Chef Anna Frazer

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05/11/2026

POSH GIANT FISH FINGER WRAP

04/19/2026

Perfect for the Easter weekend and celebrating my first ever viral recipe with a couple of tweaks - FLAT HAM & KIMCHI PIE!

04/08/2026

Finally a lamb dish on the internet that doesn’t require 4 hours of cooking

04/03/2026

The craving has returned for my Beef Drunken Noodles

04/03/2026

And on the 3rd day, we’re nibbling on spicy crab vol au vents Full recipe! Spicy crab vol au vents Ingredients (makes 20-24) 1 sheet ready rolled puff pastry For the crab mix: 100g white crab meat 1 red chilli - finely diced 1 lime - zested and juiced 1 small bunch of chives - finely sliced 3 tbsp mayo Method: First up, Lay out the pastry, roll out to thin slightly then cut into oblong shapes (approx 10x5cm). Score (without cutting all the way through) a line creating a 1/2cm border on each square. Egg wash all over then bake in a 180C fan oven for 15 mins until puffed up and golden. Mix the ingredients for the crab mixture together in a bowl, taste for seasoning then set aside. With the cooled pastry squares, remove the middle square section to create a bed for the crab mixture. Spoon in generously, top with extra chives, serve up and enjoy!

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