Flavour bombs!
Turn up the taste dial to 11 with these recipes that give a clever twist to some favourites
Recipes SOPHIE GODWIN
CURRIED WINGS
Nothing beats a good chicken wing. Crispy exterior, tender meat and sticky sauce. In my version, the wings are cooked in curry powder, then glazed in a mango chutney and hot sauce combo for that sweet spice we all love. Plus there’s a raita for dipping, and bombay mix for added crunch, because why not?
SERVES 2-4 | PREP 15 MINS | COOK 45 MINS | EASY
1kg chicken wings (get the best quality you can afford – it will make all the difference to the flavour)
2 tbsp curry powder (mild, medium or hot – it’s up to you)
1 tbsp baking powder
3 tbsp mango chutney
3 tbsp sriracha
2 large handfuls of bombay mix
RAITA
¼ cucumber thumb-sized piece of ginger
1 small garlic clove (optional) handful of mint or coriander
150g natural yogurt
1 Heat the oven to 200C/180C fan/gas 6. Cut the wings in half at the joint, then pat dry with kitchen paper. Put them into a large bowl and season well with salt and pepper, then spoon in the curry powder and baking powder. Toss well so that each wing gets evenly coated.
2 Put two wire racks across two baking trays. Lay the wings across the racks – this cooking technique, plus the baking powder, are the secrets to getting the crispiest wings without frying them. If you don’t have wire racks, you could use a grill rack instead.
3 Roast the wings for 40-45 mins, turning halfway, until tender, golden and crisp.
4 Meanwhile, make the raita. Finely chop the cucumber and put it in a bowl. Finely grate in the ginger (and garlic, if using). Chop the mint leaves or coriander and add these too, then stir in the yogurt. Season to taste.
5 Combine the mango chutney and sriracha in a pan, along with 3 tbsp of water. When the wings are cooked, tip them into a large bowl. Put the pan containing the mango-chutney mixture over a medium heat. Once bubbling, pour over the wings and toss to coat them in the sticky glaze.
6 Pile the wings onto a plate, then crush the bombay mix with your hands, directly over the wings, sprinkling it all over them. Serve with the raita for dipping, a bowl for the bones and more kitchen paper – things will get messy, as they do with all the best food.
PER SERVING (4) 347 kcals | fat 17.7G saturates 4.6G | carbs 20G | sugars 13.3G fibre 2.9G | protein 25.7G | salt 1.4G
SICILIAN-VIBES FISH STEW
I first ate a version of this over at my friend Claud’s house and became obsessed with the combination of fresh fish with salty capers and pops of sweet dried fruit that had plumped in the rich tomato sauce. To add another dimension, I’ve confited (slow-cooked in oil) s
