If the last 12 months have taught us anything it’s that the world is a crazy place but if there’s one silver lining that has brought a smile to our faces, it’s the amount of new, and often weird and wonderful, food combinations that people have come up with.

Only this week we learned that Walkers Crisps have teamed up with KFC to launch two new flavours.

Using the Walkers Max brand, you can now buy (that’s if you can find them because they are selling like hotcakes) KFC’s signature Original Recipe crisps, or if you’re up for spicing things up, there’s the KFC Zinger flavour too.

There’s been talk about this pairing for a while and as a Walkers brand manager says “there are some things in life that make perfect sense.”

And then there are other food combinations which make slightly less sense!

We call it the lockdown effect. Whether it’s boredom, lack of ingredients or, in some cases, just plain weirdness, there really are some ‘amazing’ combos out there in the world and they are becoming a bit of an internet phenomenon (look up #WeirdFoodCombinations).

How about an Oreo and mayonnaise sandwich, pretzel cereal, or peanut butter, cheese and jam sandwich?

Even the global brands are getting in on the act, ala Walkers and KFC, although in many cases you wonder why. In McDonalds China you can get an Oreo and spam burger (what is it with Oreo’s), or in Taiwan there’s a Burger King Whopper with chocolate sauce and Pepsi is this year planning to launch a ‘Cocoa’ Cola which is sweetened with chocolate and marshmallows.

And as we’re still in Veganuary even the vegans are getting in on the act. How about avocado and chocolate, olive oil and vegan vanilla ice cream, strawberries and balsamic vinegar, to name a few?

We are, of course, all for a bit of variety in the SK kitchen, what with it being the spice of life (and we like spice), but don’t worry, this week’s vegan recipe is normal, or should that be the new normal? Enjoy.

Spicy 3 bean burger with skin on hand cut chips

Spicy bean burger:

  • 140g black turtle beans
  • 250g black eyed beans
  • 1 diced Jalapeno
  • 250g haricot Beans
  • 50g adobe paste
  • 20g olive oil
  • 5g cumin seeds
  • 25g minced garlic
  • 1 corn on the cob (chargrilled)
  • 50g breadcrumbs
  • Vegan Cheddar style cheese

Place your chargrill pan on a high heat and chargrill the corn till golden and charred. Allow to cool before slicing down the cob taking the charred kernels and keeping to one side. Place all the other ingredients into a kitchen food processor and blend till all ingredients are mixed but still chunky then transfer to a bowl and fold in the charred corn and breadcrumbs.

Allow to rest for 20 minutes in the fridge before separating into burger patties and cooking in a frying pan on a medium heat till golden and caramelised on each side top with the vegan cheese and bake till molten and gooey.


  • 2 ripe avocados
  • 30g sliced spring onions
  • 30g olive oil
  • 5g salt
  • 15g minced garlic
  • Juice of 1 lime
  • 1 handful of chopped coriander

Cut the avocados in half and then remove the stone and discard then remove the  flesh and using the back of a fork mince the avocado to till its smooth but with slight chunks still, then add the rest of the ingredients and set aside.

Skin on hand cut chips:

  • 6 large Maris pipers
  • 40g olive oil
  • Salt

Slice the potatoes into chips and place into a pan of cold water and bring to the boil, cook till just tender then Drain. Place on a baking tray season with salt and cover with the olive oil and bake at 180oc till golden brown and crisp.

To finish:

  • Baby gem
  • Vegan brioche style buns toasted
  • Sliced tomatoes
  • Guacamole

Take your toasted buns and fill with the golden brown cheese topped bean burger filling with baby gem, sliced tomato and the guacamole and serve with the hand cut chips and plenty of ketchup.

About Chris Brown
Sous Chef of SK Foods.
Your food. Our Passion.