Chick & Chips


    • For the coleslaw:

      300 g thinly sliced white cabbage
      150 g (soya) yoghurt
      50 g (egg-free) mayonnaise
      ½ bunch parsley, chopped
      juice from 1 lemon (keep the zest for the Chips)
      salt and pepper
      handful of pecan nuts or walnuts
    • For the remoulade sauce (tartar sauce):

      50 g (soya)yoghurt
      150 g (egg-free) mayo
      2 tsp spicy mustard
      2 tbsp little gherkins, chopped
      1 tbsp pickled pearl onions, chopped
      ½ bunch parsley, chopped
      salt and pepper
    • Chips:

      1 kg potatoes, chopped into chips or wedges
      ½ tbsp paprika powder
      ½ tbsp curry powder
      Pinch cayenne pepper
      Olive oil
      lemon zest (juice for coleslaw)
  • Chick:

    2 packs of The Vegetarian Butcher Chicken Chunks
    100 g Tempura flour
    200 ml cold water
    1 pack of Panco (if not available you can use breadcrumbs)
    oil for frying


For the coleslaw and remoulade sauce:
To make the coleslaw, mix all the ingredients together and taste to check for flavour. By making it in advance all the flavours have time to marinate.
Next, mix all the ingredients for the tartar sauce together and set aside.

For the chips:
Preheat the oven to 200°C. Mix the potatoes together with the spices, some salt and a good splash of olive oil. Put the potatoes in an oven dish and roast the potatoes for about 10 minutes and give them a good stir before placing them back in the oven and roasting them for another 10 minutes. Check the potatoes to see if your happy with the colour and whether they’re cooked enough. If not, roast them a little longer. When they’re done, remove them from the oven and season with lemon zest and if needed a little more salt and olive oil.

For the Chicken:
Mix the flour and water and add a little salt to make a batter. Put the Chicken Chunks in the batter and then cover them in Panko. The Panko should stick to the Chicken Chunks nicely. Now fry the Chicken Chunks in a little oil until golden brown and crispy.