Recipe Revival

Food should be fun, naturally colourful, uncompromisingly tasty – and shared with family and friends.That’s exactly why we make sauces, relishes and condiments to develop the tasty side of cooking.

The natural ingredients in the sauce become the natural ingredients of the meals we like to help you make.

This Crispy Chilli Beef Recipe (HERE) is a prime example, looking good, smelling awesome and tasting amazing.

TASTE TIP: If you want to add a little chilli heat, shake a drizzle or two of our Habanero HOT Sauce into the pan as well.Italian cuisine is the ultimate example of creating wonderful meals from just a few, good, fresh, local ingredients.

Salami & Mozzarella Bruschetta. On toasted ciabatta and a few dollops of our Chilli Jam. What could be simpler?So often an actual recipe isn’t needed, but the inspiration, the combinations of flavour, and the presentation is.

That’s when Beans on Toast becomes a Chilli Bean Feast. The variety of beans offers the stimulation of different textures, while the combination of our Chilli Ketchup and Real Tomato Ketchup add depth and intensity to the flavour. If the house rule is not to lick fingers at table – you’ll need good napkins for this.

Spatchcock Poussin (HERE). Brilliant just as you see it, with the peppers and onion it’s roasted on, or with a few buttery new potatoes. The Coriander Salsa Verde in Andy’s recipe is a refreshing must!

For these and many more delicious recipes, CLICK HERE.

You always know when school’s out for Summer – it rains!

Food time needs to be fun time. Thinking, shopping, prepping, cooking, eating something healthy and tasty … together .Chilli Stuffed Peppers.

You probably don’t need a recipe for this, but if the children are helping, they might want to watch and follow this basic chilli video recipe –  HERE.

Slice open the peppers; scoop out the seeds; fill with chilli (or savoury minced beef) and cooked rice; cover with grated cheese; then bake until the peppers soften and sag, and the cheese melts deliciously. Use the same basic idea (without the rice) to load jackets and wedges for tea……or go Totally Tacos one day……and, naughtily Nachos the next.

Enjoy!

Simple suppers with the perfect glass or two. So, settle down to a  lovely evening … table for two?Pan-Roast Chicken w. French-style Peas.

Classically French throughout, and so much easier than it sounds. Chef has even included a video to help inspire you.

You’ll find the RECIPE – HERE.

Perfect Pairings

“I cook with wine; sometimes I even add it to the food.” – W.C. Fields.With the French-styled Roast Chicken & Peas we are suggesting a classic French rosé or blush.

Some of the best rosé wines in the world come from Provence, France including this relative newcomer Mirabeau Pure Provence. It offers fragrant citrus and exotic fruit on the nose, leading with pink grapefruit, papaya and vineyard peach. Fever Tree pair this with their Raspberry & Orange Blossom Soda to create a refreshing spritz.Spicy Pork Mazemen.

Spicy Pork Mazemen, also known as “Mazesoba” or “Taiwan Mazesoba,” originates from Nagoya, Japan. It was developed by chefs wanting to highlight noodles and toppings without the usual broth.

It is packed with flavour and the recipe is HERE.This is quite an ‘out there‘ suggestion to pair with your Spicy Pork Mazemen. Brave or what. I go for ‘what‘ because it’s a corker that will open your eyes and palates to something very new to most British kitchens.

Spicy, exotic dishes such as this (also cheese and deserts) cry out for spicy, exotic pairings. De Colmar Gewürztraminer is such a thing.

It’s a finely crafted Gewürztraminer from vineyards extending between Bas-Rhein and Haut-Rhein, with an intense golden yellow colour, delightful aromas and flavours of lychee, rose petals, guava and mango reflecting its sweeter nature.NOTE: If this is a step too far, enjoy your Japanese Mazemen with a Japanese beer – a well-chilled Asahi.Gressingham Confit Duck Cassoulet.

Most of the work has already been done by Gressingham, who supply the confit thighs after hours of slow cooking in duck fat. You just create the cassoulet and flavour by following Chef’s wonderful RECIPE – HERE.With another classically French dish – your Confit Duck Cassoulet – you might well expect a classically French pairing. Not today!

Having been cooked slowly in fat for hours, duck confit is a very rich dish. Pinot Noir is the classic go-to pairing for its slightly acid punch to the fat. Let’s go to Argentina (via Tesco’s) for our pairing.

Trivento Private Reserve Malbec comes from the high altitudes of Mendoza’s Uco Valley at the foothills of the Andes. It is aged for 8 months in oak barrels, transforming the wine to a deep red colour, with nutmeg and black pepper aromas, married with chocolate notes that evolve into a fresh, long finish.

Please let us know if you agree with the thoughts, tastes and pairings.

Cheers.