SUBSCRIBERS RECIPES
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Episode 1    • Cooking my subscribers recipes for a ...  
Episode 2 (vegan edition)    • Cooking my subscribers recipes for a ...  
Day 1 dinnerTandoori Chicken Wraps
Wraps, 4 chicken breasts, 4 tbsp yogurt, 4 garlic cloves, 2cm ginger, 3 tbsp papria, 1 tbsp garam masala, 1 tsp ground coriander, 12 tsp chilli (depending how hot you like it!), 1 lime.
Taita ¼ cucumber, small handful of fresh mint leaves, 200ml natural yorgurt
Mango salsa 1 large mango, hanful of corianger, 1 lime, salt and pepper
Cut chicken in to a bowl and mix with yogurt. Add 4 garlic cloves, 2cm ginger, 3 tbsp papria, 1 tbsp garam masala, 1 tsp ground coriander, 12 tsp chilli and cook in pan until cooked fully.
Add to warmed wraps, with mango salsa and raita.
Puddinghttps://jenaroundtheworld.com/inagar...

Day 2 dinner https://www.rivercottage.net/recipes/...
Pudding https://www.tablefortwoblog.com/them...

Day 3 dinner
Tomato and garlic salmon parcels (serves 4)
You will need: 
4 pieces of salmon
1 tbsp oil 
2 cloves of garlic ( really finely chopped)
12 16 tomatoes (halved)
And 4 pieces of foil to wrap them in

Preheat your oven to 200 degrees C
First take the rectangles of foil and place each piece of salmon on top. 
Pour your oil on top sharing it evenly between them.
Add your garlic.
Put 68 tomato halves on top.
Loosely wrap the salmon in the foil and place on a baking tray.
Bake in the oven for about 20 minutes and then check if it’s cooked by opening the foil but be careful because there will be a lot of hot steam.
Serve on the plate in the foil or take it out and put it over your potatoes/ noodles.
Add the veg round the side.
Enjoy!

Pudding Nussschnecke Ingredients:
Dough: Classic yeast dough
(I’m sure the one you use for your cinnamon roles would work just fine)
Filling:
250g ground hazelnuts (I also like to add a handful of chopped walnuts and
hazelnuts)
1 tablespoon rum
1 tablespoon ground cinnamon
3 heaped tablespoons (~50g) powdered sugar
Glaze:
100 powdered sugar
23 tablespoons lemon juice

Directions:
1. Preheat your oven to 180200°.
2. Roll out your dough on a baking try and evenly spread your filling on top.
3. Roll it together like a burrito and cut the dough into 2 cm thick slices. Brush a bit of
egg wash on the rolls and let them rest for 510 minutes.
4. Bake for about 15 minutes (or as long as they need in your oven __) until golden
brown.
5. Let them cool and add the glaze for the finishing touch!


Day 4 dinner VIETNAMESE CARAMELISED PORK RICE BOWLS
1 1/2 tbsp peanut oil
1/2 brown onion, finely diced
2 tsp ginger, minced
2 garlic cloves, minced
1 long red chilli, deseeded and finely chopped
500g Pork mince
5 tbsp brown sugar
2 tbsp fish sauce
2 spring onions, sliced
2 cucumbers, sliced
2 avocados, sliced
1 carrot, slice 
2 cups bean sprouts
Coriander 
1/2 cup roasted peanuts, chopped

1. Heat the oil in a large skillet over high heat.

2. Add the onion, ginger, garlic and chili and cook for 2 minutes

3. Add the pork mince and cook for 2 minutes or so until white all over, breaking up the meat with a wooden spoon.

4. Add the sugar and fish sauce. Stir, then leave it to cook without touching until all the juices cook out and the pork starts caramelised about 2 minutes. Then stir it and leave it again, without stirring, for around 30 seconds to get more caramelisation. Repeat twice more until caramelised to your taste.

5. Serve over rice (however you make rice!) and sprinkle with spring onion and let everyone build their own custom bowl with the sides of cucumber, carrot, beansprouts, avocado, coriander and roasted peanuts.

Pudding https://bakerbynature.com/butterpeca...

Day 5 dinner https://www.waitrose.com/home/recipes...
Pudding https://preppykitchen.com/chocolatec...