Wild West Wings

3/4 cup - unsweetened plant* based milk

3 1/2oz - coconut yogurt (the thicker the better)

1 tsp - salt

1 to 2 - lemons

1 lb - oyster mushrooms

1 1/3 cups - all-purpose flour

1/2 tsp - black pepper

2 tsp - cayenne pepper

1 tsp - smoked paprika

1 tsp - garlic powder

fresh chives- to garnish

fresh red chili- for garnish

vegetable oil- for frying

First make the marinade for the mushrooms | Put the milk, coconut yogurt, and salt in a large mixing bowl | Slice the lemons and squeeze in the juice reasonably sparingly, catching any seeds in your other hand | The batter shouldn't be too thin | Whisk until there are no lumps | Add the mushrooms and stir to coat Leave for 10 minutes to marinate | To make a dry coating, put the flour, pepper, cayenne pepper, smoked paprika, and garlic powder in the second mixing bowl and mix together with a fork
If you're making your own hot sauce (see below), make it now and set it to one side
Pour oil into the saucepan to a depth of 3 inches and heat to 350°F, 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 really well coated
Place the mushrooms in the pan, in batches, making sure not to overcrowd the pan | Cook for 4-5 minutes, turning regularly, until deep golden brown | Transfer to the paper towels with a slotted spoon for 2 minutes to soak up the excess oil
Place the wings on a serving platter | Drizzle with some hot sauce and serve the rest in a bowl for dipping | Finely chop the chives and sprinkle over | Rip the stem from the chili, cut it in half lengthwise, and remove the seeds if you prefer, then finely chop and scatter over the Wild West Wings

De La Seoul Hot Sauce

2 large - garlic cloves

3/4inch - piece fresh ginger

1 tbsp - sesame oil

3 tbsp - maple syrup

1 tbsp - soy sauce

3 tbsp - sriracha

Peel and grate the garlic | Peel the ginger by scraping off the skin with a spoon and grate | Put the small pan over medium heat and pour in the sesame oil | Add the garlic and ginger and cook for 3 minutes, until starting to soften | Pour into a dish and add the maple syrup, soy sauce, and sriracha | Stir everything together well

5 - mixed chilies (we used fresh red chilies- 1 thai chili- and 1 scotch bonnet)

1 - red bell pepper

3 - garlic cloves

1 - lime

2 - roasted red peppers in oil (from a jar)

3 tbsp + 1 tsp - superfine sugar

1 tbsp - cornstarch or all purpose flour

1/2 tsp - salt

3 tbsp - white wine vinegar

Rip the stems from the chilies, cut them in half lengthwise, and remove the seeds if you prefer a milder sauce | Cut the bell pepper in half and cut out the stem and seeds, then roughly chop | Peel the garlic cloves | Cut the lime in half and squeeze the juice into a blender | Add all the remaining ingredients and blend to a smooth paste