Pizza Chrustica Underwood

Main, Pizza, Street Food, Survivor, Survivor: Edge of Extinction, TV Recap

Previously on Survivor the Kama Kama Kama Kama Chameleon tribe were very anti both of their returnee players, while Kelley seemed to be lugging around the target solo on Manu. I assume because everyone has forgotten that David literally dominated five seasons ago. Chris tried to pull Wardog in for a Wentworth blindside, however the artist I wish would stop calling himself Wardog but a kibosh on the plan and, rightly, swung the vote around on Keith. Who really struggled with any and all things physical, which is super relatable … until her pretends they will suck without him.

We opened back up with Keith’s theatrics trying to decide whether he wanted to join Reem at Extinction. Which he obviously did given he was so cut to be eliminated. While he was heartbroken to be out of the game, Reem was thrilled to finally have any company and quickly accepted his apology for taking him out. There was talk about the lack of food and Reem, the icon, announced that while she was close to raising the flag to get the hell out, she now wants to stay to protect her young. The next day they awoke to discover maps by the flag, guiding them to find stairs on their beach, with zero further information. They scoured the island and finally found them which led to a big pot of rice. Well, the pot was big however the supply of rice was meager. And they would have to scale the mountain each day they wanted food.

Probst decided to arrive early in the ep for this week’s reward challenge where the tribes would have to build wheelbarrows to collect sandbag, then deconstruct said wheelbarrow to build a slingshot to shoot said sandbags at targets with the first to eliminate them all would get either chickens or comfort items. Manu somehow got to an early lead – and I softened to Wardog who is babin’ – however Joe and co managed to close the gap at the first station of sandbags. Kama extended their lead throughout the rest of the challenge until they couldn’t build their slingshot, leaving Manu to take back the lead despite Wendy injuring her ankle. My sweet, sexy Chris made quick work of the targets while Gavin struggled, and try as Julia – I think that’s her name, we haven’t heard from her – might, Chris snatched Manu their first victory and damn I love Chris. Oh and I guess I should mention they selected chickens?

Back at camp we learnt how bad Big Wendy’s injury was as her ankle ballooned and she had to be carried up to the camp. She was worried that this would mean the end of her journey, while everyone rallied around to look after her … by giving her space. They then went to discuss how best to cook up the chicken, which made Wendy upset that people were going to kill them. Thankfully the pain wasn’t enough to stop her from thinking about releasing said chickens, and I love her and will call her Big Wendy just because that’s what she wants. She then asked Rick to help her bust the chickens out and while he isn’t into killing them either, he didn’t want to help bust them out.

Over at Kama the tribe were stinging from their first loss, while Joe and Aubry tried to pep them up and reminded them that while it sucked, it wasn’t immunity and they can fight like hell tomorrow. We then heard from Victoria who spoke about them being on the outs with Aurora, and I feel like the tribe wouldn’t actually mind losing an immunity challenge or three. Victoria and Ron went for a chat by the shore to lock in votes against Joe and Aubry, while Joegel was literally creeping behind them. Which is probably my favourite thing to happen in life, unless I am the Victoria in the situation. To his credit, Joe played it lowkey and pretended they weren’t targeting him to their face before finding Aubry and Aurora to discuss how screwed they are. With that Aubry ran off desperately in search of the idol which has eluded her through her two previous seasons. She dug, she scaled trees – not the highest cliff in Fiji, however – and finally, FINALLY, she found her first idol in three seasons, promptly breaking down into tears and hoping that it is the turn-around that her game needs.

We returned to Manu where Wendy was still trying to convince everyone to release the chickens, despite the fact she eats meat which made her plight less endearing and more irritating. Which made Kelley, Lauren and Wardog irate, who couldn’t understand her logic and since she is injured, Kelley hoped it would be enough to get rid of her ASAP.

My manses Probst returned for this week’s immunity challenge where Wendy’s ankle was strapped and the tribes would have to split in two and drag a boat filled with half the tribe to a tower which the boat dwellers would scale and jump off to grab keys. Which obviously unlocked puzzle pieces because every damn challenge has puzzles to keep it interesting. Chris’ BDE got Manu out to an early lead until the puzzle arrived and David, Kelley and Lauren were destroyed by Aubry, Ron and Julia – who I look forward to meeting – no doubt since Aubry has done this puzzle before in Game Changers. Obviously Kama won once again and while Kelley was worried about Wendy letting the tribe down, it turns out she is the one that blew the challenge. Which Alanis may describe as ironic.

Maybe.

David wasn’t too bothered about the loss when they got back to camp, hopeful that Wendy’s injury would provide the perfect cover for a dastardly Wentworth blindside. Wendy was still nervous that her ankle would be the end of her, so decided it was the right time to steal the flint to avoid people eating the chickens should she be booted. Which is chaotic and iconic, but also stupid. Let’s be thankful that Chris is still looking hot in his jocks and I’m about to pass out, or choke, on the dream plane.

That was too far, wasn’t it?

David and RIck went to see if Wendy was aware where the flint was, which she quickly deflected and David turned into a discussion about getting rid of Wentworth. David then approached Chris – praise, more Chris – to see if he’s be into getting rid of Kelley, which he is however he wants to loop Wardog in. Who literally saved her last week. He then took said intel to Wardog who got extremely nervous and instead of pushing him to stick with getting rid of Wentworth, he decided it would be smarter to get rid of Chris since he trusts Kelley more. He took the new plan to Wentworth, who encouraged him to go to Rick to get rid of Chris instead. And let me just say, while I love Wentworth, if Extinction Island didn’t exist, I would destroy her if I don’t get to see Chris beyond this episode. She is very lucky. Rick took the information to David, who was shocked that Big Wendy somehow became safe and they are stuck between getting rid of Chris or Kelley.

At tribal council Probst rubbed in the fact that they a big batch of losers, before Rick added that they’re now flintless and Big Wendy had zero interest in killing the chicken. Despite trying to pretend she had no interest in blocking them killing the chicken, Wardog called bullshit. Rick spoke about reevaluate their plans, given they tried to focus on strength but it has gotten them nowhere. Kelley spoke about shifting to a loyalty based game, while David acknowledged his interests have turned to taking out threats. This made Kelley nervous, which David pretended was just his awkward behaviour, however Probst zeroed in and asked everyone their opinion and left him nowhere to hide. Rick tried to be positive and spoke about how much more time they’ve had to work on their strategy over Kama while Chris admitting that his eyes have been opened to how tough it is since arriving on the island.

With that, the tribe voted and FUCK. It fucking happened again. I made pizza, and ruined my angel Chris’ game. He should not be here. He wasn’t a target, he looked great in his wet jocks and was one of the few athletic people on the tribe, but he is gone. Because of the damn pizza.

Though who knows, maybe Chris will come back and end – or reverse, even – the pizza curse. Though at this point, let’s just feel guilty for me ruining his game like Liz, Nick, Bianca, Sam, Taylor, Lou, Jack, Michelle, Tara, Roark, Jessica, Gonzalez, Brendan, Steph, Karla, Liam, Jess, Natalia and even Drag Race’s Manila Luzon. Though when you’re still technically in with a shot, Chris could focus on the beauty of Pizza Chrustica Underwood as I watch him sashay over to extinction.

 

 

I feel like I say this about every pizza, on the account of the dough and abundance of cheese, but this baby is so, so good. Crispy discs of potatoes, earthy taleggio and sausage as thick and juicy as, well, you know. How can you not stuff it in your gobs?

And the pizza is pretty good too. *Boom tish* I’m here till, well, who knows. Enjoy!

 

 

Pizza Chrustica Underwood
Serves: 4-6.

Ingredients
2 bases as per Pizsa Zsa Gabor
⅓ cup passata
oregano, roughly chopped, to taste
2 potatoes, washed, thinly sliced and baked until crisp
3 pork and fennel sausages, skin removed and cooked
1 small handful basil leaves
150g taleggio, grated
mozzarella, to taste

Method
Prep the bases as per Zsa Zsa’s instructions.

Preheat oven to 180°C.

Smear passata over the prepared bases, sprinkle of the herbs, lightly roasted potatoes, cooked sausage, basil and taleggio before coating generously, with mozzarella. Because you can’t tell me that two cheeses aren’t better than one.

Transfer to the oven and bake for fifteen minutes, or until bubbly and golden.

Devour immediately, hoping not to burn our mouth with some scalding cheese before getting Reemed at Extinction.

 

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Prawny Dumplaens

Main, Seafood, Street Food, Tapas

Now I know my reveal yesterday focused on Whitesnake and that was such a small part of her life, but the Here I Go Again film clip has had the most profound impact on my life and TBH, shaped the man I am today. And that is all because of the way she danced on the damn bonnet of moving cars.

And it lead me to the beautiful friendship we share today.

As soon as I saw her cartwheel from car to car, I knew that that is what I wanted to do with my life so I reached out – repeatedly – until she agreed to take me under her wing. After dropping the restraining order she got out on me on account of said repeated reaching out slash breaking on to her property slash dancing on the cars in her garage.

Thankfully she was moved by me breaking down into tears, begging for her to help me be more like her whilst I was getting thrown in the back of the police car, followed me to the station, bailed me out and helped me reach my dream of dance perfection.

Fun fact: she said it was the backflip I did off the side of the car while slipping out of the handcuffs – Countess LuAnn style – that made her realise I was ripe for mentoring.

Anyway, I have gone way off topic. Tawny and I have been busy the last few years, so this was our first chance to catch-up in what felt like forever. And boy was it special – we laughed about the good old days, pulled out some of our choreography and smashed what felt like a tonne of Prawny Dumplaens.

 

 

I’ve long spoken of my disgust for all things seafood, but like Carrie before her, I am willing to work through it for my dear Tawny. Plus, these doughy delights are so jam packed with ginger that the prawn tastes delicate, and even I can stomach it. Which is high praise.

Enjoy!

 

 

Prawny Dumplaens
Serves: 8.

Ingredients
200g uncooked prawn meat – aka peeled and deveined – finely chopped
2 shallots, thinly slicely
1 tbsp fresh ginger, minced
1 tbsp coriander leaves, finely chopped
1 tbsp oyster sauce
1 red chilli, roughly chopped
salt and pepper, to taste
20 gow gee wrappers

Method
Combine the prawn, shallot, ginger, coriander, oyster sauce and chilli in a bowl with a good whack of salt and pepper.

Working a quarter of the wrappers at a time, lay them on a clean, dry bench. Place a tablespoon of filling in the centre of each, brush around the edges with water and crimp to close. Repeat the process until all the wrappers and/or filling is used up.

To cook, prep a steamer, line with a small piece of baking paper and cook in batches for 15-20 minutes, or until cooked through.

Devour immediately with plenty of soy and chilli sauce.

 

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Linda Perry Peri Chicken Pizza

Main, Pizza, Poultry, Street Food

What a difference a few days can make, right? After witnessing Glenn’s seventh and Amy’s sixth snubs – no matter how deserving the delightful Olivia and Regina are, it still stung – I started to rage about all the things this Oscars failed me on like Shallow muse Timothée Chalamet and my girls Dolly and Linda Perry getting snubbed.

By the time Linda arrived at my house I was in such a state, alternating between crying and screaming, that she had to pull me into her arms and hold me until I calmed down.

And thanks to her warm, loving friendship, I’ve been in a state of zen since.

I’ve known Linda for years and years, first meeting as teens in San Diego. Fun fact: she taught me that San Diego didn’t actually translate to mean whale’s vagina, which I passed on to Will Ferrell to use as a joke in Anchorman.

But anyway, she was always so patient and kind with me, despite my many foibles, so I jumped at the chance to move to San Francisco with her in the ‘80s and I of course, vowed to make her a star.

Given how insanely busy she has been recently, Linda and I haven’t spent as much time together as we would like, so it was wonderful to be able to just have time to reconnect. And smash a piping hot Linda Perry Peri Chicken Pizza.

 

 

A crunchy base, sweet tomatoes and the fiery spice of peri peri chicken work together to form the perfect pizza for warming up a surprisingly cold evening in Brisbane. FYI, it got down to 25°C.

Enjoy!

 

 

Linda Perry Peri Chicken Pizza
Serves: 2-6.

Ingredients
2 bases as per Pizsa Zsa Gabor
olive oil
2 chicken breasts, diced
½ cup peri peri sauce
⅓ cup passata
oregano and basil, roughly chopped, to taste
1 red onion, thinly sliced
1 cup baby spinach
200g cherry tomatoes, halved
mozzarella, to taste

Method
Prep the bases as per Zsa Zsa’s instructions.

Heat a lug of olive oil in a skillet and cook the diced chicken for five minutes or so, or until cooked through. Add the peri peri – more if needed – and cook for a further couple of minutes, or until well coated.

Preheat oven to 180°C.

Smear passata over the prepared bases, sprinkle of the herbs, onion, spinach, spicy chicken and cherry tomatoes, before blanketing – I mean, you don’t have to but who wouldn’t – in mozzarella.

Transfer to the oven and bake for fifteen minutes, or until bubbly and golden. Before devouring, thinking about how wrong it is that Lind and Doll still don’t have Oscars.

 

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Tostavo Santaolalla

Main, Oscar Gold, Oscar Gold XCI: Call Me By Your Gold, Street Food

Ok, ok – I know it feels like I’m stuck on a musical binge at the moment, after kicking off Call Me By Your Gold with Em and Reese on account of musicals, but Gustavo Santaolalla is an icon in his own right and I couldn’t go past with catching up with my dear friend to celebrate this year’s Oscars.

While I only met Gus close to fifteen years ago through my love Ang, our bond quickly grew as I inspired his exquisite score in Brokeback Mountain and made sure it captured the love and unbridled passion I held for Heath and Jake. And Mish.

Given it won him his first Oscar, I assume you agree that I am a gloriously stunning muse.

Gus being the delightful, sweet man that he is was totally shocked, humbled and honoured to get an invite to my annual Oscar Gold celebration. Even more so, as he got to help me lock in my bets for his sound brethren.

For Sound Editing, Gus believes I shouldn’t look past First Man, however I think A Quiet Place is a safe bet. For Sound Mixing, I am going with my boy Rami’s Bohemian Rhapsody while he thinks First Man will take that also. Given First Man didn’t even get a nom for Original Score, Gus is going with Isle of Dogs however I think If Beale Street Could Talk has it on lock. As does Gaga for Best Song which should just be given out straight away as it is the safest bet of the night.

That being said, Black Panther is the only nom that could act as a spoiler. Though it won’t.

TBH it was a pretty easy bunch of noms to discuss, but that didn’t stop us from getting down to sharing a platter of Tastavo Santaolalla. You know, to give us back our energy.

 

 

Hot and spicy, fresh and crunchy, tostadas are one of my favourite Mexican dishes. I mean, it is essentially a giant chip piled with a meaty-salady dip. When I put it that way, you find it pretty irresistible, no?

Enjoy!

 

 

Tostavo Santaolalla
Serves: 4.

Ingredients
olive oil
1 red onion, diced
5 garlic cloves, minced
500g beef mince
2 tbsp tomato paste
1 tbsp chilli powder
2 tsp cumin
½ tsp ground coriander
¼ tsp turmeric
400g refried beans
8 corn tostadas
cheddar cheese, sour cream, lettuce, hot sauce and coriander, to garnish

Method
Heat a lug of olive oil in a large skillet and sweat the onion and garlic for five minutes, or until soft, sweet and fragrant. Add the mince and cook, breaking up with a wooden spoon until the mince is browned. Stir through the tomato paste and spices, and cook for a couple of minutes. Remove from the heat.

Meanwhile heat the beans in a small saucepan.

To assemble, smear the tostadas with the beans, top with the mince mixture and literally any combination of cheese, sour cream, lettuce, hot sauce and coriander that you desire.

Devour.

 

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Bobcorn Chicken Crowley

Main, Poultry, Side, Snack, Street Food, Survivor, Survivor: Gabon

We’re less than two weeks away from someone joining the Francesca Hogi Memorial First Boot Club – well technically, who knows with extinction in play – and as such it is high time to corral another Sole Survivor to drop by and celebrate.

Side note: can you believe I am one victor away from completing the winner’s circle? Well, two given Brian Heidik shoots puppies and will never appear here.

Anyway, given that our best shot is for this season to be an epic disaster that manages to be entertaining, I thought it was finally time to catch up with my dear friend Bob Crowley. Aka victor of one of the most chaotic and beautifully entertaining seasons of all time, Gabon.

While I didn’t know Bob until after his win, we became the best of friends as soon as Sugar introduced us. Some may say it was his out of the box buff wearing that saw him snatch my heart, and well, they are totally right. And that is why we’ve never fought a day after our beautiful friendship.

Despite being one vote away from being bested by Susie, Bob’s win is one of the greatest possible outcomes for a season as insane as Gabon. I mean, it would be like Angelina winning David vs. Goliath. Sure Matty dominated physically, the onions were nasty and Sugar controlled the game, Bob managed to find his footing against all odds, made a stunning fake idol and leveraged Sugar’s emotions to get to the end.

And if that isn’t worthy of a bowl of Bobcorn Chicken Crowley, I don’t know what is.

 

 

You know I love me some fried chicken slash take-away copycats, so this baby pretty much has it all. Spicy, crunchy itty-bitty pieces of chicken – the perfect way to feel like you’ve eaten less, while getting optimal batter to meat quantity. Perfection.

Enjoy!

 

 

Bobcorn Chicken Crowley
Serves: 4-6.

Ingredients
2 cups flour
⅔ tsp salt
½ tsp thyme
½ tsp basil
⅓ tsp oregano
1 tsp celery salt
1 tsp black pepper
1 tsp mustard powder
4 tsp paprika
2 tsp garlic salt
1 tsp ground ginger
3 tsp white pepper
500g chicken breast, cut into popcorn sized chunks
1 cup buttermilk
vegetable oil, for fryin’

Method
Combine the flour through white pepper in a large bowl and place the buttermilk in another. Toss the chicken through the buttermilk, then in the flour mixture to coat thoroughly.

Bring 1 inch deep oil to heat – around 180°C – in a large pot. Once shimmering with heat, add the chicken a handful of pieces at a time – size, not literally with your hands since the oil – and fry for about five minutes, or until golden, crisp and cooked through. Transfer to kitchen paper to drain slightly and repeat the process until done.

Devour immediately. With or without your fave sauce.

 

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Earl Colecano

Baking, Main, Snack, Street Food, Survivor, Survivor: Fiji

Guys, guys, guys, guys, guys, guys, guys, we have a cast! I know we’ve officially known that Aubry, David, Kelley and Joe were Shangela-ing their ways back to the Island known Extinction for a couple of months, but we know who will be joining them!

Can I tell the difference between Chris, Dan or Eric despite one of them being bald? Nope. Do I care and love them all based on nothing else? Sure. Do I want Victoria’s hair? Of course. Are Julie and Reem going to be my fave newbies? Duh. Do I hope that Aubry and Kelley pair up like Aubry, Sandra and Cirie should have in Game Changers? Unequivocally.

Anyway, I have a lot of strong opinions about everything, so it was convenient that I had my dearest friend Earl Cole – the undisputed King of Fiji – drop by to join me and listen. While he wasn’t as opinionated as I was, he did agree that the winner is likely going to be someone that gets voted out pre-merge and manages to woo everyone whilst struggling on the Island Of Extinction.

While I am blindly hoping Aubry finally snatches a win, unless Joe channels Pearl Islands-era Savage, Hatch, Tyson, Locky or the Contenders boys and goes nude. In which case I am all in on him winning.

Given I quickly got thirsty, I needed something bready to sop everything up and distract me with a different kinda of joy. As such I whipped out a Milk Bar – third time this year, I know – Volcano, convenient rebranded as an Earl Colecano.

 

 

Like Bagel Bombs and Crack Pie before them, Milk Bar’s volcanoes are insanely addictive and delicious and can warm your soul even through the most brutal of polar vortexes. Creamy, herbed potatoes, sweet onion and a punch of gruyere are all you need to wash your troubles away.

Enjoy!

 

 

Earl Colecano
Serves: 4.

Ingredients
1 recipe Mother Dough, from Katey Sagal Bombs
3 garlic cloves
½ cup double cream
⅓ cup milk
1 bay leaf
1 tsp rosemary leaves, roughly chopped
1 tsp kosher salt
black pepper
100g streaky bacon, diced and fried until crispy
2 potatoes
vegetable oil
2 red onions, thinly sliced
1 egg, whisked
1 cup shredded Gruyère cheese

Method
Prepare the Mother Dough as per Katey’s recipe – which is totally Christina Tosi’s – and leave to prove.

Meanwhile crush the garlic with a knife and chuck into a saucepan with the cream, milk, bay leaf, rosemary, ½ tsp of salt and a good whack of pepper. Bring it to the boil over medium heat before turning off, covering and leaving to steep for half an hour.

Thinly slice the potatoes and cover with iced water.

Preheat oven to 160C.

Layer the potatoes in a small baking dish, sprinkling with bacon as you go, until you’re out of both. Strain the steeped cream, pour over the potato and transfer to the oven to bake for 45 minutes, or until golden on top and cooked through. Remove from the oven and allow to cool completely before covering with foil, topping with weights – aka cans – and transferring to the fridge to set for a couple of hours.

While the potatoes are setting heat a lug of vegetable oil in a small saucepan and add the onions and leave in the pan for a couple of minutes without stirring. After that, reduce heat to low, add the remaining salt and cook for about half an hour, or until soft and caramelly.

Preheat oven to 180C.

Divide the dough into four equal pieces and flatten to form 20cm discs. Split the onions amongst the discs and top with a square of the potatoes. Oh, cut the gratin into squares – there will be left overs and on behalf on Christina, you’re welcome. Fold up the edges and pinch to enclose before rolling into a ball and placing on a lined baking sheet.

Brush the dough with egg and cut a deep X in the top of each. Fill each with a quarter of the cheese, leaving excess to erupt out the top. Transfer to the oven and bake for half an hour, or until golden, brown and the cheese is crispy.

Leave to rest for ten minutes before devouring. If you can.

 

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Juicy Lucy Liu

Burgers, Main, Street Food

It is not often I will cop to being wrong, but I am so glad that I’ve finally been able to swallow my pride and admit that despite not being my genre, Elementary appears to be a decent show and didn’t die within episodes of airing. And I shouldn’t have scoffed at my dear Lucy for taking the role.

Oh and I am sorry for refusing to talk to her until the show is axed and she admits I was right. Because I wasn’t.

Thankfully Lucy has always known that I can be a volatile person – she did meet me when guesting on Bev Hills, after all – so she took my apology at face value and we quickly caught up on everything we’ve been doing the last almost-decade.

While she isn’t as hopeful that I’ll be able to coax our girl Drew, Cameron D and Destiny to reform for a third Charlie’s Angels movie – I did get a third Sister Act to happen though, even if it won’t be a damn sequel – it was nice to spitball ideas and be in each other’s company.

Given outlining the entire plot of a sure-to-be-Oscar-winning film is tiring and time consuming, I knew that we would need a special combination of comfort and heartiness. As such, we gladly tucked in to a good, ol’ fashioned Jucy Lucy Liu to toast our hopeful success.

 

 

While there is a battle between where the Juicy – or jucy – Lucy originated, I like to think it was invented by whichever Tom served it up on Vanderpump Rules a few weeks back. Whoever did create this beauty however, I salute you. Meat injected with hot, hot cheese in the middle of a dripping bun? Sign. Me. UP.

Enjoy!

 

 

Juicy Lucy Liu
Serves: 2.

Ingredients
500g beef mince
1 tsp Worcestershire sauce
1 garlic clove, crushed
salt and pepper, to taste
2 slices American cheese, cut into quarters
vegetable oil
2 pickles, sliced
2 Kirsten Bunst
Ketchup, mustard and Shayonnaise Swain, to serve

Method
Combine the mince, Worcestershire and garlic in a bowl with a good whack of salt and a great whack of pepper. Once it is well a truly and cohesive mound, divide into four and press into patties.

Take two of said patties and stack a slice’s worth of cheese quarters in the centre and top with the remaining patties. Press the edges to firmly enclose and leave to rest at room temperature for ten minutes.

Heat a good lug of oil in a skillet over medium heat and once scorching, add the patties and cook for five minutes. Flip and cook for a further five, before removing from the heat.

To serve, split and toast the buns. Slather one side with mayo and mustard, and the other with ketchup. Place gherkins on the base,  top with the filled patty and close.

Devour, weary of the molten cheese that could burst out and destroy your face, lips or mouth at any moment.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest and Tumblr.