Make this rice salad with our accompanying recipes for brown butter pilaf, harissa sticky onions, seedy gremolata, tahini dressing, and cabbage & corn slaw
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
Elevate these chicken burgers with thinly sliced fresh, juicy mango, or simply serve with a crunchy slaw. They’re sure to be a hit at your next barbecue
Cook these glorious grilled prawns in their shells on the barbecue. Prawns require minimal marinating because they take on flavour so readily
Contains pork – recipe is for non-Muslims/non-pork eaters.
Fire up the barbecue for these punchy sweet and sour pork ribs with sharp notes of tamarind, drizzled in a vibrant coriander chutney
Serve these top drawer hot dogs with our accompanying recipes for harissa sticky onions, seedy gremolata, tahini dressing, and cabbage & corn slaw
Make these crispy, spicy – and messy – buffalo wings with a special combo coating of baking powder and cornflour to make them extra-crunchy in the air fryer
Tuck into some veggie halloumi burgers. Sweet, spicy, salty and juicy, these veggie burgers have it all – they’re sure to be the star of your next barbecue
Try this popular Nigerian dish of skewered, marinated lamb served with a flavourful peanut spice mix. The succulent, smoky meat has a nutty, spicy finish
Take two whole tilapia, sea bass or sea bream, and marinate in spices for this Nigerian-inspired recipe. Cook on the barbecue and serve with fried yam
Serve these versatile fritters with chilli jam for breakfast, lunch or dinner. This recipe comes from our Good Food Rising Stars winner Georgia Hughes
Lightly crush new potatoes before roasting to create an extra-crispy skin and pair with smoked mackerel pâté
