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These wings are simply incredible.


200ml unsweetened plant-based milk n100g coconut yoghurt (thicker is better)

1tsp salt

1 to 2 lemons

500g oyster mushrooms

175g plain flour

1/2tsp black pepper

2tsp cayenne pepper

1tsp smoked paprika

1tsp garlic powder

Fresh chives, to garnish

1 fresh red chilli, to garnish

Vegetable oil, for frying METHOD 1 Make the marinade: put the milk, coconut yoghurt and salt in a mixing bowl. Slice the lemons and squeeze in the juice sparingly - the batter shouldn't be too thin. Whisk until there are no lumps. Add mushrooms and stir to coat. Leave for 10 mins to marinate.

2 To make a dry coating, put the flour, pepper, cayenne pepper, paprika and garlic powder in the second mixing bowl and mix together with a fork.

3 Pour oil into the saucepan to a depth of 8cm and heat to 180C, or until a wooden spoon dipped into the oil sizzles around the edges. Pick the mushrooms out of the marinade and transfer them to the bowl of dry ingredients. Toss until well coated.

5 Place the mushrooms in the pan, in batches, making sure not to overcrowd the pan. Cook for 4-5 mins, turning regularly, until deep golden brown. Transfer to the kitchen paper with a slotted spoon for 2 mins to soak up the excess oil.

wings on a serving platter.

6Place Drizzle over some chilli sauce and serve the rest in a bowl for dipping. Finely chop the chives and sprinkle over. Rip the stem from the chilli, cut it in half lengthways and remove the seeds if you prefer, then finely chop and scatter over the top.

book: Recipes from BISH BASH BOSH! by Henry Firth and Ian Theasby, out now (HQ, HarperCollins). Food photography: Lizzie Mayson.

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Title Annotation:Features
Publication:Sunday Mail (Glasgow, Scotland)
Date:May 19, 2019
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