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Chicken-green chilli straws with jalapeno-honey dip

  • Preparation Time20 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
Cooking spray
190g cooked chicken thigh meat, chopped
120ml sour cream
35g grated Mexican cheese blend
1 (110g) tin diced green chillies
2 tbsp chopped fresh coriander leaves
1 tsp ground cumin
1 package egg roll wrappers
240ml honey
3 tbsp chopped pickled jalapenos
1 tbsp cider vinegar
1) Preheat the oven to 200C/Gas 6. Coat a large baking sheet with cooking spray.

2) In a large bowl, combine the chicken, sour cream, cheese, green chillies, coriander and cumin. Mix well to combine.

3) Arrange the egg roll wrappers on a flat surface. Place a small amount of filling in the lower third (towards one corner) of each wrapper. Fold over the bottom corner of the wrapper, tightly roll up one turn and then fold in the sides. Dip your finger in water and run it along the corner and edge. Tightly roll up the rest of the way, sealing the edges and seam shut. Place the straws on the prepared baking sheet and spray with cooking spray. Bake 10 to 12 minutes, until golden brown.

4) Meanwhile, in a small bowl, combine the honey, pickled jalapeno chillies and vinegar. Mix well and serve alongside the straws.

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Episode 1

In anticipation of a boiling hot summer, Hugh Fearnley-Whittingstall has a shearing party for his sheep. Plus, he tries to get marketgoers interested in veal.

S1:E1
44mins

Meat Lover's Madness

Michael heads to Cleveland to sample confit chicken wings in chipotle-maple glaze. In Indianapolis, he tries smoked and deep-fried pork ribs, juicy and crispy.

S5:E4
19mins

Smokehouse Reinventions

In NY, Michael digs into a decadent reinvention of lasagna with pork, brisket, bacon and mac and cheese. He also tries riders’ burgers in Pittsburgh.

S5:E3
19mins