recipes

400g Korean Bulgogi

100g sriracha chilli sauce

1kg paneer 

800g sliced leek

300g diced white onion

15g smoked paprika

10g whole cumin seeds

500g Mexican Chilli Orange Paste

‍

15 skinless boneless chicken thigh fillets, each cut into half

‍

1.25kg sweet potato, peeled and cut into chunks

‍

750g large-diced red onions

‍

800g diced red peppers

‍

400ml tinned coconut milk

‍

Coriander, chopped to garnish

300g Mozambican Coconut Piri Piri

150g mayonnaise

30 chicken goujons/strips (approx. 480g)

10 x 12-inch flour tortilla wraps

250g shredded lettuce

200g blue cheese, crumbled

‍

400g Mexican Chilli Orange Paste

800g dried pasta (for 1.6kg cooked)

200g diced white onion

600g diced chicken / turkey

500g diced mixed peppers

200g grated cheddar

2 limes (juiced)

15g chopped coriander to garnish

250g Sweet Tamarind Sauce

500g cooked shredded chicken

350g tortilla chips

300g grated cheddar

150g shredded carrot

75g sriracha chilli sauce or hot sauce

5 lime wedges to garnish

30g chopped coriander to garnish

150g Sri Lankan Curry Paste

125g mayonnaise

25g mango chutney

10 buttermilk chicken pieces

10 brioche burger buns

Salad (e.g. shredded lettuce & carrot)

Ingredients:

150g Mozambican Coconut Piri Piri

150g mayonnaise

10 beef burgers

10 brioche burger buns

200g stilton cheese, crumbled

20 bacon rashers

20 gherkin slices

Salad (e.g. sliced tomato, lettuce)

‍

375g Cuban Chimichurri

625g vegetable peels, finely chopped (we used a mix of carrot, parsnip and potato peels)

625g white onion, finely chopped

300g gram flour

2 Tbsp whole cumin seeds

300g plant-based yoghurt  (we used coconut)

‍

Optional: Chopped mint, to garnish

375g Mexican Chilli Orange Paste

1.4kg Tofoo Extra Firm Tofu

600g tinned black beans, drained

150g plant based yoghurt

5 apples, cut into matchsticks

200g pecans, toasted and chopped

30g chopped mint

20 mini tortillas