Bangor Bongo Bonus Biscuit

Bangor Bongo Bonus Biscuit Suitable For Vegetarians suitable for vegetarians Biscuit Threat High high biscuit injury risk

2012 WINNER, Chef Andrew

Bangor Bongo Bonus Biscuit

Ingredients used in Bangor Bongo Bonus Biscuit


  • raspberry sponge cake
  • Wildlife Choobs
  • gingerbread biscuits
  • Belvita yogurt crunch biscuits
  • a little gem lettuce


Oo-er Chef Andrew gives his Choobs a good squeeze. This is not a euphemism

Before you do anything, it's a good idea to investigate exactly what wildlife Choobs are. For those who don't know, which, let's face it, is most of the population, they appear to be portions of flavoured yogurt presented in tubes. It is not clear where the wildlife bit comes in - biut that's why it's got the word Bongo in the name, see?

Most deconstructed dishes are desconstructed as part of the presentation. Where this dish differs is that all its ingredients are deconstructed into component crumbs, which, using the Choobs as a binding agent, are then reconstructed and cooked.

Place half a dozen gingerbread biscuits into a polythene bag and crush them into a coarse mix with the blunt end of a Viking hand axe. Put the broken biscuit into a mixing bowl and add the contents of several of the Choobs. Grate some of the yogurt crunch biscuits into the mixture. A wasabi grater is perfect for this. Stir the mixture thoroughly, gradually adding more Choobs to stop it getting too thick. Make sure at least one Choob is set aside for later.

Take the raspberry sponge cake and crumble this up in a measuring jug. Add some water, and whip with a fork until it forms a pulp. Add most of this to the (comparatively) dry ingredients and stir it all together until thoroughly mixed. Keep some separate as a gravy for serving later.

Make a pattie of the mixture and place it on a serving board, slightly flattened. Keeping some lettuce leaves for the pesentation later, chop the lettuce into strips with the sharp end of the Viking hand axe and place these on top. Using the blade of the Viking hand axe, gently lift the edges of the pattie to cover the lettuce strips, so that it forms a biscuit mix stuffed with lettuce.

Carefully transfer the pattie to a hot pan (you can use the Viking hand axe for this if you like) and fry until toasted underneath. When done, turn the pattie over carefully and cook the other side. If the mixture is not too moist it should hold together.

Using a star-shaped pastry cutter, cut the pattie to shape, removing the extraneous pieces. If you don't have a star-shaped pastry cutter, you can use a Viking hand axe instead, but be careful. Cook the star a little longer until it becomes slightly more solid.

At this point, if you are in a competition, you may wish to consider bribing the judges. However, if all of the other dishes are as weird as the ones created in the 2012 Challenge were, you won't have too much to worry about.

Mix the remaining Choob with some of the raspberry sponge cake filling to make a cream.

Place the star-shaped pattie in the centre of a serving plate and surround with the gravy and a neat array of lettuce leaves. Add a gobi scoop-full of cream to the centre of the star and serve.

Kirsty: "A World Champion chef knows that the most important thing to do when you have to create a dish using biscuits and cake mix and more biscuits, something that you doubt is a food item, and a lettuce, is not to go for the obvious choice."

Al: "It is awful in a way that defies description, like stale ginger biscuit debris after you've drunk the tea it was dunked in"

Kath: "Did something explode?"

Marcus: "I've never seen a torch used as a cooking utensil before"

Andrew: "Don't empty this pan. I'm going to leave it overnight and try to unburn it"

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