Blend it, stick-blender style (it may be easier to blend it in a jug as there isn't a lot of sauce), and set aside to cool completely, then put it in the fridge. When it's time for you to cook the wings, you'll need to remove them from the fridge for about 45 minutes (or thereabouts) beforehand to come to room temperature. There are no questionable ingredients here: purely Nats trademark humour, a big dash of cheekiness and some genuinely handy culinary tips to boot. Ive bought numerous cook books over my 51 yrs on this planet and they've ended up, gathering dust on the shelf! Death to Jar Sauce will see you through the good times and the tough times, hopefully with a few solid laughs and some awesome food on your plate.

As someone who really struggles with reading cookbooks, this style is easy to comprehend, AND wildly entertaining. If you're worried and you wanna check that the wings are a safe eating temperature, insert the thermometer into the thickest part and if it reads 75C or more, you should be sweet. Seller has stated it will dispatch the item within 1 working day upon receipt of cleared payment - opens in a new window or tab . A food processor pulsing them apart does a champagne job of it, as does bunging them in a clean tea towel and bashing them to breadcrumb-sized bits with a rolling pin. Grease up the deck chair and get ready to recline, 'cause here comes the real easy bit: in a bowl of its own, combine the lime juices (*Hot tip* roll the limes under the weight of your palm to loosen up the juice in the fruit before cutting and squeezing) and the zest with fresh jalapeno or chilli, along with a pinch of sugar, a minced clove of garlic, salt, a crack of pepper and a teaspoon of Tabasco sauce.

Grab that cake tin out of the fridge and spoon in the mixture evenly across it with a spatula or a spoon. Grab a bowl and an electric mixer if you have one (though a whisk is fine too), and work the cream cheese apart as you add the sugar and make it into a heavy paste. Gently crack in the egg over the oil and other ingredients before placing your not yet blending blender in over the mixture, gently pressing it down right to the bottom. On a medium-high setting kick the blender off and slowly pull it from the bottom to the top until voila, mayo.

Bung in your oh so creatively shaped fish designs and gently toss your artwork through all that shit.

There are no questionable ingredients here: purely Nat’s trademark humour, a big dash of cheekiness and some genuinely handy culinary tips to boot.