But lucky for us here in the UK Wimpy is celebrating their 70^th Anniversary!

That’s right 70 years of Wimpy. Let’s think about that for a moment, the first Wimpy opened way before 2 famous global fast food brands had even flipped their first burger!

No wonder it is a British institution, and one that delivers nostalgia in bucket loads. I

I think I can speak for anyone who was around in the 70’s (before those US brands had a real foothold in the UK), Wimpy was the only place to go for a great burger and that authentic diner experience.

Wimpy invited me to go a try one of the Wimpy Legends that they have rereleased as a retro reminder of just how good they are…and have always been.

I tried out The Original with chips, which especially a double cheeseburger (always a winner) upgraded with a classic style relish. Of course it was delicious, it also made my question why this ever left the menu in the first place. Sure, the double cheeseburger with Wimpy special sauce is special (see what I did there ), but it those little differences and the nostalgic reminder of food stops gone by that matter.

I just had to order myself 10 onion rings on the side, it’s one of my treats when I’m at a Wimpy…

Don’t judge…

If a double cheeseburger and a stack of oniony goodness wasn’t enough, there is something every Wimpy connoisseur, especially those whose inner child remembers begging for one at every visit…it is of course the legendary Brown Derby.

Now I have to admit in my (maybe sad?) old age I don’t really go for desserts. But as this is a special 70^TH occasion I thought why not.

So what did the young (and old) Michael think about this classic sweet?

NOSTALGIA! Yes, from the “fair ground” doughnut, to the ice cream just like from an ice cream van, and oh that chocolate sauce…sweet memories…

A big congratulations to Wimpy for delivering year after year for 70 years…may you have 70 more, as you deserve to be part of the British landscape so that future generations can experience that delicious, sweet nostalgia.

Have you been joining Wimpy in their 70th celebrations? Remember to let me know your favourites, new and old, in the comments below.

Michael Robinson

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The Food Curator

The Food Curator (AKA Michael Robinson) is an aficionado of all things food and bon viveur based in London. A passion for cooking and dining has driven him to put fingers to keyboard to bring you his thoughts on the world of food. When not writing, eating or cooking he has a love of American muscle cars. Pop on over to my Facebook page and let's start a Facebook food revolution together: http://tinyurl.com/thefoodcurator

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I have tried a lot of different brands of “fake” chicken, and if you have too you’ll know that some are better than others. So I was up for the taste test challenge when I received samples to try, especially as Tindle is made by chefs, served in restaurants, and now available in your kitchen!

Several versions are available nuggets, popcorn chicken, tenders, wings and burgers. That’s where I’m going to start…the burger.

There is a globally famous high street fried chicken brand, and I am a fan of their original chicken fillet burger. Recently they launched a vegan version, which I tried, and to be honest I wasn’t impressed.

So with that in mind, I thought I would recreate it using the Tindle burger. Simply done in a sesame bun with lettuce and mayo. This classic setting would give the burger it’s best chance of shinning through. My oh my it certainly did! Very tasty and a better attempt in my view than the colonel’s. In fact I have to say it’s the best fake chicken burger I’ve tried.

The nuggets were treated in a similar vein, bread crumb coated and always a fun hands-on way to eat. I could have just dipped them in barbeque sauce, but I thought what could be more fun than tacos! So I put them together with soft tacos, homemade salsa and guacamole, lettuce, cheese and got stuck in. They worked really well, crispy and even more “chickeny” flavour.

The products have a great texture and stayed moist, a trick that is hard to pull off. Flavourful and well worth searching out if you are looking for a meat replacement this chicken will satisfy both your taste buds and your food choices.

So give it a try, whether you eat real chicken or not these plant based protein rich products are a delicious alternative.

Find out more and buy them here Tindle

Michael Robinson

Author information

The Food Curator

The Food Curator (AKA Michael Robinson) is an aficionado of all things food and bon viveur based in London. A passion for cooking and dining has driven him to put fingers to keyboard to bring you his thoughts on the world of food. When not writing, eating or cooking he has a love of American muscle cars. Pop on over to my Facebook page and let's start a Facebook food revolution together: http://tinyurl.com/thefoodcurator

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It’s the time of year when you might have a glut of tomatoes growing in the garden, or like me, noticed your local supermarket has a great offer on fantastic Italian San Marzano tomatoes, then it’s time for one thing and one thing only…try my easy tomato sauce recipe!

Bulk making sauce for the freezer is the best way to save that amazing flavour of summer and turn those tomatoes into a ready to go meal, and infinitely better than anything you can buy in a jar.

It is easy to do it just takes a bit of time now which is ultimately time you’ll save in the future.

Ingredients

• 1 Kilo (2 pounds) Fresh Tomatoes
• 1 Large Handful of Fresh Basil
• 1 Very good pinch of Sea Salt

Half the tomatoes and remove the central part that the stalk attached to, but don’t worry about remove the seeds or the skin. Dice them into rough small chunks and place in a large pan.

Chop or tear up the basil and get that in the pan too along with the salt.

Put on a low heat and after about 10 minutes you should see lots of liquid appear. This is what we want to reduce out of them. Give a good stir and continue cooking for about 1-1 ½ hours.

We want the sauce to have reduced by about 50%. At this point you can use a hand blender, but I prefer to use a spoon to smash up the bits of tomato. I feel it gives a more rustic, textured finish. Of course do what you need to get the consistency you like.

Now let that go completely cold before decanting into food bags or boxes. For reference about 200g/7oz is a healthy portion!

So next time you want pasta just soften some onion or garlic or both in olive oil and add you frozen sauce. The reason we don’t add these to the original sauce is you will get a much better, fresher flavour doing it this way, and it’s easily done in the time it takes to boil you pasta of choice.

Tell me how this worked out for you in the comments below, I’d love to hear!

Michael

Author information

The Food Curator

The Food Curator (AKA Michael Robinson) is an aficionado of all things food and bon viveur based in London. A passion for cooking and dining has driven him to put fingers to keyboard to bring you his thoughts on the world of food. When not writing, eating or cooking he has a love of American muscle cars. Pop on over to my Facebook page and let's start a Facebook food revolution together: http://tinyurl.com/thefoodcurator

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Check out my latest video where I show you how to make paella – the Spanish classic – which is easier to make than you think.

Although it’s a one pot dish it does need a little care and attention to achieve paella perfection. I mention the socarrat or crust at the bottom of the dish later on and this is very important to making a great paella.

When I was living in Spain I tried many different varieties. Every region has its own version of this Spanish classic, in fact every household makes it to their own taste, so this is my version. It’s Spain’s national dish and no surprise it’s absolutely delicious.

Chicken & Prawn Paella

Serves 4

Ingredients

• 250g x Paella Rice
• 350g x Chicken Breast
• 8 x Large Uncooked Prawns
• 4 x Tomatoes
• 500ml x Chicken Stock
• 60g x Frozen Peas
• 1 x Large Garlic Clove
• 1 x Teaspoon of Smoked Sweet Paprika
• 1 x Red Pepper Roasted
• 1 x Small pinch Saffron
• Olive Oil
• Salt

Method

Make up your stock and while hot add the saffron.

In a paella pan or a frying pan add the chicken and prawns fry for 3-4 minutes on a high heat. Just enough to give the meat a little colour.

Turn the heat down and add the garlic and stir fry until the fragrant changes about 1 minute being careful not to burn it.

Now add the tomatoes, sweet paprika and pinch of salt stir in.

Add the rice DON’T WASH IT! Cover with the saffron infused stock.

Do not disturb the rice let it simmer

After about 15 minutes when the liquid has been absorbed add your peas and red pepper but DO NOT stir in. Turn up the heat and wait for the sound of snap crackle and pop of the rice forming the socarrat (the rice and tomato crust at the bottom)

Turn off the heat and cover with foil, leave for 10 minutes.

Serve with lemon wedges.

So how did you get on with this recipe? Please remember to tell me in the comments below.

Michael Robinson

Author information

The Food Curator

The Food Curator (AKA Michael Robinson) is an aficionado of all things food and bon viveur based in London. A passion for cooking and dining has driven him to put fingers to keyboard to bring you his thoughts on the world of food. When not writing, eating or cooking he has a love of American muscle cars. Pop on over to my Facebook page and let's start a Facebook food revolution together: http://tinyurl.com/thefoodcurator

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If you have never tried a Spanish Tortilla before, now is the time! I am going to show you how to prepare a classic version, even though at first sight you think it’s just another omelette (which is kind of true) a little bit more time is needed to make a tortilla…like a lot of things in life, good things come to those who wait…

Spanish Tortilla

Ingredients

Serves 2

• 4-5 x New Potatoes (Golf ball size)
• 1 x Onion
• 3 x Eggs
• Salt
• White pepper
• Olive Oil

Method

Peel and dice the potatoes into quarters, rinse under cold water then pat dry with some kitchen roll. Add about 3-4 tablespoons of olive oil to a frying pan and set on a low heat. Add your potatoes.

We don’t want to ‘hard fry’ the potatoes, rather we want to slowly cook them to soft while they soak up that delicious olive oil.

Keep them moving every few minutes so they cook evenly and after about 15-20 minutes check them by pushing a fork into one. If they have softened but are still firm in the middle move to the next stage.

Cut your onion into medium sized slices and add to the pan. We are going to continue the slow cook for another 15-20 minutes as the onions should be caramelised perfectly at the same time as the potatoes being done.

After this time the potatoes should be cooked through while retaining a little bite and your onions should be soft and starting to colour.

Now beat your eggs with a good pinch of salt and white pepper. I use white pepper as it is not as harsh as black and just adds a lovely savoury to the dish.

Spread out your potatoes and onions evenly across the frying pan and sprinkle a little salt to season them. Now pour your eggs in and turn up the heat!

Being careful not to burn the bottom but don’t worry if a few onions blacken…adds to the flavour! Once the tortilla has set wiggle your pan around to move it about. When the centre is not quite set, so not liquid but not yet solid sort of like loose jelly, we are ready to serve.

If you are cautious about eating semi raw egg or live somewhere which suggests that you don’t, flip the tortilla or put under a grill until fully cooked through.

Put a plate over the frying pan and flip your tortilla onto it. Simply serve and enjoy.

I hope you will give this a try and that you love it as much as me and millions of Spaniards…Lunchtime doesn’t get much better than this!

Remember to tell me how the recipe worked out for you in the comments below.

Michael Robinson

Author information

The Food Curator

The Food Curator (AKA Michael Robinson) is an aficionado of all things food and bon viveur based in London. A passion for cooking and dining has driven him to put fingers to keyboard to bring you his thoughts on the world of food. When not writing, eating or cooking he has a love of American muscle cars. Pop on over to my Facebook page and let's start a Facebook food revolution together: http://tinyurl.com/thefoodcurator

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There is nothing wrong in using pre-rolled, readymade pastry in fact there is everything right with it. This recipe only requires a bit of attention to the topping and absolutely no effort to make the base. Unexpected guests? No problem, this tart will save the day and make you look like the kitchen hero you deserve to be…

There are two toppings mixed together on my tart, but you could of course just choose one if so double the topping ingredients. Either way it will be seriously tasty, so let’s get on with it!

Goat’s Cheese & Onion Tart

Serves 4

Ingredients

• 1 x Pack of Pre-rolled Readymade Puff Pastry
• 1 x 150-200g Pack of Goat’s Cheese

Topping 1

• 2 x Medium large White Onions
• 1 x Sprig of Fresh Rosemary
• 2 x Tsp Honey
• 1 x Good Pinch White pepper
• 2 x Tbsp Butter or good quality oil
• 1 x Pinch of Salt

Topping 2

• 2 x Medium to large Red Onion
• 1 ½ x Tsp Balsamic Vinegar
• 1 x Sprig of Thyme
• 1 x Good Pinch Black Pepper
• 2 x Tbsp Butter or good quality oil
• 1 x Pinch of Salt

Method

Take two separate pans (or one if making only one topping!)

In both cases follow these instructions:

Slice the onions into medium thick half rings, we want a bit of texture in our finished tart.

For topping one add the other ingredients (except the honey) and on a low heat slowly cook down the onions stirring every 5 minutes as we want them to soften but not get colour or stick. This will take about 30 minutes.

Half way through about 15 minutes add the honey and stir in well

Take out your premade pastry and cut in half. Place on a lightly greased baking tray or on baking parchment on a baking tray and using a sharp knife made a light cut all the way round about 2cm (1 inch) from the edge (see picture). Make sure you don’t cut all the way through!

Within the cut add dollops of you onion mixtures and then crumble over your goat’s cheese.

Place in a preheated oven at 180C (350F or Gas Mark 4) for about 25 minutes or until your pastry edge is golden brown.

Serve with salad and/or some cold meats. Goes great with a crisp, cold glass of white wine too

Simple right? As for cheating…well I won’t tell anyone…

Do remember to tell me how it worked for you in the comments below.

Michael Robinson

Author information

The Food Curator

The Food Curator (AKA Michael Robinson) is an aficionado of all things food and bon viveur based in London. A passion for cooking and dining has driven him to put fingers to keyboard to bring you his thoughts on the world of food. When not writing, eating or cooking he has a love of American muscle cars. Pop on over to my Facebook page and let's start a Facebook food revolution together: http://tinyurl.com/thefoodcurator

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You see many people suggest you bake or boil potatoes before grating them…Why? The logic to doing this has always eluded me because after all – we are going to cook them!

This is not so much a recipe as a technique to make perfect potato rosti or any derivative such as latkes or hash browns.

Ingredients

Makes 2 rostis

• 1 x Large Potato
• Salt
• Pepper

Well I did mention this isn’t really a recipe

Peel your potato.

Grate your potato on a large/course grater directly onto muslin cloth or a clean tea towel.

Add a pinch of salt and pepper and mix with the potato.

Compress the potato in the centre of the cloth then squeeze by twisting the cloth…you will be amazed at how much liquid will come out.

Open mix again then repeat the above, squeeze even more potato juice out of there.

On a medium heat add enough oil to flow round your frying pan, about 2-3mm deep.

Open your cloth and take half the potato mixture and form into a patty in your hand. Press it down as flat as you can without it breaking up then add to the pan. Repeat this process for your second rosti.

Once both are in the pan use a fish slice to flatten them down some more.

After about 4-5 minutes gently shake the pan and the rostis should move around, this means they are ready to be flipped.

Using your fish slice gently turn them over and add a little more oil if your pan seems dry.

Press them down and once again when they can move by themselves turn again.

These will need approximately 10 minutes a side and they should be an even golden brown.

If you’re not sure just keep cooking them for a little longer.

Enjoy with whatever you want, personally I like them with a fried egg.

For hash browns or latkes grate one half a small onion (about ¼ the quantity of potato) into the potato mix at the beginning of the process and squeeze with the potato.

There you have it. No advance cooking required.

Now go make them, you know you want to!

Remember to tell me how you got on with this technique in the comments below.

Michael Robinson

Author information

The Food Curator

The Food Curator (AKA Michael Robinson) is an aficionado of all things food and bon viveur based in London. A passion for cooking and dining has driven him to put fingers to keyboard to bring you his thoughts on the world of food. When not writing, eating or cooking he has a love of American muscle cars. Pop on over to my Facebook page and let's start a Facebook food revolution together: http://tinyurl.com/thefoodcurator

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If you can’t make it to Notting Hill this Bank Holiday do not fret…Invite some friends round, fire up the BBQ and eat and drink your way into the spirit of carnival. If you want to make yourself a costume, then that’s up to you, but I’m here to take care of the food side for you.

I’ve been making this for over 20 years after a first generation British Jamaican friend of mine gave me the low down on how to make authentic jerk. She learned from her mother and in turn her mother learned from her mother and…well you get the picture.

So let’s get ready to jerk around…

Jerk Chicken Recipe

Serves 2 (increase quantities as needed)

Ingredients

• 4 x Chicken Thighs
• 1 x Small Scotch Bonnet/Habanero Pepper
• 1 x Thumb sized piece of ginger
• 3 x Cloves of Garlic
• 1 x TSP Allspice Berries
• 2 x Heaped TSP Curry Powder
• 1 x TBSP Finely Chopped Fresh Thyme
• 1 x Level TSP Brown Sugar
• 1 x Lime (or ½ Lemon)
• Salt
• Ground Black Pepper

Method

Peel your ginger and garlic then grate on a fine grater. Now chop through with a knife to make sure it’s nicely fine. Throw it in a bowl big enough to marinate your chicken.

Grind up your allspice berries in a pestle and mortar until fine ground. Add that to your bowl.

Roughly pull the leaves off you thyme so you can discard the woodiest stems then chop finely and add to the mix.

No add the curry powder, sugar, a good pinch of salt and a few twists of black pepper.

It’s time to be a little careful and respectful of Scotch Bonnet and Habanero peppers. They’re hot. Like proper hot, so no messing around. I highly recommend using latex gloves.

Half the pepper and remove the internal membrane which holds the seeds. These are the hottest part of the chilli, eat these without experience and you will regret it!

Finely chop the chilli flesh and add to our bowl.

Now we have all those lovely hot, sweet, herby, spicy flavours in there so we need a bit of acid to balance things, so add the juice of your lime (or half lemon) and mix.

We are looking for a loose paste so add a little water until it’s the consistency of double cream (with bits in!).

Add your chicken and using a spoon if you’re not wearing gloves, make sure your chicken is well coated in the marinade getting it into all the nooks and crannies.

Cover and set aside in the fridge for at least 2 hours.

You can oven cook (follow the instructions on the pack of chicken) or better still get that BBQ going and cook to perfection. Always make sure that chicken is cooked through and the juice run clear.

I served mine with sweet potato fire roasted on the BBQ (you can off course do plantain in the same way) with a side salad.

Or make some rice and peas. Simply cook rice and red kidney beans with a can of coconut milk topped with water if needed. Use fresh beans if possible (follow soaking instructions) and make sure you cook all the liquid out as the idea is to infuse the coconut into the rice. If using canned beans drain thoroughly and add towards the end of cooking so they don’t turn to mush.

Get your dancing shoes on and get cooking some jerk this weekend and get with the party spirit!

Remember to tell me how you enjoyed this recipe in the comments below…

Michael Robinson

Author information

The Food Curator

The Food Curator (AKA Michael Robinson) is an aficionado of all things food and bon viveur based in London. A passion for cooking and dining has driven him to put fingers to keyboard to bring you his thoughts on the world of food. When not writing, eating or cooking he has a love of American muscle cars. Pop on over to my Facebook page and let's start a Facebook food revolution together: http://tinyurl.com/thefoodcurator

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This great side or main dish goes well with any grilled meats, fish or vegetables, you can serve it either hot, warm or cold and it will even keep your veggie friends happy (vegans too – just lose the feta).

As you can see this really is a do it all, go anywhere recipe and perfect for the unpredictable British weather. Have it as a side with your next BBQ or if the weather gets a bit rough we make it in the oven so no sweat go eat inside.

Just give this a go as I know you are going to absolutely love it and it’s so simple you will be making it over and over again…

Serves 2-4 as a side dish

Ingredients

• 1 x 400g Can of Green Lentils
• 1 x 200g Pack of Feta
• 5 x Cherry Tomatoes
• 1 x Medium Red Onion
• 2 x Cloves Garlic
• 1 x Level TSP Cumin Powder
• 1 x Heaped TSP Ras el Hanout
• ½ x TSP Paprika (Regular, smoked or hot)
• 1 x TBSP Chopped Fresh Mint
• 1 x Squeeze Fresh Lemon Juice
• Salt
• White pepper
• Olive Oil

To start quarter the red onion and medium slice it. Add a good glug of olive oil (don’t be shy!) to a frying pan with the chopped onion and cook until soft on a low heat, about 10 minutes or so.

Whilst frying the onion thoroughly drain the can of lentils and get an oven dish out and ready.

Once the onions are soft, crush your garlic into the pan and stir well, keeping on a low heat until the smell of garlic changes from sharp to savoury.

Now add the cumin, paprika and ras el hanout to the pan and keep stirring. After about a minute add the lentils and stir vigorously making sure you get all the flavours from bottom of the pan using the excess moisture from the lentils, then transfer to the oven dish.

At this point stir in the chopped mint.

This is the time to taste, as different brands of canned lentils have very different salt levels.

Add a pinch of salt (if you feel it needs it) and a good pinch of white pepper.

Give it a good mix and taste again. If you think it needs more spices for your palate feel free to add them, just be sure to go a little at a time!

Once you are happy with flavour, dice your feta cheese and half your cherry tomatoes (place skin side up) and arrange on the top. Give a final drizzle of olive oil.

At this point you can cover and put in the fridge for at least a day or two.

If cooking straight away (or when you’re ready to cook it) give it a good squeeze of lemon juice and pop it in a preheated oven uncovered at 180C (350F or Gas Mark 4) for about 30 minutes or until the feta has browned on the top.

Now serve it, set it aside or just look at how delicious it is!

Amazing what you can do with a can of lentils isn’t it?

I would love to know how you got on with this dish, so please remember to tell me in the comments below.

Happy cooking!

Michael Robinson

Author information

The Food Curator

The Food Curator (AKA Michael Robinson) is an aficionado of all things food and bon viveur based in London. A passion for cooking and dining has driven him to put fingers to keyboard to bring you his thoughts on the world of food. When not writing, eating or cooking he has a love of American muscle cars. Pop on over to my Facebook page and let's start a Facebook food revolution together: http://tinyurl.com/thefoodcurator

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Just head down to your local supermarket and have a look at the stacks of premade sauce in a bottle. That will give you an idea of just how much of the stuff people buy day to day, yet none of those sauces can come close to the recipe below.

Here I am going to show you the most simple and easy to make version, yet this wonderfully delicious sauce will take your next pasta dish to new heights of tastiness.

Although the ingredients are simple and the method straight forward the one thing we are going to give this recipe is a little time. This is a recipe to enjoy making, savouring each step knowing that the finished product is well, well worth it.

OK let’s do it!

Serves 4

Ingredients

• 10 x TBSP Extra Virgin Olive Oil
• 2 x 400g Can of Plum Tomatoes in Juice
• 1 x Medium Onion
• 4 x Cloves of Garlic
• 1 x Handful of Fresh Basil
• 1 x TSP Dried Basil
• ½ x TSP Sea Salt
• ½ x TSP Ground Black Pepper

Optional

• 1 x TSP Dried Oregano
• 1 x Handful of Fresh Oregano
• 1 x Small Pinch of Sugar

Method

Finely dice the onion. Add the olive oil and onion to a large thick bottomed saucepan and put on a low heat. We don’t want a sizzle here as we want the onions to gently soften and let out their wonderful sweetness.

Stir occasionally until the onions are translucent about 5-7 minutes. The best way to check them is to simply try a piece. It should be so soft it dissolves in the mouth.

Keeping the onions on the heat add your very thinly sliced garlic to the pan or crush the cloves straight in.

Stir in for a minute or two, the strong smell of garlic will soften and become a sweet, savoury fragrance.

If using whole plum tomatoes put them in a bowl and crush them up by hand before adding them to the pan, not only does it feel sooo satisfying, the broken up tomatoes will make life easier during the next stage. Of course if you are using chopped tomatoes just pour them straight in!

Add your dried herbs immediately. As for the fresh basil take off the leaves and roll them up together so you get a bunch about the thickness of your thumb, then finely slice them then add them to your sauce.

Add the salt and pepper and stir everything together well.

Leave the saucepan with the lid off and keep the pan on a low heat so the sauce is just simmering. We want the sauce to reduce by at least one third of its volume.

This can take around 30 minutes, so make sure you stir occasionally and as you do gently break up those larger pieces of tomato with the back of your spoon. We don’t want a puree, but then we don’t want a chunky sauce either.

Once reduced you should have a deep red, pourable rich sauce.

Now is the time to taste

Some canned tomatoes can be a little tart, if you find your sauce is suffering from this then add the small pinch of sugar stir in well and taste again.

Season with salt and pepper to taste should you require.

Now serve with your favourite pasta or turn it into Bolognese, lasagne, etc.

Remember to tell me how this sauce worked out for you in the comments below!

Michael Robinson

Author information

The Food Curator

The Food Curator (AKA Michael Robinson) is an aficionado of all things food and bon viveur based in London. A passion for cooking and dining has driven him to put fingers to keyboard to bring you his thoughts on the world of food. When not writing, eating or cooking he has a love of American muscle cars. Pop on over to my Facebook page and let's start a Facebook food revolution together: http://tinyurl.com/thefoodcurator

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