recipes

• 200g Satay Paste
• 100ml coconut milk
• 1.6kg crispy chicken strips / goujons
• Crispy onions, sliced cucumber and lime wedges to garnish

• 400g Punjabi Tikka Masala Paste
• 300g tinned chopped tomatoes
• 300ml coconut milk
• 800g dried pasta (to make approx.1.6kg cooked)
• 1kg beef mince
• 250g diced red peppers
• 250g diced carrots
• 300g grated cheddar
• Chopped parsley to garnish

150g Punjabi Tikka Masala Paste

150g sweet chilli sauce

10 crispy chicken pieces

10 brioche burger buns

10 cheese slices

Butter spread

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Slaw:

25g Punjabi Tikka Masala Paste

25g mango chutney

50g mayonnaise

300g shredded carrot & cabbage

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup mushrooms, sliced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1/2 cup white wine
• Salt and pepper to taste

150g Punjabi Tikka Masala Paste

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150g sweet chilli sauce

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80 chicken wings

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Pomegranate seeds and chopped mint to garnish

300g North African Spice Paste

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800g tinned chopped tomatoes

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10 large eggs, poached

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200g sliced white onion

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300g diced red peppers

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Chopped coriander leaves to garnish

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Optional: Crumbled feta cheese to garnish

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Crusty bread to serve

Patty

200g North African Spice Paste

1kg lean lamb mince

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Burger

10 brioche burger buns

200g crumbled feta cheese

150g mayonnaise

Salad (e.g. sliced tomato and cucumber)

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Dressing

50g North African Spice Paste

100g sweet chilli sauce

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Moroccan Chicken:

150g North African Spice Paste

150g sweet chilli sauce

1kg chicken thigh, diced

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Dressing:

125g North African Spice Paste

175g thick yoghurt

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Flatbread:

10 flatbreads

Garnishes: e.g. shredded carrot, chopped lettuce, pomegranate seeds, mint

350g North African Spice Paste

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450ml coconut milk

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400g tinned chopped tomatoes

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1.2kg diced chicken 50/50

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400g butternut, diced

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100g dried apricots, diced

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100g green olives, sliced

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Garnishes: Chopped coriander, toasted pumpkin seeds