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Ingredients

For the salmon rillete
150g fresh Loch Duart salmon
100g smoked Loch Duart salmon
10g unsalted butter
20ml dry white wine
5g chopped chives
5g chopped parsley
5g finely chopped shallot
25g full fat cream cheese
10g full fat crème fraiche seasoning

For the red pepper sauce
3 red bell peppers
100g white wine vinegar
100g granulated white sugar

For the melon and apple salad
¼ Charentais melon- deseeded and peeled
1 Granny Smith apple
2g parsley finely chopped
100ml apple juice
1 lemon zest and juiced

For the smoked mussels
200g fresh mussels
basic pane station (seasoned flour, beaten egg, ground panko breadcrumb)

Method

  1. Salmon rillete: Firstly, vacuum pack the fresh salmon with the butter and wine and seal relatively tight. Cook sous vide at 52°c for 30 minutes (depending on weight). Chill and allow butter to set
  2. Once the fresh salmon has cooled, peel off the skin and the bloodline from the fish and gently flake into a mixing bowl. Setting aside the butter and wine from the salmon, allow the butter to soften.
  3. Julienne the smoked salmon and add to the poached salmon in the mixing bowl. Add the herbs, shallots, crème fraiche, cream cheese and butter and mix gently, adjust seasoning and add some of the cooking wine to adjust texture.
  4. Set aside in a container and cover with cling film and tight-fitting lid.
  5. Red pepper sauce: Remove stalks and seeds from peppers and add to Thermomix with vinegar and sugar. Blitz on high speed for 2 minutes.
  6. Add to a heavy bottomed pan and reduce until thick and intense.
  7. If necessary put back into Thermomix and blitz on high speed before passing and transfer into a sauce bottle.
  8. Melon and apple salad: Carefully dice or Parisienne the apple and melon into a container and cover with the apple juice, lemon zest and juice and parsley. Set aside for service.
  9. Smoked Mussels: In a gastro tray put the washed and de-bearded mussels into a hot smoker until the mussels just open.
  10. Remove the mussel meat from the shells and transfer to a steamer tray and put back into the cold smoker for a further 10 minutes.
  11. Pane the mussels and set aside.
  12. To present: In the centre of the plate draw a circle of the red pepper sauce and fill with the drained melon and apple salad. Top with the quenelle of salmon rillete and crispy mussels around. Serve with toasted Balmoral bread.
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Ingredients

1200g Sea bass fillet

500g  Fish bones for stock

500ml Rocquette dry cider

100ml Dry white wine

150g Courgettes

100g Shallots

225g Tomatoes

100g Carrot

80g Spaghetti

100g Mussels

12 Scallops

100g Queen scallops

100g White crab meat

1pk Tarragon

1pkt Chives

1  Clove garlic

1 Fennel bulb

50g Guernsey butter

Olive oil /Salt / Pepper

Method

  1. Prepare a fish stock by firstly rinsing the fish bones in plenty of cold water. Heat the olive oil in a large saucepan; add the garlic, half of the chopped shallots and half of the fennel bulb and fry for 5 minutes without colouring.
  2. Pick the herbs and add the stalks to the above with the white wine. Increase the heat until boiling, reduce the white wine by half, add the fish bones to the pan together with about 1 litre of water. Bring to the boil and skim off any scum from the surface.
  3. Reduce heat and simmer gently for 20 minutes before straining through a fine sieve. For a clearer stock pass through a fine muslin cloth again. Allow to cool. Refrigerate until required.
  4. To prepare the minestrone heat some olive oil in a large saucepan, add diced shallots, carrot, fennel and cook gently for 5 minutes until soft.
  5. Add the reduced fish stock and cider, bring to boiling point before adding the snipped pasta, cook until tender before adding the diced courgette, cherry tomatoes and chopped herbs.
  6. Add the mussels, freshly picked crab meat and queen scallops, season to taste and set aside ready to serve.
  7. Season the sea bass fillets both sides and seal in a hot non-stick pan skin side down, when beginning to colour, turn each fillet over and place the pan in a hot oven for 5 – 6 minutes.
  8. Sear the seasoned scallops in a separate non-stick pan and add to the seafood minestrone broth.
  9. Serve the broth into large bowls with a portion of sea bass and seared scallops on top.
  10. Finally shave a little Parmesan cheese upon the top prior to serving.
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Ingredients

For the Puttanesca dressing
4 garlic cloves, peeled and finely grated
3 anchovy fillets, chopped
2 fresh red chillies, sliced (seeds in)
50g black olives, destoned
50g baby capers
2 plum tomatoes, skinned and deseeded cut into concasse
a small bunch of fresh basil, leaves picked and shredded
200 ml extra virgin olive oil seasoning

For the squid ink linguine
250g ‘OO’ pasta flour
50g whole egg
2 large tablespoons squid ink

For the olive oil poached cod
100g cod loin
sea salt flakes
lemon zest
extra virgin olive oil

For the mussels and clams
18 mussels in shell
18 small clams in shell
Essential Cuisine fish stock

For the clam and mussel foam
250 ml cooking liquor
38 ml water,
5g sugar Esther

Method

  1. Puttanesca dressing: Combine all ingredients. Adjust seasoning to taste.
  2. Squid ink linguine: Blend all ingredients in a food processor to a fine crumb. urn out onto a table and work to a smooth dough. Vacuum pac and refrigerate for 1 hour. Pass through the pasta machine to form linguine
  3. Olive oil poached cod: Cut the cod into portions. Salt and wrap, then refrigerate for 30 minutes. Heat the oil and lemon zest to 60°C. Wash the salt from the cod quickly and pat dry. Poach in the oil until probed at 50°C.
  4. Mussels and clams: Preheat a heavy saucepan. Place mussels and clams in and cover. Cook for approximately 2 minutes.
  5. Drain and reduce the liquor then add some to the dressing.
  6. Clam and mussel foam: Use 250 ml cooking liquor, 38 ml water, 5g sugar Esther. Dissolve and aerate.
  7. Cook the pasta in rapidly boiling salted water. Drain and toss in the Puttanesca dressing. Twist the pasta around a fork. Place the cod and pasta on the plate. Dress with the shellfish and Puttanesca dressing. Garnish with Koppert Cress’s borage cress.
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Ingredients

60 Westcountry black mussels (approximately 15 per portion)
50ml extra virgin coconut oil
1 tsp mustard seeds
1 tsp fenugreek seeds
1 tbsp cumin seeds
25g ginger paste
20g garlic, crushed
2 tsp black pepper, crushed
500g tomatoes, diced
1 tbsp salt
2 tsp turmeric powder
2 tsp ground coriander
500ml water
100ml tomato juice
100ml tamarind pulp
20 curry leaves
Handful fresh coriander, chopped
1 tbsp lemon juice

Method

  1. Clean the mussels of any debris and pull out any beards. Wash well. Mussels should be heavy and full. If they are open, tap lightly on the shell and they should close tight. If any are dead or dying, they will remain open – discard these immediately.
  2. Heat the coconut oil in a pan. Add the mustard seeds, fenugreek seeds and cumin seeds and heat until they crackle. Add the crushed garlic and ginger paste and cook until a light golden colour.
  3. Add the black pepper, tomato, salt, turmeric, ground coriander, water and tomato juice. Bring to the boil before adding the tamarind pulp, curry leaves and 1 dessert spoon of fresh coriander.
  4. Check the seasoning, then add the mussels to the boiling rasam and cover. As soon as the mussels start to open, remove the lid and shake the pan to move them around, then re-cover and cook for about one minute.
  5. Remove the lid and add the remaining fresh coriander and the lemon juice. Mix gently and serve into four bowls. Drizzle with coconut oil and sprinkle with more cracked black pepper.
  • 25 Mins incl prep
  • 6 - 8 Portions
  • Dessert
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Ingredients

300ml double cream
2 tablespoons Welsh honey
Vanilla pod seeds
Zest 1 orange and 2 tablespoons juice
200g Welsh natural yogurt with honey
70g Amaretti biscuits (about 16) plus 3 whole to decorate
2 large egg whites
250g blackberries
1 tablespoon caster sugar
2 tablespoons sloe gin (optional)

Method

  1. Line a 1 litre tin or dish with enough cling film to completely wrap the ice cream.
  2. Put the cream, honey, vanilla seeds, the orange zest and juice in a bowl and whisk until firm before folding in the yogurt and biscuits through the mixture.
  3. Put the egg whites in another dish with a pinch of salt and whisk until firm before folding in to the mixture. Put in the tin and wrap well and freeze for at least 5 hours or overnight.
  4. Before serving transfer to the fridge to slowly defrost.
  5. Put the blackberries and sugar in a saucepan over a moderate heat and carefully stir until it starts to cook but with the fruit still holding their shape. Remove from the heat and add the gin before cooling and serving with the parfait.
  6. Put the crumbs from the Amaretti biscuits over the fruit and serve immediately.
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Ingredients

6 Tomatoes

200g Chick Peas – drained and rinsed

1 tbsp Lion Middle Eastern Hot Sauce

200g Passata

1 Small onion, chopped

50g Preserved lemon slices

50g Chopped dried apricots

2 tbsp. Chopped coriander

60g Rocket

200g Orzo Pasta

Method

  1. Preheat the oven 180°C
  2. Slice the tomatoes into ¼’s and place on a baking tray
  3. Drizzle with oil and season with salt an pepper
  4. Place in the oven and roast for 25 minutes until soft and charred
  5. In a pan heat a small amount of oil and soften the onion
  6. Add the passata, Lion Middle Eastern Hot Sauce and chick peas and bring to a simmer
  7. Add the preserved lemons and chopped apricots 8.Reduce the sauce by 1/3rd
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Ingredients

For the scallops
10 Orkney hand-dived scallops (in shell)
50g unsalted butter
5g whole white peppercorns
10g Maldon Sea Salt
½ lemon
25 ml pomace olive oil

For the celeriac purée
400g celeriac
200ml double cream fresh
100ml full-fat milk
sea salt
white pepper

For the ocean dressing
5g runny honey
1 banana shallots
1 lemon
3g baby capers
1.5g cornichons
fresh dill
fennel
Mara Seaweed

 

Method

  1. Scallops : Remove from shell and set in fridge till ready to cook. When cooking, ensue same sizes are cooked together, 1 minute per side, remove from pan, cool down pan, then deglaze with lemon and finally oil, emulsify, baste scallops. Serve at once.
  2. Celeriac purée : Cut the celeriac into pieces, wash and drain. Add into water and milk mix lightly seasoned. Bring to boil, turn down and simmer till just soft (use cartouche method). Drain, heat up cream and season. Place celeriac into blender, adding cream little by little, blend till extra smooth. Pass through chinois if required. Blast chill till ready to use, then reheat lightly over low heat
  3. Ocean dressing : Finely dice shallots, fennel, celery and cornichons. Add capers, lemon juice and honey to taste. Whisk while adding 50/50 Extra Virgin and Pomace Blend. Season if required to taste. Finely add roughly chopped dill and dried Hebridean seaweed.
  4. Serve : Cook the scallops cooked a la minute. Bring dressing to room temperature. Heat up purée. Serve at once.
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Ingredients

200g Pulled Jackfruit

1 Large Portobello mushroom

1 Round lettuce leaf

1 slice beef tomato

50g Caramelised Red Onions

1 Soft burger roll

4 tbsp. Lion Maple & Bourbon BBQ Sauce

1 tbsp. Lion Vegan Mayo

Method

  1. In a bowl mix together the pulled jackfruit and Lion Maple & Bourbon BBQ Sauce
  2. Place in a pan and gently warm through
  3. Grill the Portobello mushroom under a hot grill until cooked and tender
  4. Toast the soft burger roll and assemble the burger
  5. Place 1 tbsp. of Lion Vegan Mayo on the crown of the toasted bun
  6. Top with the lettuce leaf
  7. On the heel of the toasted bun place the Maple & Bourbon BBQ Jackfruit, the grilled mushroom, slice of tomato and caramelised onions
  8. Carefully lift the crown of the bun onto the heel and secure with a bamboo skewer before serving
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Ingredients

4 Large tortilla wraps

200g Cooked Spicy Mexican Rice

400g BBQ Jackfruit

50g Lion Mexican Hot Adobo Sauce

50g Sweetcorn Kernals

50g Chopped, deseeded tomatoes

1 Diced avocado

50g Shredded cos

Method

  1. Heat through the BBQ Jackfruit and the Mexican Rice
  2. To assemble the Big Burrito place the wrap on a yellow chopping board
  3. Down the centre of the wrap squirt 2 lines of Lion Mexican Hot Adobo Sauce
  4. Put 50g of spicy Mexican rice on top of the mayonnaise
  5. Spread 100g of the BBQ Jackfuit on top
  6. Add a ¼ of the remaining salad ingredients
  7. Fold the tortilla up into a tight burrito fold
  8. Grill on a flat grill to warm through.
  9. Cut on the bias and serve
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Ingredients

3 Fresh medium beetroots

400g Mushrooms, quartered

400g Black Beans drained and rinsed

2 tsp Smoked Paprika

1 tsp ground cumin

1 Garlic clove

50g Gluten Free plain flour Retained juice from mushrooms

1 Gluten Free Burger Bun

2 leaves Round lettuce

2 slices Tomato

25g Lion Vegan Mayo

Method

  1. Preheat the oven to 180°C
  2. Scrum the beetroots and wrap tightly in foil
  3. Place on a baking sheet and bake in the oven for 35 minutes
  4. In a shallow frying pan heat a little oil and fry off the mushrooms, add in the chopped garlic towards the end of cooking
  5. Remove from the heat and cool, draining off any cooking liquid and retaining
  6. Remove the beetroots from the oven and cool
  7. Peel the beetroots and roughly chop
  8. Put the beetroots, mushrooms and garlic mix in the food processor and chop (but not to a puree)
  9. Add the beans, smoked paprika, cumin and season lightly
  10. Remove from the blender into a bowl. Add in the gluten free flour and a little of the mushroom juice
  11. Mix through to form a firm mixture (allow to stand before adjusting with more juice or flour)
  12. Form into patties (it will make between 6-8 depending on the size) and chill before cooking
  13. To cook bake in the oven at 200°C for 20 minutes until hot throughout
  14. Assemble the burger with the Lion Vegan Mayonnaise on the crown, then lettuce, tomato and the beet burger. Add a slice of Vegan Mozzarella cheese if desired
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Ingredients

1 Large fresh pizza base

8 tbsp. Lion Korean BBQ Sauce

100g Shredded Jack Fruit

50g Mixed sliced peppers

50g Sliced Mushrooms

100g Vegan Mozzarella Cheese

Method

  1. Place the large pizza base onto a baking tray
  2. Spread 4 tbsp. of Lion Korean BBQ Sauce over the base, leaving 1cm gap around the edge
  3. Top with the Vegan Mozzarella Cheese
  4. In a bowl mix the Shredded Jack Fruit with the remaining Lion Korean BBQ Sauce
  5. Spread the Korean BBQ Jack Fruit over the cheese and top with the sliced peppers and mushrooms
  6. Bake in the oven for 8-10 minutes until the cheese has melted and the pizza is golden
  7. Serve immediately
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Ingredients

4 lightly smoked venison shanks
1 teaspoon black peppercorns
1 teaspoon allspice berries
1 teaspoon juniper berries
8 cloves
1 cinnamon stick
1 hot dried Chile
2 bay leaves
6 ounces of slab bacon cut into chunks (use thick-cut slices if you can’t get slab bacon)
1 tablespoon olive oil
2 onions, grated on a coarse grater
1 head of garlic, cloves peeled and roughly chopped
1 bottle red wine
2 cups beef, venison or other stock
2 tablespoons molasses
salt

For the glazed baby beets
20 baby beets, scrubbed
2 cups apricot juice
3 tablespoons white balsamic vinegar
2 tablespoons honey

For the rooster and celeriac mash
900g (2lb) celeriac
900g (2lb) Rooster potatoes
142ml carton double cream
150ml (¼ pint) milk
Salt and ground black pepper

Method

  1. Salt shanks and set aside.
  2. In a shallow pot with a lid (a Dutch oven will do), put spices and herbs in with the wine and molasses. If your bacon had the rind on it, put that in, too. Turn the heat to medium-low.
  3. Preheat the oven to 300 degrees C.
  4. Pour olive oil into a second pan set over medium heat. Fry the bacon slowly, turning all sides to get crispy. As each piece crispifies, toss it into the pot with the wine. Do not let the wine pot go past a gentle simmer. When the bacon is done, brown the shanks on all sides except the one with the bone; this helps the shank stay together after long cooking. Take your time on this one, and do this over medium heat. It could take 20 minutes. Move the shanks to the wine pot, bone side sticking up.
  5. Put the onions in the other pan and turn the heat up to high. Toss to combine. You will notice the onions will deglaze the pan. After about 5 minutes like this, add the garlic and toss to combine. Continue cooking until you hear the sound change: That’s onions losing enough moisture to begin browning. Cook another minute or two. Pour in the stock and mix it well with the onions. Bring to a furious boil and make sure you’ scraped everything off the bottom of the pan. Add to the wine pot, mixing in with all the other ingredients. Make sure the shanks are still bone side up.
  6. Cover and cook in the oven for 3-4 hours. Venison, being wild, is difficult to gauge doneness — you might have shot an old deer, or a yearling. Each will require different cooking times. When the meat is almost falling off the bone, remove it gently and tent it with foil. Fish out the bay leaves, cinnamon stick and as many cloves, peppercorns, allspice and juniper berries as you can in a few minutes. It’s OK if you don’t get them all. Pass the jus through a very fine sieve or Tammy cloth and then serve over the shanks
  7. Glazed baby beets: In a large sauté pan, add the beets and the apricot juice. Cover and cook on medium high for 10 minutes. Add the vinegar and honey and cook for another 10 minutes. Pull off of the heat and keep covered for an additional 5 minutes.
  8. Rooster and Celeriac mash: Peel and roughly chop celeriac and Rooster potatoes and put in a pan of salted water. Bring to the boil and cook for 20-30 minutes or until the vegetables are tender. Drain and mash either with a potato masher or by whizzing quickly in a food processor. Heat double cream and milk and beat into the mash over a low heat. Season well with salt and ground black pepper.
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Ingredients

For the Pork Belly
1 pork belly
2 tsp of smoked paprika
2 tsp of chilli flakes
2 tsp of soft light sugar
1 tsp of ground cumin
1 tsp of cayenne pepper
2 tsp of ground black pepper
2 tsp of course sea salt
50 ml of rapeseed oil
2 thyme sprigs
4 cloves of garlic
zest of 2 lemons

For the apple chutney
2kg Bramley apples
700 ml cider vinegar
750g soft dark sugar
2 white onion
2 tablespoons of ground ginger

For the celeriac remoulade
1 celeriac
juice of ½ lemon
1 tsp grain mustard
salt and pepper
2 tablespoons of mayonnaise

For the compressed apple
4 granny smith apples
1 litre of honey & apple stock syrup
Juice of ½ lemon

 

For the puffed pork rinds
pork belly rind
smoked paprika
salt & pepper

Method

  1. Remove the rind from the belly and set aside for the puffed pork rinds. Marinate the pork belly in the rub for 24hrs, then slow roast for 4 hours, 160 degrees C. Then press and cool overnight ready to BBQ.
  2. Cut to size and BBQ the pieces.
  3. Apple Chutney : Peel and chop the apples and onions. Sweat off in a little oil, once soft add the ground ginger, cook out for a further 5 minutes, then add the vinegar and sugar then cook out for a further 30 minutes on a low heat.
  4. Celeriac remoulade : Julienne the celeriac, add the mustard, mayonnaise, lemon juice & seasoning.
  5. Compressed apples: Peel & diced the apples place in a vac pac bag, cover with the honey stock syrup and seal, leave in the bag for at least 48 hours.
  6. Puffed pork rinds : Boil the rind for 4 hours then chill. Once cold trim the underside of any excess fat. Chop into strips and dehydrate for 24 hours in a dehydrator or a low oven. Then deep fry in hot oil.
  7. Dress as pictured
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Ingredients

2 tbsp Sunflower Oil

1 Medium Onion finely chopped

1 Chopped red pepper

1 tsp Cumin

1 tsp paprika

1 tsp oregano

500g Winter vegetable mix (butternut squash, sweet potato, swede)

400g Chopped tomatoes

2-4 tbsp Lion Mexican Hot Adobo Sauce

410g Can drain and rinsed mixed beans

Method

  1. Heat the oil in a large pan
  2. Add the chopped onion and soften for 2-3 minutes
  3. Add the red pepper and winter vegetable mix and cook for 2-3 minutes
  4. Add the paprika and cumin and fry off for a couple of minutes
  5. Reduce the heat and add the chopped tomatoes, rinsed mixed beans, oregano and desired quantity of Lion Mexican Hot Adobo Sauce
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Ingredients

200g Tofu

50g Lion Teriyaki BBQ Sauce

50g Panko Breadcrumbs

25g Lion Vegan Mayo

1 Plain flour wrap

50g Mixed vegetable slaw (carrot, cabbage and pepper) #

20g Iceberg lettuce

1 tbsp toasted sesame oil

Method

  1. Dice the tofu and mix with the Lion Teriyaki BBQ Sauce
  2. Marinate overnight in the fridge
  3. Heat the deep fat fryer to 175C
  4. Roll each cube of tofu in the breadcrumbs and put to one side
  5. When the fryer has heated up fry the marinated tofu in small batches until golden
  6. Remove and drain on kitchen paper
  7. Assemble the wrap with the Lion Vegan Mayo first, then lettuce, slaw mix and lettuce
  8. Place the fried tofu pieces on top and fold the wrap into a burrito style fold
  9. Heat a griddle pan and oil the outside of the wrap lightly with toasted sesame oil
  10. Grill to char and heat through
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Ingredients

2 x 300g lamb loins
4 x sprigs of red currants
200 ml x of lamb sauce
8 x cloves of garlic (skin on)
4 x sprigs of rosemary
1 x medium sized turnip
1 x small swede
1 x large carrots
2 x sticks of celery
1 x small celeriac
8 x cherry tomatoes
1 x parsnip
100 ml x of lamb stock
200g x minced lamb
2 x jacket potatoes (turned into mash)
4 x sprigs of thyme
1 x medium onion
1 x carrot
50g x peas

Method

  1. Shepherd’s pie : Finely dice the onion and carrot sweat in a little olive oil, add the minced lamb, season with salt and pepper. Add the lamb stock and peas, cook for ten minutes. Grease a small Tian ring, half fill each ring with your lamb mixture. Pipe the mashed potato on top and garnish with a sprig of thyme. Place in a medium hot oven for ten minutes until the mashed potato is a golden brown.
  2. Roasted root vegetables : Peel all of 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 sprigs of rosemary.
  3. Lamb : Season the lamb and seal in a hot pan with a little olive oil. Place in a warm oven for approximately 5 minutes or until the lamb is cooked to your required taste.
  4. To serve place the Shepherd’s pie at the top of the plate, carefully removing the tian ring. Place a selection of the roasted vegetables at the bottom of the plate. Slice each lamb loin into twelve pieces. Place six pieces of lamb loin on top of the root vegetables. Warm the red currants up in the lamb sauce. Once warm, place on top of the lamb Loin. Pour a little sauce around the lamb and Shepherd’s Pie and serve.
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Ingredients

450g Red Kidney Beans – drained and rinsed

250g Chick Peas – drained and rinsed

30g Gluten Free oats

70g Mashed Sweet Potato

2 tbsp Oat milk

Salt and Pepper

8 Soft floured burger buns (gluten free if necessary)

8 Round lettuce leaves

8 Sliced beef tomatoes

8 tbsp Lion Vegan Mayo

Method

  1. Using a potato ricer or a food processor blitz the red kidney beans and chick peas until finely chopped.
  2. Mix through the gluten free oats
  3. Add in the mashed sweet potato and mix to combine, season to taste
  4. If the mix is dry then gradually add the oat milk to bring the ingredients together to form a firm mix
  5. Portion the mix into 100g pieces and form into a patty
  6. Chill the patties before cooking
  7. Heat a large pan with a little oil and fry off the mixed bean burgers
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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