Here is amazing recipes from Sliced!


  • 1 packet of instant ramen
  • 1 medium egg
  • 400g Rib-Eye steak
  • 100g Spring Onions
  • 1 tbsp vegetable oil
Boil the Egg
  • Place the egg in a small saucepan, covering with cold water and placing over a high heat.
  • Bring to a boil and as soon as the water reaches a boiling point, set a timer for 2.5 minutes.
  • Remove the pan from the heat after 2.5 minutes and rinse the egg under cold water, allowing it to cool down.
Prepare the Steak
  • Season the steak liberally to taste and cover with the vegetable oil,
  • Place a medium frying pan over a high heat and once smoking, place the steak in the pan.
  • Sear the steak on both sides for 2-3 minutes on each side.
  • Remove from the pan, rest for 3-4 minutes and slice into small cubes.
Prepare the Ramen
  • Bring a kettle to a boil. Meanwhile, tip the ramen noodles into a large soup bowl.
  • Season the ramen to taste and pour enough boiling water into the bowl until the ramen is barely covered. Cover with a plate or tinfoil and allow to cook for 3-4 minutes. This can be done while the steak resting.
Assemble the dish
  • Tip the steak pieces onto the top of the cooked ramen.
  • Peel the egg and slice it in half before adding the gooey eggs to the dish.
  • Finely slice the spring onions before sprinkling onto the dish to finish


300g shelled walnuts

500g filo pastry

100g melted ghee

100g honey

½ tsp orange blossom water

200g caster sugar

300ml water

Prepare the nuts

  • Place 80g of pistachios into a bowl, and pour over enough boiling water to cover them. After 15 minutes, once cooled, use your thumb and forefinger to squeeze off the husks.

  • Dry the peeled pistachios by placing them between two pieces of kitchen paper and rubbing them together to remove excess water. Finely chop them into a fine crumb using a chef’s knife or a food processor. Reserve to one side for garnishing.

  • Tip the remaining pistachios and walnuts onto a chopping board, using a chef’s knife to finely chop them into a crumb. Again, a food processor can be used here to save time.

Assemble the Baklava

  • Preheat the oven to 180˚ C and line a 24x12x5cm, baking dish with baking paper.

  • Remove the filo from its packaging and open out flat onto a clean chopping board. Place the dish over the filo and carefully trim the excess pastry to ensure that the filo is the same shape and size as the baking dish.

  • Place 200g of filo into the baking dish, layer by layer, brushing each layer of pastry with ghee so that they are evenly coated.

    • Evenly sprinkle half of the pistachio and walnut mixture over the top layer, flattening out carefully with your hand to ensure it fills the dish.

    • Layer a further 200g of filo pastry on top of the nuts, brushing each layer with ghee.

    • Tip the remaining walnut and pistachio mixture on top of this and spread out evenly to fill the dish.

    • Layer 100g of the cut filo on top, brushing with ghee. Once the final layer has been placed down, brush generously with ghee.

    Bake the Baklava

    • Using a sharp chef’s knife, carefully make a sawing motion from the top of the pastry, through to the base, cutting the Baklava into the desired geometrical shapes of your choice.

    • Place the baking tray in the centre of the oven and bake for 20-25 minutes, until golden.

    Garnish the Baklava

    • Pour the honey and orange blossom water into a small saucepan. Tip the sugar on top and pour in the water

    • Place the saucepan over a medium-high heat and cook for 3-4 minutes, until the sugar has dissolved and the mixture has started to simmer. Remove from the heat and reserve to one side while you wait for the Baklava to bake.

    • Once the Baklava has finished baking, carefully remove from the oven. Evenly pour the syrup over the top and garnish decoratively using the reserved pistachios.

    • Allow the Baklava to cool for 10-15 minutes before serving, allowing the syrup to soak into the base of the pastry.

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