• 500g white spelt flour or unbleached all-purpose flour, plus more for working the dough

  • 7g fast-acting yeast

  • 12g salt

  • 1 tablespoon granulated sugar

  • 300ml lukewarm water (43°C)

  • 40g unsalted butter, melted and cooled

  • 1l cold water

  • 54g baking soda

  • Coarse sea salt

  • 1 Large Egg


  • In a bowl whisk the lukewarm water with the sugar and the yeast. Leave this to activate the yeast. You should see some activity in the bowl after about 5/6 minutes.

  • While this mix is activating heat some butter until just melted then remove from heat and allow to get to room temperature.

  • In a mixing bowl mix together the flour and the salt.

  • Add the yeast water and melted butter to the flour and mix vigorously for 5 minutes.

  • Tip the dough onto a floured surface and knead until smooth and elastic. Return to a bowl, cover with a wet tea towel and leave to proof for around an hour or until doubled in size.

  • Once doubled, punch excess air out of the dough, give it a quick knead and then divide into 8 equal portions. Forming a dome with your hands and roll the dough into a sphere. Once you have done this for all the rolls, cover again with a damp towel and leave to do a final proof. This should take 25/30 minutes.

  • Preheat your oven to 220°C

  • In a large pan bring your liter of water to the boil and add the baking soda. Using a slotted spoon, gently pop two rolls at a time into the liquid. Cook for 30secs on each side. Transfer to a wire rack and allow to drip dry.

  • Once this is completed for each of the rolls, using a sharp knife score a cross onto the top of each roll.

  • Whisk your egg and brush onto the top of each roll to glaze. Then sprinkle with sea salt.

  • Pop in the oven on a parchment sheet lined baking tray and bake for 15-17 minutes.



  • Pretzel Rolls

  • Lettuce – Iceberg or Little Gem

  • Beef Tomato

  • Red Onion

  • Gherkins

  • Mature Cheddar


Irn-Bru Bacon

  • Streaky Bacon

  • 20ml Water

  • 80ml Irn Bru

  • 100g Soft Brown Sugar

  • 2 tablespoons Rice Vinegar

  • Black Pepper

Burger Sauce

  • 5/6 Splashes Franks Hot Sauce

  • Tablespoon of Mayonnaise

  • 2 x Gherkins

  • ½ a Brown Onion

  • Good squeeze of American Mustard

  • Good squeeze of Tomato Ketchup

  • 2/3 splashes of Worchester Sauce

  • Pinch of Salt

  • Pepper to taste


Burger Patty

  • 500g Good Quality Beef Mince (20% Fat)

  • Salt

  • Pepper


  • In a bowl mix your mince and form into 4 round patties, these should all be the same size. Pop these into the freezer to firm up for 10 mins. This will help them not to break up. A good tip is also to make a depression using your finger or a spoon in the centre of the patty. This will stop it from ballooning up and can help assist in knowing when to flip.

  • It's now time to prep your veg. Think about the size of the burger at the end and cut veg accordingly. We want thinly sliced red onion, thinly sliced tomato and some lettuce leaves. Thin strips of gherkin and a couple of slices of cheese to melt onto the burger.

  • Now make your sauce. Finely dice the onion and gerkins and combine with the rest of the ingredients.

  • Now to make your bacon. Pre- heat your oven to 175C. Place streaky bacon on a rack over a baking tray and cook for 5/10 mins or until almost done to your liking.

  • While this is happening in a pan add the water, irn bru and Brown Sugar bring to a simmer. Add the Vinegar and pepper and allow to simmer until it becomes a syrupy consistency. Then take off the heat.

  • Brush the irn-bru syrup on to the bacon and cook for another 5/10 mins until sticky. You can brush on more syrup throughout the process if you want.

  • Now you have everything you need to assemble the burger. Get a cast iron pan or flat top of to heat up. Take the burgers out the freezer and lightly cover in a small amount of oil. Then season generously with salt, in the same way you would a steak. When you see the juices start to pool in that central depression, its time to flip. Pop your cheese on the burger and allow to finish cooking while the chesse melts. Then move to rest.

  • Slice your buns and toast the inside.

  • Spread a small amount of sauce on both sides of the bun. Add the cheese covered burger patty to the bottom of the bun. Then tomato, lettuce, red onion. Then the Irn-Bru Bacon, a couple of pickles. Pop the top of the bun on and eat!




 Buffalo Sauce

  • 2 bottles of Franks Hot Sauce

  •  Butter (Amount depends on how hot you like it)

Chicken Wings

  • 500gr Chicken Wings, tips removed and split into two parts.

  • 2 tbsp Baking Powder

  • Salt

  • 2 tbsp Black Pepper

  • 2 tbsp Smoked Paprika

  • 2 tbsp Cayenne Pepper


  • Split your wings into three parts and discard the tips. Get these wings dry now. (You can pat them with kitchen roll or leave on a rack in the fridge overnight.)

  • Preheat your oven to 120C. 

  • Add the baking powder, Salt, Black Pepper & Cayenne Pepper to the wings and stir, shake and coat properly.

  • Oil the rack, so the wings don’t stick, and then place all wings on the rack on a baking tray.

  • Place these at the bottom of the oven for 40 minutes. This will stop the wings loosing too much moisture and will slowly cook them.

  • While this is cooking you want to add all your franks hot sauce to a pan on a low to medium heat. Once this is starting to get warm but not too hot add your butter. Depending on how hot you want the sauce/how unhealthy you want to be, is how much butter you add. Equal butter to hot sauce is the standard buffalo sauce. It is important to whisky this as the butter melts. This will stop the butter from splitting. Once a glossy buffalo sauce you can take off the heat, cover and leave until wings are ready.

  • Remove the wings from the oven and turn up your oven to 230C. Once the oven has reached temperature, pop your wings back in at the top of the oven. The idea here is to finish cooking them but what we’re really after is crispy skin. If you see the skin bubbling then you’re on the right track. After 10/15 mins have a look and see if they are dark and crispy. If you think they’re done, take a wing out. Open it up have a look and a taste.

  • Take wings off the rack and add to a big bowl. Cover generously with the sauce, toss so they are fully covered and then serve with Celery Sticks and Blue Cheese Dip.

Blue cheese dip


  • 1/2 garlic clove

  • 4 tbsp Sour Cream

  • 100gr Blue Cheese (Whatever you like, crumbly works well. Gorgonzola is also good)

  • 1 spoonfull mayo

  • Dash cider vinegar

  • 1/2 Lemon

  • Chives

  • Salt & Pepper

  • Celery


  • Finely dice your half a clove garlic. As small a dice as possible. Add this to a bowl.

  • Add Sea Salt and Pepper to the same bowl.

  • Get your blue cheese and dice up into small bits, add most, but not all of it to the bowl.

  • Here you want to combine the cheese with the garlic, salt and pepper. Add a dash of vinegar and lemon juice. You don’t want to use a food processor here, its about a bit of hard work and creating almost a blue cheese paste. Then start to add your mayonnaise and sour cream and combine until you have a reasonably thick sauce. Taste and adjust seasoning, you may want to loosen the sauce with more lemon juice.

  • Add the remaining crumbled cheese and finely diced chives. 

  • Slice up some celery into sticks and serve with your buffalo wings!