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These oh so tasty more-ish treats are brought to you by one of our Super Fans Jack, who has been part of the A&O journey for a long time!

A modern take on a traditional classic, our Sir Lankan Curry Powder is the base which produces this mouth-watering Scotch Egg, with a twist.

Ingredients
4 Large chicken eggs at room temperature
450g Lamb Mince (10% fat)
Sri Lankan curry powder rub

Directions
Place the eggs into an already boiling pan for exactly 6 mins.
Remove after the 6 mins, and place into a bowl of ice water for a few hours to completely cool.
While the eggs are cooling mix the lamb mince with about 20g of Sri Lankan or Tandoori or King Katsu Curry Powder.
Peel the eggs, taking extra care as they are very fragile, but that's what we want to achieve a runny yolk! A little tip from experience is to boil a few spare eggs in case of and shell peeling disasters!
Take a ball of your lamb mince, and place on to some cling film, then flatten out into a disc and place an egg in the middle.
Gradually move and mould the mince around the egg eventually joining the ends together to seal them inside. Repeat 3 times.
Place some more Sri Lankan Curry Powder in a bowl, and roll the mince covered eggs in the flavoursome seasoning to coat the outside, then chill in the fridge for at least 1 hour.
Set up your BBQ indirect at 180°c and for extra flavour, I added some cherry wood to smoke.
Cook until they reach 70-72°c then place over direct heat to crisp up the outer side, making sure to turn to avoid burning. Your looking for 75°c or just over (no one wants undercooked mince around the egg.)
Remove, and rest for 15 mins then serve warm with mango chutney and raita. They are also just as amazing cold.

This Thai-inspired turkey is infused with bold lemongrass, lime, garlic, and basil flavours, a fragrant twist on the classic roast. Rubbed with a zesty Thai seasoning butter and slow roasted to juicy perfection, it's a beautifully aromatic centrepiece with a hint of spice and citrus, perfect for shaking up your traditional roast dinner.

Ingredients
Turkey
250g Salted Butter
3 ½ Tbsp Thai Seasoning
1 Lime
Drizzle of Oil
Salt

To stuff:

2 Sticks Lemongrass, slightly crushed
1 Garlic Bulb, halved
4 Limes, halved
2 Bunches of Basil
1 Bunch Spring Onion

Directions
Remove turkey from fridge about an hour before cooking and preheat oven to 200°c.
The rough guidelines for cooking turkey are 20 minutes per kilo plus an extra 90 minutes, so cooking times will vary depending on the size of the turkey.
In a bowl, mix softened butter with 3 tablespoons of Thai Seasoning.
With a spoon or finger, separate the skin from the breast and add ¾ of the butter under the skin, massaging it in. Season the skin with oil, lime juice, salt, and the remaining butter.
Stuff turkey with lemongrass, garlic bulb, limes, basil and spring onion.
Place in the oven for 20 minutes, then turn temperature down to 165°c.
Halfway though cooking time, top up roasting tin with 300ml of boiling water and continue cooking. Once the internal temperature of the breast is about 70°c, remove from oven and leave to rest, ideally for around 1 – 1.5 hours.
Fragrant and slightly spiced alternative to your classic turkey!

Loaded fries with a beautiful Mexican twist and ALL the toppings = a full blown flavour explosion. Sizzling strips of smoky marinated sirloin are piled high on golden crisped-to-perfection fries, with melted cheese, guac and creme fraiche. Grab your forks (or ditch them entirely) and get into it.

ingredients
250g sirloin steak
2 tbsp apple cider vinegar
1 tbsp lemon juice
1 tbsp Montreal Steak & Burger seasoning
1kg french fries
Oil for cooking
2 tbsp Fries With That seasoning
Toppings:

Grated Red Leicester or mild Cheddar cheese
Dollops of Creme fraîche
Smashed avo
Diced tomato
Fresh parsley

Directions
Marinate the steak: Place the sirloin in a bowl and add the lemon juice, apple cider vinegar and Montreal Burger & Steak Seasoning, toss to combine. 

Set aside for 20 minutes.
Heat a pan with oil over a medium heat. Cook the steak for 2 minutes per side. Remove from heat, let it rest for 10 minutes, then slice.
Whilst the steak is resting, cook the chips - deep frying for that tasty crisp! Drain off the excess fat and toss them generously in the Fries With That seasoning.
Place the chips in an oven-proof dish, top with the grated cheese and sliced beef and put under the grill until the cheese is melted.
Top the chips with crème fraîche, mashed avocado, diced tomatoes, parsley, and crumbled cheese.
Serve with an ice-cold beer!

Tender ribeye steaks generously seasoned with Angus & Oink Gaucho Seasoning and grilled to your preferred doneness. Finished with a vibrant chimichurri butter, this dish delivers a burst of fresh herbs and spices, perfectly complementing the rich flavours of the beef. Ideal for a hearty dinner or entertaining guests with a touch of South American flair.2 ribeye steaks (about 300g each)

Ingredients: 1 tbsp olive oil

2 tbsp Angus & Oink Gaucho Seasoning

For Chimichurri butter:

50g parsley, finely chopped

10g oregano, finely chopped

2 garlic cloves, crushed

15ml red wine vinegar

1 tsp chilli flakes

Salt, to taste

200g butter, softened. Tender ribeye steaks generously seasoned with Angus & Oink Gaucho Seasoning are grilled to your preferred doneness. Finished with a vibrant chimichurri butter, this dish delivers a burst of fresh herbs and spices, perfectly complementing the rich flavours of the beef. It is ideal for a hearty dinner or entertaining guests with a touch of South American flair.

ingredients
2 ribeye steaks (about 300g each)
1 tbsp olive oil
2 tbsp Angus & Oink Gaucho Seasoning
For Chimichurri butter:

50g parsley, finely chopped
10g oregano, finely chopped
2 garlic cloves, crushed
15ml red wine vinegar
1 tsp chilli flakes
Salt, to taste
200g butter, softened

Directions
Rub the steaks with oil and Angus and Oink Gaucho seasoning. Let them sit for 30 minutes.
Mix the chimichurri ingredients with the butter, form into a log on parchment paper, and chill until needed.
Grill or sear steaks to your preferred doneness (2-3minutes per side for medium-rare). Rest for 5-10 minutes. The longer they rest, the better!
Serve the steaks with slices of chimichurri butter and fries
You can finish melting the butter on the steaks under a hot grill or with a blowtorch!

Craving flavour without the faff? These Dubai Smashed Tacos are spiced with Kofta seasoning and cooked straight onto soft taco shells. Ready in minutes and packed with sizzling Middle Eastern flair, there’s zero marinating or overthinking required here, just smash, flip, and feast!

• 500g minced lamb
• 2 tbsp Kofta seasoning
• 1 onion, finely diced
• 2 red chillis, finely chopped
• 2 red bell peppers, sliced and diced
• Soft taco shells
• 1 red onion, finely sliced and pickled
• Tomatoes and herbs to top

Garlic yoghurt:

• 2 tbsp Greek yoghurt
• 2 small cloves garlic
• Salt and pepper

To serve:

• Red Dawg Apache Sauce

Directions
Season the lamb with Kofta seasoning. Mix in the finely diced onion, chilli and pepper and separate into 100g balls. Place in the fridge whilst you mix together the ingredients for the garlic sauce and then chill that too.
Heat a frying pan or flat grill and drizzle with some oil, place the lamb balls on the grill and cover with a soft taco shell. Use a spatula to press on the back of the taco, pushing everything down to flatten.
Flip the taco and cook on the reverse. When everything is sizzling, take off the grill and plate up, topping the tacos with the pickled red onions, tomatoes, herbs, a good drizzle of garlic yoghurt and Red Dang Apache Sauce for that spicy kick! 

Since we saw Josh Elkin share this chicken caesar taco, we knew we had to give it a go. The result? A crispy chicken taco shell, filled with fresh creamy caesar salad and hit up with some big A&O flavours. Heaven on a plate for flavour chasers!

*Tongs are your best mate here. Use them to hold the chicken in place as it cooks in the deep-fat fryer. The key is to get it nice and crispy whilst folded, which helps hold the taco shape. 

• 2 chicken breasts, flattened out with a meat mallet
• 2 cups all-purpose flour
• 2 tbsp Hella Nashty seasoning
• 2 cups buttermilk 
• 1/4 cup Worcestershire sauce
• 2 cups chopped romaine lettuce
• 2 slices of sourdough bread, cut into croutons

For the dressing:

• 1 cup mayonnaise
• Juice of a lemon
• 2 tbsp Dijon mustard
• 1/2 cup grated parmesan cheese
• 2 tbsp Worcestershire sauce
• 1 tbsp minced garlic
• 1 tsp black pepper
• 1/2 cup bacon bits for garnish. We knew we had to give it a go since we saw Josh Elkin share this chicken Caesar taco, we knew we had to give it a go. The result? A crispy chic, creamy Caesar, filled with fresh creamy caesar salad and hit up with some big A&O flavours. Heaven on a plate for flavour chasers!
  *Tongs are your best mate here. Use them to hold the chideep-fatplace as it cooks in the deep fat fryer. The key is to get it nice and crispy whilst folded which helps hold the taco shape.
  
  ingredients
  2 chicken breasts, flattened out with a meat mallot
  2 cups all purpose flour
  2 tbsp Hella Nashty seasoning
  2 cups buttermilk
  1/4 cup Worcestershire sauce
  2 cups chopped romaine lettuce
  2 slices of sourdough bread, cut into croutons
  For the dressing:
  
  1 cup mayonnaise
  Juice of a lemon
  2 tbsp Dijon mustard
  1/2 cup grated parmesan cheese
  2 tbsp Worcestershire sauce
  1 tbsp minced garlic
  1 tsp black pepper
  1/2 cup bacon bits for garnishFried Chicken Caesar Salad Tacos

Directions
In a shallow bowl or container, combine the flour and Hella Nashty Seasoning.
In a separate bowl combine the buttermilk and Worcestershire sauce
Dip the flattened chicken in the buttermilk and then into the flour.
Place the chicken flat into the deep fat fryer. After 2 minutes, use tongs to fold the chicken in half and keep them in place whilst the chicken crisps up (around 8-10 minutes). When it’s golden, crispy and holding its shape, remove from the frier and set aside, allowing any excess fat to drain.  
To make the caesar dressing, combine all the ingredients together in a bowl and mix thoroughly.
Add the salad to the chicken tortillas, followed by a drizzle of dressing, top with the bacon bits and a final drizzle of the caesar dressing.

We love curry and we love pies! What better pairing than a curry pie with our vindaloo seasoning!

• Ready-made short-crust pastry
• 500 g of lamb mince, browned off and set aside.
• One tin of chickpeas

FOR THE SAUCE

• 1 tablespoon white wine vinegar
• 80g cup sunflower or vegetable oil
• 1 teaspoon sugar
• 2 white onions, sliced
• 1 teaspoon salt, plus more as needed
• A teaspoon of fenugreek seeds
• 1 teaspoon of dried mint
• 3 teaspoons garlic purée
• 4 tablespoons ginger purée
• 800g ripe tomatoes
• 2-3 teaspoons vindaloo season

Directions
Brown the lamb in a pan with a bit of oil, then remove from the pan and set aside
Add the onions to a pan along with the oil and cook with a pinch of salt, stirring occasionally, until soft and golden
Add in the fenugreek seeds and cook for a little longer, then add your garlic & ginger purees and continue to cook. If it looks to be drying up, add a touch of water
Next, add the tomatoes, chickpeas, sugar, vinegar, dried mint and vindaloo seasoning
Bring to the boil, then reduce the heat to a simmer for 5 minutes
Add the browned lamb and cook for another 5 minutes, or until the lamb is fully cooked
Pre Preheat oven to 185c
Allow the mix to cool before filling your pies.
Fill your pies
Remember to eggwash your pies before cooking, and to add a couple of holes to the top so the steam can be released.
Depending on the size of the pie, cook at 185° in a preheated oven for 15 to 25 minutes. Remember that the filling is cooked, so just cook until the pastry is golden brown!

Tender, slow-cooked brisket marinated in a bold blend of pear, soy, maple syrup, and Korean spices is then oven-braised to perfection. Served in fluffy steamed bao buns with tangy kimchi, crispy chilli, and a drizzle of rich, reduced-cooking sauce, this dish delivers a deliciously authentic Korean-inspired bite with every mouthful.

• 1 kg Rolled Brisket
• 1 Small Pear, grated
• 1 Cup Water
• 4 Tbsp Soy Sauce
• 2 Tbsp Light Muscovado Sugar
• ½ Tbsp Grated Ginger
• ½ Tbsp Grated Garlic
• 1 Tbsp Sesame Oil
• 1 Medium Shallot, grated
• 2 Tbsp Maple Syrup
• 2 Tbsp Korean “You Know You Got Seoul” Rub
• 2 Tbsp Apple Cider Vinegar
• 1 Tsp White Pepper
• 1 Tbsp Fish Sauce

1. Combine the pear, water, soy sauce, muscovado sugar, ginger, garlic, sesame oil, shallot, maple syrup, Korean rub, cider vinegar, white pepper, and fish sauce in a large bowl. Mix until well combined.
2. Add the brisket, cover, and refrigerate for 24 hours to allow the flavours to penetrate.
3. Preheat your oven to 160°C.
4. Pat the brisket dry. In a Dutch oven or heavy-bottomed pan with a lid, brown the brisket on all sides over medium-high heat.
5. Once browned, pour in the marinade, cover with the lid, and transfer to the oven. Cook for 2.5 hours, or until the internal temperature reaches 93–94°C.
6. Remove from the oven and let the brisket rest before slicing.
7. Slice the brisket and drizzle with the reduced cooking sauce.
8. Sprinkle with extra sesame seeds for garnish.
9. Serve with steamed bao buns (Angus and Oink used Paul Hollywood’s recipe and made them generously sized), kimchi, and crispy chilli for an authentic Korean-inspired feast.

This Cheesy Taco Pasta is a creamy, flavour-packed dish perfect for midweek dinners. El Jefe brings those taco flavours to life, whilst the Red Dawg Hot Sauce adds that extra bit of heat.
For added crunch, sprinkle crushed tortilla chips over the top before serving, or drizzle over a good glug of Chilli Crisp Oil. A hit of lime juice and avocado also works well.

Ingredients
300g large pasta shells
1 tbsp olive oil
500g minced beef
1 red onion, diced
2 cloves garlic, minced
2 tbsp El Jefe Seasoning
1 can (400g) diced tomatoes
1 can (300g) black beans, drained and rinsed
150g cheddar cheese, shredded
100g mozzarella cheese, shredded
2 tbsp Red Dawg Hot Sauce
Fresh coriander
Sour cream to serve

Directions
Boil the pasta shells in salted water until al dente. Drain and set aside.
In a large pan, heat the olive oil over medium heat. Add the beef and cook until browned, breaking it apart as it cooks. Add the diced red onion and garlic in with the meat, cooking for 2-3 minutes until softened and fragrant.
Stir in the El Jefe Seasoning and cook for another minute. Then add the diced tomatoes (with their juice) and black beans. Stir well to combine and let it simmer for 5 minutes.
Lower the heat and stir in the shredded cheddar and mozzarella until melted and creamy. Add the Red Dawg Hot Sauce for a kick of spice and heat.
Gently fold the cooked pasta shells into the cheesy taco mixture, ensuring each shell is filled with that rich, taco-flavoured goodness.
Spoon into bowls, garnish with fresh coriander and a dollop of sour cream.