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Cinema snacks: recreating recipes 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 Welcome back to Bite Club , where we bring iconic screen eats to life so you can munch your way through the movies, one lovingly recreated recipe at a time. Today, we’re heading to Tweedy’s Farm for a dish that is both iconic and controversial in equal measure, the villainous Mrs Tweedy’s Chicken Pie from Chicken Run . Yes, we know. Please don’t report us to the chickens... With food being the driving force of the plot, Chicken Run  might be the most food-centric film we’ve ever tackled, with the threat of being turned into pie looming over every scene. Mrs Tweedy’s chicken pie isn’t just a recipe, it’s the threat, the motivation, and the ticking clock all rolled into one flaky pastry lid. Which is why we spent a long  time debating whether we should even make this dish… because by recreating it, we’ve arguably made ourselves the bad guys. We guess 2026 is the year our villain era is unlocked. Sorry chickens. Our version of Mrs Tweedy’s chicken pie is unapologetically indulgent. Think rich, comforting filling, golden flaky pastry, and just enough drama to keep any chicken nervous. If 2026 is the year you are entering your pie era, we highly recommend picking up a pie funnel , as they’re cheap, hella cute, and do wonders for preventing soggy pastry lids by letting steam escape during baking. No soggy bottoms here, thank you. If you want to recreate our version to the letter, and lean into our post-modern pie aesthetic, you can recreate the look using alphabet pastry stamps , because of course nothing says 'menacing poultry-based enterprise' like bespoke typography. Duh. You’ll find the full recipe below, but don’t forget to check out the video for step-by-step guidance, extra tips, and a healthy dose of stop-motion admiration. And if you’re hungry for more movie-inspired food, head over to our YouTube channel , give us an encouraging like and a subscribe, and let us know which film we should cook from next, preferably one where the main characters aren’t  being eaten. So without further ado… ovens on, chickens on the run. 🥧🐔 BACK TO TOP MRS TWEEDY'S CHICKEN PIE Features in Chicken Run at 50 minutes and 45 seconds INGREDIENTS   (serves 4-6) PASTRY METHOD 300g plain flour  200g cold unsalted butter, cubed ½ tsp kosher salt   1 egg ( for egg wash) FILLING METHOD 1 onion, diced 2 carrots, peeled and diced   150g mushrooms, chopped   500g cooked chicken, diced Small handful of frozen peas, optional ¼ tsp dried thyme ½ ground black pepper  3 tbsp plain flour 3 tbsp unsalted butter  400ml chicken stock  Small handful of parsley, chopped METHOD: DOUGH INGREDIENTS Place the flour  and salt  into a food processor  and pulse to combine. Add the cold , cubed   butter  and pulse until it resembles fine bread crumbs. Alternatively, use a pastry blender,  but avoid handling the pastry or the butter will melt. Place into a large bowl  and add 2 tablespoons  of ice cold water,  mixing to combine. Add additional   water  one tablespoon at a time, until it comes together into a ball. Place the dough onto a worktop and bring together, handling as little as possible. Wrap in cling film and refrigerate for an hour . METHOD: FILLING INGREDIENTS Melt 2 tablespoons of the butter in a large pan on a medium-high heat, add in a drizzle of oil to increase the heat tolerance of the butter. Once hot, add the chopped onion to pan, and cook for a few minutes until translucent. Then, add the carrots and mushrooms, and cook for 5-8 minutes until the carrots are fork tender.  Season with the dried thyme , ground black pepper , and add salt to taste. Cook for 1-2 minutes until fragrant. Add the remaining 1 tbsp of butter to the vegetables, along with the plain flour , and cook out the flour for a couple of minutes . Trickle in the chicken stock , stirring as you go to prevent lumps. Bring up to a simmer, and then let it bubble away for 5 mins until thickened.    Add in the parsley, and the cooked chopped chicken , along with an optional (and movie unfaithful) small handful of frozen peas . Leave the filling to cool completely before assembling the pie. ASSEMBLING THE PIE Preheat the oven to 200°C / 180°C fan. Roll out the chilled pastry into a round shape about 2 mm thick.  Transfer to a 24 cm pie dish . No need to grease the pie dish as the dough contains so much butter.  Trim off the excess pastry, and bring all the offcuts together in a ball, to later form the lid. Transfer the chilled filling into the pie dish, and add a pie funnel if you have one, this will help the steam escape and keep top crisp. To form the lid, roll the remaining pastry to about 2 mm thick. Place the lid on top of the pie, cutting a small slit in the top to allow steam to escape. Using a fork, crimp the edges of the pastry together, and trim and discard the excess. Brush the lid of the pie with a thin and even layer of egg wash . Bake for 40-45 mins until the pastry is crisp and golden brown. BACK TO TOP

Gulp Fiction: slurp up cinema 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 recreate iconic recipes from the screen so you can slurp up cinema along with your favourite characters. This week, we’re pouring ourselves a Bloody Mary inspired by Once Upon a Time in Hollywood , a film soaked in nostalgia, needle-drops, and Tarantino’s unmistakable obsession with anything edible. We’re here for the refreshments on screen, but not for the off-screen drama, so while Once Upon a Time in Hollywood  is undeniably stylish, we don’t co-sign Tarantino's recent nonsense, so just to be clear: we remain proudly pro–Paul Dano . Always. The Once Upon a Time in Hollywood Bloody Mary appears in Cliff Booth’s hands complete with a giant celery stalk   that’s impossible to ignore. It’s peak Tarantino, casually telling you everything you need to know about a character without a single line of dialogue. While the camera lingers on that legendary celery, a closer look at the table reveals a proper Bloody Mary build station. Visible in the film are: Worcestershire sauce Black pepper Tabasco Lemon wedges Olives We think we also spot cherry tomatoes and either cornichons or lime wedges too (something green anyway..!) To round things out, we’ve added a couple of Bloody Mary classics you don’t see on screen but absolutely belong here: celery salt and a squeeze of fresh lemon juice. Our Bloody Mary recipe leans classic, punchy, and customisable, perfect for brunch, movie night, or pretending you’re cruising through Hollywood with the radio on. Prefer to skip the vodka? No problem. You can easily turn this into a Virgin Mary  by swapping the vodka for a splash of pickle juice  instead. It's salty, savoury, and every bit as satisfying, with zero hangover risk. If you haven't already, be sure to check out our video for the recipe in action, and if you find yourself here because your specific niche is watching someone else eat the food from Tarantino movies, be sure to take a bite out of our Pulp Fiction video which we’ve already tackled in our Dinner and a Movie  series, linked here . Let’s get mixing! 🍅 BACK TO TOP BLOODY MARY Features in Once Upon a Time In Hollywood at 4 mins and 45 secs INGREDIENTS   (serves 2) 250 ml tomato juice  50 ml vodka  (substitute with pickle juice for non-alcoholic alternative) Pinch of celery salt Pinch of black pepper, ground 1 tsp lemon juice Tabasco, a couple of drops to taste Worcestershire sauce , a couple of drops to taste Ice To garnish (optional) Celery stalks Cornichons Lemon wedges Olives METHOD Fill a jug with ice. Pour over the vodka (or pickle juice) and tomato juice . Add the celery salt , ground black pepper , and lemon juice , along with with a few dashes of tabasco and Worcestershire sauce . Stir to cool and combine.  Strain into a tall glass filled with ice. To garnish... For a movie faithful iteration, garnish with huge celery stalk. For a more elegant version, garnish with a (small) celery stalk , and a cocktail stick adorned with a cornichon , olive and an itty bitty lemon wedge . BACK TO TOP

Cinema snacks: recreating recipes 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 When it comes to cosy Christmas comfort movies, The Holiday  reigns supreme; old-school rom-com charm, snow-dusted cottages and of course… the famous Christmas Fettuccine . While The Holiday  never actually spells out what’s in the dish, the internet is convinced it’s Fettuccine Alfredo . So naturally, we followed the crowd. (When does that ever  go wrong?) A Very Saucy Origin Story Back in early-1900s Rome, an Italian restaurateur named Alfredo di Lelio  created the original dish for his pregnant wife, who’d lost her appetite. His solution? A simple, gentle, buttery bowl of comfort made with parmesan, butter, and a little pasta water. This silky emulsion sauce is nutty, delicate, and elegant, known in Italy as fettuccine al burro . Then Hollywood got its hands on it. Douglas Fairbanks and Mary Pickford tried Alfredo’s pasta on their honeymoon, fell in love with it, and brought the idea back to Los Angeles. Over time, America made the dish it's own, with the addition of cream, garlic, and sometimes cream cheese or milk. It's thick and indulgent, an absolute winter treat Christmas Fettuccine To make it extra festive, and to honour Iris and Miles with something properly special, we’ve added a drizzle of truffle oil  and crowned the dish with fresh shaved truffle . Naughty, luxe, and perfect for December. For the fettuccine , you can use dried to keep things simple, or go full “I live in the countryside now” and make your own. We followed the golden rule: 100g 00 flour + 1 large egg per person. All you need is a rolling pin and a knife , and obviously a Christmas playlist going in the background. Whether you're hosting a cosy Christmas Eve dinner, or just want something that thankfully avoids turkey, this dish is pure holiday magic. Goodbye for now... Thanks so much for cooking, watching, and eating with us throughout 2025 . Wishing you the merriest Christmas, the happiest holidays, and the silkiest, slurpiest fettuccine. Until next year… Bite Club out. BACK TO TOP HOMEMADE FRESH FETTUCCINE INGREDIENTS   (serves 2) 200g '00' flour  2 large eggs  ½ tbsp olive oil  ½ tsp salt METHOD Place the flour  into a pile on a clean worktop, and create a well in the centre. Crack the eggs into the well, and pour in the olive oil  and salt . Break up the egg with a fork, and then using the fork, slowly incorporate a little flour at a time from the wall of the well, until you form a  shaggy dough.  Using your hands, bring the dough together into a ball, then knead for 8-10 mins  until smooth, bouncy and tacky, but not sticky.  Wrap in cling   film , and leave to rest for 30 mins  before rolling and shaping.  Divide the dough in two , wrapping half of the dough in cling film to prevent it drying out. Roll out one half of the dough into a sheet about 1.5mm thick , using a rolling pin or  pasta machine . Dust the outside of the pasta sheet with a little additional flour to “dry” it. Then concertina the sheet, and cut with a very sharp knife into 0.5 cm  thick ribbons.   See video for demonstration. Toss the sliced pasta in additional flour to prevent it from sticking together. Hang to dry, or twist into nests, until ready to serve. Repeat with the remaining dough. Shake off any excess flour, and cook the pasta in boiling salted water for about 2 mins  until al dente. CHRISTMAS FETTUCCINE (Alfredo sauce) INGREDIENTS   (serves 2) 250g fettuccine (dried or fresh) 2 tbsp unsalted butter 200 ml double cream  75g grated parmesan  1 garlic clove, minced  Zest of ½ lemon Pinch of ground nutmeg   ¼ tsp ground black pepper  OPTIONAL Truffle oil Sliced fresh truffle METHOD Melt the butter in a large pan on medium heat. Once melted, add the minced garlic , and cook for 1-2 mins  until translucent and fragrant.  Add the lemon zest , pepper , and nutmeg , and cook for a further 1-2 mins  to bloom the spices.  Add the double cream  and stir to combine, and cook until it  just reaches a simmer . Add the grated parmesan  and whisk until the cheese is melted and the sauce is smooth. Cook the fettuccine until al dente, and drain, reserving some pasta water. Add the fettuccine, and a little of the reserved pasta water to the sauce, and toss to combine. Loosen the sauce with additional pasta water if desired.  Taste and season, optionally, adding   truffle oil to taste.  Serve topped with additional grated   parmesan  and optional sliced fresh   truffle .   BACK TO TOP

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 recreate iconic screen eats so you can bring the telly to your belly and munch your way through the movies, one delicious morsel at a time. This week, we’re decking our salad bowls with a festive bite inspired by the timeless Christmas classic THE SANTA CLAUSE . Amid the tinsel, there’s a delightfully memorable food moment: a Caesar salad ordered with no dressing  (the horror). Thankfully, we’ve corrected that particular festive misstep, because a Caesar without the dressing, is just a bowl lettuce. This recipe is a brilliant option for Christmas entertaining if you’re after something a little lighter, though it's still decadent and delightful. Crisp romaine, a punchy homemade dressing, golden croutons, and shards of crisp parmesan for an impressive finish. It’s the kind of salad that still feels like a treat. The recipe serves 2 as a main course or 4 as a starter, and if you’d like to bulk it out, you can absolutely add chicken, or leftovers (we see you, Boxing Day fridge). So whether you’re planning a Christmas menu, hosting a movie night, or just fancy something fresh between roast dinners, this Caesar salad delivers crunch, comfort, and Christmas charm in equal measure. Be sure to watch the full video for our top tips, and don’t forget to subscribe for more movie-inspired recipes, and another other festive treats coming soon, during The Holiday season 👀We wish you a VERY merry Christmas, and remember: seeing isn’t believing, eating  is... MERRY CHRISTMAS! xo BACK TO TOP CAESAR SALAD Features in The Santa Clause at 54 mins and 30 secs INGREDIENTS   serves 2 (or 4 starters) Dressing 4 tbsp Mayonnaise   2 Anchovy fillets ½ clove garlic, minced ½ tsp Dijon mustard  ½ tsp Worcestershire sauce  ½ tsp Lemon juice  ¼ tsp Black pepper, ground 10g Parmesan, grated To serve 2x heads of Romaine lettuce  30g Parmesan, plus extra for topping 2 slices of bread  METHOD DRESSING  Mash together the garlic and anchovies in a large bowl , until they form a paste. Add the mayonnaise , mustard , worcestershire sauce, black pepper, and lemon juice . Mix to combine. Add 10g of grated parmesan, and mix to combine. Optionally, loosen the dressing with 1 tsp of water. CROUTONS Preheat the oven to 210 °C/ 190 °C fan. Dice the bread slices into 1.5 cm cubes , coat the bread in olive oil and season with salt and pepper . Spread on a baking tray .  Bake for 10-12 mins until crisp and golden brown, flipping halfway. Leave aside to cool fully.   PARMESAN CRISPS  Preheat the oven to 210 °C/ 190 °C  fan. Line a baking tray with parchment paper Finely grate 30g of parmesan using a microplane or fine grater . Scatter the parmesan onto the baking tray in a thin and even layer.  Bake for 5-7 mins until golden brown. Remove from the oven and leave to cool and harden before breaking into irregular shards. TO SERVE  Wash, dry, and chop the lettuce into bitesize pieces and place into a large bowl with the dressing . Toss with the dressing to combine.  Serve topped with the croutons and parmesan shards . Optionally, grate over additional parmesan over the top for a final flourish.  BACK TO TOP

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 recreate iconic screen eats so you can munch your way through the movies. This week, we’re heading back to the animal metropolis of Zootopia , and recreating the sweetest con in cinema: PAWPSICLE S ! All in honour of the long-awaited sequel finally hitting our screens, nearly a decade after the original (how did that happen?!) In the movie, Judy Hopps and Nick Wilde first cross paths in the pastel perfection of ice cream parlour Jumbeaux's Café . At the top of the scene, we see the shop’s signature treat: colourful berry ice cream, topped with a mountain of peanuts, and a bright red maraschino cherry. Judy spots seemingly doting dad Nick trying to buy a giant red popsicle for his “son”, and is tricked into paying. Later, Officer Hopps spots the crafty fox melting down the giant popsicle, to create small paw-shaped versions, to sell to the lemmings of Zootopia for a tidy profit. Cheeky. Today, we're turning Judy's misfortune to our advantage, to create our very own Zootopia Pawpsicles. Our version is easy, healthy, and kid-friendly, making them a perfect project to get little paws involved in the kitchen. Of course you can whip these up using regular ice lolly moulds, but to go full movie magic, grab a couple of paw-shaped moulds , the ones we used are linked here . Now, I think we can all agree that one frozen treat just isn’t enough, so we’ve taken inspiration from Zootopia’s second frozen treat moment: the ice cream at the beginning of the scene. We’ve reimagined it as a Peanut Butter & Jelly ice cream , complete with a cherry on top. This recipe is tailored for the Ninja Creami , the viral gadget taking social media by storm (one to look out for in the Black Friday sales!). Whether you’re hosting a movie night to rewatch the original, or need the perfect treat for a Zootopia 2  screening, these cool, colourful desserts will have the whole family roaring for more. Check out the video for a step-by-step guide, and don’t forget to subscribe to our YouTube channel  for more movie-inspired recipes, straight from the screen to your spoon. See you in the kitchen, critters 🦊🍧 BACK TO TOP PAWPSICLES Features in Zootopia at 22 mins & 30 secs INGREDIENTS   (makes 4) 400g frozen strawberries  200 ml cherry juice (can be substituted for apple juice or water) 1 tbsp lemon juice  1 tbsp honey or maple syrup  Pinch of salt Optional: a few freeze dried strawberries  to intensify the flavour METHOD Add all the ingredients into a blender , and whizz them all up until smooth. Taste and if necessary, add additional honey/maple syrup to increase the sweetness. If desired, strain through a fine mesh sieve (we don't bother!) Place into paw shaped moulds , add lolly sticks, and freeze for at least 4 hours . PB&J ICE CREAM ( Ninja Cremi recipe ) Features in Zoot opia at 18 minutes and 45 seconds INGREDIENTS   (makes one pint) 250 ml whole milk  250 ml double cream  4 egg yolks 100 g brown sugar  1 tsp vanilla extract  200 g smooth peanut butter 30-40g chopped peanuts Raspberry sauce 300g frozen raspberries  4 tbsp sugar  1 tsp lemon juice To serve - optional Maraschino cherries Chopped peanuts Equipment Ninja Cremi METHOD Raspberry sauce Into a small saucepan , place the raspberries , lemon juice and sugar . Place on a medium-high heat, and once defrosted, squish down the berries with the back of a wooden spoon. Bring to the boil, and cook for 1-2 minutes . Remove from heat, and strain through a fine mesh sieve , pushing through as mush of the flesh as possible, this will thicken the sauce. Leave to cool Ice cream base In a medium saucepan , heat the milk and vanilla extract , warm until just below simmering. Meanwhile, in a medium bowl , whisk the egg yolks and sugar until fully combined. Pour the warmed milk over the egg yolks/sugar, and whisk to combine, tempering the eggs. Strain through a fine mesh sieve to get rid of any lumps of cooked egg (eww!) . Return to the saucepan , and heat for a few minutes, until the custard is thickened and coats the back of a spoon ( 73 °C / 165 ° F ). Remove from the heat. Warm the peanut butter in the microwave until pourable. Pour the peanut butter into the custard base, mixing to combine.  Add the double cream , and mix until fully combined.  Freeze the ice cream base overnight. The next day... Place in the Ninja Cremi , and churn on the regular 'ice cream' setting , until smooth. Add in the chopped peanuts and churn on the Ninja Cremi's 'mix in' setting .  Serve generously scooped, and topped with a drizzle of raspberry sauce , a sprinkling of chopped peanuts , and a maraschino cherry on top 🍒 BACK TO TOP

Slurp up cinema: 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 Welcome to Bite Club , where we bring your favourite films to culinary life, so you can munch your way through the movies, and sip your way through the soundtrack! This week, we’re heading somewhere over the rainbow in celebration of WICKED: FOR GOOD soaring into cinemas. Ordinarily, we recreate recipes directly from the screen, but this time, we’re shaking things up (literally) with two wicked cocktails inspired by the characters themselves. We’ve crafted one that’s bold, beautiful and green, just like Elphaba , and another that’s pink and sweet (but also a little sour) the very essence of Glinda . These are the drinks we imagine Elphaba and Glinda would be sipping at the Ozdust Ballroom, and each drink comes in both alcoholic and mocktail versions , so whether you’re hosting a Wicked  watch party or sneaking a little something sparkly into the cinema (we won’t tell), there’s a recipe here for everyone. Grab your shaker, and let's get to it, because the best way to bring folks together is to give them a real good cocktail! 🧙 🍸 BACK TO TOP ELPHABA'S APPLETINI INGREDIENTS   (makes 1) 25ml vodka 25ml Apple Sourz or other apple liquor 50ml apple juice 1 tsp lemon juice Edible green glitter , optional Ice METHOD Fill a cocktail shaker with ice. Add in the vodka , apple liquor , apple juice , and lemon juice . For a hint more green, and a stylish shimmer, add in a dash of edible green glitter .   Shake until it’s too cold to touch, strain into a martini glass , and serve. ELPHABA'S APP- FAUX-LETINI (the mocktail version) INGREDIENTS   (makes 1) 75ml apple juice 1 tsp lemon juice 1 tsp simple syrup Soda water, just a dash Edible green glitter , optional Ice METHOD Fill a cocktail shaker with ice. Add in the apple juice , lemon   juice, and simple syrup . For a hint more green, and a stylish shimmer, add in a dash of edible green glitter .   Shake until it’s too cold to touch, strain into a martini glass . For a little more sparkle, top with a dash of soda water , and serve. GLINDA'S GLITTERBALL INGREDIENTS   (makes 1) 50ml vodka  50ml St Germain or other elderflower liquor 50ml pink grapefruit juice Soda water, just a dash   Edible pink glitter , optional Ice To serve Pink candy floss , optional Edible pink glitter , optional METHOD Fill a cocktail shaker with ice. Add in the vodka , elderflower liquor, and grapefruit juice . For a little sparkle, and an extra wink of pink, add in a dash of edible pink glitter .   Shake until it’s too cold to touch, and strain into a champagne glass . For a little more sparkle, top with a dash of soda water .  Optionally, place a little candy floss  and a sprinkle of glitter on top, and serve. GLINDA'S GUILT-FREE GLITTERBALL (the mocktail version) INGREDIENTS   (makes 1) 2 tsp elderflower cordial 75ml pink grapefruit juice 50ml pink lemonade Soda water, just a dash   Edible pink glitter , optional Ice To serve Pink candy floss , optional Edible pink glitter , optional METHOD Fill a cocktail shaker with ice. Add in the elderflower cordial and  grapefruit juice . For a little sparkle, and an extra wink of pink, add in a dash of edible pink glitter .   Shake until it’s too cold to touch, and strain into a champagne glass . Add in the pink lemonade , and top with a dash of soda water . Stir to combine. Optionally, place a little candy   floss  and a sprinkle of glitter  on top, and serve. 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 This week, we’re heading stateside for a slice of Brooklyn’s finest, and recreating the New York style pizza from Brooklyn Nine-Nine . At Bite Club, there's nothing we love more than celebrating food on screen, and nobody does it quite like the 99th precinct. From Terry’s yoghurt obsession, to the anything and everything that Hitchcock and Scully put in their mouths, and of course, our biggest rival, Charles Boyle’s Brooklyn based pizza blog. Characterised by its foldable slices and thin, chewy crust, the New York slice it’s the ultimate grab and go meal for the city that never sleeps. Unlike its Italian cousin, the Neapolitan pizza , New York style pizza is made with bread flour, which has a higher gluten, and higher protein content, making a sturdier, more bread like dough  than it's Italian predecessor. For the best results, you gotta use a pizza stone , which helps to give you that perfectly crisp base, by mimicking the intense heat of a pizzeria oven. If you plan on becoming a frequent dough spinner, it's worth picking one up, but otherwise, just flip a large baking tray upside down, and use it as a faux stone. Ideally, have a pizza peel  handy, it’s your best friend for sliding those pies in and out of the oven like a pro. This is a brilliant and affordable set that has everything you need! If you haven't watched our video on how to whip this up, do go check it out  (and show it some love!) We hope this one would make Charles Boyle proud… and maybe just a little jealous. Nine-Nine! 🍕🚨 NEW YORK STYLE PIZZA Features in Brooklyn 99: Series 4, Episode 5 "Halloween IV" INGREDIENTS   (makes 4 pizzas) 800g strong white bread flour 500ml lukewarm water  7g instant dried yeast  1 tbsp sugar  ½ tbsp salt 2 tbsp olive oil Additional flour for shaping  Fine semolin a for baking  SAUCE 400g tin of chopped, peeled tomatoes 1 tsp salt  1 tsp sugar  ½ tsp dried oregano  TOPPINGS Parmesan, optional Mozzarella cheese, firm & low moisture   Pepperoni and hot honey,  optional METHOD Preparing the dough Begin by placing the yeast and sugar into a measuring jug, then pour in the warm water . Leave the mixture to sit for about 10 minutes , it should start to foam slightly on the surface. In a large mixing bowl , combine the flour and salt , stirring to combine. Pour the yeast mixture it into the bowl with the flour and salt. Add the olive oil , then mix everything together until a rough dough begins to form. Transfer the dough to a clean work surface and knead it in a stand mixer , or by hand, for 8–10 minutes , or until it becomes smooth, elastic, and stretches easily without tearing. nb: The dough will be sticky- avoid adding extra flour! A dough scraper will help you work with sticky dough. For better flavour, cold proof... When the dough is ready, divide it into four equal portions  and shape each one into a ball . Lightly grease a large airtight container and place the dough balls inside, ensuring they are not touching. Seal the container and refrigerate the dough for at least 24 hours and up to 72 hours to allow it to slowly ferment and develop flavour. Before you plan to bake, remove the dough from the fridge and let it come to room temperature for 1–2 hours . This will make it easier to stretch and shape. Alternatively... Once kneaded, place the dough in a greased tray, cover loosely, and leave to proof in a warm place for about 1 hour , until doubled in size. Then, divide it into four equal portions  and shape each one into a ball . Shaping the dough Place a pizza stone , or a large inverted baking tray, near the top of your oven and preheat the oven to its highest temperature , around 270 °C, for at least 30 mins. When the dough is ready, and the oven is pre-heated, lightly dredge each ball in flour and place it on a well-floured work surface. Using your fingertips or knuckles, begin pressing and stretching the dough from the centre outwards. Use the “gravity method” to continue stretching the dough; gently lift and rotate it so that gravity helps pull it into shape, leaving a slightly thicker rim around the edge to form the crust. Sprinkle a little fine semolina onto a pizza peel , then place the stretched dough round on top. Topping & baking Mix together all the ingredients for the pizza sauce . There’s no need to cook the sauce. Spread about 1–2 tablespoons of sauce over the dough, use less than you think you’ll need! Next, sprinkle the pizza with a little grated parmesan cheese , followed by grated mozzarella , top with pepperoni if using. Transfer the pizza carefully to the preheated oven using the peel. Bake for about 4 minutes, then rotate the pizza using the peel, to ensure it cooks evenly. Continue baking for a further 3 minutes, or until the crust is golden and the cheese is bubbling. Keep an eye on it! Remove the pizza from the oven and transfer it to a wire rack, optionally drizzle any pepperoni pizzas with hot honey . Repeat with the remaining dough. Slice and enjoy! 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 this spooktacular Halloween edition of 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 all the best movies and TV shows. This spooky season, we’re nibbling on the Netflix super-powered smash hit STRANGER THINGS. When you think Stranger Things, what immediately comes to mind? No, not Steve silly, we're talking about Eggos. Although not sold in the UK, thanks to Eleven, we’re all now familiar with the popular Kelloggs’ product, initially dubbed Froffles (big lol) a portmanteau of “frozen” and “waffles”. Eggos pop up frequently in Stranger Things, a nod to El’s lack of exposure to the outside world, through her excitement of the mundane. Her obsession with Eggos is demonstrative of her ‘otherness’ and in true 80’s Spielbergian style, mirrors ET and his beloved Reese’s Pieces. For Eleven, Eggos are linked with acts of kindness, from Hopper in the woods, to Mike in his mum’s basement, the Eggo is the olive branch of Hawkins. In this episode, we are recreating an invention of Hopper’s, the infamous ‘Triple Decker Eggo Extravaganza’. Created in order to reconnect with El after a fight, this cacophony of candy is nothing short of a heart attack on a plate. If Vecna won’t kill her, having this for breakfast sure might. To make your own, you’re gonna need a waffle maker and they are available for every budget. Relatively inexpensive waffle irons do the job, but be warned, they are slower and produce thinner waffles. If like El, waffles are your primary food group it’s worth investing in an iron that can crank it up to eleven. CHEAPER THINGS HAWKINS MIDDLE SCHOOL THE ONE THAT GOES UPSIDE DOWN THE DEMODOG’S BOLLOCKS You can find the written recipe below, but if you haven’t watched the episode yet, in which we demo(gorgon) the recipe step by step, be sure to check it out  (and show it some love!) Right, let's get to it and stop waffling on... 🧇 TRIPLE DECKER EGGO EXTRAVAGANZA Features in Stranger Things 2, Episode 3 “The Pollywog” at 5 mins 30 seconds. INGREDIENTS   (makes 10-12 waffles) 100g unsalted butter 200g plain flour 2tsp baking powder  ½ tsp salt 1 tbsp sugar  2 eggs 300 ml buttermilk  ½  tsp vanilla extract  Additional butter or oil for greasing TO SERVE Whipped Cream Hershey's Kisses Reese's Pieces Jelly Beans METHOD Melt the butter  and then leave aside to cool slightly. In a large bowl , mix together the dry ingredients: flour , salt , sugar  and baking   powder   Pour the buttermilk  into a measuring jug . Crack in the eggs , the vanilla   extract  and the melted   butter  and whisk  to combine. Slowly pour the wet ingredients into the dry, whisking as you go to prevent lumps. Do not over mix, stopping as soon as it comes together.   Heat a waffle iron  to a medium high heat. Once hot, either spray with a neutral   oil  or coat with melted   butter  using a pastry brush .  Butter will provide a better flavour. Pour the batter into the waffle iron until the bottom is fully covered. The amount of batter you require will differ according to your iron. Cook the waffles until golden brown and cooked throughout, usually 4-8 mins . TO SERVE Dish up three  layers of waffles covered in whipped cream , Hershey’s Kisses , Reese’s Pieces and jelly beans .  BACK TO TOP

Slurp up cinema: 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 Welcome to Bite Club your go to place for recreating recipes from the screen. This week, we’re roaring into the twenties, and mixing up a Mint Julep , the quintessential Southern cocktail that plays a key role in THE GREAT GATSBY . Though Baz Luhrmann’s spends more time on champagne towers, we're following in the footsteps of the novel , and giving the Mint Julep the attention she truly deserves. The Mint Julep has deep roots in the American South, dating back to the 18th century, and is traditionally made with bourbon, sugar, mint, and crushed ice, the ultimate hot-weather refresher. It’s elegant, icy, and exactly the drink Daisy Buchanan sips while the world around her falls apart. We’ve included both a classic alcoholic version  and created a delicious mocktail  twist, so whether you’re throwing a raucous party or just want something cooling for a summer evening, there’s a Julep here for you. Watch our video for step-by-step tips on muddling, twisting and shaking, and subscribe for more food-and-drink moments straight from the screen. It's time to raise a glass to Gatsby 🥂✨ MINT JULEP "the alcohol version" INGREDIENTS   (serves 1) 60 ml of Kentucky bourbon (we use Maker's Mark ) 4-5 mint leaves  1 tbsp simple syrup , adjust to taste Crushed ice  To garnish: Sprig of mint Lime wedge METHOD Place in the mint leaves in the bottom of a short tumbler , and muddle the leaves until beautifully fragrant. Fill the glass with crushed ice . Pour over the bourbon , and the simple syrup . Stir to combine. Garnish with a wedge of lime, and a sprig of mint . ANGELIC MINT JULEP "the mocktail version" INGREDIENTS   (serves 1) 60 ml of ginger ale, or non alcoholic bourbon  4-5 mint leaves  1/2 tbsp   simple syrup , adjust to taste Crushed ice  To garnish: Sprig of mint Lime wedge METHOD Place in the mint leaves  in the bottom of a short tumbler , and muddle the leaves until beautifully fragrant. Fill the glass with crushed ice . Pour over the ginger ale or non-alcoholic bourbon , and the simple syrup . Stir to combine. Garnish with a wedge of lime, and a sprig of mint . SIMPLE SYRUP INGREDIENTS 200 g granulated sugar 200 ml water METHOD Place the sugar and water in a small saucepan . Heat over a medium heat, stirring until the sugar dissolves. Remove from the heat as soon as the sugar dissolves, no need to boil. Pour into a clean airtight bottle and leave to cool fully, before refrigerating. Store in the fridge. 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 Bite Club , where we recreate iconic recipes from the screen so you can bring the telly to your belly and munch your way through all the best movies and TV shows. This week, we’re rolling up our sleeves, and our tortillas, for one of the most legendary culinary moments in TV history: the enchiladas (or rather an -chiladas) from SCHITT'S CREEK . I'm sure you're familiar with the scene... Yes, the one that sparked the eternal question: how do you fold in cheese? Moira attempts to pass off Adelina’s cherished recipe as her own, leading to an unforgettable cheese-folding meltdown that has given us one of the show's most quotable moments. But behind the chaotic comedy, and with a little more refinement than the Rose's version, is a delicious dish worth celebrating. Enchiladas are the ultimate comfort food, soft tortillas wrapped around a hearty filling, bathed in sauce, and baked to bubbling perfection. We’ve gone for a classic chicken and bean filling , but feel free to get adventurous and stuff them with whatever tickles your fancy. Although this recipe is a touch time consuming, the enchilada sauce freezes beautifully, so it is perfect fodder for scaling up and stashing away for those nights when time is tight and you fancy nothing more than kicking your feet up with a comforting bite, whilst diving into your fave episode. Using a combo of dried chilli peppers of differing flavour profiles and levels of heat, helps to create a beautifully deep and complex sauce. This set of mixed dried peppers is great place to start. Be sure to watch our video for the full step-by-step guide (no cheese-folding confusion here!) and subscribe to our YouTube  channel for more foodie fun inspired by film and TV. We do hope this recipe makes Moira (or rather, Adelina) proud. Let's cook! BACK TO TOP ENCHILADAS Features in Schitt's Creek S2 Ep2 "Family Dinner" at 11 mins & 41 seconds ENCHILADA SAUCE: INGREDIENTS   4 Ancho chillies  4 Guajillo chillies  2 Cascabel chillies (2 Arbol chillies, optional- if you like it extra spicy!) 1 onion, peeled and halved  4 cloves of garlic, peeled 2 tomatoes  1.5 tsps kosher salt   500 ml chicken stock (or water) Top tip: You can find a great set of mixed dried chilli peppers here ! ENCHILADA SAUCE: METHOD Remove the stems and seeds from the chilli peppers . Toast in a dry frying pan for 1-2 mins until fragrant. Do not scorch them! This will make them bitter. Place the toasted peppers in a large bowl , and pour over boiling water until just covered. Leave to soak for 20-30 mins . Meanwhile, turn up the heat in the same frying pan, and once hot, add the onion , garlic and tomatoes . Cook for about 5 mins , until charred in places. Reserve about 200ml of the soaking liquid from the chillis, then drain them, discarding the remaining liquid. Add the soaked chillies to a food processor , along with the onion , tomato and garlic , the 200ml of reserved soaking liquid from the chillis, chicken stock (or water) and salt . Blend until smooth, forming a thick sauce.  For a smooth sauce, strain through a fine mesh sieve . Place into a saucepan , and simmer for 20 - 30 mins until slightly thickened and darker in colour. CHEESE SAUCE: INGREDIENTS   300ml milk  100g cheddar cheese , grated  30g flour 30g butter  ½ tsp garlic powder ½ tsp onion powder CHEESE SAUCE: METHOD In a saucepan , on a medium heat, melt the butter , then add the flour  and  garlic and onion   powders, and cook for a 1-2 mins to bloom the spices, and cook out the flour. Slowly pour in the milk , whisking continuously. 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  grated   cheese , and fold in the cheese . CHICKEN AND BEAN FILLING: INGREDIENTS   2 cooked chicken breasts, shredded   400 g Black beans, rinsed and drained 1 red pepper, diced 1 small onion, peeled and diced  2 garlic cloves, minced Seasoning: 1 tsp paprika 1 tsp ground cumin  1 tsp dried oregano  ½ tsp black pepper 1 tsp kosher salt  ½ tsp chilli powder or chopped chilli (adjust to taste) CHICKEN AND BEAN FILLING: METHOD Fry the onion and diced pepper for around 5 mins until softened. Add the garlic , chilli and the seasonings and cook for 2 mins until fragrant. Add the cooked shredded chicken and the black beans , mix well and cook for a couple of mins until warmed through.  ASSEMBLY: INGREDIENTS   12 small soft flour tortillas (taco sized) 150 g grated cheese (we used cheddar), divided   Chicken + bean filling  Enchilada sauce Cheese sauce Optional toppings: Spring onions, thinly sliced  Soured cream Jalapeños, thinly sliced  Coriander, finely chopped   Avocado, thinly sliced  ASSEMBLY: METHOD Preheat the oven to 210 °C /190 °C  fan .   In a large baking dish , ladle in enough enchilada sauce to coat the bottom of the dish.  Take one tortilla, and quickly dip it on each side into the remaining enchilada sauce . Lay the dunked tortilla flat, and add a generous spoonful of the filling in the centre. Sprinkle over about a tablespoon of cheese , then tightly roll into a cigar and place seam-side down into the baking tray. Work quickly to prevent the tortilla from falling apart. Repeat with the remaining filling/tortillas, until the baking tray is tightly packed.  Drizzle over a few tablespoons of additional enchilada sauce . Reheat the cheese sauce , then pour it over the enchiladas. Top with the remaining grated cheese .    Bake for 20-25 mins until golden brown on top. Leave to cool for 10 mins before serving.  Serve with your choice of toppings. We like to do…soured cream, spring onions, jalapeños, coriander and a few slices of avocado. BACK TO TOP