Chipotle turkey tacos

Use up leftover turkey and gravy from Christmas in this low-effort take on birria tacos. It’s perfect for Boxing Day

Cheeseboard mince pies

Enjoy a savoury twist on the classic mince pie by working sharp cheddar into the pastry – it pairs wonderfully with the rich, fruity mincemeat

Sticky mango chicken burger with curried mayo

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

Peanut sauce

Make a peanut sauce to serve with our barbecued chicken skewers. Store in a sterilised jar or airtight container and it will keep chilled for up to two weeks

Hot dogs with harissa sticky onions & slaw

Serve these top drawer hot dogs with our accompanying recipes for harissa sticky onions, seedy gremolata, tahini dressing, and cabbage & corn slaw

Chicken satay

Use a charcoal barbecue to give these skewers a smoky edge and serve with a rich peanut sauce

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

Crema Catalana

It’s the citrus in the custard that sets apart this classic Spanish dessert, topped with golden, caramelised sugar. The perfect way to round off a tapas menu

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

Blueberry & ginger shrub

Transform seasonal blueberries into this refreshing summer shrub. Garnish your serving glasses with more blueberries, plus orange zest threaded onto a concoction stick

Green goddess cabbage salad

Serve this hearty green cabbage salad with smoked trout, prawns or chicken. Alternatively, swap for falafel, halloumi or marinated tofu for a veggie main

Rotisserie chicken, roasted red pepper & anchovy platter

Use a rotisserie chicken as a base for this easy platter. Enjoy with mozzarella and roasted peppers then serve with crusty bread for soaking up the juices