veggies in a mason jar , along with the garlic , oregano , celery seeds , peppercorns and optional chilli flakes .  In a small sauce pan, place 250ml of water , along with the vinegar , sugar , and the remaining 1 tbsp of salt . Boil for 2-3 minutes , until the salt and sugar are fully dissolved, then pour over the veggies.  Let cool fully at room temperature, then cover with the olive oil, and store in the fridge. Let it marinate for at least a few hours, ideally overnight. BACK TO TOP

*This post contains affiliate links. If you use these links to buy something we may earn a commission. Thank you. SKIP TO RECIPE BACK TO MENU Welcome back to DINNER AND A MOVIE , your go to series for cinema themed dinner parties and movie inspired recipes that bring the silver screen to your table. In every episode, we recreate iconic food moments from film so you can host the ultimate movie night feast at home. Today we’re flipping the spotlight onto a food that Pulp Fiction  practically revolves around: burgers . There are no fewer than three  distinct burgers featured in Tarantino’s classic, each one associated with a different character. First up: the Royale with Cheese , made famous in one of the film’s most quoted conversations. Vincent Vega schools Jules on the quirks of European fast food in a now legendary car scene, and we couldn’t resist bringing to life this international twist on a quarter pounder with cheese. We served these up classic diner style, in these food baskets , lined with this perfectly 'on theme' paper . Next is the Big Kahuna Burger , the juicy bite Jules Winnfield’s steals, before he delivers the most intense fast-food review in cinema history. This fictional Hawaiian themed fast food joint doesn't have just a one-time cameo, it’s part of the Tarantino cinematic universe, making appearances in several of his films including Reservoir Dogs  and Death Proof . We had some Big Kahuna themed stickers printed, and served up our burgers in these classic takeaway boxes . And finally, we’ve got the Durwood Kirby Burger , ordered by Mia Wallace at Jack Rabbit Slim’s. She chows down on a classic burger with all the trimmings, and bizarrely, a side of watermelon... We will leave it up to you if you want to follow suite on that one... We served our ode to Mia in these super cute car shaped boxes , as an homage to her fave restaurant. We've based all three incarnations around the same recipes for homemade burger buns  and beef patties , completely from scratch, but simple enough for a weekend cook. The real differences are in the toppings, and we’ve broken down all three builds so you can recreate each burger at home. The buns are made with an enriched dough , meaning they include fat for that extra soft, fluffy texture. You might recognise this dough from our How I Met Your Mother  hot dog buns, it's the same recipe, new shape! We did half with sesame, and half without, so we could recreate exactly what is seen on screen. To accompany our burger recipes from Pulp Fiction, check out our recipe for the perfect homemade Cajun fries . And be sure to watch the full episode for a step-by-step guide on how to pull off the perfect trio of burgers. Because this movie? That's what it's really about 🍔 BACK TO MENU BURGER BUNS INGREDIENTS   (makes 6) 400 g strong white bread flour  7g fast action dried yeast  1 tbsp sugar  150 ml warm milk 80 ml luke warm water  2 eggs (1 reserved for egg wash) 50g melted butter  ½ tsp kosher salt Sesame seeds - optional METHOD THE DOUGH Mix together the water  and milk . Add the yeast  and sugar  and leave to aside to bloom for around 10 mins until frothy. Meanwhile, mix together the flour  and salt . Make a well in the middle, crack in one   egg  and pour in the melted butter.   Slowly pour the yeast mixture, into the well, mixing as you go until it starts to come together. Turn the dough onto a lightly floured work surface or, place in a stand mixer  and knead for around 8-10 mins  until it is smooth and elastic. nb: this is a very wet dough, so it's best to use a stand mixer if you can. If the dough is too sticky to handle, let it rest for 15 mins and then continue to knead. Transfer the dough to a greased bowl , cover and leave to prove in a warm place for about an hour  until doubled in size. nb: Alternatively, for a more developed flavour, and a less sticky dough, slow proof in the fridge overnight and the next day bring back to room temp for around half an hour before shaping.  SHAPING Punch down the proofed dough, turn onto a lightly floured worktop and divide evenly into 6. Shape into 6 tight balls, with no visible seams. Place on a lined baking tray   1-2 inches  apart. Cover loosely, and leave to prove for 30 mins  until almost doubled in size. BAKING Preheat the oven to 200°C / 180°C fan. Make an egg wash: whisk the second egg  with 1 tsp of cold   water . Brush the egg wash over the rolls using a pastry brush . Optionally, sprinkle with sesame seeds . Bake the buns for around 15 mins  until they are golden on top and sound hollow when you tap the bottom.  Cool on a wire rack  to prevent dreaded soggy bottoms. BURGER PATTIES INGREDIENTS   (serves 6) 800g beef mince (12-20% fat) 2 tbsp fine breadcrumbs  1 large egg  1tsp pepper 1 tsp kosher salt  1 tsp onion powder 1 tsp garlic powder  1 tbsp Worcestershire sauce METHOD In a large mixing bowl , crack in the egg , and whisk together with the worcestershire sauce and all the seasonings .  Add the breadcrumbs and the beef mice to the bowl.  Mix together by hand until smooth and combined, avoiding over mixing. The less you work the mixture, the juicier and more tender your patties will be.   Line a baking sheet with greaseproof paper FOR TRADITIONAL PATTIES: Divide the meat mixture into evenly into 6  and gently shape into balls, placing spaced out on the lined baking sheet. Lightly press down the balls to form a patty, be gently as this will result in juicier patties.  Heat a frying pan on a high heat, and once hot, add 1 tbsp of oil . Fry the patties for 2-3 mins until you achieve a good crust. Flip, add sliced cheese , cover, and cook for another 2 mins until the cheese is melted and the patty is cooked through. Serve 1 patty per burger. FOR SMASH PATTIES: Divide the meat mixture into evenly into 12  and gently shape into balls, placing spaced out on the lined baking sheet. Lightly press down the balls to form a patty. Heat a frying pan on a high heat, and once hot, add 1 tbsp of oil . Add the patties, and press them down using a griddle press, or the bottom of a glass, to create thin lacy patties. Fry for 1-2 mins until you achieve a good crust. Flip, add sliced cheese , cover, and cook for another 1 minute until the cheese is melted and the patties are cooked through. Serve 2 patties per burger. BURGER TOPPINGS ROYALE WITH CHEESE TOPPINGS   Sesame bun  2x smash patties 2x American cheese slices American mustard  - to taste Ketchup - to taste Finely diced onion - to taste Sliced pickles - to taste DURWOOD KIRBY BURGER INGREDIENTS   Sesame bun 2x smash patties 2x Monterey Jack cheese slices  2 x Bacon rashers, grilled   1 x Tomato slice Onion slices - we used quick pickled red onion Iceberg lettuce - to taste Sliced pickles - to taste Ketchup - to taste American mustard  - to taste BIG KAHUNA BURGER INGREDIENTS   Plain bun  1x thick patty 1-2 slices of cheddar cheese 2 x Bacon rashers, grilled   1 x chargrilled pineapple ring Iceberg lettuce - to taste Sriracha mayo - to taste Hawaiian burger sauce - recipe below HAWAIIAN BBQ SAUCE INGREDIENTS   3 tbsp teriyaki sauce  3 tbsp ketchup  ½ tbsp honey ¼ tsp cayenne pepper I garlic clove, minced In a small saucepan, mix together all the ingredients . Bring to a simmer for 5 min , then remove from the heat and chill before serving. 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*This post contains affiliate links. If you use these links to buy something we may earn a commission. Thank you. SKIP TO RECIPE BACK TO MENU We’re still cooking our way through Pulp Fiction for our series DINNER AND A MOVIE , our cinematic supper club where every course is inspired by the scenes we can’t stop quoting, and the food we wish we could eat straight from the screen. We’re serving up the ultimate sidekick to your Big Kahuna Burger, with this Cajun-style French fries recipe, just like the ones you spot in the film’s most deliciously tense scene. You know the one. Jules (Samuel L. Jackson), burger in hand, lays into Brett’s Big Kahuna combo, before delivering that unforgettable Ezekiel speech. While the focus might be on the burger, those seasoned, golden fries are doing some serious background acting. For our version, we’re serving them in proper French fry boxes , and going all in on flavour with thick-cut fries , about 1cm wide, just like the movie, tossed in a bold Cajun spice blend  that brings heat, salt, and a little smokiness to every bite. These babies are twice-fried , the classic technique that gives you fluffy insides and crispy outsides. The first fry softens and cooks the potato through, and the second fry crisps them up to perfection. Be sure to watch the video for the full step-by-step, and we hope you enjoy this perfect side to the trio of burgers in our Pulp Fiction inspired menu . Jimmie, lead the way. Boys, get to work. BACK TO MENU HOMEMADE FRENCH FRIES INGREDIENTS   (serves 4-6) GO TO: METHOD 1.5 kg Maris Piper or King Edward potatoes Sunflower or peanut oil, for frying (about 1–2 litres) CAJUN STYLE SEASONING 1 tablespoon smoked paprika 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon dried oregano 1 teaspoon dried thyme 1 teaspoon ground black pepper ½ teaspoon cayenne pepper (adjust to taste) 2 teaspoons kosher salt METHOD Mix together all the seasoning ingredients in a small bowl until fully combined, and set aside. If not using immediately, store the spice blend in an airtight container in a cool, dry place. Wash the potatoes , or peel them if preferred. Slice the potatoes into fries. To mimic the movie, slice to 1cm thickness. nb: You can go either thinner or chunkier if you prefer! But, try to keep the size even so they cook evenly.  Place the cut potatoes in a large bowl , cover with cold water, and soak for at least 30 minutes . This removes excess starch,  which will result in crispier fries! Drain the potatoes and pat them completely dry with kitchen towels. Hot oil hates water so make sure they are thoroughly dry.  Heat the oil in a deep pot or deep fat fryer to 150°C , using a laser thermometer.    Gently lower in the potatoes, frying in batches, being careful not to overcrowd the pot. Fry for 5 – 6 minutes , until soft but pale. Carefully remove with a strainer and drain on a wire rack lined with kitchen towel. Repeat until all the potatoes are cooked through but pale. Nb: you can leave the potatoes at this stage for up to a couple of hours and do the second fry just before serving.  Increase the temperature of the oil to 190°C.   Fry the cooled chips for a second time, again in batches, until golden and crispy. This will take about 2–3 minutes . Drain well, and place on a tray in a warm oven set to 50°C , whilst you continue with next batch. While the fries are still hot, place them in a large mixing bowl , and sprinkle on the seasoning mix , tossing to fully coat all the fries.  Serve immediately, optionally in French fry boxes ! BACK TO TOP BACK TO MENU

*This post contains affiliate links. If you use these links to buy something we may earn a commission. Thank you. SKIP TO RECIPE BACK TO MENU Welcome back to DINNER AND A MOVIE , our series where we recreate iconic dishes from the silver screen to help you host unforgettable movie-inspired dinner parties  at home. We’re still deep in the gritty, stylish universe of PULP FICTION , Tarantino’s genre-bending cult classic packed with sharp dialogue, unexpected twists, and more than a couple of legendary food moments. Few are as instantly memorable as the $5 milkshake  scene. When Vincent Vega (John Travolta) takes Mia Wallace (Uma Thurman) to the retro diner Jack Rabbit Slim’s, he’s floored to see a milkshake on the menu for five bucks, and even more confused when the waiter asks Mia if she wants it “ Martin and Lewis or Amos and Andy .” It’s a sly reference to two mid-century comedy duos, Dean Martin & Jerry Lewis (two white men) and Amos ’n’ Andy (two black men) and code for a vanilla or chocolate flavour milkshake. Love food in film?   For more cinematic feasting, check out: For this $5 milkshake recipe from Pulp Fiction , we’re copying Mia Wallace and keeping it classic with a vanilla milkshake . It's extra thick, ultra-creamy, and served in a tall diner-style glass with a maraschino cherry on top, just like in the movie. Perfect for a themed movie night or as a quirky retro dessert for kids and big kids alike. Be sure to watch the full video for step-by-step instructions. Whether or not it’s worth five dollars? We’ll let you and Vincent decide 🍒 BACK TO MENU $5 MILKSHAKE - a classic vanilla shake INGREDIENTS   (serves 1) GO TO: METHOD 300ml vanilla ice cream 100ml whole milk 1 tsp vanilla extract TO SERVE Whipped cream Maraschino cherry METHOD Add the vanilla ice cream to a blender , along with the milk and vanilla extract. Blitz until smooth and pour immediately into tall glasse s. Top the shake with whipped cream, and a maraschino cherry . Serve immediately. BACK TO TOP BACK TO MENU

*This post contains affiliate links. If you use these links to buy something we may earn a commission. Thank you. SKIP TO RECIPE MENU OVERVIEW We’ve reached the final course of our Pulp Fiction  menu for DINNER AND A MOVIE , our cinematic supper club where we bring legendary films to life, one unforgettable recipe at a time. What better way to close out this Tarantino classic than with one of its most under the radar, and most explosive, food moments: toaster pastries . In the scene that inspired this dish, Butch (Bruce Willis) returns to his apartment to retrieve his beloved watch. Despite tension hanging in the air, he casually drops two pastries into the toaster, just moments before everything unravels, thanks to a certain Vincent Vega, and a very ill-timed bathroom break. We've turned that blink-and-you’ll-miss-it moment into this delicious homemade toaster pastries recipe,  in two delectable flavours. First, a cinnamon sugar version  inspired by the ones Butch toasts in the film, and a bonus strawberry version , complete with our homemade strawberry jam  filling. It’s super simple, totally addictive, and honestly? You will never go back to store-bought jam again! These flaky, buttery pastries make use of a double batch of our classic pie dough recipe  which you can find here . Disclaimer : this homemade version unfortunately can't be warmed into the toaster. You can re-heat them in the oven for a couple of minutes, but be aware that the icing will melt in the heat. If you want really want to enjoy them warm, you're best of not icing them, but they won't be as sweet, and won't look as cute! Love food in film? For more cinematic feasting, check out: Follow the path of the righteous man, and be sure to watch the Pulp Fiction video for the complete recipe, top tips, and all the movie context you could want (rest assured there is no gunfight in our kitchen). Thank you so much for following along, we’ve had a blast cooking our way through this cult classic. Don’t forget to subscribe  so you don’t miss future episodes, and if you’re craving more pop culture cooking in the meantime, check out our sister series Gobblebox , where we recreate recipes from the small screen, bringing food from the telly to your belly. I want that trophy, so dance good. BACK TO MENU HOMEMADE TOASTER PASTRIES: cinnamon sugar / strawberry INGREDIENTS   (makes 12) GO TO: METHOD PIE DOUGH 2 x pie doughs - double up this pie dough recipe to make 6x strawberry and 6x cinnamon toaster pastries Egg wash: 1 egg, mixed with 1 tsp water CINNAMON SUGAR FILLING - for 6 pastries  100g dark brown sugar  1 tbsp plain flour 2 tsp cinnamon  1 tsp vanilla extract  2 tbsp melted butter  ¼ tsp kosher salt CINNAMON SUGAR GLAZE  - for 6 pastries  70g icing sugar, sifted   30g dark brown sugar  1 tbsp milk ½ tsp cinnamon  ¼ tsp vanilla extract  Optional: 2 tbsp finely chopped pecans STRAWBERRY VERSION  - for 6 pastries  150g strawberry jam: recipe here 100g icing sugar  1 tbsp milk ¼ tsp vanilla extract  Optional: 2 tbsp crushed freeze dried strawberries METHOD: SHAPING THE DOUGH Roll out one of the pie crusts (1x this recipe) to around 2 mm thick. Cut into 12 rectangles about 12x8 cm. Place onto a lined baking tray. These will form the tops of your pastries.  Repeat with the second pie crust (another 1x this recipe). These will form the bottoms of your pastries.  ASSEMBLY  Place 1.5 tbsp of cinnamon sugar filling onto 6 of the chilled pastry rectangles. Spread the filling over the pastry, leaving a 1 cm border around the outside.  Onto the other 6 dough rectangles, place 2 tsp  of strawberry   jam . Again, spread the filling over the pastry, leaving a 1cm border around the outside.  Egg wash the edges around the filling. Reserve the remaining egg wash.  Place the pastry lids on top, and push the edges down firmly with your fingers to seal them. Crimp the edges with a fork.  Refrigerate for 30 mins . Preheat the oven to 210 °C / 190   °C fan Egg wash the tops of the pastry with the remaining egg wash.  Pierce the tops with a toothpick 8-10 times , to allow the steam to escape when cooking.  Bake for 20 - 25 mins until crisp and golden, with no soggy bottoms in sight.  Transfer to a wire rack , and allow to cool completely before icing. CINNAMON SUGAR ICING  Mix all ingredients together, should a thick but spreadable, add additional milk a few drops at a time if needed.  Spread the glaze over the tops of the cinnamon sugar pastries. Optionally, sprinkle over the finely chopped pecans . Leave to fully set and harden before serving.  STRAWBERRY ICING  Mix all ingredients  together, should a thick but spreadable, add additional milk a few drops at a time if needed.  Spread the glaze over the tops of the cinnamon sugar pastries. Optionally, sprinkle over the crushed freeze dried strawberries . Leave to fully set and harden before serving.  STRAWBERRY JAM If you fancy making your own strawberry jam to fill your pastries, then look no further than this simple and delicious recipe. It's so good, and easy, you will never want to buy jam again! INGREDIENTS   300g frozen strawberries 150g granulated sugar  1 tbsp lemon juice METHOD Before you start, place a saucer in the freezer.  Into a small saucepan , place the frozen strawberries , sugar and lemon juice and gently toss the until the sugar coats the strawberries evenly.  Place on a medium low heat for 35 - 40 mins until most of the liquid has evaporated, but a little remains, and is a thick syrupy consistency. This should read 220°F / 104°C on a candy thermometer.  Drop a little of the jam onto the frozen saucer, leave for 1 min , and it wrinkles when you push it with your finger, it is ready. This is called the wrinkle test.  Place into a jar, and refrigerate overnight before using. BACK TO TOP BACK TO MENU

Munch the movies: hosting a dinner party movie screening *This post contains affiliate links. If you use these links to buy something we may earn a commission. Thank you. SKIP TO TABLE DECS SKIP TO MENU Welcome back to DINNER AND A MOVIE , where we bring cult classics, cinematic legends, and fan-favourite films to life through movie-inspired recipes  you can recreate at home. Whether you're hosting a themed party or just looking for a fun way to elevate your next movie night, we’ve got you covered, one bite at a time. This time, we’re trading wands and wizardry for hitmen, dance contests, and a briefcase full of mystery as we dive into the sharp, stylish, and endlessly quotable world of PULP FICTION . Tarantino’s genre-defying masterpiece is packed with unforgettable scenes, razor-sharp dialogue, and yup, you guessed it, some seriously iconic food moments. You probably remember a cheeky burger moment in Pulp Fiction but do you remember three of them?! This dinner party menu brings together all three burgers featured in the movie, along with a couple of sweet treats, so you and your friends can watch the film, and enjoy all the food from Pulp Fiction food along with your favourite characters. You’ll find the written recipes linked below, and you can follow along step-by-step in our video. Be sure to subscribe  for more cinematic supper clubs, and bring the telly to your belly. Without further ado, let's take Pulp Fiction, to the kitchen 🍔 💼 💥 Love food in film?   For more cinematic feasting, check out:   THE PULP FICTION TABLE: SKIP TO MENU Nothing screams Pulp Fiction quite like Diner chic, so we decided to dress the table with a few pieces of Americana, and of course, the iconic glowing briefcase. Be sure to leave your guests spending the night wondering what's hiding in there... We always mock up a menu for our Dinner and a Movie nights on the free version of Canva , it's a inexpensive way to have a themed item on the table, and always nice to let your guests know what is coming. In this case, more burgers than you should eat in a lifetime. Arguably the best MacGuffin of all time, is Pulp Fiction's black leather briefcase that glows from the inside. We had to have one on the table, it's such a fun nod to the movie, and was easy to achieve with a small panel light . These ketchup and mustard bottles scream diner chic, and fit into our colour scheme perfectly. Saucy. We mocked up these placemats on Canva, to finish of our diner table, and designed them to fit in with our menu design, and tie everything together. If you're guests aren't messy eaters, than they can also make for a nice party favour! We couldn't resist this napkin dispenser as it couldn't be more perfect for the theme! We used the red and white checkered pattern to inspire the design of our placemats and menus. THE MENU       ROYALE WITH CHEESE The first in our Pulp Fiction burger trio, is inspired by Vincent Vega, and his fascination with France's take on a classic quarter pounder with cheese. Served at 7 mins & 45 secs CLICK HERE  FOR THE RECIPE BIG KAHUNA BURGER For our second offering, we're visiting Tarantino's fave fictional fast food joint to bring you our take on this big, juicy Hawaiian bite in honour of Jules Winnfield. Served at 15 mins & 10 secs CLICK HERE  FOR THE RECIPE DURWOOD KIRBY BURGER The third and final Pulp Fiction inspired burger in our menu, is an ode to Mia Wallace. You decide if you want to copy her with the side of watermelon... Served at 37 mins & 20 secs CLICK HERE  FOR THE RECIPE CAJUN FRIES To accompany our burger line up, we've gone for a chunky seasoned fries, inspired by those you can spot in the movie, beside the infamous Biiiiig Kahuna Burger Served alongside the fries CLICK HERE  FOR THE RECIPE $5 MILKSHAKE A $5 for a shake in this economy?! Sadly, that sounds like a bargain... Served at 37 mins & 20 secs CLICK HERE  FOR THE RECIPE HOMEMADE TOASTER PASTRIES Poor Butch might not have been able to enjoy his toaster pastries in the movie, so here's hoping you get a bite in before chaos ensues... Served at 1 hour & 31 mins CLICK HERE  FOR THE RECIPE BACK TO TOP