Just Water recipes

• Chicken wings or block firm tofu
• Salt and black pepper
• ¼ cup maple syrup, ¼ cup whiskey, ¼ cup distilled white vinegar
• 2 tablespoons gochujang
• 1 tablespoon brown sugar

Fill a frying pan with ½ inch frying oil and heat on a medium – high heat. Season the chicken wings or tofu with salt and pepper on both sides.

For chicken: In batches, fry the chicken wings, turning as needed, until golden brown all over and fully cooked, about 10 minutes. Transfer to a wire rack to drain.

For tofu: Drain tofu, then sandwich between several layers of kitchen towels to remove excess liquid. Cut into cubes. When oil is rippling across the surface, carefully add tofu so it doesn’t splash. Cook until very crisp and light brown underneath, about 3–4 minutes. Carefully turn and repeat on opposite side.

Both: Add the remaining ingredients to a separate sauce pan and simmer, whisking occasionally, until slightly reduced and thickened (about 5 minutes). Add the fried wings or tofu and sauce to a large bowl and toss to coat. Serve with plenty of napkins.

• Risotto rice
• 4 asparagus
• 3 cloves garlic
• 4 button mushrooms halved
• 2 small carrot
• 2 celery
• 1 onion
• Handful of broad beans
• Handful of peas 
• 1 tablespoon of vegetable stock
• 1 kettle full of boiled water
• 1 large glass white wine

Chop all the ingredients very small.

With a small amount of butter in a saucepan, fry the onions, celery, mushrooms and garlic for a few minutes. Add the carrots then the rice, stir thoroughly. Add the stock then add the water about half a cup at a time. Stirring each time constantly until it’s all absorbed. Then add the next half cup.

When the rice has started to expand add the asparagus and broad beans. Continue adding the water a half cup at a time and stirring. When it’s almost done add the peas.

When the water is absorbed, the rice thick and creamy, not hard in the middle add the glorious glass of wine. Stir until it is all absorbed.

• 3 tsp instant coffee granules
• 3 tbsp coffee liqueur
• 250g tub mascarpone
• 85g condensed milk
• 1 tsp vanilla extract
• 4-6 sponge fingers
• 1 tbsp cocoa powder

Mix the coffee granules with 2 tbsp boiling water in a large jug and stir to combine. Add the coffee liqueur and 75ml cold water. Pour into a shallow dish and set aside.

Make the cream layer by beating the mascarpone, condensed milk and vanilla extract with an electric whisk until thick and smooth.

Break the sponge fingers into two or three pieces and soak in the coffee mixture for a few secs. Put a few bits of the sponge in the bottom of two wine or sundae glasses and top with the cream. Sift over the cocoa and chill for at least 1 hr before serving.