recipes

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)

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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)

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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

300g Cuban Chimichurri

1.25kg Breaded Chicken Goujons

5 Large Avocados, seeded and diced

20 Sugar Waffles

225g Crème Fraiche

25g Dijon Mustard

Chopped Parsley, to garnish

375g Mexican Chilli Orange Paste

1.5kg Lamb Mince (20%)

20 Mini Tortillas

225g Greek Yoghurt

Grated Zest of 2 Lemons

150g Dried Apricots, Sliced Thinly

150g Toasted Almond Flakes

30g Fresh Parsley, chopped

Optional: Toasted Cumin Seeds to garnish

300g Mozambican Coconut Piri Piri

50g thick yoghurt

50g tahini paste

Zest and juice of 2 lemons 

10 hake fillets (or other white fish)

Chopped parsley to garnish