Made from

Ingredients for four portions

  • 50g buckwheat grains, toasted in a dry frying pan until they start to turn golden
  • 250ml chicken stock
  • Seeds from one pomegranate
  • 4tbsp tahini
  • 8tbsp natural yoghurt
  • 80g of watercress
  • 160g chicken strips, defrosted
  • 2tsp cinnamon
  • 4tbsp dill fronds
  • 40g beetroot crisps/dried beetroot
  • Salt and pepper

Smoky, spicy zingy and cheesy corn tortillas


The creamed corn takes minutes to make. All you need to do is heat the tinned sweetcorn in a pan with the cream. Season well to taste and blitz. Throw in the green chilli and keep warm. This is your base for the wings to sit on.

Meanwhile, you can blanch the corn cobs in boiling water for 5 minutes then drain and char on a high flame or use a big blowtorch for a bit of theatre. Slice the kernels from the cob onto a board and mix with a good squeeze of lime, a handful of coriander, the juicy ripe mango (try Alphonse mangoes) and the chillies together in a bowl. Season to taste.

Slice the corn tortillas into triangles and dust with paprika. You can use wheat tortillas if you like, but we like the bright yellow colour of the corn ones. Fry in oil until crisp and drain on paper. When warm, they’re really easy to bend into crazy shapes to add some fun to the presentation.

Cook the chicken wings on a chargrill and serve with a huge dollop of the creamed corn, salsa and tortilla chips. Sprinkle with lime zest, spring onion and more coriander leaves to cut through the richness.

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