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I’m tall and I Cook Winner National Curry Week Cook-Off 2026🏆 •••
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#nationalcurryweek#currycookoff#currycookoffworldtour#breakfast#englishbreakfast#benwhippedthisup#food#curryglobe#winner#plating
Recent posts
Is this real 😵💫😵💫
14 Oct 2026
The ultimate comfort breakfast 🎯Nothing tops this in my opinion! not yet at least !
Ingredients
- [ ] 4 Potatoes
- [ ] 1tbs Onion granules/ grated onion
- [ ] 5tbs Corn Starch/Flour (enough to bind the potatoes
- [ ] 1/2 egg (or just egg whites)
- [ ] Black pepper
- [ ] Salt to taste
- [ ] A handful sliced mushrooms
- [ ] 1tsp Veggie seasoning
- [ ] 1tsp Chilli flakes
- [ ] 1tsp Neutral oil
- [ ] A tin of Baked Beans
- [ ] 1tbs Garlic powder
- [ ] 1tbs Paprika
- [ ] White Bread & salted butter
- [ ] Eggs and dill
- [ ] Tomatoes on the vine
- [ ] Pork / Chicken Sausages
- [ ] Bacon
Written Recipe
1. Place bacon into a cold pan and turn on the heat to medium low for 15 minutes until desired crispy-ness
2. In a frying pan, add 3 tablespoons neutral oil and cook according to package instructions.
3. In a saucepan, add baked beans, garlic and smoked paprika, for about 3 minutes on low heat
4. Soak 4 potatoes for 20 mins, grate the potatoes, squeeze out all the moisture; add in onion granules, salt, pepper, cornstarch, and half an egg, and mix together, shape into thick ovals and allow to chill in the freezer for 30 minutes to hold shape.
5. Remove from the freezer and shallow fry on medium high heat for about 6 to 8 minutes until golden Brown.
6. Fry eggs to desire doneness, For Sunny side up eggs add about 3tbs of oil, gently crack in the egg and cook for about 3/4 minutes. Add Salt to taste
7. Sear tomatoes in remaining oil from the egg for 3-4 minutes
8. Butter your toast and have a good time
Love, BenWhippedThisUp
#breakfast #englishbreakfast #benwhippedthisup #food
07 Aug 2025
Save this recipe for later. I can never say no to chicken and rice, especially with plantain a creamy salad and grilled chicken.
Spray @method_uk anti-bac all purpose cleaner in wild rhubarb
Smells amazing
Ingredients
- [ ] 2 Chicken Legs
- [ ] 1tbs Smoked Paprika
- [ ] 1tbs Vegetable Seasoning (Kucharek)
- [ ] 2tsp Dried Rosemary
- [ ] 2 cups Jasmine Rice : 2 cups water
- [ ] 1 can tinned Chickpeas
- [ ] 1 can Coconut milk
- [ ] Salt to taste
- [ ] Plantain, salt, oil
- [ ] 2 Baby Cucumber, 6 cherry tomatoes, 1/2 red onions, 1 lettuce, 1/2 avocado
- [ ] Salad cream
- [ ] Black pepper
- [ ] 1 Red bell pepper
- [ ] 2 Scotch bonnet(s)
- [ ] 1 Garlic bulb
- [ ] 1 Onion
- [ ] 1/4 cup Water to blend
- [ ] 1 Maggi cube & salt to taste
- [ ] 1tbsSmoked paprika
- [ ] 1tbs Dried rosemary
- [ ] Neutral oil
Method
1. prep chicken by scoring along the drumstick and poking holes with a fork
2. Season chicken with paprika, dried rosemary and vegetable seasoning. Rubbing generously over the chicken and under the skin
3. Place in air fryer skin side down on 200°C for 25 mins, Flip over after 10 mins to crisp up skin
4. Add rinsed Jasmine rice ,canned chickpeas, coconut milk, water and salt to a rice cooker and press cook
5. Slice ripe plantain and salt, fry until golden brown for about 6-9 mins on medium heat
6. Chop 1 onion, a garlic bulb, 2 scotch bonnet peppers, 1 red bell pepper and about 1/3 cup water to blend together
7. Pour blended base into a frying pan and cook on high heat for 5 mins until some of the water evaporates. Season with paprika, rosemary and a Maggi cube. Add about 1/4 cup oil to fry the mixture in the last 5 minutes. Salt to taste
8. Rinse and pat dry vegetables; chop cucumbers, cherry tomatoes, avocado, red onion and lettuce and chopped into bite-sized squares
9. Transfer from board to bowl then add salad cream and freshly cracked black pepper. Toss together until creamy and mixed.
10. Plate everything together and enjoy
06 Nov 2026
Truly honoured and forever grateful. But outside of that the innovation,design, technology the care that has gone into these tools are top tier. @kenwoodworld you did your big one.
As a chef and miniature baker, this makes my life 10x easier !!
Multipro XL weigh+ food processor and blender
Titanium chef baker stand mixer
Duo prep 2-In-1 chopper and grinder
Quickmix hand mixer
Retailing for a total around £830
I’m already in love with these as you can see
Thank you to @kenwoodworld @tsa.global . Love❤️🔥
gifted
05 Nov 2026
My Brother just texted he’s on his way for a dinner date that I forgot about🥵. Save this recipe for when you are short on time!!
Ingredients
- [ ] King Prawns
- [ ] 2tbs Neutral oil
- [ ] 1tbs Paprika
- [ ] 1tbs Curry Powder
- [ ] 1tbs Chicken Seasoning
- [ ] 2tbs Curry powder
Green seasoning
- [ ] Handful Coriander ,2 stems Spring onions ,3 Chilli pepper/ 1 scotch bonnet ,2 Garlic cloves, 1/2 brown Onions ,2 stems Thyme ,1/4 cup Water
- [ ] 1/2 brown onion
- [ ] 1/4 red bell pepper
- [ ] 1 minced garlic clove
- [ ] 1/2 cup Coconut Milk
- [ ] 1/3 cup Water & shrimp stock
- [ ] Jasmine Rice
- [ ] Plantain & Salt
- [ ] Neutral oil
- [ ] Lime wedge & spring onions
Method
1. Season prawns with paprika, curry powder , green seasoning, chicken seasoning
2. Chop onion, garlic, coriander, red pepper and spring onions, add water and blitz with an immersion blender
3. Cook prawns for about 30 seconds, remove set aside
4. Add onions peppers and garlic Toast 1-2 tbs curry powder in oil
5. Rinse off seasoning plate into the pan with hot 1/3 cup water
6. Add chicken seasoning, & coconut milk let that cook for 8 -10 mins on medium high heat
7. Reintroduce prawns/shrimp one minute before turning heat off
8. Adjust salt to taste
9. Fry plantains on the side
10. Plate with jasmine rice
Ingredients from @morrisons
Pans from @amazonuk
@russellhobbsuk
29 Oct 2026
I will never say no to a chicken burger. Save this recipe to try later !
Ingredients
- [ ] 2 boneless chicken thigh fillets
- [ ] 1 egg
- [ ] 1 cup Whole milk
- [ ] 2tbs Garlic powder
- [ ] 2tbs Paprika
- [ ] 1tbs Vegetable seasoning (Kucharek)
- [ ] 1/2 cup Plain flour
- [ ] 1tbs Paprika, 1tbs garlic powder, 1tbs vegetable seasoning
- [ ] 2cups Vegetable Oil
- [ ] 3 tbs Butter
- [ ] 1 Jalapeño, sliced
- [ ] 1tbs Chilli flakes
- [ ] 1tbs Chilli powder
- [ ] 1 cup Honey
- [ ] 1tbs Light soy sauce
- [ ] Burger buns, 3tbs Butter 1tbs Garlic 1tbs Parsley
- [ ] 1/4 Cucumber, sliced 1tbs Red wine vinegar ] 1tsp Black pepper ] 3tbs Mayo
- [ ] Mayo for buns
Method
1. Crack one egg and milk, add 2tbs paprika, 2tbs garlic powder, 2tbs vegetable seasoning mix together and adjust for salt. Add in chicken thigh fillets.
2. Measure plain flour 1tbs paprika, 1tbs garlic powder, 1tbs vegetable seasoning mix until incorporated
3. In a frying pan, add butter, chilli flakes, jalapeños, chilli powder, light soy sauce, honey. Stir on medium heat for 3 to 5 minutes until combined
4. Transfer chicken from wet marinade into dry seasoned flour and coat thoroughly
5. Gently Shake off excess flour from chicken and let sit on wire rack for 2 to 5 minutes for coating to stick
6. Bring enough oil to heat, until it bubbles around a wooden chopstick and deep fry for 9 to 13 minutes flipping halfway through. Remove at 165°F/74°C.
7. Remove chicken place on a wire rack to strain excess oil, then dip into the hot honey sauce while still hot
8. In a frying pan add in butter, minced garlic parsley on medium heat for 30 seconds until toasty, toast burger buns on both sides
9. Slice cucumbers, add black pepper, red wine vinegar & mayo.
10. Prep Romaine lettuce by rinsing and patting dry
11. Assemble burger by layering burger bun, mayo, lettuce hot , honey chicken fillet , bun, mayo, lettuce, honey chicken fillet, burger bun.
12. Use a cocktail stick to support burger bun from falling. By placing in the middle.
Inspired by @erinscozykitchen
Buns from @stpierreuk
Mayo from @hellmannsuk
Honey, ingredients from @tesco
28 Oct 2026
I love rice, save this to try later!
Ingredients
- [ ] 1/2 kilo Lamb shoulder
- [ ] 4tbs Neutral oil
- [ ] 1tsp Cumin seeds
- [ ] 2 brown onions, sliced
- [ ] 3 tomatoes, chopped
- [ ] 3tbs Ginger paste
- [ ] 3tbs garlic paste
- [ ] 6-8 green chillies, Chopped
- [ ] 2tbs Plain yogurt
- [ ] 1/3 cup water
- [ ] 1tbs Turmeric
- [ ] 2tbs Garam masala
- [ ] 1tbs Chilli powder
- [ ] 2tbs Cumin
- [ ] 1tbs Paprika
- [ ] 1-2 tbs Salt
- [ ] 1/2 cup Water
- [ ] 3 tbs (biryani masala)
- [ ] 1/2 cup Oil
- [ ] 1/2 brown Onion, sliced
- [ ] 1tbs Cornflour
- [ ] 2-3 cups Basmati rice
- [ ] 1 Cinnamon stick
- [ ] 1tbs Star anise
- [ ] 1tbs Cardamom pods
- [ ] 1 Bayleaf
- [ ] 1 Dried lime
- [ ] 1-2 tbs Salt
- [ ] 1tbs Saffron + 4tbs Whole milk
- [ ] Handful Chopped Coriander
Method
1. Toast cumin seeds in oil for a minute then add in cut up lamb shoulder and cook on medium heat for about 5 minutes with a pinch of salt
2. Slice onions and tomatoes, green chillies and crush ginger & garlic into a paste
3. Add to pot sliced onions and cook for 5 minutes
4. Add in garlic, ginger paste, green chilies, chopped tomatoes cook for an additional 5-7 minutes
5. Then add one big dollop of yoghurt
6. Add dry seasonings, Biriyani masala & salt to taste with a 1/3 cup of water and cook covered for an additional 25 -40 minutes until lamb is tender and aromatics have broken down
7. In a separate pan Deep Fry 1/2 brown onion with 1 tablespoon cornflour until crispy and set aside.
8. Rinse and Soak basmati rice for 30 minutes to expand. Then strain.
9. Bring a pot to boil with about 6 cups water cinnamon stick cardamom seeds, dried lime, bay leaf, star anise and 1 tablespoon of salt. Salt to taste.
10. Add in soaked rice and cook for about 8 minutes until partially cooked then strain immediately
11. Start layering in different pot with lamb masala, parboiled rice, crispy onions, coriander, saffron and milk and cover it to steam for about 10 to 15 minutes on medium low heat.
12. Serve and enjoy with chutney
24 Oct 2026
And that’s on chicken Pho
Ingredients
Medium whole chicken
1/2 pot Water
1 1/2 onion
1/2 ginger
1 Cinnamon stick
1tbs Star anise
1tbs Coriander seeds
1tbs Cardamon
1tbs Cloves
4-6 tbs Fish sauce
3tbs Rock sugar
1tbs Chicken seasoning (Asian brand)
Coriander
Red jalapeño
Spring onion
Chilli oil
Method
1. Prep whole chicken by cutting off the wings and removing feathers & impurities and rinse under cold water until clean(dirty chicken dirty broth )
2. Place chicken into a big pot then half fill with room temperature water & turn the heat on to medium
3. Strain foam that rises to the top out. Let it simmer gently.
4. Toast your whole spices; star anise, cinnamon, cloves, coriander seeds, cardamom for 2 minutes until fragrant.(this will happen quickly because it’s dry)
5. Char your aromatics;onions and ginger for 5–10 minutes until smoky.
6. Add the toasted spices into a spice bag and drop it into the broth. Along with the aromatics too.
7. Let everything simmer. After 30 mins, remove the spice bag and aromatics to keep the broth clear. Flip chicken to evenly cook.
8. Add rock sugar. Start seasoning with chicken/mushroom seasoning, fish sauce, and salt. Adjust to taste. Let it simmer for another 20 mons.
9. Soak your fresh rice noodles, cook according to package instructions, then rinse under cold water.
10. Prep all your toppings:spring onions, coriander, red chilli, lime, Thai basil.
11. Serve the noodles, ladle over the broth, add toppings, and finish with sriracha and hoisin.
12. Total cook Time 1 hour
11 Oct 2026
So many things, brands and people have been instrumental and pivotal in my story unfolding @sunpatuk @kingfisherbeeruk @nationalcurryweek_ @aceofclubs_clapham
Thank you for all your support throughout the year, the encouragement the prayers the wishes the advice the donations with my fundraising, and now all your support with my book.
Grateful for this year and now about to become an author by the end of October
Join my exclusive waitlist in bio
Love to you all❤️🔥 and I’ll see you in the next one.
Ingredients
- [ ] King Prawns
- [ ] 2tbs Neutral oil
- [ ] 1tbs Paprika
- [ ] 1tbs Curry Powder
- [ ] 1tbs Chicken Seasoning
- [ ] 2tbs Curry powder
Green seasoning
- [ ] Handful Coriander ,2 stems Spring onions ,3 Chilli pepper/ 1 scotch bonnet ,2 Garlic cloves, 1/2 brown Onions ,2 stems Thyme ,1/4 cup Water
- [ ] 1/2 brown onion
- [ ] 1/4 red bell pepper
- [ ] 1 minced garlic clove
- [ ] 1/2 cup Coconut Milk
- [ ] 1/3 cup Water & shrimp stock
- [ ] Jasmine Rice
- [ ] Plantain & Salt
- [ ] Neutral oil
- [ ] Lime wedge & spring onions
Method
1. Season prawns with paprika, curry powder , green seasoning, chicken seasoning
2. Chop onion, garlic, coriander, red pepper and spring onions, add water and blitz with an immersion blender
3. Cook prawns for about 30 seconds, remove set aside
4. Add onions peppers and garlic Toast 1-2 tbs curry powder in oil
5. Rinse off seasoning plate into the pan with hot 1/3 cup water
6. Add chicken seasoning, & coconut milk let that cook for 8 -10 mins on medium high heat
7. Reintroduce prawns/shrimp one minute before turning heat off
8. Adjust salt to taste
9. Fry plantains on the side
10. Plate with jasmine rice
13 Oct 2026
So many things, brands and people have been instrumental and pivotal in my story unfolding @sunpatuk @kingfisherbeeruk @nationalcurryweek_ @aceofclubs_clapham
A little bit of my story;
My name is Ben. I’m 24, I became homeless in
December 2025. I was moving around London for 7 months
while being sick, unemployed and in debt
This competition took place and filmed in August 2026
Couldn’t tell anyone I won for 2 months
It aired this week, October 2026
I received this trophy in September but didn’t
open it till today when it was announced
Reading my name engraved as a winner is still not registering
I’m having to tell myself this is real, it happened,
it’s done and no one can take this from me
But my mind my brain is questioning
WHY? HOW? REALLY? WHY? Okay….
I actually travelled everywhere. I went with my content equipment
lights tripods and induction plate so I could keep creating
and Work if a brand ever reached out.
Thank you to each and everyone of you who has supported me
on my journey; told me not to quit,
encouraged me, helped me fundraise
It feels surreal to bring this full circle and now give
back £1000 to a homeless charity when I had to
fundraise myself to support myself this year
Grateful for this year and now about to become an author
by the end of October publishing my first cookbook 🙌🏾,
waitlist in bio
Celebrated with these mini cinnamon rolls
🥇❤️🔥❤️🔥, love to you all and I’ll see you in the next one
I feel like the universe/God use them as a thing to not quit, there’s just been a little and many things guiding my steps shaping my path, things that seem insignificant but I’ve really significant in my story when I look back. Like losing a private chef gig for £5000 a month. Not being able to walk without crutches. Crazy crazy things happening. not having my own place to cook and create from. I believe in the perfect time everything will fall into place.
10 Oct 2026
Give it up for @benwhippedthisup our 2026 Curry Cook-Off Winner!!!🏆🥳
Smashed it throughout all the curry challenges, while still staying humble and putting a smile on all our faces!
Ben donated his £1000 winnings to @aceofclubs_clapham an amazing charity, close to his heart. ❤️
Well Done Ben!!
#nationalcurryweek #currycookoff #currycookoffworldtour #curryglobe #winner
10 Oct 2026
Plating was a huge factor for judging in this competition🍽️
Which dish was presented best in the final👇
#nationalcurryweek #currycookoff #currycookoffworldtour #plating #cooking
09 Oct 2026
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