SWEET CHILLI CHICKPEA WINGS

Makes: 12

NF

These sweet and sticky wings are a perfect snack when paired with your favourite dips, or can be served with fries and coleslaw, as a main meal.

• 400g tin chickpeas, drained

• 60g (½ cup) vital wheat gluten flour

• 1 tsp garlic powder

• 1 tsp celery salt

• 1 tsp onion salt

• 1 scant tsp sage

• 2 tsp nutritional yeast

• 60ml (¼ cup) bouillon powder stock, made as per packet instructions

• 60g (½ cup) cornflour, for dredging

• Sweet chilli sauce (we used Anila’s sweet chilli dipping sauce)

• Oil, for frying

1 Place all the ingredients, apart from the cornflour and sweet chilli sauce, into a food processor and blitz until well combined.

2 Tip out the mixture onto a worktop and bring together to form a dough. Then press small pieces of the dough into wing-like shapes, about 1cm in thickness.

3 Heat the oil in a frying pan to a medium heat, suitable for shallow frying.

4 Dredge each wing in cornflour before placing them in the oil to shallow fry. Cook each wing for 3-4 minutes before turning and cooking for further 3-4 minutes on the other side.

5 When the wings are cooked, drain on kitchen paper. Heat the chilli sauce in another pan and carefully coat the wings in it.

6 Serve immediately, with your favourite dips.

Per serving (50g) Calories 92, Fat 1.8g, Saturates 0.3g, Sugars 2.4g, Salt 0.39g

SESAME KALE CRISPS

Serves: 6

SF GF NF

These scrumptious, spicy crisps make a satisfying and healthy snack at any time of day. Why not switch up the flavours by adding different herbs and spices to find your favourite combination?