Every fortnight the app gives you two new ingredients that you must use within your dish.
Once you have cooked up a delicious meal you upload a photo of it on the app, adding filters if you wish.
Other app users vote the best looking recipe; the three most voted dishes then must submit their full recipes to our panel of Judges who crown the most delicious recipe as Best Chef and win prizes.
We'll challenge you to cook an amazing dish with two random ingredients (e.g. Lemon & Thyme)
When you're 100% happy with your dish, take a photo of it and share it via the app.
If the judge selects your dish as a winner you'll win prizes and we'll share your reciepe with everyone.
2 tbsp olive oil
1kg neck of lamb
juice of 1½ lemons and rind
6-8 sprigs of thyme
a wine glass of water, or lamb stock
salt and fresh ground black pepper
1. Heat the oil in a heavy-based saucepan. Add the lamb and allow it to sizzle and spit, turning occasionally until lightly browned all over.
2. Add the lemon juice, thyme, water or stock, a little salt and plenty of pepper. Bring to the boil then turn down the heat to a gentle simmer and place a lid on the pan. Cook gently, turning the meat over occasionally, for about 50 minutes, until the meat is tender.
3. Serve with plenty of good white bread and a perhaps a simple Greek style tomato and onion salad.
360g plain flour
2 tsp baking powder
120g caster sugar
110g salted butter
1.5 tsp vanilla extract
zest of 2 lemons
leaves of 3 sprigs of thyme, roughly chopped
Juice of 3-4 lemons
thyme leaves (to decorate)
1. pre-heat the oven to 180C, and begin to cream the butter and sugar until light and fluffy. Slowly beat in the egg and vanilla. Then gradually sift in the flour and baking powder.
2. Bring the dough together into a smooth ball and roll out the dough to 1/2 cm thick use a cookie cutter to cut out biscuits, cool the biscuits on the tray in the freezer for about 5mins
3. Bake for 10-12mins until lightly golden (you may need to turn the tray around part way through to ensure an even colouring)
4. Allow to cool completely on a cooling rack
5. Whilst the biscuits cool, combine the lemon juice and enough icing sugar to form a thick, glossy paste (the exact amount of icing sugar will depend on how much juice the lemons give). Carefully spoon the icing onto the biscuits, approximately 1/2 - 1 tsp per biscuit and smooth out until about 3-5mm around the edges (the icing will relax out slightly - if you don't leave this space then the icing will probably leak over the edges of the biscuits. This is still tasty, but less aesthetically pleasing)
6. Whilst the icing is still wet, carefully add a few thyme leaves to each biscuit to decorate
7. Leave the icing to harden (2-3 hours at least)
1 tablespoon olive oil
1 small onion, diced
1 clove garlic, crushed
16 medium shrimp, deveined, shelled with tails on
1 sprig fresh thyme
1/3 cup white wine
1 lemon, juiced
Salt and freshly ground black pepper
1 tablespoon chopped fresh parsley
1. Heat a table spoon of olive oil in a frying pan over a medium heat.
2. Once hot add the onions and garlic and cook till soft.
3. Add in the shrimp with the thyme sprig and fry for a further 2-3 minutes or until the shrimp has started to change colour.
4. Next add the white wine and cook until the pan reduces to half.
5. Lastly add the juice of a fresh lemon, chopped parsley and season with salt and pepper to taste.
Winning chef: Charlotte Jones
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