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Channel 4 Served

@channel4served

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New here? Hello! Follow for easy recipes, big personalities, and food worth serving. by @channel4served
108
5 months ago
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How good is @ash_baber ‘s STP, really? @stp.review is going to finally reveal all 👀 Serves: 8 Time: 2 hours Ingredients For the cake 350ml whole milk 6 black tea bags 300g dates, pitted and roughly chopped 1 tsp baking soda 150g unsalted butter, softened 150g soft dark brown sugar 2 tsp vanilla extract 3 eggs 180g plain flour 1.5 tsp baking powder 0.5 tsp salt 1 tsp ground cinnamon 1 tsp cardamom powder 0.5 tsp ground ginger 0.25 tsp ground cloves For the sauce 150g unsalted butter 150g soft dark brown sugar 2 tsp vanilla extract Pinch of salt 400ml double cream To serve Double cream Vanilla ice cream Method Preheat the oven to 180 degrees Celsius and grease an 8 inch square cake tin. In a saucepan, heat whole milk (350ml) with black tea bags (6) over medium heat until just boiling, then simmer for a few minutes. Remove the tea bags. Add dates (300g, chopped) and baking soda (1 tsp) to the milk. Mix, cover, and leave for 10 minutes, then blend until smooth. In a bowl, beat unsalted butter (150g, softened) with soft dark brown sugar (150g) and vanilla extract (2 tsp) for 5 minutes until light and fluffy. Add eggs (3) and the date mixture, mixing until combined. Add plain flour (180g), baking powder (1.5 tsp), salt (0.5 tsp), ground cinnamon (1 tsp), cardamom powder (1 tsp), ground ginger (0.5 tsp), and ground cloves (0.25 tsp). Mix until smooth. Pour the batter into the prepared tin and bake for 50 to 60 minutes until a skewer inserted into the centre comes out clean. For the sauce, heat unsalted butter (150g), soft dark brown sugar (150g), vanilla extract (2 tsp), salt (0.25 tsp), and double cream (400ml) in a saucepan over medium heat. Simmer for 2 minutes, then set aside. Once baked, poke holes all over the cake and pour over half the sauce. Leave to soak for 1 hour. Slice and serve with the remaining sauce, double cream, or vanilla ice cream. by @channel4served
237
a day ago
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Nonna’s fear of spice is being put to the test again, this time with @comedinewithbrie_’s Tomato, Prawn & Chickpeas with Galbani Ricotta Serves: 2 Total time: 25 mins Ingredients 1 tin chickpeas, drained 1 white onion, finely chopped 3 garlic cloves, finely chopped 1 tsp smoked paprika 1 tbsp harissa paste 1 tbsp tomato paste 1 red chilli, finely chopped 1 tin chopped tomatoes Juice of half a lemon 3 tbsp Galbani Ricotta 160g raw prawns, peeled and deveined Fresh dill, finely chopped Method 1. Heat a little oil in a pan over a medium heat. Add the white onion (1) and cook for 5 minutes until softened 2. Add the garlic cloves (3) and red chilli (1) and cook for a further 3 minutes until fragrant 3. Stir in the harissa paste (1 tbsp), tomato paste (1 tbsp) and smoked paprika (1 tsp) and cook for 1 minute 4. Add the chopped tomatoes (1 tin) and drained chickpeas (1 tin). Stir well and simmer for 8–10 minutes until slightly thickened 5. Add the prawns (160g) and cook for 2–3 minutes until just cooked through 6. Spoon the ricotta (3 tbsp) over the top, squeeze over the lemon juice (half a lemon) and gently stir 7. Finish with fresh dill and serve hot by @channel4served
9
2 days ago
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Beans on toast walked so beans on naan could run 🏃‍♀️ Serves 4 Total time: 25-30 mins Ingredients For the garlic naan: 220g self-raising flour 250g Greek yoghurt 0.5 tsp salt For the garlic butter: 2 tbsp butter, melted 2 garlic cloves, minced For the cheesy curried butter beans: 1 tin butter beans, drained 3 garlic cloves, minced 1 small red onion, diced 1 tbsp tomato paste 1 tsp curry powder 1 tsp cumin 1 tsp light soy sauce 0.5 tbsp honey Juice of a quarter of a lime 40ml double cream 80g cheddar, grated Olive oil, for frying To serve: Peanuts Pickled red onions Spring onions Method 1. Add the self-raising flour (220g), Greek yoghurt (250g), and salt (0.5 tsp) to a bowl and mix until a dough forms. Tip onto a lightly floured surface and knead briefly until smooth 2. Divide the dough into 4 equal pieces and roll each into a thin naan shape 3. In a dry, non-stick frying pan over a medium-high heat, cook each naan for 3 minutes, then flip and cook for a further 2 minutes until golden and cooked through 4. Mix the melted butter (2 tbsp) with the garlic (2 cloves) and brush generously over the warm naans 5. Meanwhile, heat a drizzle of olive oil in a frying pan over a medium heat. Add the red onion (1) and cook for 5–6 minutes until softened. Add the garlic (3 cloves), tomato paste (1 tbsp), and curry powder (1 tsp) and cook for 1–2 minutes until fragrant 6. Add the butter beans (1 tin), soy sauce (1 tsp), honey (0.5 tbsp), and lime juice (a quarter of a lime). Stir through the double cream (40ml) and simmer for 2–3 minutes until slightly thickened 7. Stir through the cheddar (80g) and cook until melted and glossy. Season to taste 8. Spoon the cheesy curried butter beans over the garlic naans and finish with peanuts, pickled red onions, and spring onions beans on toast, homemade beans, butter bean recipe, curried, cheesy beans, bold bean, breakfast, brunch, recipe by @channel4served
21
3 days ago
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Don't you dare say tofu is boring after this Serves 2 Time: 30-40min Ingredients For the curry: 1 brown onion, thinly sliced 1 garlic clove, minced 1cm ginger, grated 1 tbsp curry powder 1 tbsp tomato purée 0.5 tsp MSG, optional 1 block (300g) silken tofu 100ml vegetable stock 1 tbsp light soy sauce For the tofu: 300g extra-firm tofu 500ml plant-based chicken or vegetable stock 2 tbsp light soy sauce 2 tbsp nutritional yeast 4 tbsp plain flour 80ml unsweetened plant milk 8 tbsp panko breadcrumbs To serve: 250g cooked rice pink pickled ginger spring onion 1. For the curry sauce, heat a drizzle of oil in a saucepan over a medium-high heat. 2. Add the onion (1 brown onion) and sauté for 5–7 minutes until softened. Add the garlic (1 clove) and ginger (1cm) and fry for 30 seconds until aromatic. Add the curry powder (1 tbsp) and toast for a further 30 seconds. 3. Stir in the tomato purée (1 tbsp) and MSG (0.5 tsp), if using. Cook for 1 minute, then gradually stir in the vegetable stock (100ml) and light soy sauce (1 tbsp). 4. Transfer the sauce to a blender along with the silken tofu (300g) and blend until completely smooth. Pour back into the pan and keep warm over a low heat. 5. For the crispy tofu, slice the extra-firm tofu (300g) into thick pieces. Add the plant-based chicken or vegetable stock (500ml), light soy sauce (2 tbsp) and nutritional yeast (2 tbsp) to a saucepan and bring to a boil. 6. Add the tofu slices and simmer for 5–10 minutes so they absorb the flavour. Carefully remove the tofu from the pan and place on kitchen paper to drain any excess moisture. 7. Add the plain flour (4 tbsp), plant milk (80ml) and the panko breadcrumbs (8 tbsp) to a separate bowls and season with salt and pepper. 8. Dip each tofu slice into the flour, then milk then coat evenly in the panko breadcrumbs. 9. Heat a drizzle of oil in a frying pan over a medium heat. Shallow-fry the tofu slices for 6 minutes until golden brown and crisp, then flip and cook for another 4. 10. Serve the curry sauce over the cooked rice (250g), top with the crispy tofu and garnish with pink pickled ginger and spring onion. by @channel4served
34
4 days ago
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Checking in on your mates is important.Turning up with @onlyscrans’ chicken massaman curry is highly recommended. Serves 4 Total time: 35-40 mins Ingredients For the curry: 1 tbsp olive oil 450g chicken breasts, cubed 2 medium potatoes or 300g baby potatoes, sliced into chunks 250g green beans, sliced 2 small red peppers, sliced 60g Maggi Coconut Milk Powder 3 tbsp massaman curry paste 1 onion, sliced 1 red chilli, sliced 1 cinnamon stick 3 cardamom pods, lightly crushed 2 tbsp reduced salt soy sauce 1 tbsp fish sauce 2 tsp brown sugar 2 tbsp Maggi Tamarind Sauce 12g dry roasted peanuts To serve: sticky rice fresh coriander 8g crushed peanuts Method 1. Peel and cut potatoes (4 large) into large chunks. Boil for 20-25 minutes until fork tender, then drain and set aside 2. Heat a drizzle of oil in a large pan or wok over medium heat. Add cinnamon stick (1) and cardamom pods (3 to 4, lightly crushed) and fry for 2 to 3 minutes until fragrant 3. Add red chilli (1, sliced) and brown onion (1, sliced) and cook for a few minutes until softened 4. Add massaman curry paste (3 tbsp) and cook for 1 to 2 minutes until aromatic 5. Put the Maggi Coconut Milk powder into a bowl gradually whisk in 500ml boiling water, adding bit by bit until smooth. Pour into the pan, stir and bring to a gentle simmer 6. Add chicken breasts (450g), brown sugar (2 tsp), soy sauce (1 tbsp), fish sauce (1 tbsp), and Maggi tamarind paste (2 tbsp). Stir well to combine 7. Add potatoes and simmer until chicken is cooked through and sauce has thickened for around 10 mins 8. Add green beans (250g) and sliced peppers (2) and cook for 3-4 minutes until just tender and still vibrant 9. Stir through dry roasted peanuts (handful) 10. Serve over sticky rice (600g cooked) and top with fresh coriander and crushed peanuts by @channel4served
6
5 days ago
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We bet you’ve never had tofu like this... Makes: 6–8 parcels Total time: 50 mins + cooling time Ingredients For the parcels: 450g extra-firm tofu 2 tomatoes, halved 1 small onion, quartered 2 garlic cloves, peeled 100ml vegan chicken stock or veg stock 1 tsp smoked paprika 1 tsp ground cumin 0.5 tsp ground coriander 0.5 tsp chilli powder 0.25 tsp turmeric 2 tbsp tomato purée 2 tbsp light soy sauce Handful fresh coriander, chopped 0.25 tsp salt 6–8 sheets filo pastry Olive oil For the yoghurt sauce: 350g plant-based yoghurt 2 garlic cloves, minced Juice of half a lemon Handful coriander, finely chopped Pinch of salt For the flour glue: 1 tbsp flour 1.5 tbsp hot water For the paprika butter: 8 tbsp plant-based butter 2 tsp smoked paprika Method 1. Preheat the oven to 200°C. Crumble the tofu (450g) onto a tray and bake for 20 minutes until golden and crisp in places 2. Heat a drizzle of olive oil in a pan over a medium-high heat. Cook the tomatoes (2), onion (1), and garlic (2 cloves) until coloured, then blend with the stock (100ml) and soy sauce (2 tbsp) until smooth 3. In the same pan, toast the smoked paprika (1 tsp), cumin (1 tsp), ground coriander (0.5 tsp), chilli powder (0.5 tsp), and turmeric (0.25 tsp) for 1 minute. Add the tomato purée (2 tbsp) and cook for 1–2 minutes. Add the blended sauce, coriander (handful), tofu, and salt (0.25 tsp) and simmer until thick and relatively dry. Cool completely 4. Mix the flour (1 tbsp) and hot water (1.5 tbsp). Cut each filo sheet in half, fold and seal with the flour glue, add the tofu mixture, then seal again. Repeat with the remaining mixture 5. Place on a baking tray, brush with olive oil, and bake at 180°C for 25–30 minutes, turning halfway, until golden and crisp 6. Mix the yoghurt (350g), garlic (2 cloves), lemon juice (half a lemon), coriander (handful), and salt (pinch). Melt the butter (8 tbsp) and stir in the smoked paprika (2 tsp). Serve both with the crispy tofu parcels, topped with fresh coriander by @channel4served
41
6 days ago
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Not saying make this tonight, but... Serves 2 Total time: 20 minutes Ingredients 200g spaghetti 5 egg yolks 70g grated Parmesan or pecorino 1.5 tsp chipotle paste 70g chorizo, chopped into cubes Black pepper, to taste Half a cup pasta water Method 1. Cook the spaghetti (200g) in a large pan of salted water until al dente. Reserve the pasta water (half a cup) before draining 2. In a bowl, mix the egg yolks (5), Parmesan or pecorino (70g), chipotle paste (1.5 tsp), and plenty of black pepper until smooth 3. Heat a large frying pan over a medium heat and cook the chorizo (70g) for 4–5 minutes until crisp and the fat has rendered 4. Remove the chorizo and set aside, then add the rendered chorizo oil to the egg mixture 5. Add the pasta water (half a cup) to the egg mixture, a little at a time, mixing well until glossy 6. Toss through the spaghetti and half the chorizo 7. Serve immediately with extra grated Parmesan or pecorino, the extra chorizo, and a generous twist of black pepper chipotle carbonara, carbonara, chorizo carbonara, chipotle pasta, chorizo pasta, creamy pasta, spaghetti, pasta recipe, spicy pasta, comfort food by @channel4served
36
9 days ago
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@rhiscrans made @shabazsays his ultimate meal... what’s yours? 👀 Serves 2 Total time: 1 hour Ingredients For the roasted tomato sauce: 3 large heritage tomatoes, quartered 2 tbsp olive oil, divided 0.5 tsp salt, plus extra to taste 1 brown onion, finely diced 3 garlic cloves, minced 0.5 tsp dried chilli flakes, or to taste 1 tsp dried oregano 2 tbsp reserved pasta water Handful fresh basil leaves, roughly torn Black pepper, to taste For the pasta: 200g dried penne pasta 1 tbsp salt, for pasta water For the roasted garlic hedgehog bread: 1 large crusty bloomer loaf 2 whole bulbs garlic 1 tbsp olive oil 100g vegan butter, softened 1 tbsp dried wild garlic 0.5 tsp flaky sea salt Method 1. Preheat the oven to 200°C (180°C fan). Slice the tops off the garlic bulbs (2), drizzle with olive oil (1 tbsp), wrap in foil and roast for 40–45 minutes 2. Place the tomatoes (3) on a baking tray, drizzle with olive oil (1 tbsp) and season with salt (0.5 tsp). Roast for 25–30 minutes until softened and lightly charred, then blend until smooth 3. Heat the remaining olive oil (1 tbsp) in a frying pan over a medium-low heat. Cook the onion (1) with a pinch of salt for 8–10 minutes. Add the garlic (3 cloves), chilli flakes (0.5 tsp) and oregano (1 tsp) and cook for 1 minute. Add the tomato sauce and simmer for 10 minutes 4. Cook the penne (200g) in boiling water with salt (1 tbsp) until al dente. Reserve the pasta water (2 tbsp), then drain 5. Squeeze the roasted garlic into a bowl and mash with the vegan butter (100g), dried wild garlic (1 tbsp) and flaky sea salt (0.5 tsp) 6. Cut the bloomer (1) in a criss-cross pattern without slicing through the base. Spread the garlic butter into the crevices, loosely wrap the lower half in foil and bake at 200°C for 10–12 minutes until crunchy and bubbling 7. Toss the penne and reserved pasta water (2 tbsp) through the tomato sauce. Top with basil (handful), black pepper and extra salt to taste. Serve with the garlic hedgehog bread tomato pasta, roasted tomato pasta, penne pasta, tomato sauce, garlic bread, hedgehog bread, roasted garlic, pasta recipe, comfort food, vegetarian recipe by @channel4served
84
10 days ago
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Summer 2027 prep starts now, apparently Serves 6-8 Total time: 1.5hrs Ingredients For the cookies: 120g unsalted butter, melted 100g soft light brown sugar 100g granulated sugar 2 tsp vanilla extract 1 large egg 1 large egg yolk 250g plain flour 0.5 tsp salt 0.5 tsp baking soda 100g white chocolate, chopped For the meringue: 2 large egg whites 100g granulated sugar 2 tsp vanilla extract To serve: Lemon curd Method 1. Preheat the oven to 180°C. Line a large baking tray with baking paper, then lightly grease 6–8 mousse or cookie rings and place on the tray 2. For the cookies, whisk the melted butter (120g), both sugars (100g each), and vanilla (2 tsp). Whisk in the egg (1) and egg yolk (1) 3. Add the flour (250g), salt (0.5 tsp), baking soda (0.5 tsp), and white chocolate (100g) and mix into a dough 4. Divide the dough between the rings and press down slightly. Bake for 10–15 minutes until the edges are golden and centres just set. Remove the rings while slightly warm, then cool completely 5. For the meringue, place the egg whites (2) and sugar (100g) in a heatproof bowl over gently simmering water, making sure the bowl doesn’t touch the water. Whisk until the sugar has dissolved and the mixture feels smooth 6. Remove from the heat and whisk until thick, glossy, and holding stiff peaks. Add the vanilla (2 tsp) and briefly whisk to combine 7. Spoon lemon curd onto each cooled cookie. Transfer the meringue to a piping bag with a round nozzle and pipe over the lemon curd 8. Lightly toast the meringue with a blowtorch until golden brown and serve immediately lemon meringue cookies, lemon curd, meringue, white chocolate cookies, cookie recipe, lemon dessert, dessert recipe, sweet treats, baking by @channel4served
78
11 days ago
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Every holiday debrief deserves a bowl of @vernahungrybanana’s spicy carbonara style noodles.​ Serves 3 Total time: 20 minutes Ingredients For the noodles: 2 packs Maggi Spicy Cheese Korean Noodles 2 egg yolks 40g parmesan, finely grated 10g chives, finely sliced Black pepper For the veg: 2 pointed cabbage, quartered 2 pak choi, quartered Few drops Maggi Liquid Seasoning 1 tbsp sesame oil Sesame seeds Method 1. In a bowl, combine noodle seasoning sachets (from 2 packs), egg yolks (2), parmesan (40g, finely grated), and black pepper. Mix well and set aside 2. Cook MAGGI spicy cheese Korean noodles (2 packs) in boiling water according to pack instructions, reserving two ladles of noodle water before draining 3. Add a splash of the reserved noodle water to the egg mixture to loosen 4. Add the cooked noodles to a pan off the heat, then pour in the egg mixture. Add the remaining noodle water, a ladle at a time and mix quickly to create a smooth, glossy sauce. Toss continuously until emulsified and not scrambled 5, Heat sesame oil (1 tbsp) in a pan, then add pointed cabbage (2, quartered) and pak choi (2, quartered). Cook until lightly charred, turning once. Add a few drops of Maggi Liquid Seasoning and toss to coat 6. Serve the noodles into a dish and spoon on any remaining sauce in the pan. Finish with a handful of chopped chives with the cabbage and pak choi on the side, and finish with a sprinkle of sesame seeds by @channel4served
22
12 days ago
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Your fave chaotic duo are back... but is wagyu REALLY worth the extra ££££? beef kofta, kofta recipe, kebab recipes, easy dinner, dinner ideas, budget meals, wagyu beef, challenge video, head to head by @channel4served
56
15 days ago
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