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Lights, camera, breakfast: recreating morning morsels from the screen GO TO: WHO HASH RECIPE HOLLANDAISE SAUCE This post contains affiliate links. If you use these links to buy something we may earn a commission. Thank you Welcome to this festive edition of our series ‘The Breakfast Club’, where we show you how to recreate breakfast dishes from the screen so you can munch morning morsels along with your favourite characters. We're Christmas obsessed at Bite Club and are celebrating the festive season by munching our way through HOW THE GRINCH STOLE CHRISTMAS. Join us in Whoville as we indulge in this decadent breakfast hash that thankfully, won’t be coming out of a can. ‘Who Hash’ never makes an appearance out of its tin, so with a sprinkling of creative licence, we’re sticking to the hash essentials of potato and roast (cured) beast, with this tantalising Chorizo Hash. A luxurious breakfast dish suited to Cindy-Lou Who once she is a grown up (Gossip) Girl dining in the snazzy restaurants of NYC. This is a fable about a festive table, A morning feast fit for a beast. We never see ‘Who Hash’ out of the can, So this is a game of ‘Guess Who Hash’ if you can. An Imagined version to fill your kitchen with pride, Fit for Cindy-Lou Humphries on the Upper East Side. For all of you Taylor Momsen fanboys who are here for her and her alone, boy do we have a treat for you! Make sure you check out our Gobblebox series where we recreate recipes from television, because there’s Gossip going around that something special is coming soon… XOXO You can find the Who Hash recipe written below, but if you haven’t watched the episode yet, make sure to head over to our YouTube channel and check it out. BACK TO TOP WHO HASH RECIPE HOLLANDAISE SAUCE WHO HASH Features at 1 hour &11 minutes of How The Grinch Stole Christmas INGREDIENTS  (serves 2) 100g chorizo 3 medium white floury potatoes (eg. Maris Piper) 1 medium brown onion  1 sweet pepper 2 handfuls of spinach  TO SERVE 2 eggs poached or fried to your liking Hollandaise sauce- optional, recipe linked here METHOD Thinly slice the onion  and pepper . Heat a frying pan  on medium and add a tbsp  of olive oil to the pan. Add the onion and fry for 5 mins  until translucent.  Add the pepper and cook for a further 10 mins . If it starts to catch, add a little water to the pan, avoiding adding additional oil or it will become greasy.  Once the peppers and onions are softened and lightly caramelised, add the spinach  and cook for 2-3 mins  until wilted. Remove the vegetable from the pan and set aside. Bring to the boil a large pot  of salted water. Meanwhile, wash the potatoes  and dice into 1.5 cm cubes. Place the potato cubes in the boiling water for 3 mins . Remove, and drain  the potatoes- leave them in the colander to steam and dry out whilst you prep the chorizo. Reheat the frying pan on a medium-high heat. Slice the chorizo  into rounds around 0.5cm  thick. Fry the chorizo for 3-5 mins  until the slices begin to colour and have released their pungent orange oils. Remove the chorizo from the pan using a slotted spoon , leaving the fat released from the sausage behind. Leave the chorizo to drain on a little kitchen roll. Top up the chorizo fat with a glug of olive oil and throw in the potato cubes. Fry the potato for 5 - 7 mins  until crispy and golden on the outside.  nb: You gotta make sure you’re pan isn’t crowded, and avoid moving them around a lot or they won’t go crispy! Season with a crack of pepper  and a dash of salt  to taste and continue to cook for a further minute . Grinch branded salt and pepper shakers  are not essential. Add the chorizo, peppers, onions and  spinach  back into the pan for a minute or two until heated through. Add a final flourish of salt  and pepper  to taste. You can serve the hash with a simple fried egg but to ramp up the decadence this holiday season, an oozy poached egg and a glug of hollandaise sauce are the perfect final festive flourish. BACK TO TOP WHO HASH RECIPE HOLLANDAISE SAUCE HOLLANDAISE SAUCE I have a love, hate relationship with Hollandaise sauce… Love eating it, hate making it. It is the definition of deceptively simple. Minimal ingredients, simple method, but can go wrong at every turn. You have to exercise extreme precision in your execution. Chic, elegant and extremely fussy… could it be any more French. Hollandaise is a French ‘mother sauce’ which means it is a foundational sauce that with additions, can be transformed into derivative sauces or ‘daughter sauces’. For example, with the addition of fresh tarragon, Hollandaise sauce becomes Bearnaise. Hollandaise is a warm emulsion sauce based on egg yolks and melted butter. An emulsion is a mixture of liquids that inherently want nothing to do with one another that you have to force together. Because these temperamental ingredients don’t want to come together, you have to create the right conditions to make it happen, and then tread cautiously because they could split at any point. This is all reminding me of my days as a Reality TV Producer… Now I have smacked you around the head with negativity, let's get back track because it’s so worth the effort. Hollandaise is bloody delicious, versatile and down right impressive. Once you’ve got got a grip on the fundamentals, it’s quick to pull together, goes with SO many things and the basic recipe of 50g of butter to every egg yolk can easily be scaled up to serve your needs. (I think) I have finally got to a point where I’ve got the teckers down for foolproof execution. There are lots of tips below that you might not find on an approved syllabus at Le Cordon Bleu, but they work out alright for me. Now I just need you to follow my rules to the letter, then and only then will you make me happy and be successful. Welcome to the cult. INGREDIENTS  (serves 2) 50g cold unsalted butter* 1 egg yolk Lemon to taste (about 1 tbsp) METHOD Cube your cold butter  into 1 cm  pieces. Create a bain-marie ; place a heat-proof bowl  over a gently simmering pot  of water on a low heat. Add the egg yolk  to the bowl and whisk  continuously for about a minute  until it becomes pale in colour. Add the butter  to the bowl 1-2 pieces at a time, whisking continuously . Once melted, add the next 1-2 pieces of butter. Repeat until all the butter is incorporated. Remove from the heat, add lemon juice  and salt  to taste. If the sauce is too thick, add water 1/4 tsp at a time until you reach the desired consistency. This will make the sauce paler in colour. nb: can be made ahead of time and reheated just before serving. TIPS *Use unsalted butter. I usually ignore this instruction in recipes but in this instance you gotta do it so you can control the seasoning If the pan is too hot, the mixture is more likely to split. Keep it on a very low heat and lift the bowl off the heat frequently to keep the temp down. Err on the side of caution. It is better for the sauce to be too cool than too hot. Adding cold butter reduces the temperature of the mixture with each addition. Traditionally, melted butter is used but I personally find this cold butter method more successful. Add the butter VERY slowly. These small additions make it easier to emulsify the mixture and adding the butter too much at a time or too quickly, increases the chance of it splitting. Don’t add the lemon until the end. I don’t understand the science of this but I have found that if you add the acid too early it can split the sauce. You will require more lemon and salt to flavour the sauce than you expect. High fat content foods requires more seasoning than leaner foods. If the sauce does split, most of the time it can be rectified. You will know it’s split because the fat will separate to the top of the mixture and it will look curdled. Add an ice cube, and whisk until the ice cube has melted into the sauce. The addition of water and reduction in temperature usually brings the sauce back together. In short… keep the temperature low, add the butter slowly and keep whisking! BACK TO TOP WHO HASH RECIPE HOLLANDAISE SAUCE

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 our series ‘Gobblebox’, where we recreate recipes from the small screen, and bring the telly to your belly. This week, we're bringing you TED LASSO 's signature Shortbread Biscuits. It's almost impossible to get through an episode of Ted Lasso without spying Rebecca's favourite snack, and frankly, why would you want to. The first time we see the famous bickies, is in Series 1, Ep 2, an episode wonderfully titled "Biscuits". Ted is new to West London, and yet to covert his new boss Rebecca to a fan (of his unique charm, or in fact, of Richmond FC at all). In a bid to win her over, Ted brings her a small pink box   of homemade shortbread, which she devours in a flurry of ecstasy. Quickly, 'Biscuits with the Boss' becomes a daily tradition, and almost as beloved a fixture of the show as hearing Jamie Tartt say "poopeh". You may be delighted to know, that if you pop to Richmond you can go and see the outside of Ted's apartment on a very cute alleyway called Paved Court, next door to delicious Italian restaurant L'assaggino. If you aren't in the mood to make your own, you can even buy a box of Ted's bickies from the restaurant. I f you love the show, a fun  day out can be had, going to see Ted's street, which branches out onto Richmond Green, where you can grab a pint at his and Beard's fave pub The Prince's Head. You can get your hands on some merch at a few of the local shops, and crown the day off with a biscuit (though we suggest you make and take these because honestly, they're better). Have a fab day but, you have been warned... don't expect to catch a Greyhound's game or you will be most disappointed. This recipe follows the basic shortbread 3-2-1 ratio (300 flour, 200g butter, 100g sugar). Make sure you use very soft butter or you will be in for quite the pre-game work out, and once you have added the flour, don’t overwork the dough. Working the flour activates the gluten, so if you over do it, you will end up with chewy, tough biscuits, and face relegation ⚽️ To get a nice clean edge, we prefer to bake the shortbread in one big tin, and slice it when it's still hot, after baking. If you prefer, you can shape into individual biscuits first, and bake them that way, it will just require a hotter oven, for much less time. If you do individual biscuits, be sure to let them chill in the fridge for half an hour before baking, so that the butter firms up and they don't spread a tonne once baked. Shortbread is a classic for a reason, it's very simple to make, but oh so delicious. There is beauty in it's simplicity, but if you do fancy jazzing things up, this recipe makes a great base for you to play around, and add different flavours, you can even make savoury ones! Our fave variations include: Orange and dark chocolate Lemon and white chocolate Parmasan and poppy seed Fresh herb You can check these snazzy flavours out here . If you haven't watched our video yet, be sure to head over and have a wonderful time over on our YouTube channel . And without further ado, it's time to make some biscuits for the boss ⚽️ BACK TO TOP CLASSIC SHORTBREAD Features in Ted Lasso in almost every episode! INGREDIENTS   (makes 21 fingers) 300 g plain flour  200 g very soft unsalted butter (plus extra for greasing)  100 g golden caster sugar  1 tsp kosher salt   1 tsp vanilla extract To serve 10g granulated sugar METHOD Preheat the oven to 170 °C /  150 °C  fan. Cream together the butter and sugar until pale in colour.  Add the salt and vanilla , and mix until fully incorporated. Sift in the flour , and fold to combine. nb: If you are struggling to incorporate all the flour, use your hands to bring it together. Stop as soon as combined, don't overwork the dough. Grease and line a 20 x 20 cm tin / 8 tin with parchment paper. Turn the dough out into the tin, and press into an even layer, using a palette knife to smooth the dough. Bake for 50 - 60 mins until set and golden in colour. Leave in the tin for 10 mins , before cutting into slices whilst still warm. Sprinkle with the granulated sugar , and leave to cool in the tin for at least 30 mins . Then, remove from the tin, and leave to cool fully on a wire rack before serving. ALTERNATIVE FLAVOURS - SWEET I like to prepare the dough as per the classic version, and then split the dough in half and add different flavourings to each half, before shaping. Variety is the spice of life and all that. INGREDIENTS See classic recipe Plus: 1 lemon - zest only 1/2 a large orange - zest only 150g white chocolate 150g dark chocolate METHOD Prepare the dough as per the classic recipe Split the dough into two FLAVOUR ONE: LEMON AND WHITE CHOCOLATE Add the zest of 1 lemon to half of the dough Roll the dough to 1 cm thickness Cut into fingers 1cm x 1cm x 10cm Place on a lined baking sheet + cover with cling film FLAVOUR TWO: ORANGE AND DARK CHOCOLATE Add the zest of 1/2 a large orange  to the other half of the dough Roll the dough to about 6 mm  thickness Using a cookie cutter , cut into 6cm rounds Place on a lined baking sheet + cover with cling film THEN... Preheat the oven to 190 °C /  170 °C  fan. nb: individual biscuits = hotter oven for shorter time. Once rolled and shaped, chill in the fridge for 30 mins before baking. nb: This will solidify the butter, and the biscuits will spread less during baking. Bake for 10 - 12 mins  until set and starting to colour on the edges. Transfer to a wire rack and leave to cool fully. Separately, melt the white chocolate and dark chocolate . Dip 1/3 of the lemon flavoured biscuit fingers into the white chocolate , allow the excess to drip off. Transfer to a lined baking sheet. Dip 1/2 of the orange flavoured biscuit rounds in dark chocolate , allow the excess to drip off. Transfer to a lined baking sheet. Leave to cool until the chocolate hardens before serving. ALTERNATIVE FLAVOURS - SAVOURY INGREDIENTS 300 g plain flour  200 g very soft unsalted butter (plus extra for greasing)  1 tsp kosher salt To flavour 25g grated parmesan (divided) 50g poppy seeds 1 tsp of fresh mixed herbs- chopped nb: I use a combo of sage, rosemary and thyme Optional: additional fresh herbs for decorating METHOD Cream the butter with the salt until pale in colour.  Sift in the flour , and fold to combine. nb: If you are struggling to incorporate all the flour, use your hands to bring it together. Stop as soon as combined, don't overwork the dough Split the dough into two . FLAVOUR ONE: PARMASAN AND POPPY SEED Add 20g of parmesan to the dough, and push together with your hands Roll the into a log approx 5 cm in diameter + wrap in cling film Chill in the fridge for 30 mins. Preheat the oven to 190 °C /  170 °C  fan Once chilled, slice the dough into rounds approx 6mm thick + transfer to a lined baking sheet Sprinkle the remaining 5g of parmesan over the biscuits Bake for 10 - 12 mins  until set and starting to colour on the edges Transfer to a wire rack and leave to cool fully before serving FLAVOUR TWO: HERB Add the chopped herbs  to the dough, and push together with your hands Roll the dough to about 5 mm  thickness Using a knife, cut into squares approx 2cm x 2cm + transfer to a lined baking sheet Optionally, place a few leaves of fresh rosemary or thyme, or a small sage leaf onto each biscuit Cover, and chill in the fridge for 30 mins. Preheat the oven to 190 °C /  170 °C  fan Bake for 10 - 12 mins  until set and just starting to colour on the edges Transfer to a wire rack and leave to cool fully before serving BACK TO TOP

Lights, camera, breakfast: recreating morning morsels 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 Hello lovers of food and film! Welcome to our series ‘The Breakfast Club’, where we recreate morning munchies from cinema so you can break-your-fast along with your favourite characters. In this episode, we're rustling up a Gotham City classic, the delectable looking Egg Sandwich from the 2020 Suicide Squad spin-off BIRDS OF PREY (and the Fantabulous Emancipation of One Harley Quinn). At the start of the movie, we see a newly single Harley Quinn struggling to come to terms with her separation from The Joker. After a raucous night out, Harley wants nothing more than her favourite breakfast butty to heal her broken heart. Our girl heads to her local, where we see her one true love being prepared... egg, bacon, American cheese... all on a soft, buttered roll, with just a dash of hot sauce, yum. But before she can take her first bite, disaster strikes! Harley Quinn's past catches up with her and she is confronted by a couple of characters she has previously wronged, dang it. This leads to more heartbreak, as she is separated from her sarnie before she can get her teeth into it. Harley spends the next two hours righting her past wrongs, and dreaming of her lost loves (The Joker, and the sandwich). It isn't until the last scene of the film that Quinn once again gets her hands on her beloved eggy, bacony, cheesy delight. She had to 'earn' this prize, and only gets her sandwich once she has gone through her redemption arc. Then, she is rewarded, and finally gets to sink her teeth into the slutty butty. Thank god it was worth the wait. Although it remains unconfirmed, the bread in the film looks suspiciously like a fluffy, soft, bubbly ciabatta. The word for slipper in Italian (don't tell me that doesn't make you lol too). Ciabatta is made with a super hydrated dough, this recipe is 80% hydration, that makes it both sticky, and tricky. So, to avoid kneading the dough, we use the 'stretch and fold' method instead. This is a lot less physically laborious, but be warned, it does take a lot of time. Think minimal effort over a few hours, rather than 15 mins of intense effort. For very hydrated doughs like ciabatta or focaccia, this is generally the preferred approach. As if it that's not long enough, for best flavour, let the dough cold proof in the fridge overnight, though if you're feeling impatient, you can skip this step. Fancy hearing the words 'stretch and fold' far too many times? Then be sure to check out our video here , which (hopefully) breaks down the process in a way that's easy to digest . If you have successfully confronted all the people you have wronged in life, redeemed yourself, and undergone a character transformation, then feel free to continue to the recipe below. Otherwise, go away and do some work, and we will see you back here soon 🍳 BACK TO TOP EGG SANDWICH Features at 12 minutes, 40 seconds & at 1 hour, 41 mi nutes, 10 seconds of Birds Of Prey "Egg, bacon, American cheese. Soft, toasted buttered roll. Just a dash of hot sauce... ...the perfect egg sandwich"   PER SANDWICH: Ciabatta roll - toasted 2 x fried eggs 2 x slice American Cheese 4 x slices streaky bacon Hot sauce - to taste CIABATTA ROLLS INGREDIENTS - makes 4-6 375 g strong white bread flour   300 ml lukewarm water   1 tsp fast action dried yeast 1 tsp kosher salt  METHOD Fill a measuring jug with the lukewarm water , stir in the yeast , and leave aside for a couple for minutes- if it becomes frothy, the yeast is alive and well.  In a large mixing bowl , mix together the flour and salt . Create a well in the centre, and pour the yeast/water mixture into the well, bringing everything together with a fork. Once you have a shaggy dough, cover the bowl, and leave in a warm place for 30-60 mins or until doubled in size.  First stretch and fold  Using wet hands, grab the dough opposite you, unstick it from the bowl and stretch it up, then fold the dough into the centre of the bowl. Rotate to the next section of dough that is suck to the bowl. Repeat, stretching the dough up, and folding it into the centre of the bowl. Continue until all the dough has been stretched, and folded into the centre of the bowl, this will require 6-8 folds. **check out our video to see this in action! Cover the bowl, and for best flavour, leave to prove in the fridge overnight . Otherwise, leave to prove in a warm place for 30-60 mins or until doubled in size.  Second stretch and fold Remove from the fridge, and stretch and fold as before. Cover and leave to prove in a warm place for 30-60 mins or until doubled in size.  Third stretch and fold Stretch and fold as before, for a third and final time. Cover and leave to prove in a warm place for 30-60 mins or until doubled in size.  Shape + final proof  Generously flour a clean worktop, and turn out the dough. It will be very sticky, so handle with floured hands. Stretch and press into a rectangle. Using a dough scraper, divide into 4 - 6 rectangles . nb: In the movie, the rolls are quite big, so divide by 4 to be true to the source, but personally, I prefer them a little smaller (divided by 6). Lay the dough onto well floured parchment paper , leaving an inch or two between each roll. Cover with dry tablecloth, and leave to prove for a final 30 mins.  Place a pizza stone or inverted baking tray in the oven, and preheat to 230 ° C / 210 ° C fan . Bake Spray the bread with a little water , or sprinkle it over with your fingers. Keeping the dough on the parchment paper, transfer into the oven directly onto the pizza stone/inverted baking tray. Use either a pizza peel or another baking tray to transfer the rolls to the oven. Bake for 15-20 mins , until golden brown and sounds hollow when you tap the bottom. Leave to cool on a wire rack before slicing. Serve with all of Harley Quinn's fave fillings . 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 GO TO: RECIPE Gangstaaaaaaaaaaasss... what's up guys? Hello, welcome our corner of the internet, and to our series ‘Snack to the Future’, where we show you how to recreate snack-sized recipes from the screen, so you can munch your way through the movies, along with your favourite characters. In this super-good special, we're honing in on the tiramisu from the semi-autobiographical Seth Rogan and Evan Goldberg penned coming of age teen comedy SUPERBAD. Long before she became the worlds highest paid actress (for one year in 2017) , you will find a young Emma Stone in her first film role, and the first of her unofficial series of pithy teen comedies. Stone plays Jules, the love interest of Jonah Hill's sex obsessed Seth, who along with best friend Evan, played by Micheal Cera, is on a mission to loose his virginity before college. In this pivotal scene, Seth is in Home Ec class, and separated from Evan, he is lost, alone, and frustrated. Then, we reach a turning point, in a thrilling twist of fate, he is paired up with Jules, and he has to actually talk to her. By the end of the scene, Jules invites him to a party and perhaps even more excitingly, he learns how to make a tiramisu. The tiramisu presentation from the movie is kinda wild, a crown of Lady Fingers, encasing a classic tiramisu, creating a cake, of sorts . Tiramisu is light, airy and creamy, so it doesn't have a lot of structure, but with the help of some acetate , some very stiff egg whites, and a long old chill to set up before serving, it can hold itself up. And to be fair, it looks pretty boss. It's obviously much easier to present the tiramisu in the usual way, layered and served in a baking dish, so if you want to avoid giving yourself a headache, the traditional method is noted in the recipe below. In what sounds like a bad outtake from the movie, let's talk lady fingers . Shop bought ones are hard, and more like biscuits, but they soften up once they soak up all the coffee and cream in a tiramisu. Homemade Lady Fingers on the other hand, are like tiny cakes, that are already soft and malleable. If you can find good quality ready made ones, you can side step making your own, but inauthentic ones are really cack, so if you can't get your hands on the good stuff ( like these ) then it's worth making your own. I actually think they're really fun to make, but please note, definitions of fun may vary. Interestingly, the process for making the Lady Fingers and the Tiramisu cream, are very similar, stiffened egg whites that are stabilised with sugar, and then folded into egg yolks. And more interestingly, one recipe calls for more whites, and one for more yolks, so they even themselves out. Please note, definitions of interesting may vary. A note of caution ... during recipe testing, I made a version of this tiramisu with Burford Brown eggs, you know the ones with the really orange yolks (did someone say fancy pants). It resulted in a funny looking tiramisu, with a really orange cream, that felt neither authentic, nor looked appetising, so save the pennies and avoid those eggos! A note of pleading ... if you haven't watched the episode yet, then go over to Bite Cub's YouTube channel, and like we're back watching make up tutorials in 2015, please give it a like, subscribe, and a comment down below. And finally, a note for the weirdos .... If you're here because your niche interest specifically happens to be food from movies starring Emma Stone, then go get your rocks off, and check out our delicious Pastel de Nata recipe from Poor Things here . I so flirt with you in math. Tell me about it. Same-sies. BACK TO TOP LADY FINGERS RECIPE TIRAMISU RECIPE LADY FINGERS INGREDIENTS   (makes 30-35 fingers) 5 large egg whites  3 large egg yolks 130g sugar - divided 150g flour   30g cornstarch  1 tsp vanilla extract Pinch of salt  Icing sugar - approx 50g METHOD Pre-heat the oven to 200°C / 180°C fan. Separate the eggs into two large mixing bowls . Using an electric whisk , beat the egg yolks with the salt , vanilla , and half the sugar , until light and fluffy.  With clean, dry beaters, whisk the egg whites to soft peaks. Whisking continuously, add the remaining sugar to the egg whites, one spoonful at a time, until stiff peaks form. Spoon a third of the egg whites into the yolks, and fold to combine. Gently fold in the remaining egg whites, being careful not to knock the air out.  Sift the flour and cornstarch into the egg mixture, and gently fold until just combined. Transfer to a piping bag with a 15 mm diameter nozzle or opening cut to this size.   Onto baking sheets lined with greaseproof paper, pipe the batter into logs, approx 10 cm in length, leaving an inch of space in-between. Sift icing sugar over the logs, covering them generously. Transfer to the oven immediately. Bake for 8 -10 mins until golden brown and firm to the touch. Allow the Lady Fingers to cool completely on the baking trays. TIRAMISU Features at 11 mins & 10 seconds of Superbad INGREDIENTS   (serves 12) 250g ladys fingers / approx 30   500g mascarpone  5 egg yolks 3 egg whites  80g caster sugar - divided Pinch of salt  2 tbsps Kahlua or Masala wine  150 ml strong coffee 3 tbsps cocoa powder  METHOD Make the coffee , add the Kahlua or masala and chill in the fridge until cold.  Separate the eggs into two large mixing bowls . Using an electric whisk , beat the egg   yolks , with the salt , and half   the   sugar , until light and fluffy.  Fold the mascarpone into the egg yolks. n.b: it's easier to incorporate the mascarpone if you beat it first to loosen it, and warm it up. With clean, dry beaters, whisk the egg   whites  to soft peaks. Whisking continuously, add the remaining   sugar  to the egg whites, one spoonful at a time, until stiff peaks form. Spoon a third of the egg whites into the egg yolks/mascarpone mixture , and fold to combine. Gently fold in the remaining egg whites, being careful not to knock the air out.  TRADITIONAL PRESENTATION Dip the Lady Fingers into the chilled coffee/alcohol mix for one second on each side. Then, place them in a large dish, approx 12 x 8 inches, breaking the fingers where necessary, to cover the base. Add a third of the mascarpone mixture in an even layer over the Lady Fingers, levelling with a spatula .  Repeat with the remaining Lady Fingers and mascarpone, until you have 3 layers of each.  Dust over the cocoa powder , then refrigerate for at least 4 hours , ideally overnight before serving.  SUPERBAD PRESENTATION  You will need a 9 inch d iameter round cake tin; it must be either a springform or loose bottomed tin. Ideally, line the sides with acetate , as this will make it much easier to remove later. Otherwise, grease the sides with a small amount of flavourless oil. Take enough Lady Fingers to cover the the circumference of the tin, and cut off one of the rounded ends off each of them. Place the fingers cut side down, against the side of the tin, to form a wall of Lady Fingers around the edge. Cover the bottom of the tin in Lady Fingers, breaking them where necessary, to fill in any gaps, and completely cover the base. Brush the base and sides with approx half of the coffee / alcohol mixture using a pastry brush .  Add half of the mascarpone mixture in an even layer over the base, levelling with a spatula .  Dip the remaining Lady Fingers into the chilled coffee/alcohol  mix for one second on each side, and place on top of the mascarpone in a single layer. n.b: it doesn't matter if you have gaps on this layer, don't worry about trying fill in any gaps. Spread over the remaining mascarpone, and level with a spatula . Generously dust over the cocoa powder . Refrigerate for at least 4 hours , ideally overnight. Remove from the tin, before serving.  Keeps for 3-4 days. Must be stored in the fridge.  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 In the scene that's inspired our starter course, we see Andy at the Runway canteen, serving herself a portion of soup, much to the dismay of Stanley Tucci's Nigel, who judgementally quips “You do know that cellulite is one of the main ingredients in corn chowder”. As with all the food in this movie, Andy's choice sets her apart, what is normal to her, is a no-no for the glamazons of the new world she he has stepped into. The way she absentmindedly eats whilst standing in the queue, further highlights her otherness. She's not obsessively monitoring each mouthful, as we've seen her fashionable counterparts do earlier, nor does she care about her clothes enough to eat cautiously, even spilling chowder on her infamous cerulean blue sweater. Mid-mouthful, the duo are called upon to assist Miranda, and Andy is forced to ditch her lunch, to run along and satisfy her bosses needs. Here, we see Andy's surprise at the idea of shunning a meal, and Miranda's power is demonstrated. Miranda's desires are shown to be more important than something as silly as her minions satisfying the basic human need to eat anything other than a cube of cheese. For the starter course of our The Devil Wears Prada dinner, we're removing the side of symbolism, and serving our soup with another of the film's most iconic foods: grilled cheese . You'll notice that cellulite isn't one of the main ingredients in our corn chowder, and this veg packed soup is a real crowd pleaser for small children and man children alike. This recipe makes rather a lot but it freezes well, so we like to make the full batch, but we know how valuable freezer real estate is, so scale down things if you wish! We break down the recipe step-by-step in our YouTube video, so if you haven't already, be sure to check it out. Please note, we recommend eating corn chowder sitting down, so it doesn't get on your jumper, that was selected for you, by the people in that room 👠 CORN CHOWDER INGREDIENTS   (serves 6 as a main course) GO TO: METHOD 5 ears of corn  6 slices streaky bacon - chopped 750 ml chicken stock 500ml whole milk (replace 100ml with double cream for an extra creamy soup)  2 medium potatoes  2 celery stalks 1 onion  1 large carrot   1 green pepper 1 tbsp butter  To serve Chives - chopped Soured cream METHOD Remove the corn kernels from the cobs . Peel and dice the potatoes  to approx 1cm dice. Dice the celery , carrot , pepper and onion to approx 1cm dice. Put all the prepared veg aside. In a large stock pot , fry the chopped bacon until crisp and golden, remove with a slotted spoon , and set aside to drain, leaving the bacon fat in the pan. Add the butter to the bacon fat, once melted, go in with the chopped celery, carrot, pepper and onion. Fry until tender, about 5 mins .  Add the potato, corn kernels, corn cobs, stock , milk (and cream if using) season with salt and pepper and bring to a simmer. Reduce to a low heat, and simmer gently for 15 - 20 mins until the potatoes are fork tender.  Remove the heat and discard the corn cobs.  For a creamier consistency, remove a third of the soup and blend until smooth. Return to the pot, along with half of the bacon and stir to combine.  Serve garnished with a dollop of soured cream , chopped chives and the remaining bacon.  BACK TO TOP MENU OVERVIEW

*This post contains affiliate links. If you use these links to buy something we may earn a commission. Thank you. SKIP TO RECIPE We hard cut from the iconic  cerulean blue sweater scene, to a shot of a grilled cheese sandwich sizzling in a frying pan, a juxtaposition of worlds. Later in the movie, Emily, an example of how to thrive at Runway, is on her radical pre-Paris diet, she eats nothing, waits until she is about to faint, then eats a cube of cheese. And yet here we are, in Andy's world, where it's normal to whip up a carb loaded, cheese filled extravaganza, for a casual week night dinner. At this point in the story, we're at a cross roads, Andy has just been publicly humiliated during the cerulean monologue, and, against her will, her eyes have been opened to the power of Runway. Now, she needs to make a choice: should she stay or should she go?! Perhaps, the magazine isn't as frivolous as she first thought, perhaps it isn't beneath her after all, perhaps she should seize this opportunity.... At the end of the scene, Andy decides she's going to stick it out, and, she rejects the grilled cheese Nate has prepared. So far, we have seen Andy eat what she wants, when she wants, and for the first time, we see her shun food, a trait that we have only seen in the fashionistas at Runway. This rejection of food foreshadows Andy later changing, to fit it at the magazine. Finally, she is starting to get "it". Now to address the Nate in the room... yes, we think he is the real villain, and yes, his grilled cheese is way too burnt for someone who is supposed to be a professional chef. Nate may require eight dollars worth of Jarlsberg per sarnie, but we're breaking the rules, with a split of half Jarlsberg, and half the sensational Gruyere because honestly, what's cheese if it's not from the Alps. ** To the dismay of our wonderful editor, we love a bit of dijon mustard here at Bite Club, and the sweet, spicy, acidic beauty that is this honey dijon mustard is a firm favourite, especially to cut through the richness of so much cheese. As it's less fiery than normal dijon, we call for 1.5 tsp of the good stuff. If you're using the regular kind, sans honey, then just use a teaspoon. This recipe is for one standard size sandwich, so for the starter of our The Devil Wears Prada dinner, we're serving half a grilled cheese per person, cut into cutesy little triangles, alongside a small bowl of cellulite free corn chowder . If you fancy watching along, you can check out the full recipe in our video 👠 GRILLED CHEESE INGREDIENTS   (makes 1 sandwich) GO TO: METHOD 2 slices white bread 40g hard white cheese - we like a mix of Jarlsberg + Gruyere 1.5 tsp honey dijon mustard ** Butter, for frying METHOD Spread the mustard over one slice of the bread. Grate the cheese and place on top, and pack down. Put the second slice on your sarnie and butter the top slice of bread. Warm a frying pan on a medium-low heat , and place the sandwich buttered side down in the pan. Using a press or spatula , press down on the sandwich so it cooks evenly. Cook for 2 - 4 mins until golden brown. Once the bottom is evenly golden brown, butter the top slice of bread, and flip the sandwich. Cover with a lid, and cook for a further 2 - 4 mins , until the cheese is melted, and the second slice of bread is golden brown. For the starter of our The Devil Wears Prada dinner, serve half a grilled cheese sandwich per person, alongside a small bowl of corn chowder . BACK TO TOP MENU OVERVIEW

*This post contains affiliate links. If you use these links to buy something we may earn a commission. Thank you. SKIP TO: STEAK SKIP TO: CHIMICHURRI At this point in the movie, Andy has decided to take Runway seriously, she had realised that this isn't just a magazine, it's a shining beacon of hope. She's undergone the inevitable makeover, now she looks like one of Miranda's girls, but can she prove she has what it takes to be one? Miranda challenges Andy get her lunch in the next 15 mins, a huge, bone-in steak from New York's swanky institution Smith and Wollensky. But, the restaurant isn't open, and at the same time, Andy needs to achieve the impossible, getting her hands on the unpublished manuscript of the next Harry Potter. Cue obligatory frantic montage. Against all odds, Andy secures the steak, and the manuscript. When Miranda reveals she 'forgot' that she has other lunch plans, the poor beautiful steak, gets chucked away, sacrilege. Miranda's lunch order is an homage Anna Wintour's rumoured lunch of choice, steak and caprese salad (without tomatoes). Miranda herself favours a sprinkling of chopped parsley on her steak, and there is nothing wrong with stopping right there, but to go all out, turning your chopped parsley into a simple and delicious chimichurri  is a no brainer. Miranda prefers just a slab of meat, but we think it needs a side dish, and we've opted for a classic mashed potato to accompany our steak and chimichurri. A butter laden mash might not be a Clackers first choice, but we think it's the perfect steak partner for a dinner party. It can be really intimidating to cook steak at home, it's an expensive treat and unfortunately, it's all too easy to get it wrong and ruin a gorgeous thing. Using a thermometer  is the best  way to guarantee a perfect steak, cooked to your liking every time. To help, we've got a handy little temperature guide here . Every steak is beautifully unique, therefore it's impossible to give a one size fits all recipe but , by following a few simple rules, you can guarantee a juicy and delicious steak from the comfort of your own home, and for a fraction of the cost of a restaurant. We've compiled a list of top tips , for the perfect at home steak, every time 🥩 As ever, we break things down step-by-step in our video, so if you haven't already, be sure to check it out ❤️ STEAK: TOP TIPS Room temp: get the meat out of the fridge for 30-45 mins prior to cooking to get it up to room temperature, if it is still super cold in the middle, then it won't cook evenly. The thicker the cut, the more of an issue this becomes. Dry meat: moisture is the enemy of caramelisation, so dry the meat with kitchen roll before cooking. Hot pan: to get a good sear, you need to get your pan really hot before you even think of introducing your steak to it. Get the pan on a high heat, and warm it without any oil for 5 minutes prior to cooking. A cast iron skillet will give you amazing results every time (I am putting this one on the Christmas list!)   Seasoning: there is  some contention about the best time to salt your steak, but personally, I do this just before it goes in the pan. You need a lot more seasoning than feels acceptable, so be generous. Oil: use a flavourless oil with a high smoke point, such a vegetable, peanut or sunflower oil. Olive oil and butter can't handle such high temperature cooking, and you will end up with a very smoky kitchen, and a very noisy fire alarm. Leave it be: once your steak is introduced to the hot pan, leave them alone and let them get to know each other. If you move the meat around the pan, or keep checking on the bottom, then you won't end up with a good, even sear. Weigh it down: Press down on the steak with a spatula , a weighted press or the bottom of another pan. This will make sure the whole side of the steak has even contact with the pan, so you will get an even crust. Self release: the meat will self release from the pan when it’s ready. If you try and lift it and it’s still sticking, it ain't done.  Flavouring: I like to add in a knob of butter and any flavourings such as rosemary or garlic just after I flip to cook the second side, as this ensures they won't burn. Spoon the melted butter over the steak as you cook the second side. Oven? thick cut or bone in steaks need to be finished off in the oven. Searing in the pan first get us the crust, and then the oven will finish it off and cook it through. This is not necessary for regular, thinner cuts. Thermometer : there are so many variables when it comes to timing... the cut, the thickness, the pan you’re using... So, using a meat thermometer is the best way to guarantee your steak is cooked to your liking. Steaks are blimin' spenny and you can get inexpensive thermometers like this one that do the job well, so it's worth picking one up so you don't ruin the meat! Check out our temperature guide below. Residual heat: remove the steak when it hits 3-5 °C less than your desired final temperature, as the residual heat will continue to cook the meat as it rests.  Resting: remove the steak from the hot pan, and get it onto a plate or chopping board to rest. If you leave it to rest in the hot pan, it will overcook the meat. Rest the steak for about 10 minutes before you cut into it. This will relax the meat, and allow the juices to reabsorb so you get a tender and delicious steak. Yum. TEMPERATURE GUIDE FOR STEAK When checking the temperature of the meat, insert the thermometer into the thickest point, and place the end of the probe at the centre of the steak, not too close to either edge. Residual heat will continue to cook the meat as it rests, this temperature guide is for the desired temp after resting. Remove the steak when it hits 3-5 °C  less than the below temps. Rare: 50ºC / 122ºF Medium Rare: 54ºC / 130ºF Medium: 60ºC / 140ºF Medium Well: 65ºC / 149ºF Well Done: 70ºC / 158ºF CHIMICHURRI Originating from Argentina, a country known for it's sensational meat, this herbaceous sauce is the perfect finishing touch to any steak, and it's a step above Miranda's sad sprinkling of parsley 🌿 INGREDIENTS   (serves 4-6) 1 small bunch parsley 100 ml olive oil 2 tbsp red wine vinegar  2 garlic cloves - minced ¼ tsp dried oregano  1 red chilli or ½ tsp chilli flakes  ½ tsp kosher salt  Black pepper- to taste METHOD Remove the parsley leaves , and discard the stems. Finely chop the leaves nb: chopping by hand gives you a better texture then if you use a food processor Finely chop the chilli , and add to the chopped parsley, along with all the other ingredients. Season with salt and black pepper .    Mix together, and leave to sit for at least an hour before serving, ideally overnight. BACK TO TOP MENU OVERVIEW

*This post contains affiliate links. If you use these links to buy something we may earn a commission. Thank you. SKIP TO RECIPE We're going off piste with this dish, as it doesn't feature in the movie, but we think it's the perfect side dish for our steak main dish , that's an homage to Miranda's fave dish, that's an homage to Anna Wintour's fave dish. Inception. Mashed potato is a staple in most households, it's easy, delicious, and a crowd pleaser. This version however is not a weekly staple, but rather a once in a blue moon, very indulgent, French style pomme puree. The key to a delicious mash is to use a fluffy potato, like a Maris Piper, get it as dry as possible, and to do as the French do, and add in a whole load of butter (I mean a £$%* tonne).   TOP TIPS Don't have the potato on a rolling boil, but rather on a simmer so it cooks more gently, and more evenly. This will also prevent the edges of the potato disintegrating, and the potato from getting water logged. We want to minimise the amount of water that goes into the potato, so instead of boiling them, you could roast the potatoes whole and then remove the flesh, and discard the skin. If boiling, when cooked, drain in a colander, and leave the potatoes in the colander to steam and dry out. Then once mashed, return to a saucepan on a low heat, stirring constantly, to dry them out further. Add warmed, melted butter and milk, not cold. The potato will absorb them better, so you wont have to mix as much. Overworking the potato makes it gluey, gloopy, and gross. The more you work the potato, mixing and mashing, the more gelatinous it will become. So, try to mix it as little as possible. Mash can take a lot of salt. Potatoes can take a load of salt any way, but we’re also adding a lot of fat, which in itself requires lots of seasoning.  We think that using a ricer is superior to a masher, as it's better at removing lumps, and is less likely to give you a gloopy potato. If you want to go all out with a restaurant style mash, then you should pass the potato through a fine sieve. Flavour however your heart desires, we love a little lick of dijon mustard. It's not gonna make the mash spicy, he mustard just provides a depth of flavour, and a hint of acidity that cuts through the richness. Chives are a wonderful garnish for mash, they provide a beautiful contrast of colour and a fresh herbaceous flavour, that lightens a heavy dish. For a step by step (hopefully) dynamic guide of how to recreate our mash, and all the other dishes featured in our The Devil Wears Prada themed menu, why not check out our video 👠 Oh, I'm sorry... Do you have some prior commitment? Some hideous skirt convention you have to go to? MASHED POTATO INGREDIENTS   (serves 4-6) 1 kg fluffy potatoes (eg. Maris Piper)  150 ml whole milk 150 g unsalted butter  2 tsp dijon mustard  1.5 tsp kosher salt Chives for garnish - chopped METHOD Peel the potatoes and dice into 3 cm pieces. Bring a large pot of salted water to a boil.  Add the potato, reduce the heat, and simmer for 15-18 mins until fork tender.  nb: Don't allow the water to rapidly boil when cooking the potatoes. Once the potatoes are fork tender, drain in a colander , and leave them to steam dry in the colander for 5-10 mins .  Mash or rice the potato into a large saucepan. Place on a very low heat for a couple of minutes to dry out the potato, stir continuously. nb: You should see a lot of steam coming off the potato, once this minimises, it’s ready.  Place the milk  and butter  in a small saucepan and heat until the milk is warmed and the butter is melted. Do not boil.  Remove from the heat, and stir the dijon mustard and salt into the milk mixture. Pour the warm milk mixture into the potato, and stir to combine. Do not over work it. Taste and adjust seasoning if required.  Serve sprinkled with chopped chives. BACK TO TOP MENU OVERVIEW

*This post contains affiliate links. If you use these links to buy something we may earn a commission. Thank you. SKIP TO RECIPE We've reached a key point in the film, and the final dish of our The Devil Wears Prada menu. Having been involved in the most 'New York' of accidents imaginable (being hit by a yellow cab, whilst carrying Hermes) Emily is in the hospital, her dream of going to Paris is over. Why?! She has done everything 'right' in order to fit in, always remained in control, starved herself thin, anticipated each and every one of Miranda's whims. Emily was thriving under the high pressure of life at Runway, and yet, she has been pushed aside in favour of a younger model.  So unfair! Lying in her hospital bed, Emily breaks down, and succumbs to eating sugar and carbs. The prelude to the legendary moment when she yells at Andy that she doesn't deserve Paris, she hasn't earned it, "you eat carbs for gods sake" . All whilst eating a bread roll. There is a lot of food in this hilarious scene but, we're at the stage of our watch along dinner party where we are ready for a little something sweet... So, we're honing in on Emily's chocolate pudding cup, although, we're jazzing it up with a few fancy toppings, to make it a little more fashionable . Who needs Paris when you have pudding. We hope you enjoyed this episode of Dinner and a Movie, stay tuned because there's plenty more where that came from 👀 For a step by step guide to all the devilishly fashionable recipes featured in our dinner party honouring The Devil Wears Prada, check out our video and give it some love, because let's face it, you already sold your soul the day you put on that first pair of Jimmy Choos 👠👠 That's all. CHOCOLATE PUDDING INGREDIENTS   (serves 4) GO TO: METHOD 500 ml whole milk (divided)  2 egg yolks  100g caster sugar  35g cocoa powder  2 tbsps cornflour  ¼ tsp kosher salt  1 tsp vanilla extract  1 tbsp unsalted butter  To serve (optional) 150g raspberries 100g raspberry jam 250 g mascarpone 1/2 an orange - zest only 20g chocolate - grated METHOD In a large bowl , whisk the egg yolks for a couple o f minutes until light and fluffy. Separately, in a small bowl , whisk the cornflour with a little of the milk until smooth. Pour the cornflour slurry into the egg yolks and mix to combine.   Place the remaining milk in a saucepan along with the cocoa powder , sugar , salt and vanilla . Warm on a medium-low heat , removing from the heat just before it reaches a simmer. Slowly pour a third of the heated milk mixture into the egg yolks, whisking constantly. Then, return the mixture to the saucepan and whisk to combine. Place the saucepan back on a medium-low heat for 3 - 5 mins , until thickened slightly. Stir constantly to make sure it doesn’t catch on the bottom.  Once slightly thickened, remove from the heat and stir in the butter until melted and combined. The pudding will thicken further once cooled. Transfer to serving bowls and cover the pudding closely with cling film to prevent a skin forming. R efrigerate for at least 2 hours until cooled and set. To serve (optional) Mix the orange zest into the mascarpone , and set aside. Pipe the raspberry jam into the fresh raspberries , with a small nozzle attachment . Serve the orange mascarpone and jam filled raspberries on top of the chocolate puddings, and dust over a grating of chocolate . BACK TO TOP MENU OVERVIEW

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 our series ‘Gobblebox’, where we show you how to recreate recipes from the small screen, so you can bring the telly to your belly and eat along with your fave characters. This week, we're knocking up our version of TV's most iconic sweet treat, Homer's favourite D'ohnuts from THE SIMPSONS . The Simpsons is a juggernaut record holder, holding the crown for longest running American sitcom, longest running American animated series and longest running American scripted primetime series. At our time of publication, The Simpsons has just under a whooping 800 episodes, has been running for 35 years, has a billion dollar merchandising industry (with a B) and a movie thats grossed half a billion dollars (with another B) ¡ Ay, caramba! Despite all its credentials when you think The Simpsons, you'd be forgiven if your first thought was actually doughnuts. Yup, we did say 'doughnuts'. Here in the UK it's our preferred spelling, but to prevent a transatlantic feud over donut vs doughnut, and  in the spirit of Springfield, we'll stick to d'ohnuts. Doused in pink icing and drowned in rainbow sprinkles, these babies are an iconic symbol of television. In case you prefer your food to come in colours you're more likely to find in nature, we've included here the secrets to our fave toppings: original glaze, and cinnamon sugar. Yum. A couple of notes before we crack on, in this recipe we suggest an overnight proof of the dough in the oven. This allows the flour to fully hydrate and, improves the flavour of the dough but if you're pushed for time then you can skip this step. (Though if you're pushed for time, you probs don't wanna be making dough at all). Lastly, if you have a stand mixer , use it. This is a super hydrated and enriched dough so it's MAD sticky. You can make this by hand of course but it's gonna be extremely messy, so it's worth dusting off your stand mixer if you have one. If you don't, let the dough rest for 15 mins before kneading, and that will make it easier to handle. Resist adding additional flour and drying out the dough, use a dough scraper if you have one, and pinky promise it will eventually come together. It's just gonna look like you let Maggie loose in the kitchen... If you haven't watched the full episode yet, we do things by hand there, so go check it out (and show it some love!) 💜 BACK TO TOP D'OHNUTS Features in The Simpso ns too many times to name! INGREDIENTS   (makes 12) DOUGH dry 400g strong white bread flour 7g fast action dried yeast 2 tbsp caster sugar  1 tsp kosher salt wet 200ml whole milk 75g unsalted butter  1 large egg, beaten  Neutral oil for frying + greasing SIMPSONS GLAZE 300g icing sugar 1.5 tsp vanilla extract 3 tbsp whole milk A few drops of pink food colouring Sprinkles !! ALTERNATIVE TOPPINGS: if like us, you would like to do an assortment of toppings, you can find our other favourites here 🍩 METHOD THE DOUGH INGREDIENTS Place the milk  and butter  in a small pan. Heat gently until the butter has melted, removing from the heat before any bubbles form. nb: don’t boil the milk, or it will scramble the egg and could kill the yeast (d’oh!) If you accidentally overheat the liquid, allow it to cool for a few mins before continuing.  Mix together the dry ingredients in a large bowl (or the bowl of a stand mixer ). Make a well in the centre, and add the beaten egg . Slowly pour in the milk/butter, mixing with a wooden spoon as you go. Stop mixing once combined, with no visible lumps of flour.  Stand mixer : Using a dough hook attachment, knead on a medium/high speed for 8-10 mins . Hand kneading: You will need a dough scraper if kneading by hand as this is a sticky and wet dough, avoid adding additional flour, it will eventually come together. Turn the dough out onto the work surface and knead by hand for 10 - 15 mins . Once the dough is smooth and elastic, bounces back when pressed and is still slightly sticky, place it in a large bowl greased with butter or a neutral oil.  Cover with cling film or a damp tea towel and prove for 60 - 90 mins until doubled in size  To improve the flavour, when you reach this stage, refrigerate the dough overnight. Then, in the morning, bring it back up to room temperature before continuing. An overnight proof is not necessary, but does improve the flavour of the dough. Up to you, boo. SHAPING Once proved (or brought back to room temp after a night of chillin') knock back the dough, and turn it onto a clean work surface, gently roll out the dough to 1 cm thickness. Using a 10 cm cookie cutter , cut out 12 circles of dough. You will need to gather the excess dough and re-roll to get the full dozen. Using a 3 cm cookie cutter , cut a hole in the centre of each doughnut. nb: The hole in the middle should be larger than you think as it will shrink on the second prove/when cooked. Generously grease two large baking trays with a neutral oil. Lay the doughnuts on the prepared baking trays, cover loosely with cling film or a damp tea towel and prove for 45 - 60 mins until doubled in size FRYING Fill a heavy bottomed pot with a neutral oil until it's about 10 cm deep and heat to 180°C. nb: Ideally, use a thermometer to test the temperature or, drop a small piece of dough into the oil- if it floats and sizzles on the edges immediately, the oil is ready.  Slowly place the doughnuts into the oil one at a time, using a metal slotted spoon . Don't overcrowd the pot as the doughnuts may stick together.  Fry for 1-1.5 mins , until golden brown on one side, then gentle flip away from yourself and fry on the other side for a further 1 minute .  Remove from the oil using a slotted spoon and place on kitchen roll to absorb the excess oil. GLAZING INGREDIENTS Whilst the doughnuts are cooling, make the glaze. The doughnuts need to be fully cooled before glazing, or the icing will melt and slip straight off. Mix the icing sugar with the vanilla and milk until smooth, with no lumps. Add a few drops of pink food colouring and mix. Continue adding the food colouring a few crops at a time until you reach the desired bubblegum pink colour. One at a time, dip one side of the doughnuts into the icing. Whilst the glaze is still wet, sprinkle over the sprinkles ! Leave to set before serving.  ALTERNATIVE TOPPINGS: There is no denying that variety is the spice of life so, if you fancy some alternative flavours, these simple classics are the perfect quick fix. You'll also find here the scaled down version of our pink Simpsons glaze so you can make 4 of each of our three flavours, and have yourself a party to do Springfield proud 🍩 🍩 🍩 Cinnamon sugar - for 4 doughnuts  2 tbsps caster sugar 1 tsp cinnamon  Fully cover the doughnuts in the sugar Original glaze - for 4 doughnuts  100g icing sugar 2 tbsps whole milk 1 tsp vanilla extract  Fully cover the doughnuts in the glaze SIMPSONS GLAZE - for 4 doughnuts  100g icing sugar 1/2 tsp vanilla extract 1 tbsp whole milk A few drops of pink food colouring Sprinkles !! Dip just one side of the doughnuts in the glaze BACK TO TOP