Charred chicken & rice salad

Make this rice salad with our accompanying recipes for brown butter pilaf, harissa sticky onions, seedy gremolata, tahini dressing, and cabbage & corn slaw

Strawberry & pistachio baklava sundae

Use a tub of shop-bought pistachio ice cream as the base for this summertime sundae made with baklava, pistachios and fresh strawberries

Homemade kimchi

Kimchi exists in dozens of versions and these can be further varied. Shrimp or fish sauce is also traditionally used to prepare kimchi, we offer you a simplified version that is also suitable for vegans.

Harissa sticky onions

Make these sticky onions ahead and store chilled for up to five days. They make a perfect partner for hotdogs, burgers and grilled meat dishes

Salted pecan banoffee sundae

No time to make dessert? Elevate shop-bought vanilla or salted caramel ice cream to make decadent pecan banoffee sundaes with a popcorn topping

Smash burger tacos

Pack tortillas with beef patties, lettuce, pickles, cheese and your favourite sauces to make a crowd-pleasing Friday night dinner for the whole family

Brown butter pilaf

Use our brown butter pilaf as a base for rice salads. It will keep chilled in an airtight container for up to three days so ideal for get-ahead meal prep

Mango & chickpea coronation wraps with coriander cashew chutney

Enjoy a flavour-packed veggie take on coronation wraps, featuring chickpeas, mango, spring onions, cucumber and spinach with a chilli, cashew and coriander chutney

Rice paper dumplings

Contains pork – recipe is for non-Muslims/non-pork eaters.

Enjoy these pork and mushroom dumplings as a starter or side as part of a Vietnamese-inspired feast. Serve with our soy & sesame dipping sauce

Seedy gremolata

Toast mixed seeds with crushed garlic, parsley and the zest and juice of a lemon to make gremolata. It’s a great topping for salads, pasta, meat and vegetables