Television presenter and chef Big Zuu’s debut cookbook has heart, flair and flavour. Here are three of his recipes to try.

Big Zuu

A grime artist, rapper and cook, Big Zuu, born Zuhair Hassan, is best known for hosting series Big Zuu’s Big Eats on Dave, which sees him cooking for and chatting with comedians like James Acaster (“He’s absolutely hilarious”) and Rosie Jones (“[She] is a boss”), alongside his best mates from secondary school, Tubsey and Hyder. The 26-year-old from London is also the self-proclaimed Roux King – “I’m just really good at making roux” – a cheese lover despite being lactose intolerant (“I’ve not accepted it”), and while his professional kitchen experience amounts to a “gruelling” stint on the grills at Nando’s, he now has a cookbook, also called Big Zuu’s Big Eats, to match the series.

Big Zuu’s big bang broccoli recipe

Broccoli, but not as you know it. “You know anything that’s called ‘Big Bang’ is going to be peng. I love broccoli, but when it’s deep-fried and covered in sauce with extra sprinkles around the side, I sometimes feel myself becoming the broccoli. Love you, brocc.”

Ingredients:

(Serves 2)

1.5l vegetable oil, for deep-frying (if using a saucepan; if using a deep-fat fryer follow manufacturer’s instructions for oil)

2 large eggs, beaten

½tsp Chinese five spice

60g cornflour

100g broccoli or tenderstem florets

60g panko breadcrumbs

Flaky sea salt

For the dipping sauce:

100g mayonnaise

1tbsp hoisin sauce

1tsp crispy chilli oil

1tbsp sriracha

To garnish:

2 spring onions, sliced

1 red chilli, sliced

Method:

1. Preheat the oil in a deep-fat fryer to 180°C or heat the oil in a deep saucepan over a medium–high heat to 180°C.

2. Mix all the dipping sauce ingredients together in a bowl and set aside.

3. Beat the eggs, five spice and two-thirds of the cornflour together to form a smooth batter. Season with a pinch of salt.

4. When the oil is hot, working in batches, first toss the broccoli in the remaining cornflour, then coat in the batter and then toss in the breadcrumbs to lightly coat. Carefully place in the oil. Fry for one minute, turning if necessary, until the breadcrumbs are golden.

5. Remove from the oil and drain on kitchen paper.

6. Season with flaky sea salt, garnish with the spring onions and chilli and serve with the dipping sauce.

Big Zuu’s PBJ cheesecake recipe

Peanut butter and jam cheesecake – food of the gods. “I don’t think it gets greater than taking classic snacks and combining them with other classic snacks. I’ve always wondered how far we can take PBJ. Well, my friend, we’ve taken it to the next level. That jam on the peanut butter cheesecake is basically mouth heaven.”

Ingredients:

(Serves 6-8)

Vegetable oil, for greasing

150g digestive biscuits

75g butter, melted

½tsp salt

170g smooth peanut butter

225g cream cheese

100g caster sugar

2tsp vanilla extract

225ml double cream

40g icing sugar, sifted

60g frozen raspberries

100g seedless raspberry jam

40g salted peanuts, crushed

Method:

1. Grease a 20cm springform tin with vegetable oil. To make the base, put the biscuits in a plastic food bag and crush to a fine crumb using a rolling pin or pulse in a food processor until crumbly, then stir in the melted butter and salt to make a sandy mixture.

2. Using a spoon, press this into the bottom of the tin to make a smooth, even base. Chill in the freezer while you make the filling.

3. Using a stand mixer or hand whisk, combine the peanut butter, cream cheese, caster sugar and vanilla until smooth and well mixed. In a separate bowl, lightly whip the cream and icing sugar together until very softly whipped, then fold into the cream cheese mixture and mix until well combined.

4. Spoon the filling into the tin and spread over the base to make a smooth, even layer. Chill for four to six hours in the fridge.

5. To make the jam drizzle, heat together the frozen raspberries and jam in a saucepan over a medium heat. Bring to the boil and cook for five minutes or so until thickened, then remove from the heat and cool completely in a bowl.

6. When you are ready to serve, remove the cheesecake from the tin, drizzle over the jam drizzle and sprinkle with the peanuts.

Big Zuu’s Big Eats by Big Zuu is published by Ebury Press, photography by Ellis Parrinder. Available now.