Recipes

Biff, Bosh, Nosh

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Breakfast at biffany's

All Recipes
Biffen's Kitchen - Hot Cross Bun French Toast

Hot Cross Bun French Toast

My top 5 hot cross bun eggy bread toppings: – Melted butter, pistachios & smashed blueberries – Honey, yoghurt and almonds – Orange and Crème Fraiche – Seasonal rhubarb & apple compote – Bacon, avocado and egg

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Biffen's Kitchen - Forest Berry Sweet Omelette

Forest Berry Sweet Omelette

You might not think this would work, but trust me, the sweetness and creaminess of the fillings work perfectly with the warm omelette breakfast. Ditch the standard cheese and mushroom omelette and let your sweet tooth have its time. Here are some of my other healthy suggestions (always with a thick yoghurt filling) – Banana, honey and pistachio – Nutella, peanut butter & banana – Apple and cinnamon – Chia seeds and passion fruit – Banana, desiccated coconut and almond flakes omelette

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Biffen's Kitchen - Kaiserschmarrn Fluffy Traditional Austrian Pancakes

Kaiserschmarrn Fluffy Traditional Austrian Pancakes

Kaiserschmarrn is merely a thick, fluffy pancake, roughly chopped, coated in icing sugar and served with local jams such as plum or apple. Kaiserschmarrn is an Austrian ski food classic which you cannot miss! I first had them when I was skiing In Kaprun in 2010 and then again when I was doing my ski season in St Anton, where I would make them for my guests as a dessert treat.

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BK Van Recipes / Street Food
Biffen's Kitchen - Halloumi Fries

Halloumi Fries

These crispy and golden beauties were the 2nd biggest seller in the Biffen’s Kitchen Food Van. Okay, so this recipe will not win the Weight Watchers Awards, but this is a real treat for when you have people around for dinner. My advice, make sure there are at least 3/4 pieces per person. They are extremely moreish! Crispy outside, chewy inside and a salty, cheesy taste, with a refreshing and sweet topping.

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Biffen's Kitchen - Chicken Katsu Curry

Chicken Katsu Curry

My Japanese night with the crispy chicken katsu curry & vegan aubergine curry recipe was the number one seller last season! This was a sellout most nights in the Biffen’s Kitchen food van, and now I am here to share my recipe with you so you can create the dish all year round! This is a delicious curry-based meal that will please both adults and kids. I’ll leave the heat level down to you! This is the same sauce recipe I use for my vegan & vegetarian katsu curry recipe but replacing the chicken with a delicious cauliflower katsu curry recipe.

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Biffen's Kitchen - Balinese Cauliflower and Tempeh Rendang Curry

Balinese Cauliflower and Tempeh Rendang Curry

This Tempeh Rendang Curry is just bursting with veggie flavour. This dish was inspired by my trip in 2015 to Indonesia and my love for Tempeh. There is a richness from the coconut milk and a boldness from the various aromatic spices. The tempeh is soft and delicious and can be combined with any veggies that you like to make something a little different each time. It makes for the perfect midweek meal and doesn’t need many ingredients, so it’s a welcome change if you’re trying to use up leftovers! Rendang is one of many curries originating in the Nusantara region, which includes Indonesia, Malaysia, Singapore, Brunei and surrounding islands.

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Biffen's Kitchen - Shakshuka – Tomato & Chickpea Baked Eggs

Shakshuka – Tomato & Chickpea Baked Eggs

You can knock up this recipe in under 30 minutes with minimal effort (perfect for hangovers). This is what makes it the ideal breakfast or brunch dish. Most of the ingredients can be easily kept in your cupboard, ready for any weekend you feel the taste for it. Traditional shakshuka originally came from North Africa, but it is quite popular in the Middle East, and you’ll find variations of it in Palestine, Israel and Turkey (Menemen). Shakshuka literally means “a mixture” of leftover vegetables and spices – a poor person dish which is now a bougie brunch option found in Balham for £13 a dish before you even add your chorizo. For a vegetarian option, simply replace the chorizo with another vegetable; courgette, aubergine, sweet potato just to name a few and add more smoked paprika.

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Biffen's Kitchen - Pink Pickled Onions

Pink Pickled Onions

Pink Pickled Onions Made In 5 Minutes My homemade pink pickled onions (pinkled onions!) are the perfect partner for salads, tacos, sandwiches, burgers, curries, chilli con carne, and so much more! By adding these little beauties to your next dish, you will easily bring a splash of colour to your next Instagram food photo! It only takes 5 minutes to make, but I would give it 1 hour before they are good to eat, and they will last months in an airtight container in the fridge. BIFF, BOSH, PICKLED NOSH!

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Biffen's Kitchen - Moroccan Wraps With Chicken and Halloumi

Moroccan Wraps With Chicken and Halloumi

I came up with this recipe for my first food stand back in my local village fete of Sherfield on Loddon, and the Moroccan wraps down an absolute treat! The frequent feedback received on the day was that they were ‘refreshing‘, ‘deliciously simple‘, and ‘the perfect work lunch option’ Rather than keeping the recipe to myself, I wanted to share it with you to brighten up your next meal. Give it a try this weekend and give your taste buds a wake-up call.

Read More »
Breakfast Ideas
Biffen's Kitchen - Bacon Smashed Avocado Hot Cross Bun

Bacon Smashed Avocado Hot Cross Bun

Trust me on this one: my bacon smashed avocado hot cross bun is a refreshing and healthy(ish) Spring Sunday brunch. Creamy avocado, salty feta cheese, spicy chilli, crispy bacon and refreshing chopped mint in a sweet and crunchy hot cross bun!

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Biffen's Kitchen - Mozzarella Stuffed Mushrooms

Mozzarella Stuffed Mushrooms

My garlic and rosemary portobello mozzarella stuffed mushrooms with cherry tomatoes and drizzled with balsamic glaze are amazing for veggies and non-veggies. This is a great BBQ option or a side dish main meal.

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Biffen's Kitchen - Hot Cross Bun French Toast

Hot Cross Bun French Toast

My top 5 hot cross bun eggy bread toppings: – Melted butter, pistachios & smashed blueberries – Honey, yoghurt and almonds – Orange and Crème Fraiche – Seasonal rhubarb & apple compote – Bacon, avocado and egg

Read More »
Biffen's Kitchen - Shakshuka – Tomato & Chickpea Baked Eggs

Shakshuka – Tomato & Chickpea Baked Eggs

You can knock up this recipe in under 30 minutes with minimal effort (perfect for hangovers). This is what makes it the ideal breakfast or brunch dish. Most of the ingredients can be easily kept in your cupboard, ready for any weekend you feel the taste for it. Traditional shakshuka originally came from North Africa, but it is quite popular in the Middle East, and you’ll find variations of it in Palestine, Israel and Turkey (Menemen). Shakshuka literally means “a mixture” of leftover vegetables and spices – a poor person dish which is now a bougie brunch option found in Balham for £13 a dish before you even add your chorizo. For a vegetarian option, simply replace the chorizo with another vegetable; courgette, aubergine, sweet potato just to name a few and add more smoked paprika.

Read More »
Biffen's Kitchen - Forest Berry Sweet Omelette

Forest Berry Sweet Omelette

You might not think this would work, but trust me, the sweetness and creaminess of the fillings work perfectly with the warm omelette breakfast. Ditch the standard cheese and mushroom omelette and let your sweet tooth have its time. Here are some of my other healthy suggestions (always with a thick yoghurt filling) – Banana, honey and pistachio – Nutella, peanut butter & banana – Apple and cinnamon – Chia seeds and passion fruit – Banana, desiccated coconut and almond flakes omelette

Read More »
Biffen's Kitchen - Avo-No-Cado

Avo-No-Cado

At the Biffen’s Kitchen food van, I have replaced the smashed avocado with a more local and tastier alternative, which I call Smashed Avo-No-Cardo! The smashed beanos are simply smashed broad beans, sweet garden peas, lime, salt, pepper and vegan mayo. Blitz and enjoy.

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Lunch Ideas
Biffen's Kitchen - Shakshuka – Tomato & Chickpea Baked Eggs

Shakshuka – Tomato & Chickpea Baked Eggs

You can knock up this recipe in under 30 minutes with minimal effort (perfect for hangovers). This is what makes it the ideal breakfast or brunch dish. Most of the ingredients can be easily kept in your cupboard, ready for any weekend you feel the taste for it. Traditional shakshuka originally came from North Africa, but it is quite popular in the Middle East, and you’ll find variations of it in Palestine, Israel and Turkey (Menemen). Shakshuka literally means “a mixture” of leftover vegetables and spices – a poor person dish which is now a bougie brunch option found in Balham for £13 a dish before you even add your chorizo. For a vegetarian option, simply replace the chorizo with another vegetable; courgette, aubergine, sweet potato just to name a few and add more smoked paprika.

Read More »
Dinner Ideas
Biffen's Kitchen - Balinese Cauliflower and Tempeh Rendang Curry

Balinese Cauliflower and Tempeh Rendang Curry

This Tempeh Rendang Curry is just bursting with veggie flavour. This dish was inspired by my trip in 2015 to Indonesia and my love for Tempeh. There is a richness from the coconut milk and a boldness from the various aromatic spices. The tempeh is soft and delicious and can be combined with any veggies that you like to make something a little different each time. It makes for the perfect midweek meal and doesn’t need many ingredients, so it’s a welcome change if you’re trying to use up leftovers! Rendang is one of many curries originating in the Nusantara region, which includes Indonesia, Malaysia, Singapore, Brunei and surrounding islands.

Read More »
Biffen's Kitchen - Korean Barbecue Veggie Lasagne

Korean Barbecue Veggie Lasagne

My Korean barbecue lasagne is a fusion dish that combines elements of Korean barbecue (bulgogi sauce) with the classic Italian pasta dish of lasagne. My dish consists of layers of pasta, kimchi, and a variety of veggies, which are then topped with a Korean barbeque sauce, layers of cheesy mozzarella sauce and topped with golden breadcrumbs, sesame seeds and cheese! The dish is a creative and flavorful way to enjoy the flavours of Korean barbeque in a new and unexpected way. For those meat eaters, simply add beef mince or a leftover pulled meat of your choice. Get creative!

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Biffen's Kitche - Simple Moroccan Veggie Tagine

Simple Moroccan Veggie Tagine

This simple and hearty recipe was inspired by my surf trip to Moroccan in 2018. Packed with a variety of vegetables, bold flavours and is so simple to make. Vegan and gluten-free.

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Biffen's Kitchen - Moroccan Wraps With Chicken and Halloumi

Moroccan Wraps With Chicken and Halloumi

I came up with this recipe for my first food stand back in my local village fete of Sherfield on Loddon, and the Moroccan wraps down an absolute treat! The frequent feedback received on the day was that they were ‘refreshing‘, ‘deliciously simple‘, and ‘the perfect work lunch option’ Rather than keeping the recipe to myself, I wanted to share it with you to brighten up your next meal. Give it a try this weekend and give your taste buds a wake-up call.

Read More »
Biffen's Kitchen - Flatbread wraps

Flatbread Wraps

Not all flatbreads have to be hard to make. These flatbreads are quick and easy to make, and you don’t need any fancy equipment. Use your imagination when it comes to toppings; I’m sure you can think of something!

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Biffen's Kitchen - Beef Brisket Chilli Con Carne Recipe

Beef Brisket Chilli Con Carne Recipe

Here is my pulled beef brisket chilli recipe I made you in Croyde 2020! For my Mexican night, I converted the standard minced meat chilli to a show stopper with chunky pieces of tender beef pulled apart and infused in a simple Mexican marinade inspired. The brisket piece is a cheap cut from a cow that runs from the bottom of the neck down under the ribs. It requires slow cooking due to the amount of connective tissue in the muscle. Cows don’t have collarbones, so this muscle must carry up to 60% of the weight of the cow! In the UK, it’s normally braised or stewed in a broth with root vegetables, and in the USA, they love to barbeque it with a local rub.

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Everyday Recipes
Biffen's Kitchen - Halloumi Fries

Halloumi Fries

These crispy and golden beauties were the 2nd biggest seller in the Biffen’s Kitchen Food Van. Okay, so this recipe will not win the Weight Watchers Awards, but this is a real treat for when you have people around for dinner. My advice, make sure there are at least 3/4 pieces per person. They are extremely moreish! Crispy outside, chewy inside and a salty, cheesy taste, with a refreshing and sweet topping.

Read More »
Biffen's Kitchen - Pink Pickled Onions

Pink Pickled Onions

Pink Pickled Onions Made In 5 Minutes My homemade pink pickled onions (pinkled onions!) are the perfect partner for salads, tacos, sandwiches, burgers, curries, chilli con carne, and so much more! By adding these little beauties to your next dish, you will easily bring a splash of colour to your next Instagram food photo! It only takes 5 minutes to make, but I would give it 1 hour before they are good to eat, and they will last months in an airtight container in the fridge. BIFF, BOSH, PICKLED NOSH!

Read More »
Biffen's Kitchen - Quick & Easy Lemon and Parsley Hummus

Quick & Easy Lemon and Parsley Hummus

Here is my creamy and deliciously simple lemon and parsley hummus I used in my Moroccan wraps at my first food stand (which went extremely well and was a complete sellout!). I got the recipe originally from BBC Food and amended it to this refreshing and simple style. Now, you can easily buy shop hummus to save time. However, if you have a spare 7 minutes, you can make this recipe which will last up to 7 days in the fridge. I have also discovered the best way to ensure your hummus is super creamy EVERY TIME! No peeling chickpeas or anything like that; we are far too busy these days for that faff!

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