Listen, I’m no sucker.

If you asked me to pay $5 for a vanilla milkshake… wait. No actually – if we account for inflation since 1994 (when Pulp Fiction was made), plus current exchange rates – it’s more like £6.36.

If you asked me to pay £6.36 for a milkshake, I’d say you need to go home and have a lie down.

And yet, when Uma Thurman takes that first big sip, and then John Travolta says “that’s a f**king good shake,” I don’t know why but suddenly… I wanted that milkshake. The power of cinema, hey.

Felt the same way? Then recreate Mia’s iconic movie moment with a shake that’s so rich, so decadent, so full of straight-from-the-pod vanilla goodness that it’d actually be worth paying £6.36 for. Oh and we threw in the Durward Kirby burger too, just because well, you know, you have to.

The $5 Shake from Pulp Fiction

Ingredients (serves 2)

Prep time: 10 minutes + overnight

1 vanilla pod

500ml Jersey whole milk

100ml double cream

1 tbsp maple syrup

200g good quality vanilla ice cream

Squirty whipped cream and a maraschino cherry to serve

Method

Step 1: Split the vanilla pod in half and scrape the seeds out.  Place the seeds, pod, cream and milk into a jar and refrigerate overnight.  This will allow the all that vanilla-y goodness to infuse in the milk.

Step 2: After 12 hours or more, remove the vanilla pod and pour the vanilla milk into a blender.  Add the ice cream and maple syrup, then blend until thick and completely smooth.

Tip: Don’t throw away that vanilla pod! Stick it in your sugar pot, and after a few days you’ll have vanilla sugar.

Step 3: Pour into glasses. Top with a squirt of cream and a maraschino cherry.

The Durward Kirby Burger

In the film, Uma’s character Mia asks for her burger ‘bloody.’ Although we love an accurate movie reference, unless you’re grinding your own meat, we suggest cooking your burgers to at least medium doneness to avoid an upset stomach!

Ingredients (Serves 2)

Cook time: 35 minutes

250g beef mince

30g panko bread crumbs

15ml soy sauce

4 potatoes

2 sesame seed-topped burger buns

1 beef tomato

1 gherkin

2 triangles of watermelon

½ red onion

Frilly lettuce

Method

Step 1: Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7.  Cut the potatoes (skins on) into chips and add them to a baking tray.  Sprinkle salt over the chips with a generous drizzle of vegetable oil and a pinch of pepper and mix it all together.  Put the tray in the oven for 20-25 min or until crisp, golden and cooked through.

Step 2:  While the fries are cooking, add the beef mince to a bowl with the panko breadcrumbs and soy sauce.  Season generously with salt and black pepper, mix it all together (clean hands is the best way!), then shape into equal sized burger patties.  Add the burger patties to an oiled baking tray.  Put the tray in the oven for 12-15 min or until the burgers are cooked through (no pink meat!).

Tip: Don’t over mix your meat, or it’ll get tough.

Step 3: Now it’s time to prep the burger toppings. First, slice the beef tomato and red onion into rounds. Cut the gherkin length ways into quarters. Tear the frilly lettuce into bite sized pieces. Once your burgers are 2 minutes away from done, toast your burger buns.

Step 4: Serve the burgers in your burger buns with the chips on the side.  Add a layer of torn frilly lettuce, then top with 2 gherkin spears, sliced tomato and sliced red onion or really just however you like. Just don’t forget the watermelon triangles served on the side.

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