Images for Recipes

Ingredients
2 racks of baby back ribs
2 tbsp mayo
2 sliced pickles
4 Tbsp Sweet Bones & Butts
4 Tbsp MINNIES Smokey BBQ sauce
2 teaspoons Minnies Fiery Chilli
1 white onion, thinly sliced
1 ciabatta loaf, sliced lengthways

Directions
Remove the silverskin from the underside of the ribs and glaze with the Minnies Smokey BBQ sauce and the Sweet Bones & Butts rub.
Set your smoker to 110 °C until the internal temperature is 75 °C.
Glaze again with sauce and rub and wrap with butcher's paper.
Return to the smoker and cook until the internal temperature is 85 °C.
Set aside to rest. Toast the ciabatta and spread the may and onion on one side. Remove the bones from the ribs, place the meat in the ciabatta and dress with the Smokey BBQ sauce. Eat immediately 

• 2 chunky chicken breasts, pounded and butterflied
• 250g Worcestershire Sauce, panko pork scratching crumb 
• 100g plain flour
• 3 tbsp Garlic Butter Rub
• 1 egg, whisked
• 200g cooked basmati rice
• 200g black beans
• Smokey BBQ SauceCombine
• Sliced avocado
• Pickled cucumbers/thinly sliced spring onions
• Limes
• Chilli flavour to garnish

Directions
Place the flour on a plate and season with 2 tbsp Angus and Oink Garlic Butter. Add the panko breadcrumbs and 1 tbsp of The General seasoning to a separate plate. Whisk the egg on a third plate.
Dip the chicken breasts into the flour mixture, followed by the egg and finally the panko mix.
Heat some oil in a pan (or heat the deep fryer) and fry the chicken for 8-10 minutes until crispy, golden, and cooked. Set aside and slice into strips.
Wok fry the cooked rice and beans with 1 tbsp of The General to smoke up the flavour. Drizzle over the Red Dawg Apache sauce for an extra hit of heat!
Place the warm rice and beans on a plate, top with the sliced crispy chicken, then add the pickled cucumbers, chilli flakes, limes, avocado and an extra drizzle of Apache sauce if you fancy.

Ingredients
1 red pepper, thickly sliced
2 red onions, cut into wedges
200g cherry tomatoes
3 tbsp olive oil
2 tsp white wine vinegar
3 tbsp Big Phat Greek seasoning
6 chicken thighs on the bone
Handful of olives
200g pack of feta cheese
Chives to garnish

Directions
Preheat the oven to 190C Fan
Put the red onions, tomatoes and red pepper in a large roasting tray and drizzle over the oil, vinegar and 2 tbsp of the Big Phat Greek seasoning. Cover with foil and roast for 45 minutes.
Heat some more oil in a frying pan. Add the chicken thighs and cook until starting to brown, sprinkle over the remaining 1 tbsp of Big Phat Greek seasoning and cook until golden and crispy. Turn the thighs over and cook for a few more minutes.
Turn the oven up to 200C. Scatter the olives and feta evenly over the roasting dish on top of the vegetables, then place the chicken thighs on top, skin-side up. Roast uncovered for another 20 minutes.
The chicken is ready when the juices run clear and the vegetables are golden and sizzling.
Garnish with chives and extra feta and place straight on the table for everyone to enjoy.

Ingredients
4 chicken breasts, butterflied
200ml buttermilk
Feather Duster seasoning
250g potato starch
200g plain flour
4 waffles
120ml maple syrup
Oil for deep frying
To serve: picklesDirections

1. Preheat the oven to 190C Fan
2. Put the red onions, tomatoes and red pepper in a large roasting tray and drizzle over the oil, vinegar and 2 tbsp of the Big Phat Greek seasoning. Cover with foil and roast for 45 minutes. 
3. Heat some more oil in a frying pan. Add the chicken thighs and cook until starting to brown, sprinkle over the remaining 1 tbsp of Big Phat Greek seasoning and cook until golden and crispy. Turn the thighs over and cook for a few more minutes.
4. Turn the oven up to 200C. Scatter the olives and feta evenly over the roasting dish on top of the vegetables, then place the chicken thighs on top, skin-side up. Roast uncovered for another 20 minutes. 
5. The chicken is ready when the juices run clear and the vegetables are golden and sizzling. 
6. Garnish with chives and extra feta and place straight on the table for everyone to enjoy.

• Minnies Piri Piri Sauce
• Hot and Hostile
• Garlic Butter (Angus and Oink)
• Cauliflower
• Greek yoghurt

Directions
Mix 70g plain flour, 90 ml milk and 20 grams of your choice of rube. This makes enough batter for half a cauliflower.
Break 550g of cauliflower into florets and add to the batter
Cooked indirect at 220ºC for 20 minutes. Glazed and cooked for a further 10 minutes. Checked with a skewer for doneness.

Dip:
Add 4 tablespoons of Greek yoghurt to one tablespoon of A&O Garlic Butter Seasoning.
The recipe can be adjusted to incorporate your favourite A&O rubs.

Easy traybake and full of wonderful spices.

This dish reminds me of my grandma. She used to make a similar dish. She would carefully fry the florets in small batches. Conjure a skilful alchemy of spices, adding layers of flavour and sensations. Warmth, joy, comfort and love.

My mother makes a simpler version. Carefully fries the florets till they are just right with immaculate spicing. Still very skilful.

Then I arrived, but so did these times! I used to bang on some turmeric and chilli and shoved the entire thing in the oven and proclaimed to any innocent that this IS the dish! How it’s meant to be! (Who’d know 🙀)

Luckily very recently I came across @shakenseasons lovely Bombay Mix seasoning.  A concoction of wonderful warm spices all blended perfectly to deliver both depth and a titillating effect on the taste buds. All natural ingredients, no fillers, no additives, no artificial flavour enhancers. Just the raw harmony of beautiful spices.

An ingredient-driven seasoning, this does mix pleasure with the business of health. Each spice counts as a quarter of the 30-plants-a-week! The more diverse the better!

Anyhoo, this is what I did:

For two:

In a massive bowl add a good few glugs of olive oil, pinch of sea salt and a heaped tablespoon of @shakenseasons Bombay Spice mix. Yummy already! Dip a a bit of bread and find out for yourself!

Finely slice 100 gm skin-on red potatoes and throw them into the bowl

Rip florets off 160gm cauliflower and chuck that in.

Add a teaspoon of nigella seeds, we all love some nigella! I definitely do and so does my whole family 😘

Lay out a tray and spread them out. Like pretty flowers in a row. No overcrowding, this isn’t the bush basil! I’ve got a pot in my garden and they have no respect for personal space!

Bake at 180C x 18-20 minutes till the potatoes are golden and the cauliflower is just caramel. Like in the pictures, like the nostalgic longing memory of my grandmother!

Enjoy!

Ingredients
FOR THE BEEF AND MARINADE

150g Bavette/skirt/flat iron steak, very finely sliced.

2 tsp Korean Rub
1 tsp garlic puree
1 tbsp soy sauce
1 tbsp honey
2 tsp sesame oil
TO BUILD YOUR BOWL

Rice - cooked and kept warm, Sesame oil
Egg - fried to your liking
Courgette and Carrots, thinly sliced, fried with 1.5 tsp soy sauce, honey and chilli flakes for 2-3 mins
Bean sprouts, softened in a hot pan, and Sesame oil.
Kimchi
Kale sautéed with a bit of garlic, soy and black pepper.
Tender stem broccoli, sautéed with soy, fish sauce and black pepper
Chilli Flakes

FOR THE BIMIBAP SAUCE

2 tbs Korean rub
2 tbsp white wine vinegar
1 TBS water
1.5 tsp soy sauce
3 tsp white sugar
1 tsp garlic puree
2.5 tsp sesame oil
2 Tbs Gochujang Paste

Directions
FOR THE KOREAN BEEF
Thinly slice your steak of choice
Mix the Korean Seasoning, Garlic Puree, Soy Sauce, Honey and sesame oil to make the marinade
Add the beef and leave to marinate for at least 40 minutes

FOR THE BIMIBAP SAUCE
Mix all the Bimibap Sauce ingredients in a bowl and set aside
TO BUILD YOUR BOWL

Cook your rice as per instructions, keep warm
Thinly slice the courgette, carrot, and bean sprouts and fry with 1.5 tsp soy sauce, honey and chilli flakes for 2-3 minutes
Sauté the kale and broccoli with a bit of garlic and soy sauce
Assemble the bow with each item in a section as per the image, top with the beef, then at the last minute, fry your egg and top with the Bimibap sauce!

• 1kg chicken thighs, skinned and deboned.
• 4tbsp soy sauce
• 2 cloves garlic, grated
• 2 eggs, beaten
• A good shake of Angus and Oink Korean seasoning (to coat chicken)
• 120g plain flour
• 120g cornflour
• A good shake of Angus & Oink Korean Seasoning

For Sauce:

• 120g gochujang
• 60ml soy sauce
• 30ml rice vinegar
• 30g honey
• 2 garlic cloves, crushed
• 1 tsp sesame oil
• 50g toasted mixed sesame seeds

Directions
Cut the chicken thighs into bite-sized pieces and mix with soy, grated garlic, and Angus and Oink Korean seasoning. Marinate for 30 minutes to 2 hours.
Add the beaten eggs and mix again well.
Mix flour, cornflour and Angus and Oink Korean seasoning on a separate plate
Coat the chicken pieces well in the dry mix, set aside on a clean plate in individual pieces, and rest for 15 minutes.
Fry chicken in batches at 170 °C for 4-5 minutes, until light golden brown. Remove from oil and set aside on kitchen paper.
Turn the fryer up to 190
Heat the sauce ingredients in a pan until combined and thickened. Check seasoning and adjust to your liking.
Fry the chicken again for 3-4 minutes until golden brown and super crispy.
Check the thickest part of the chicken to check it is cooked through.
Add the chicken to the saucepan and toss to coat the chicken.
Garnish with toasted sesame seeds and coriander cress

Ingredients
1Kg Maris Piper Potatoes or Frozen Chips
2 Chicken Breasts
Korean Seasoning

Or Chinese Salt & Pepper Seasoning
Red Pepper
Red Onion
Bunch of Chives
Bunch of Spring Onions
1 Lime
1 Chilli

Directions
Slice and marinate your chicken in the spices
Get your grill on
Drop your chips into hot oil or put them into your oven or air fryer
Grill the red pepper and red onion over a hot flame to give a good char
Add the chicken and cook to an internal temp of 74C
Chop chillies, chives, and Spring onions finely, and limes in half for optimal squeezing
Pop everything in a tray (we didn’t have the bag, but if you use that!), add more spice and give everything a good shake!
Enjoy!

Ingredients
3 beef cheeks, trimmed. Smoked and seared for an hour on the BBQ with hickory wood chunks.
1 red onion & 1 white onion chopped into slices
1 whole bulb of garlic, peeled and diced
1 large bell pepper chopped into 1cm cubes
1 can of chopped tomatoes
2 Tbsp ginger puree
100g Kimichi – optional
60g A&O Korean seasoning
400ml water

Directions
Light the BBQ and once there is some heat, add the wood chunks and take it up to 300°F. You also sauté the cheeks in a pan on the BBQ . Smoke the cheeks for an hour with hickory for some good flavours.
Slice the onions, peel and slice the garlic, and dice the bell pepper. 

Heat some sesame oil to start cooking the vegetables. Once they get some heat and colour, add the ginger puree and stir for another 5 minutes. Add the can of tomatoes, the Korean seasoning, and 400ml of water.
Add the beef cheeks to the mix, shut the lid, and slow cook for 1 hour. Once the beef cheeks are cooked and soft, shred them through the sauce and portion them onto steamed rice. Add some spring onion, chives, and crispy onions to the top. 

You could add sesame seeds or more kimchi, too.

Ingredients
Chicken Legs, skin on, skin scored
Piri Piri Seasoning
Olive oil 3 tablespoons
Juice of one lemon
Salt
Oven Fries

Directions

1. In a large bowl mix the Piri Piri Seasoning, Olive Oil, Lemon Juice 
2. Add the Chicken legs cover with the mix and marinade for 45 minutes or longer 
3. Start cooking your fries as 
4. Fire up your pizza oven or conventional 
5. Place chicken legs in a roasting dish along with halved lemons and oil. Cook the chicken until you’ve almost blackened the skin and internal hits 75°C minimum.
6. Remove and rest
7. Finish cooking up the fries, toss through more Piri Piri seasoning, vinegar and sea salt
8. Squeeze your roasted lemons into some mayo liberally spread over the fished dish