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Helena Busiakiewicz
Verified
Food Content Creator, Olive Magazine
United Kingdom
Beats
stuff that's boring (nothing is boring)
Content
By Helena Busiakiewicz| BBC Good Food Verified Boil a kettle and put the edamame in a sieve over the sink. Once boiled, pour the hot water over the edamame, then set aside. Put the sliced cabbage in a bowl with the lime juice and plenty of salt and pepper. Scrunch well with your hands, then set aside in the fridge until ready to serve. Mix the mayonnaise with the sriracha and a little sprinkle of salt, then set aside. Put the cubed tofu in a large bowl. Sprinkle over the cornflour, then season well. Put a large frying pan over a medium heat.
By Helena Busiakiewicz| BBC Good Food Verified 250ml buttermilk 50ml pickle brine 2 tbsp all purpose seasoning 2 tbsp onion granules 1 egg beaten 2 garlic cloves peeled and left whole 6 skinless, boneless chicken thighs 75g rice flour 225g plain flour vegetable oil for deep-frying 6 seeded brioche buns toasted ½ iceberg lettuce shredded pickles sliced mayonnaise chilli jam or sriracha (optional) kcal522 fat17g saturates4g carbs61g sugars6g fibre4g protein28g salt1.4g Put the buttermilk, pickle brine, 1 tbsp all purpose seasoning, 1 tbsp...
By Helena Busiakiewicz| BBC Good Food Verified Boil a kettle and put the edamame in a sieve over the sink. Once boiled, pour the hot water over the edamame, then set aside. Put the sliced cabbage in a bowl with the lime juice and plenty of salt and pepper. Scrunch well with your hands, then set aside in the fridge until ready to serve. Mix the mayonnaise with the sriracha and a little sprinkle of salt, then set aside. Put the cubed tofu in a large bowl. Sprinkle over the cornflour, then season well. Put a large frying pan over a medium heat.
Company Info
Olive Magazine
olive magazine recipes are triple-tested seasonal recipes from our expert cookery team, plus expert restaurant reviews and olive magazine foodie travel ideas