Shelina Permalloo’s veggie twist on chicken and chips is a delicious way to switch up your family Friday-night feast. Recreate the dish – as seen on Cooking with the Stars – at home, with crispy Southern Fried mushrooms, sticky tamarind flies and a fiery twist on classic coleslaw.
Shelina Permalloo
After winning MasterChef in 2012, Shelina Permalloo has been fully immersed in the food world as a professional cook and writer. She has worked at Michelin-starred restaurants, written two cookbooks and regularly appears on TV and radio.
40MIN
Total time
Ingredients
Servings
6
For the spice mix
200 g
M&S Remarksable Value plain flour
2 tsp
baking powder
3 tbsp
M&S Southern fried seasoning
1 tbsp
M&S all purpose seasoning
For the sticky tamarind chips
1 jar
(120 g)
(120 g)
M&S tamarind paste
200 ml
M&S smokehouse tomato sauce
100 g
soft light brown sugar
4 cloves
M&S Remarksable Value garlic, grated
2 tsp
paprika
2 tsp
chilli flakes
100 ml
M&S apple cider vinegar
600 g
M&S Remarksable Value frozen French fries
For the fried mushrooms
as needed
vegetable oil
200 ml
buttermilk
600 g
M&S Collection mixed exotic mushrooms
To serve
1 tub
(300 g)
(300 g)
M&S deli style coleslaw
1 tbsp
M&S rose harissa paste
Nutrition per serving
Calories
924kcal
Fat
21.4 g
Saturates
7.1 g
Sugars
39.5 g
Salt
2429.9 mg
