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Chilli Chicken & Chorizo Baked Paella


  • 250g Paella rice
  • 2 x 400g tin tomatoes
  • 225g chorizo
  • 2 Chicken Breasts
  • 5g Smoked Paprika
  • 5g chilli powder
  • 15g Tomato Puree
  • 1 whole chilli (optional)
  • 1 veg/Chicken stock cube (i used Veg)
  • 600ml water
  • 2 onions chopped
  • 1 Red Pepper
  • Flat leaf Parsley (optional)
  • Salt /Pepper to your liking


Slice the chorizo & start to fry on a medium heat after a couple of mins add the Chopped chicken & fry for 5 mins. Remove but leave the oil in the pan & place in your oven dish. Add the onions & peppers & fry for 8 mins until soft.

Add the Smoked Paprika & chilli powder then Tomato puree & cook for a few mins. Add the tinned tomatoes & simmer for 10 mins. Add to the oven dish & add the veg stock. Now add all of your rice & stir. This is when you can split a whole chilli & place in the dish . You can remove when done if you like. Season with salt & Pepper.

It should be quite loose as the rice will soak up the extra liquid. Place in the oven at 190 deg c for half an hour. Take the lid off & turn up to 220 deg c for final 10 mins. If its too dry you can always add more stock or water to loosen

Stir in some chopped flat leaf parsley & serve


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Bacon Wrapped Jalapeno Chicken


4 boneless skinless chicken breasts

4 large jalapenos

100g cream cheese

80g cheddar cheese grated

1 Tablespoon Bedford Banger BBQ sauce

Smokey streaky bacon or Pancetta


Preheat oven to 200 deg C.

Place the jalapenos in pan of hot water & cook for 3 mins just to soften slightly

Cut the tops off the Jalapenos & try & scrape out as much of the membrane & seeds as possible. This is to make space for the cheese filling. You can always slice the Jalapenos in half lengthways if easier

In a small bowl, combine the cream cheese & cheddar cheese. Get a sharp skinny knife & insert into the fat end of the chicken breast. Make a cavity big enough to fit the Jalapeno in. Insert one filled pepper inside of each chicken breast. You can fill the hole with an off cut of the chicken breast

Wrap each chicken breast with slices of bacon. Secure the bacon ends with toothpicks, if necessary.

Place the chicken in a frying pan & fry for 5 mins both sides. Place in your pre heated oven for 15 mins or until the chicken is cooked through.  5 mins from the end brush with Bedford Banger BBQ sauce

Remove the chicken & rest for 10 mins & serve

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Chicken Chow Mein with Orange Ghost


  • 1 Chicken Breast or 2 chicken thighs
  • 1 Green Bell Pepper
  • 2 garlic cloves
  • 20g ginger
  • 170g med dried noodles ( you can use fresh)
  • 150g Beansprouts
  • 1 onion
  • 1 small carrot
  • 1 pak choi or replace with some savoy cabbage
  • 2 spring onions
  • 3 tablespoons dark soy sauce
  • 3 tablespoons light soy sauce
  • 3 tablespoons oyster sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon peanut or veg oil
  • 2 tablespoons Orange Ghost sauce
  • 15g corn flour
  • 1 wok & pan for noodles
  • Coriander


This recipe is all about the prep. Chop the garlic & julienne the rest of the veg or thinnest strips your knife skills can manage. Chop chicken into strips or cubes


Mix together cornflour and soy sauce, then then add the vinegar, oyster & 1 tablespoon Orange ghost. Mix until smooth & combined


Add the noodles to a pan of boiling water & cook to packets instructions. Once cooked drain & add sesame oil & 1 table spoon orange ghost sauce & toss. Leave to one side for adding later.

Heat the wok to a high temp then add the veg/peanut oil. Add the garlic , ginger & onion & be careful not to burn the garlic. Add the chicken & cook for a further minute. Add the rest of the veg & stir fry for a further 2 mins. Add the noodles & sauce. If its looking too dry add a drop of water. Cook until chicken is cooked thoroughly . Add beansprouts 1 min form the end of cooking. Give it a final toss & serve immediately & garnish with the finely sliced spring onions & coriander


Add some crushed peanuts to garnish. Replace with Beef or duck or leave meat out totally

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Porcini Carbonara


  • 140g Pasta of choice (Preferably Tagliatelle)
  • 140g chestnut mushrooms
  • 15g Dried Porcini mushrooms
  • 2 egg yolks
  • 30g pecorino or parmesan
  • 20 ml Bedford Banger Original 
  • 1 Tbsp Olive oil / 1 tbsp Butter
  • Salt/Pepper to your liking
  • chopped flat leaf parsley
  • 1 Clove garlic (optional)


Soak the porcini mushrooms in hot water for 10-15 minutes. Drain but keep the liquor. Whilst they are soaking chop the fresh mushrooms.  Chop and set aside. Mix the egg yolks and two thirds of the Parmesan/Pecorino cheese in a bowl to make the carbonara sauce. Season with salt and pepper. Cook the spaghetti according to the packet instructions. Heat the oil in a frying pan & add the butter, chopped fresh mushrooms & porcini mushrooms  Fry hard for 5 minutes, stirring frequently (Add garlic halfway through if using) . Remove from the heat & leave to rest. Drain the pasta reserving some of the cooking water. Immediately add the pasta to the fried mushrooms & add some of the Porcini liquor & 15ml Bedford Banger Original sauce. Once the pan has cooled slightly add  Carbonara sauce as well as the reserved cooking water(if needed) . Mix together. (The egg will be cooked by the heat of the pasta) Serve immediately  with a drizzle of Original sauce & top with the remaining Parmesan/Pecorino  cheese & Parsley  .

Serves 2

Top Tip

Do not add the egg yolk mixture Straight away to a hot pan as it will scramble the eggs.  

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Banging Cheese on Toast


White Bread

Medium  Cheddar


Bedford Banger Original


Heat oven to 230 deg C

Butter both slices of some nice uncut Bloomer or the bread of your choice, Place in the oven & cook for 4-5 mins or until the butter is melted

Take out and cover with grated or sliced cheese. pour some splashes of Original over the cheese & return to the oven for 5 minutes or until the cheese is bubbling & golden. All though I prefer the taste of strong mature cheddar it doesn’t melt as good as medium cheddar. Feel free to use the cheese you prefer though.


In my opinion this is the best way to cook cheese on toast. Don’t grill it as its too much direct heat & always burns the bread on the edge

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Banging Cottage Pie


  • 750g steak mince
  • 2 carrots
  • 1 celery
  • 2 x 400g Tinned Tomatoes
  • 1 Tbsp Bovril
  • 2 Tbsp Worcestershire Sauce
  • 1 Tbsp Tomato Puree
  • 2 Onions
  • 850g maris piper potatoes
  • 100g frozen peas
  • Knob of Butter
  • 40ml Bedford Banger Original
  • 1 Tbsp Med Olive Oil
  • Sprig of Rosemary & Thyme
  • Salt & Pepper


  1. Heat oil in pan & add chopped Onion , Celery & Carrots. Season with salt.  Fry on a Medium heat for 5 – 8 mins until translucent & softened . Remove from the pan
  2. Using the same pan Fry off the mince. Making sure you reduce all the liquid that comes out the mince. The Mince will start frying again.
  3. Deglaze the pan with Worcestershire sauce
  4. Add Tomato Puree & Bovril . Cook for 2 mins
  5. Add tinned Tomatoes, Peas & Herbs. Rinse out 1 tin & top up with water & add to pan
  6. Add salt & pepper to your liking
  7. Reduce heat & simmer for 40mins
  8. Pour out into casserole dish & leave to cool completely (cooling makes it easier to add your mash)


  1. Peel & chop the potatoes into small cubes
  2. Add to boiling salted water. Boil til soft
  3. Drain & let the Potatoes steam dry for 5 mins
  4. Add the butter & 30ml Bedford Banger Original
  5. Mash til nice & smooth . Cover the mince nice & evenly & groove up the top with a fork

Heat oven to 190C & cook for 45 mins until nice & brown on top. 15 mins from the end, splash 10ml of Bedford Banger Original on top

Serve & Enjoy



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Eggs Bangerdict


  • 2 eggs, at room temperature
  • 2 tbsp White wine vinegar
  • 1 English muffin , halved
  • Butter  for spreading
  • 2 slices ham
  •  finely chopped fresh chives or Flat leaf parsley  (optional)
  • Bedford Banger Original

Hollandaise sauce

  • 100g butter, cubed
  • 2 tsp white wine vinegar
  • 1 small shallot/onion finely chopped
  • 5 black peppercorns
  • Pinch of salt
  • pinch of caster sugar
  1. Melt the butter slowly in a pan over a low heat, stirring occasionally. Remove from the heat and pour the butter into a jug.

  2. Put the vinegar, shallot, peppercorns in a small saucepan over a high heat and bring to the boil. Cook for 1–2 minutes, or until reduced to 2 tablespoons of liquid. Remove from the heat.

  3. Put the egg yolks in a heatproof bowl and place over a pan of simmering water. Do not let the bottom of the bowl touch the water. Whisk the egg yolks with the salt and sugar until pale. Pour the vinegar mixture through a fine sieve onto the yolks and continue whisking until well combined. Slowly add the butter in a steady stream, whisking constantly, until the sauce is smooth, thick and shiny

  4. Toast the muffin halves  & Spread the muffins with butter.

  5. Fill a small pan with cold water and bring it to the boil. Add the vinegar and reduce to a simmer.  Poach for 2–3 minutes. Remove with a slotted spoon
  6. Place an egg on each muffin and spoon over some hollandaise.
  7. Now drizzle some Bedford Banger original on top of each egg.
  8. Sprinkle with chives.
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Bedford Banger BBQ Pulled Pork Shoulder


  • 1 Pork Shoulder 1.8 – 2 kgs
  • 1 TBS Vegetable Oil
  • 200 ml Chicken Stock
  • 100 ml Apple  juice
  • 1 TBS of Dry rub mix
  • 50 ml Bedford Banger BBQ
  • Meat injection syringe (optional)

Dry Rub

  • 2 TBS Cumin
  • 2 TBS Dark Brown Sugar
  • 2 TBS  Salt
  • 3 TBS Smoked Paprika
  • TBS Ground Black Pepper
  • 2 tsp Chili Powder
  • 1 tsp Cayenne
  • 2 tsp Onion Powder
  • 2 tsp Garlic Powder
  • 1 tsp Mustard powder

Pork Injection Marinade

  • 100 ml Apple juice
  • 50 ml cider vinegar
  • 10 ml olive oil
  • 25 ml Worcestershire sauce
  • 30 ml Bedford Banger BBQ sauce
  • 1 tsp Salt

BBQ Sauce

1 bottle of Bedford Banger BBQ


  1. Marinade: Combine all the ingredients for the marinade. Fill up the meat syringe & start injecting your meat evenly all over. (This part is optional but definitely makes your end product more juicer).
  2. Dry Rub:  Combine all the dry rub ingredients in a small mixing bowl. Set aside  1 TBS for the cooking liquid.   Pat Pork Butt dry.  Massage the seasoning thoroughly into pork. Flip the pork shoulder over and repeat with remaining dry rub. Place in the refrigerator and allow to rest for an hour, or preferably overnight.
  3. Brown the Pork Butt:  Heat the oil in a Heavy bottomed frying pan or casserole dish on a medium-high heat.  Add the pork and cook, turning occasionally, until well browned on all sides, about 5-10 minutes total.  (The pork will brown fast because of the sugar in the dry rub.  Watch it carefully and do not let it burn.) . Transfer the meat to the casserole dish
  4. Slow Cook:  Add the seared pork to the casserole dish facing up. Combine the Chicken stock, Apple juice, Dry rub & BBQ sauce & pour over the Pork Shoulder. Cover and cook at 150 deg C, flipping the pork over 2-4 times during cooking. Cook  for 5-6 hours or until the pork is fork tender .
  5. When pork is done cooking, Rest for 30 Mins  remove it from the Casserole dish as soon as its cool enough to handle. Using two forks, shred  the pork.
  6. BBQ Sauce: Add half of the sauce (or sauce to taste) to the pork and toss to coat.  Serve with the remaining BBQ sauce on the side.  Enjoy!
  7. Or, If NOT using BBQ Sauce:  Strain the cooking liquid through a fine-mesh strainer.  Skim off as much fat as possible from the surface and discard.  Add enough cooking liquid to the pork so that it is moistened.  Toss to coat.  Enjoy!  I personally use some of the cooking liquid & BBQ sauce  & keep the meat nice & moist

Serves 6 people

Serve in Buns with fresh Coleslaw Or simply in a bowl with some Buttery Mash Potato