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Max Halley’s Specials Board: a Q&A with @lunchluncheon (aka the King of Sandwiches) 🤝

Yep you might have spotted we’ve got a Twisted sarnie on at Max’s Sandwich Shop as part of our new series Chefs Making Specials - and today’s the last day to cop it!

So we thought we’d take the opportunity to pick his brains with a few ‘special’ questions. Expect sandwich wisdom, UK food reccs and passionate views on lettuce 🥬

Oh, and Max’s new Cookbook ‘Sausages’ is out now! Make sure you grab it!

Cookie dough on a CAMPFIRE.

Rolled into little cake pops, dunked in marshmallow fluff, then roasted over the fire until gooey, golden, and dangerously messy. Basically s’mores with absolutely no self control.

This viral BBQ trend was MADE for summer nights (& @hughwoodward )

Buffalo Fried Mozzarella Sticks are having a MOMENT and we are absolutely here for it.

This is what happens when mozzarella gets the full treatment, sliced into thick sticks, coated, frozen, then fried until the outside is golden and crisp while the centre stays gloriously molten. AND adding buffalo heat, blue cheese, creamy ranch.

@hughwoodward understood the assignment. But when doesn’t he?

Link in bio and on the Twisted website 🫶

DEAREST LOVELY EVERYONE, COOKING WITH SAUSAGES IS OUT ON THURSDAY!!!!! PLEASE ORDER IT NOW TO SAVE THE SAUSAGE!!!!! AND SEE YOU THIS WEEK FOR ONE OF THE BEST SANDWICHES EEEVVVEEERRRR!!!! ❤️❤️❤️🦆🦆🦆🦆🦆❤️❤️🤯🤯🤯🔥🔥🔥🔥🥪🥪🥪🥪🥪🥪 @twisted YOU ARE WONDERFUL!!!!!

CHEFS MAKING SPECIALS: ‘Le Twisted Pig Max’ @lunchluncheon 🍔

You’ve seen us ask chefs to make us a snack, but in this new series we’re collaborating with them on a special! First up? A monstrous burger-sandwich hybrid with Max Halley, The King of Sandwiches.

Inspired by a mashup recipe in Max’s new cookbook Cooking With Sausages, but with our own Twisted spin to it (a deep fried breaded patty, naturally), Le Twisted Pig Max features shoestring fries, iceburg lettuce, smoked mozz, a ham hock & fennel saus patty and tumeric dill pickles all stuffed in a focaccia bun.

You can cop this messy beauty down at Max’s Sandwich Shop (Crouch Hill) this week - Wednesday, Thursday and Friday lunchtimes –and make sure to grab his new book too!

Don’t miss out 🏃🏻

A very British chocolate bar recipe 🍓

@chrisdanielcahill just turned Eton Mess into a handheld chocolate bar and honestly we’re obsessed. Creamy white chocolate shells packed with fresh strawberries, jam, whipped vanilla cream and crunchy meringue pieces.

It’s THE summer dessert. Which means you need it, full recipe linked in our bio!

Sometimes you just need to make your dessert cute 🥰

These little cream cups are the perfect after dinner sweet treat. Silky vanilla cream with a bright passion fruit tang, all set inside real passion fruit shells and topped with fresh juicy pulp.

@chrisdanielcahill always knows how to make the prettiest desserts.

Full recipe on our website

If a jalapeño popper and a stuffed pepper had a VERY iconic child...

Crispy breadcrumb coated peppers stuffed to the brim with cream cheese, cheddar, mozzarella, smoky bacon lardons and a whole jar of pickled jalapeños for the ultimate spicy, cheesy pull.

@hughwoodward does make dreams come true

Full recipe waiting for you on our website!

Just when you thought banana bread couldn’t get any better 🍌

This is not your average loaf. Think rich chocolate banana bread swirled with ribbons of silky pistachio cream, baked until fudgy, soft and borderline impossible to stop slicing.

@chrisdanielcahill just re-invented the banana bread all for the better.

Save this for your weekend bake, recipe linked in our bio!

This is what happens when you can’t decide what dessert you want ...

Forget one scoop… we’re making a whole ice cream flight. @chrisdanielcahill turned melted chocolate and piping bags into the ultimate homemade ice cream cones, then filled them with creamy no churn ice cream in three unreal flavours: mint choc chip, raspberry ripple, and cookies & caramel.

The best part? Once you’ve nailed the base recipe, you can literally make ANY flavour combo you want.

Full recipe via the link in bio 🍨 YOU’RE WELCOME X

The CORRECT way to cook eggs 😮‍💨

Boiled eggs… fried in a pool of bubbling cheddar until the edges turn golden, crisp, and honestly a little outrageous. Crack one open and you get that perfect jammy centre with crispy cheese wrapped around the outside like a dream.

Respectfully, this might be the sexiest egg of all time. (Well done @hughwoodward )

Full recipe waiting for you in the bio

Who knew a pastry could turn into art ...

When a basic bake isn’t cutting it, this giant raspberry pastry is how you level things up. Flaky golden puff pastry shaped and painted to look exactly like a raspberry, stuffed with sweet raspberry jam and melty white chocolate in the middle (actually unreal combo)

Save this for the next time you want your dessert to look as good as it tastes

Steps:
cut out two identical shapes of puff pastryadd fillings to the centre of one layer (in this case raspberry jam and white chocolate) and lightly wet the edgeslay the second pastry shape on top, pressing together the edges to form a seal paint with oil based food colouring use a sharp knife to lightly draw in any detailsbake on a lined tray at 200ºC for around 20 mins or when the edges start to turn golden.