John Torode and Lisa Faulkner served up tasty buffalo cauliflower wings with spicy sauce on John and Lisa’s Weekend Kitchen.

The ingredients are: vegetable oil for deep-frying and white sesame seeds to garnish.

For the sticky chilli sauce: 175g agave syrup, 75g gochujang (Korean chilli paste), 75ml rice vinegar, 5ml gochugaru (Korean chilli flakes/powder) and 5ml garlic puree.

For the batter: 45ml sweet rice flour, 45ml plain flour, 5ml baking powder, 5ml salt, 5ml ground white pepper, 50ml vodka or sparkling water and 150ml water.

For the seasoning: 30ml – potato starch OR cornflour, 15ml gochugaru (Korean chilli flakes/powder), 5ml salt, 5ml ground white pepper and 10ml garlic puree.

See recipes by John and Lisa in the book titled: John and Lisa’s Kitchen: Everyday Recipes From a Professional Chef and a Home Cook: available from Amazon now.