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4 Delicious Bank Holiday Recipes to Wow Your Guests

Hey there, foodies! As the bank holiday approaches, it’s the perfect time to gather your loved ones and indulge in some culinary delights. Whether you’re planning a backyard barbecue, a cosy dinner party, or a laid-back picnic, we’ve got you covered with four easy and mouth watering recipes that are sure to impress. From flavorful Asian-inspired dishes to comforting curries and satisfying vegan options, there’s something for everyone at FodaBox.

Let’s dive in!

Easy Homemade Beetroot Hummus Platter


This beetroot hummus platter is not only a feast for the eyes but also a delight for the taste buds. With its vibrant colours, creamy texture, and bold flavours, it’s sure to be a hit at any gathering. So whip up a batch of homemade beetroot hummus, gather your favourite veggies and dippers, and get ready to wow your guests with this irresistible party snack. Enjoy!


  • 2 medium-sized beetroots, cooked and peeled
  • 1 can (400g) chickpeas, drained and rinsed
  • 2 cloves garlic, minced
  • 3 tablespoons tahini
  • Juice of 1 lemon
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • Salt and pepper to taste

For Serving:

  • Assorted vegetables for dipping (carrots, cucumbers, bell peppers, celery, etc.)
  • Pita bread or tortilla chips
  • Fresh herbs for garnish (parsley, cilantro, etc.)
  • Optional toppings: toasted sesame seeds, extra drizzle of olive oil, a sprinkle of paprika


  1. Prepare the Beetroot Hummus:
    • In a food processor, combine cooked and peeled beetroots, chickpeas, minced garlic, tahini, lemon juice, olive oil, ground cumin, salt, and pepper.
    • Blend until smooth and creamy, scraping down the sides of the food processor as needed.
    • Taste and adjust seasoning if necessary.
  2. Assemble the Party Platter:
    • Transfer the beetroot hummus to a serving bowl or platter, spreading it out evenly.
    • Arrange assorted vegetables for dipping around the hummus.
    • Place pita bread or tortilla chips alongside the vegetables.
    • Garnish the hummus with fresh herbs and optional toppings.
  3. Serve and Enjoy:
    • Place the beetroot hummus party platter in the centre of the table.
    • Encourage guests to mix and match their favourite vegetables and dippers.
    • Refill the platter as needed throughout the party. 

One Pot: Smoky Garlic Butter Seafood Feast

This one-pan seafood roast with smoky garlic butter is a perfect choice for a hassle-free yet impressive meal. With tender seafood, flavourful vegetables, and a rich smoky garlic butter sauce, it's sure to become a favourite in your recipe rotation!


  • 1 lb large shrimp, peeled and deveined
  • 1 lb sea scallops
  • 1 lb salmon fillets, cut into portions
  • 1 lb baby potatoes, halved
  • 2 cups cherry tomatoes
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 red onion, sliced
  • 4 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup olive oil
  • Salt and pepper to taste

For the Smoky Garlic Butter:

  • 1/2 cup unsalted butter, melted
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (optional, for extra heat)
  • Salt to taste


  • Preheat the Oven:
  • Preheat your oven to 400°F (200°C).
  • Prepare the Smoky Garlic Butter:
  • In a small bowl, combine melted butter, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), and salt. Mix well to combine. Set aside.
  1. Prepare the Seafood and Vegetables:

In a large mixing bowl, combine shrimp, scallops, salmon fillets, halved baby potatoes, cherry tomatoes, sliced red and yellow bell peppers, sliced red onion, minced garlic, chopped parsley, and olive oil. Season with salt and pepper to taste. Toss everything together until evenly coated.

2. Assemble and Roast:

Transfer the seafood and vegetable mixture to a large rimmed baking sheet or roasting pan, arranging everything in a single layer.

Drizzle the prepared smoky garlic butter over the seafood and vegetables, ensuring everything is well coated.

3. Roast in the Oven:

Place the baking sheet or roasting pan in the preheated oven and roast for 20-25 minutes, or until the seafood is cooked through and the vegetables are tender, stirring halfway through cooking.

4. Serve and Enjoy:

Once the seafood and vegetables are beautifully roasted and infused with smoky garlic butter goodness, remove from the oven.

Serve the one-pan seafood roast hot, garnished with additional fresh parsley if desired.

Enjoy the irresistible flavours and textures of this delicious and easy-to-make dish with your family and friends.

Optional Serving Suggestion:

Serve the one-pan seafood roast over cooked rice or with crusty bread to soak up the flavourful juices.

Spicy Korean Fried Chicken (Yangnyeom Chicken)

This Spicy Korean Fried Chicken, with its crispy exterior and bold flavours, is sure to be a hit at any gathering or as a tasty snack for a night in. Get ready to enjoy the irresistible combination of crunch and spice!


For the Chicken:

  • 2 pounds chicken wings or boneless chicken thighs
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Vegetable oil for frying

For the Spicy Sauce:

  • 1/4 cup gochujang (Korean chilli paste)
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1 tablespoon sesame oil
  • 1 teaspoon toasted sesame seeds
  • Sliced green onions for garnish


  1. Marinate the Chicken:

If using chicken wings, separate them into drumettes and wingettes. If using boneless chicken thighs, cut them into bite-sized pieces

In a bowl, combine the chicken pieces and buttermilk. Cover and refrigerate for at least 1 hour, or overnight for best results.

2. Prepare the Coating:

In a shallow dish, mix together the all-purpose flour, corn starch, salt, and black pepper.

Remove the chicken from the buttermilk marinade and let any excess drip off.

3. Coat the Chicken:

Dredge each piece of chicken in the flour mixture, shaking off any excess. Place the coated chicken on a wire rack set over a baking sheet to allow excess coating to drip off.

4. Fry the Chicken:

In a large skillet or deep fryer, heat vegetable oil to 350°F (175°C).

Carefully add the coated chicken to the hot oil in batches, making sure not to overcrowd the pan. Fry until golden brown and cooked through, about 8-10 minutes for bone-in chicken and 6-8 minutes for boneless chicken.

Transfer the fried chicken to a paper towel-lined plate to drain excess oil.

5. Make the Spicy Sauce:

In a saucepan, combine gochujang, soy sauce, honey, brown sugar, rice vinegar, minced garlic, grated ginger, and sesame oil. Cook over medium heat, stirring constantly, until the sauce thickens slightly, about 3-5 minutes.

Remove the sauce from heat and stir in toasted sesame seeds.

6. Coat the Chicken with the Sauce:

In a large bowl, toss the fried chicken with the spicy sauce until evenly coated.

7. Serve and Enjoy:

Transfer the Spicy Korean Fried Chicken to a serving platter and garnish with sliced green onions.

Serve hot and enjoy the crispy, spicy goodness of this trending chicken recipe!

Coconut Chickpea Curry

This easy chickpea curry is packed with flavour and perfect for a quick weeknight meal. The creamy coconut milk sauce is simmered with aromatic spices and chickpeas, then finished with fresh baby spinach for a touch of green. Serve it over cooked rice for a satisfying and healthy vegetarian dinner.


  • 1 tablespoon coconut oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1 can (400g) chickpeas, drained and rinsed
  • 1 can (400ml) coconut milk
  • 1 cup vegetable broth
  • 2 cups baby spinach
  • Salt and pepper to taste
  • Cooked rice for serving


  1. Prepare the Curry:
    • Heat coconut oil in a large pot over medium heat.
    • Sauté onion, garlic, and ginger until softened.
    • Stir in curry powder and cook for another minute.
  2. Cook the Curry:
    • Add chickpeas, coconut milk, and vegetable broth to the pot. Simmer for 15-20 minutes.
    • Stir in baby spinach until wilted. Season with salt and pepper.
  3. Serve and Enjoy:
    • Serve hot over cooked rice.

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