Ingredients

200g Tofu

50g Lion Korean BBQ Sauce

1 Red Pepper

1 Red Onion

25g Lion Vegan Mayo

25g Lion Asian Ginger Chilli

Garlic Sticky Sauce

Method

1. Dice the tofu and mix with the Lion Korean BBQ Sauce
2. Marinate overnight in the fridge
3. Dice the pepper and red onion into ~2cm square pieces
4. Thread wooden skewers with alternating tofu, pepper and onion
5. Heat the grill to a medium-high temperature
6. Place the skewers on a tray and grill until the tofu has started to crisp up and the vegetables become tender
7. Baste with additional Lion Korean BBQ Sauce as required throughout cooking
8. Serve with the dips

Ingredients

1tsp fresh yeast or 1/2tsp fast-action dried yeast
4tbsp olive oil
450g strong white flour
3 medium potatoes, thinly sliced
1 tsp Drink me Chai Turmeric Superblend
1 rosemary sprig, to serve

Method

1. In a large bowl, dissolve the yeast in 350ml of water and add 2 tbsp of olive oil
2. Add the flour and 1 tsp salt and mix well with your hands to make a dough. Cover and leave in fridge for 2-3 hours
3. Then turn your dough out into an oil tray (roughly 20 x 20cm)
4. Using your fingertips, gently stretch the dough into a rectangle and then fold in half. Rotate the dough 90 degrees and repeat the process, before leaving to rest for 30 minutes
5. After resting, repeat step 4 twice more
6. Heat oven to 220°C fan
7. Gently stretch dough to fill your tray
8. Spread the potato slices over the dough. Mix the rest of the olive oil with the turmeric powder and a brush over the potatoes. Sprinkle with sea salt and bake in the oven for 25-30 minutes
9. When cooked, drizzle some more olive oil and scatter rosemary over the top of bread and voila!

Ingredients

1.5 kg shoulder of lamb (bone in)
100g each of roughly chopped carrot, onion and celery
2 bay leaves
large sprig fresh thyme
large sprig fresh rosemary
½ tsp black peppercorns
lamb stock sufficient to cover the lamb
12 slices prosciutto ham

For the sauce
1 tbsp vegetable oil
250g mirepoix carrot, onion, celery
2 large cloves garlic
200ml red wine
1-litre strong veal stock
500ml reduced braising liquor

 

Method

1. Pre heat oven to 150 degrees C.
2. Heat a deep roasting pan on a high flame and brown the lamb shoulder on all sides, then remove from the pan.
3. Add the roughly chopped vegetables and allow to brown. Reduce the heat and return the lamb to the pan along with the herbs, peppercorns and sufficient lamb stock to cover.
4. Cover and place in the oven and slowly braise for approximately 5 hours, check every hour and spoon the liquor over the lamb to ensure it does not dry out. The lamb will be cooked when it will easily fall away from the bone. Remove from the oven and allow the meat to cool whilst still in the liquor.
5. When cool enough to handle, the meat should be separated from the bone and any excess fat. Retain the cooking liquor, place in a pan and reduce by half. Divide the liquor in two and reduce one half until further concentrated and syrupy. This will be used to bind the meat later, the other half will be used to make the sauce.
6. The lamb should now be shredded using two forks. Add the concentrated lamb liquor to the shredded lamb, mix well so that the meat is moist but not wet.
7. Check the seasoning.
8. Lay out 6 slices of prosciutto ham on a large sheet of cling film, slightly overlap the ham with another 6 slices to form a large rectangle.
9. Place all the shredded lamb on to the bottom third of the rectangle, squeeze together quite firmly to compact the meat. Using the cling film, carefully roll the meat in the ham to form a tight sausage shape. Twist the edges of the cling film as you roll so the “sausage” is as tight as can be. Tie the ends of the cling film as near to the meat as possible to secure. Chill the meat for at least two hours.
10. To make the sauce, heat the vegetable oil in a pan and brown the mirepoix and garlic. Deglaze the pan with the wine and reduce by half. Add the veal stock and reduce again by half. Add the reduced lamb liquor and reduce finally by half again until the sauce reaches a rich shiny consistency, then pass through a sieve and strain.
11. Slice the lamb through the cling film into 8 tournedos size portions and reheat in a gentle oven. Remove the cling film before serving.
12. Serve with a potato and celeriac puree and market vegetables, pour some of the finished sauce over the lamb.

Ingredients

For the Heart
125g margarine softened
125g caster sugar
2 medium eggs
200g plain flour
10g Dr Oetker Baking Powder
10g Dr Oetker Bright Red Gel Food Colour

For the chocolate cake
115g margarine
115g caster sugar
2 medium eggs
5ml Dr. Oetker Madagascan Vanilla Extract
100g plain flour
25g Dr. Oetker Fine Dark Cocoa Powder (1 sachet/25g/1 oz)
5g Dr. Oetker Baking Powder

For the Decoration
40g Dr. Oetker Fine Cooks’ Milk Chocolate
40g Dr. Oetker Fine Cooks’ 72% Extra Dark Chocolate
40g unsalted butter

Method

1. Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Lightly grease a 7cm (2 ¾ inch) deep, 450g (1lb) loaf tin. To make the heart centre; Put the margarine in a bowl with the caster sugar and eggs. Sieve the flour and Baking Powder on top. Carefully mix all the ingredients together then whisk for a few seconds until well blended.
2. Mix in enough Red Gel Food Colour to make a vibrant shade (you will need approx. 90 drops), and spoon into the loaf tin. Smooth the top and bake for about 1 hour until risen and firm to the touch – a skewer inserted into the centre should come out clean. Cool for 5 minutes, before turning on to a wire rack to cool completely.
3. Put the cold loaf cake on a board and slice off both crusty ends. Cut the loaf into 7 slices. Using a 7.5cm (3inch) wide heart shaped cutter, cut out 1 heart from each slice – keep all the trimmings for cake pops or truffles. Place on a tray lined with baking parchment and freeze the hearts for 30 minutes.
4. For the chocolate cake, wash out the loaf tin and re-grease. Put the margarine in a bowl with the caster sugar, eggs and Vanilla. Sieve the flour, cocoa and Baking Powder on top. Carefully mix all the ingredients together then whisk for a few seconds until well blended.
5. Thickly spread some of the cake mixture over the bottom and sides of the tin, making sure it is completely covered. Arrange the sponge hearts, upright, down the length of the tin, closely together so that they support each other.
6. Carefully spoon the remaining cake mixture on top of the hearts, gently tapping the tin on the work surface to help the mixture settle round the hearts. Make sure the hearts are well covered in cake mixture to help create the surprise.
7. Put the tin on a baking tray and bake in the oven for about 50 minutes until risen and firm to the touch, and a skewer inserted into the centre comes out clean. Cool for 10 minutes before removing from the tin and leave to cool completely on a wire rack.
8. To decorate, break the Extra Dark and Milk Chocolate into a small, heavy bottomed saucepan. Add the butter and 15ml (1 tbsp) water. Heat very gently, stirring occasionally, until melted together and smooth. Remove from the heat and set aside for about 20 minutes to cool to a thick, coating consistency.
9. Put the loaf cake on the wire rack over a tray. When the chocolate mixture starts to thicken, spoon over the top of the loaf. Gently tap the wire rack on the tray to spread and smooth the icing on top, letting it drip down the sides of the cake. Leave to stand in a cool place for several minutes to allow the icing to set before transferring to a serving plate. Your cake is ready to slice and surprise!

Ingredients

60g ground almonds

100g pistachio nuts
120g butter
120g sugar
20g pistachio paste*
3 whole eggs

You will also need a 28cm x 20cm baking tray lined with greaseproof paper

Method

1. Preheat the oven to 160˚C/gas mark 3.
2. Place the almonds and the pistachio nuts into a food-processor and chop or grind them until they are very finely ground. Set aside
3. In a large clean bowl cream the butter and sugar together until pale, light and fluffy. Add the pistachio paste and the finely ground nuts, and mix in gently until smooth. Add the eggs one by one, beating well after each addition, then pour the batter into the prepared baking tray. Use a spoon or a spatula to smooth out the batter evenly.
4. Bake for 30 minutes or until golden brown and firm to the touch. It should spring back when you press it gently with your finger. Then remove the cake from the oven and allow it to cool in the tray.
5. When it’s cool, cut it into lovely square tiles and dust with icing sugar to serve.
6. This cake stays moist for a good two to three days because of the oil from the nuts.
7. Bryn's Tip * You can buy pistachio paste in specialist baking stores. But if you cannot find it, substitute it with an extra 20g of ground pistachio nuts.

Ingredients

For the grilled onglet
500g onglet, trimmed (save the trimmings for the sauce)
20g of Grapeseed Oil.

For the potato purée
3 Désirée potatoes, large
100ml single cream
25g unsalted butter
2g salt
2g pepper
50ml olive oil

For the red wine sauce
400g beef trimmings, diced
2 shallots, roughly sliced
2 garlic cloves, sliced
3 sprigs thyme
10g of unsalted butter
200ml CHEF® Red Wine Sauce
550ml CHEF® All Natural Veal Stock

For the silverskin onions
200g silverskin onions, small, peeled
10g of unsalted butter
5 thyme sprigs
1 garlic clove, crushed
250ml CHEF® All Natural Chicken Stock
1 tb.sp olive oil

For the mushrooms and pancetta
100g pancetta lardons
100g girolles
100g trompette mushrooms
1 tsp parsley, chopped
1 tb.sp olive oil

 

Method

1. Preheat the oven to 180°C/gas mark 4.
2. To begin, make the potato purée. Wash the potatoes, and bake for about 2 hours in a preheated oven until they are soft in the middle.
3. Remove the potatoes from the oven and whilst they are still hot, cut them in half and scoop out the soft flesh. Pass the flesh through a sieve quickly with a spatula.
4. In a heavy-based pan, bring the cream and butter to the boil. Add the sieved potato and beat over the heat with a wooden spoon. Season the purée with salt and pepper, then add the olive oil and beat again until all of the oil has been mixed in. Cover and leave in a warm place until needed.
5. To make the red wine sauce, place a pan over a medium heat. Once the pan is heated, add the beef trimmings and brown them well to release the fat. Add the shallots, garlic and thyme and cook until it is all caramelised.
6. Add the 10g of butter, allow to coat and caramelise a little more, then add the CHEF® Red Wine Sauce to deglaze. Allow the sauce to bubble for a few minutes, then add the CHEF® All Natural Veal Stock. Reduce the heat and allow the sauce to bubble gently for 20 minutes.
7. To prepare the onions, add a dash of oil to a hot frying pan and add the peeled onions. To cook them, shake the pan occasionally over the heat until the onions are nicely coloured. Add 10g of butter, followed by the garlic and thyme. Add the CHEF® All Natural Chicken Stock and then reduce it, shaking the pan to coat the onions in the stock. By the time the stock has cooked down, the onions should be cooked through. Pass the sauce through a piece of muslin cloth, into a clean saucepan and season to taste.
8. Add the pancetta to a hot pan with a 1 tb.sp oil and colour nicely, tossing until it is a golden brown on all sides. Add the girolles and cook these until golden, then add the trompettes and cook down. Sprinkle with the parsley and pepper. Finally add the silverskin onions to complete the garnish.
9. Season the onglet and place on a hot grill. Occasionally brush it with the clarified butter. Grill both sides for about 3-4 minutes until medium rare, then remove from the grill and rest for 2 minutes in a warm place.
10. To serve, place a spoonful of potato purée on a plate, slice the onglet and place over the top of the purée. Place a generous spoonful of the mushroom and mushroom mixture over the top and finish with a CHEF® Red Wine Sauce.

Ingredients

Fillet of beef
650g of beef fillet
2g pepper
1 tb.sp vegetable oil
5g unsalted butter

Pomme Anna
4 Maris Piper potatoes
40g of unsalted butter
2g salt
2g pepper
1tb.sp vegetable oil

Mushroom purée
500g of wild mushrooms
40g of single cream
1 tb.sp vegetable oil

Celeriac
1 celeriac
2g salt
1tb. Sp vegetable oil

Carrots
100g of chantenay carrots
1 sprig thyme
2g pepper

To serve
100g of trompette mushrooms, washed and dried
5g unsalted butter
180ml CHEF® Red Wine Sauce

Method

1. Preheat the oven to 165°C/gas mark 3
2. Make the Pomme Anna a day in advance. Peel the potatoes and slice as thinly as you can, then pour the melted butter on top and mix this well.
3. Layer the sliced potatoes in a deep tray, seasoning each layer as you go. Once the tray is full, cover with foil and cook for 1 1/2 hours, or until the potatoes are cooked all the way through. Once cooked, place a tray on top that just fits into the larger tray and distribute weights on top. Leave overnight in the fridge to press and set.
4. To prepare the beef, remove any fat from the fillet. Firmly and neatly tie butchers' string around the beef at 1/2cm intervals to hold the shape of the fillet. Cut into 150g portions and place each portion into a vaccum pac bag. Seal on full vacuum and cook in a water bath at 55°C for 30 minutes.
5. Meanwhile, make the mushroom purée. Add enough oil to just cover the base of a large pan and place over a medium-high heat. Thinly slice and sauté the mushrooms until golden brown, then drain well to remove any excess oil. Return to the pan, then add the double cream.
6. Bring to the boil, then remove from the heat and blitz until smooth. Set aside until it is ready to serve.
7. Dice the celeriac into 1cm cubes and cook in salted, gently boiling water until tender for approximately 2-4 minutes. Drain from the water and dry well with kitchen cloth. Place a pan over a medium heat and add the oil. Once the oil is hot, colour the celeriac cubes until they are golden, adding the seasoning of salt. Set this aside until you are ready to serve.
8. Peel the carrots and trim away the root. Fill a small saucepan up to two-thirds with water. Add the thyme and pepper and bring to a gentle boil. Add the carrots and cook until tender. Remove with a slotted spoon and season.
9. Once the beef is cooked, remove from the bag, season with pepper and set aside. Heat the oil in a hot pan and brown evenly on all sides to generate a layer of caramelisation. Add the butter, heat it until it is foaming and use it to spoon over and baste the beef.
10. Cut the pomme Anna into 1cm by 4cm portions, cutting across the grain of the potato. Colour it in a pan with vegetable oil and season with salt and pepper.
11. Before serving, sauté the trompette mushrooms in a hot pan with the butter for 2-3 minutes and keep warm. Meanwhile, gently re-heat the CHEF® Red Wine Sauce in a pan.
12. To serve, place a swipe of the warm mushroom purée in the centre of each plate, followed by the pomme Anna, celeriac, carrots and mushrooms. Finally, remove the string from each portion of beef before plating. Drizzle with the CHEF® Red Wine Sauce to serve.

Ingredients

500g Chicken breast

250g Charred corn

150g Coriander (chopped)

20 Delifrance feel good panini

 

Method

1. Defrost the panini at room temperature for 30 mins.
2. Chop the chicken into cube size chunks.
3. Marinate the chicken in jerk sauce overnight if possible however a couple of hours will do the job. Cook thoroughly and brush with additional jerk chicken sauce.
4. Roughly chop the coriander.
5. Slice the panini length-ways leaving the product with a hinge. Bar mark if required.
6. Fill the panini with approximately 25g of chicken, 10g charred corn, 5g coriander.

Ingredients

100g Tomatoes

500g Grated mozzarella

50g Basil leaves

100g Tomato puree

20 Délifrance Feel Good panini

Method

1. Defrost the panini at room temperature for 30mins. Slice the panini in half and lay out onto a baking tray.
2. Spread the panini with tomato puree, aiming for about 5g per Panini.
3. Top evenly with about 25g grated Mozzarella. Slice 1 large tomato.
4. Top with sliced tomatoes then toast in the oven until the cheese has melted and begun to caramelise.
5. Once the cheese has melted and the panini is crisp, finish with basil leaves and serve.

Ingredients

2 Grouse breasts

1 Chicken breast

2 Free range egg whites

200 ml Double cream

5g Candied sloes

20ml Sloe gin

20ml Golden caster sugar

20g Hazelnuts (toasted, peeled and crushed)

500g Freshly made pasta dough

1g Fresh thyme

1 Egg yolk

1g Fresh truffle shavings

10 ml White truffle oil

30g Parmesan shavings

3g Cracked black pepper

5g Shetland sea salt

100g Kale

20g Green pistachios

50ml  Olive oil

½ Lime

30g Unsalted Orkney butter

Method

1. Grouse Mousseline - Remove breasts, trim off sinew and check for buckshot, keeping as cold as possible. Blend with egg whites, cream and seasoning till smooth, pass and set covered in fridge.
2. Candied Sloes - Make savoury syrup with gin, water, salt, sugar – not too sweet. Add sloes and cook till just before soft, infuse for an hour. Then remove, check flavour and dry, cut in ½
3. Ravioli - Roll out pasta sheets as thinly as possible lightly dust with ’00 flour. Put mousseline in piping bag and pipe 12 onto sheets in portions.
4. Add a few pieces of berries per portion, lightly brush edges with egg yolks.
5. Cover with 2nd sheet, secure edges tightly and use cutter as per preference. Transfer onto a floured tray and reserve in fridge till ready to cook.
6. Kale and Pesto - Wash, pick and dry kale. Reserve 1/3 for plating. Blanch the rest in well-seasoned boiling water.
7. Refresh, drain well and blend with pistachios and olive oil. Season to taste and set aside.
8. Truffle Dressing and Parmesan - Combine chopped truffle shavings with truffle oil and season. Make Parmesan shavings.
9. Plating - Blanch kale in salted boiling water, then add to pan with lime juice and butter. Add splash oil to remainder boiling water and cook the ravioli.
10. In the meantime, lightly dress baby leafs with little dressing.
11. Place drained kale at base of plate, then add the ravioli. Dress with crushed toasted hazelnuts and pesto.
12. Add leafs and drizzle more truffle dressing over. Finish with shavings of parmesan.

Ingredients

600g Wafer thin roasted ham

300g Emmental Cheese

20 Délifrance Feel good panini.

Method

1. Defrost the panini at room temperature for 30 mins.
2. Slice the Emmental cheese into good size slices approximately 15g in weight.
3. Slice your Feel Good panini down the length of the product, leaving a hinge.
4. Fill the panni first with 30g wafer thin roast ham followed by 15g of cheese.
5. Toast and serve.

Ingredients

1 Aubergines

4 Spring onion

2 Courgettes

2 Plum tomatoes

1 Yellow pepper

1 Red pepper

1 Green pepper

1 Lemon

1g Ginger fresh

5g Garlic

2  Bay leafs

1 Clove

½ Star anise

5 Mustard seeds

5 White peppercorns

2 Cardamom pods

1 Orange

½ Banana shallot

5g Micro cress mix

4g Sea salt

30g Heather honey

15ml Sloe gin

5g Blackthorn berries / sloe if available

45g Golden caster sugar

15ml Organic apple cider vinegar

45ml Extra virgin olive oil

Method

1. Vegetables - Wash, dry and prepare vegetables. Lightly char-grill or griddle, little longer for aubergines. Set aside on pickling tray. Blanch, refresh, peel and deseed tomatoes, slice and add
2. Pickle - Combine ½ the sugar, vinegar, bay leafs, clove, star anis, cardamom, mustard seeds and ginger. Set over low heat, add sliced garlic and bring to start of boiling point. Take off heat, cover tightly and allow to infuse. When slightly cooled down, pour over vegetables and cover till ready to use.
3. Lemon Confit - Peel thin lemon rind and remove pith. Wash well and dry. In very slightly seasoned water, boil rapidly till almost translucent. Separately, with lemon juice, sugar and few slices of shallots, prepare confit base. Boil, then add in blanched lemon rind, take off heat and rest covered for 1 hour (longer if possible will give better result)
4. Sloe Glaze - Combine gin, 15ml water, remainder sugar, crushed white peppercorns and berries. Boil till syrup consistency, keep warm covered.
5. Shallot Dressing - Combine honey, orange juice, seasoning and extra virgin olive oil. Whisk into finely chopped shallot.
6. Cress - Pick, wash, drain and dry. Set aside.
7. Plating - Warm vegetables and lemon through in a moderately heated oven. Drain from pickle, confit juice and place in centre of bowl. Brush with warm sloe glaze, do not add berries. Lavishly dress with Shallot Dressing. Finish with picked cresses.

Ingredients

For the Vegetables
8 Garlic clothes (skin on)
4 Rosemary sprigs
1 Turnip
1 Swede
1 Carrot
2 Celery sticks
1 Celeriac
1 Parsnip

For the Shepherd’s pue
100ml Lamb stock
200g Minced lamb
2 Potatoes (mashed)
4 Thyme sprigs
1 Onion
1 Carrot
50g Peas

For the Garnish
4 Redcurrant sprigs
200 ml Lamb jus

Method

1. For the shepherd's pie - finely dice the onion and carrot, sweat in a little olive oil, add the minced lamb and season. Add the lamb stock and peas, cook for 10 minutes.
2. Grease a small tian ring, half fill each ring with the mixture. Pipe mashed potato on top and garnish with a sprig of thyme. Place in a medium hot oven for 10 minutes until the mashed potato is golden brown.
3. Peel all the vegetables and cut each vegetable into different shapes. Blanch separately in boiling water. Roast all of the vegetables in a little olive oil and butter with garlic cloves and rosemary sprigs.
4. Season the lamb and seal in a pan on both sides with a little olive oil. Place in a warm oven for around 8 minutes or until the lamb is cooked to your taste.
5. To serve - Place the shepherd's pie at the top of the plate, carefully removing the tian ring. Add a selection of the roasted vegetables at the bottom of the plate.
6. Slice into each lamb loin into 12 pieces. Place 6 slices of lamb on top of the root vegetables. Warm the redcurrants up in the lamb jus. Once warm, place on top of the lamb loin. Pour a little jus around the lamb and shepherd's pie.

Ingredients

1 ¹/₄   kg Jam
1 ¹/₂   kg Apples (roughly chopped)
1 ¹/₂   kg Sloes

Ratio of sugar: juice 600ml juice to 450g sugar.

Method

1. Place the chopped apples and the sloes in separate pans, cover with water and simmer until tender
2. Strain the juice from each pan and measure separately.
3. Put equal amounts of apple and sloe juice in a preserving pan, add the sugar until dissolved and then boil rapidly until it reaches setting point.
4. Pour into warm sterilised jars. For a richer recipe, use the sloes when you strain the gin!

Method

1. Defrost the panini at room temperature for 30 mins.
2. Slice the aubergine and peppers into strips and bar mark in an oven or on the panini grill.
3. Strain the feta cubes so they are ready to crumble.
4. Bar mark your Feel Good Panini.
5. Slice the feel good panini length-ways leaving the product with a hinge.
6. Fill the panini with approximately 35g of bar marked pepper and aubergine mix. Dress with freshly crumbled Feta and parsley.

Ingredients

Sloe Gin :
450g Sloes
225g Caster sugar
1 lt Gin

Sloe Gin Martini :
All ingredients above
15ml Vermough
Angostura bitters
Lemon peel for garnish

Method

1. To make Sloe Gin - Prick the skins all over with a clean needle and put in a large sterilised jar or bottle.
2. Pour in the sugar and the gin, seal the container, shake well and then store in a cool, dark cupboard.
3. For best results shake every other day the first week and then one a week for two months.
4. To make Sloe Gin Martini - add 15ml vermouth to 70ml Sloe gin and Angostura bitters. Then Garnish with lemon peel.

Ingredients

• 150 g 2 Raw Turkey Slices
• 4 Rashers of Country Range Bacon
• 50 g Country Range Sage and Onion Stuffing (Ready Mixed)
• A pinch of Country Range Sage

Method

1. Take your two even slices of turkey breast, lay between cling film and bat them both out to an even size.
2. Place 2 rashers of Country Range Bacon onto some clean clingfilm, and place one turkey slice on top of the bacon.
3. Make the stuffing as per the instructions on the pack. Place the stuffing in the middle of the turkey from one end to the other in a cylinder.
4. Roll up until the roulade is like a thick sausage.
5. Cook at 200°C for 20-25 minutes until 75°C
6. Serve with Brussels sprouts, crispy roast potatoes and a red wine jus.

Ingredients

For the Chicken
8 Country Range Chicken Breast inner fillets
50g chunky peanut butter
100ml Country Range Coconut Milk
50ml Country Range Sweet Chilli Dipping Sauce
1/2 tsp Country Range Ginger
1/4 tsp Country Range Coriander Seeds, crushed

For the sauce
50g chunky peanut butter
100ml Country Range Coconut Milk
Juice 1 lime
100 ml Country Range Chicken Bouillon
1/4 tsp Country Range Turmeric
1/4 tsp Country Range Garlic Purée
Small handful chopped coriander

For the vegetables
2 baby pak choi, cut in half
6 baby corn, cut in half
6 tender stem broccoli
2 spring onion
1/2 carrot
8 mange tout
10ml Country Range Olive-Pomace Oil
10ml sesame oil
Pinch Country Range Sesame Seeds

Method

1. Marinade the chicken in everything except the Sweet Chilli Dipping Sauce.
2. Grill for three minutes each side
3. Baste with the Sweet Chilli Dipping Sauce and grill for one more minute. Keep hot.
4. Warm the sauce ingredients
5. Gently stir fry the vegetables in the oil. Remove from the heat and add the sesame oil.
6. Dress a warm plate as per the photo.