Quick Recipes for the Bonafinds Pantry

Simple ideas, built around the products in the Bonafinds pantry. Each recipe is intentionally short, flexible and easy to adapt at home.

5-in-1 Yeasted Dough Mix - 485 g

Olive & Herb Flatbread: Prepare the dough according to the pack, stretch onto an oiled tray, top with olives, rosemary and a little olive oil, then bake until golden. Serve warm with yoghurt or dips. Shop the product.

BBQ & Grill Seasoning - Elements Series FIRE

Fire-Grilled Vegetable Skewers: Toss peppers, courgette, red onion and mushrooms with olive oil and FIRE seasoning. Grill until lightly charred and finish with lemon. Shop the product.

Bulgur Pilaf Mix with Lentils - 250 g

Tomato Herb Bulgur Pilaf: Cook the mix as directed, then fold through chopped parsley, diced tomato and a spoonful of olive oil. Serve with yoghurt and lemon. Shop the product.

Bulgur Wheat

Fresh Bulgur Salad: Cook and cool the bulgur, then mix with parsley, mint, cucumber, tomato, spring onion, lemon juice and olive oil. Shop the product.

Chicken Seasoning - Elements Series AIR

Lemon-Yoghurt Chicken: Mix yoghurt, lemon zest, olive oil and AIR seasoning. Coat chicken pieces, leave to marinate briefly, then roast or grill until cooked through. Shop the product.

Cocoa and Carob Pudding Mix - 150 g

Orange Cocoa-Carob Pudding: Prepare the pudding according to the pack and stir in a little orange zest before serving. Finish with chopped hazelnuts. Shop the product.

Elements Series - 5 Pack Bundle

Five-Element Roasted Vegetable Tasting Tray: Divide a tray of cauliflower, carrots, courgette, mushrooms and potatoes into sections. Season each section with a different blend from the set, roast until caramelised and serve as a tasting platter. Shop the product.

Fish & Seafood Seasoning - Elements Series WATER

Lemon WATER Baked Fish: Place white fish fillets on sliced lemon, drizzle with olive oil and season with WATER. Bake until just flaky and serve with herbs. Shop the product.

Freekeh - Roasted Green Wheat - 500 g

Roasted Vegetable Freekeh Bowl: Cook freekeh until tender, then combine with roasted aubergine, courgette, herbs and feta. Finish with lemon and olive oil. Shop the product.

Freeze-Dried Fig Crisps - 30 g

Fig & Goat Cheese Toast: Spread goat cheese on toasted sourdough, add fig crisps and a little honey, then finish with black pepper. Shop the product.

Freeze-Dried Strawberry Crisps - 20 g

Strawberry Yoghurt Parfait: Layer thick yoghurt with granola, fresh berries and crushed strawberry crisps. Add the crisps just before serving to keep their texture. Shop the product.

Ground Sumac - 115 g

Sumac Onion Salad: Rub thinly sliced red onion with sumac and a pinch of salt, then add parsley, lemon juice and olive oil. Serve with grilled meats or flatbread. Shop the product.

Ground Sumac - 500 g

Sumac Roast Potatoes: Roast parboiled potatoes with olive oil until crisp. Toss with ground sumac, sea salt and chopped parsley just before serving. Shop the product.

Isot Chili Flakes - Urfa Chili - 115 g

Smoky Isot Eggs: Fry or poach eggs, spoon over warm butter or olive oil and finish with Isot chilli flakes and flaky salt. Shop the product.

Isot Chili Olive Oil - Mild Heat | 250 ml

Mild Isot Hummus Finish: Spoon hummus into a shallow bowl, make a swirl in the surface and drizzle generously with Mild Isot Chili Olive Oil. Add chickpeas and parsley. Shop the product.

Isot Chili Olive Oil - Mild Heat | 250 ml | Squeeze Bottle

Mild Isot Breakfast Eggs: Spoon soft scrambled eggs onto toast and finish with a controlled drizzle of Mild Isot Chili Olive Oil from the squeeze bottle. Shop the product.

Isot Chili Olive Oil - Original | 250 ml

Smoky Isot Spaghetti: Toss hot spaghetti with garlic, parsley, grated hard cheese and Original Isot Chili Olive Oil. Add a splash of pasta water to make a glossy sauce. Shop the product.

Isot Chili Olive Oil - Original | 250 ml | Squeeze Bottle

Hot Isot Flatbread Finish: Top warm flatbread with grilled vegetables, yoghurt and herbs, then squeeze over Original Isot Chili Olive Oil just before serving. Shop the product.

ISOT Chilli Flakes - Urfa Chili - 460 g

Isot Roasted Aubergine: Roast aubergine wedges until soft and browned, then toss with garlic, yoghurt and a generous pinch of Isot chilli flakes. Shop the product.

Poğaça Mix with Mahleb - 375 g

Cheese-Filled Poğaça: Prepare the dough according to the pack, fill small portions with feta and parsley, shape, brush with egg and bake until golden. Shop the product.

Hayfene Pomegranate Molasses - 250 ml

Pomegranate-Glazed Chicken: Mix pomegranate molasses with olive oil, garlic and black pepper. Brush over chicken thighs during the final minutes of roasting until glossy. Shop the product.

CORNEDOR Pomegranate Molasses - 250 ml

Pomegranate Walnut Dip: Blend roasted red pepper, walnuts, breadcrumbs, olive oil and a spoonful of pomegranate molasses. Serve with flatbread and raw vegetables. Shop the product.

CORNEDOR Pomegranate Molasses - 400 ml

Pomegranate-Glazed Roast Vegetables: Roast carrots and red onions until nearly tender, then glaze with pomegranate molasses and return to the oven for a few minutes. Finish with herbs. Shop the product.

Pomegranate Vinegar

Pomegranate Vinaigrette: Whisk one part pomegranate vinegar with three parts olive oil, Dijon mustard, salt and pepper. Toss with leafy greens, walnuts and soft cheese. Shop the product.

Purple Choc-Hazelnut Spread - 195 g

Purple Banana Toast: Spread generously over toasted sourdough or brioche, top with banana slices and chopped hazelnuts, then finish with a pinch of sea salt. Shop the product.

Red Tarhana Soup Mix - 200 g

Red Tarhana with Mint Butter: Prepare the soup according to the pack. Melt a little butter with dried mint and spoon it over each bowl before serving. Shop the product.

Savoury Vegetable Fritter Mix with Nutritional Yeast

Courgette Vegetable Fritters: Prepare the mix, fold in grated courgette and chopped herbs, then pan-fry spoonfuls until crisp on both sides. Serve with garlicky yoghurt. Shop the product.

Silk Cut Chili - Aleppo Pepper - 450 g

Silk Cut Chili Roast Potatoes: Toss hot roasted potatoes with olive oil, Silk Cut Chili, lemon zest and parsley. Serve immediately. Shop the product.

Silk Cut Chili - Aleppo Pepper - 115 g

Chili Butter Eggs: Warm butter with Silk Cut Chili until fragrant, then spoon over fried eggs and yoghurt. Serve with crusty bread. Shop the product.

Spice Trio

Three-Spice Hummus Board: Spread hummus across a serving plate and season three sections separately with Isot, Silk Cut Chili and Sumac. Finish all three with olive oil. Shop the product.

Sweet Pomegranate Syrup

Pomegranate Breakfast Yoghurt: Spoon thick yoghurt into a bowl, top with granola and fruit, then drizzle with Sweet Pomegranate Syrup. Shop the product.

Sweet Pomegranate Syrup & Pomegranate Molasses Bundle

Two-Glaze Roasted Carrots: Roast carrots until tender. Finish half with Sweet Pomegranate Syrup for a softer fruity glaze and half with Pomegranate Molasses for a sharper sweet-sour finish. Shop the product.

Turkish Köfte Meatball Mix - 180 g

Classic Pan-Fried Köfte: Combine the mix with minced beef or lamb according to the pack, shape into small patties and pan-fry or grill until browned and cooked through. Serve with tomato, onion and yoghurt. Shop the product.

Umani Seasoning - Elements Series 5th ELEMENT

Umami Mushroom Rice: Sauté mushrooms until deeply browned, add cooked rice and season with 5th ELEMENT. Finish with spring onion and a little butter or olive oil. Shop the product.

Vegetable Fusilli Trio - 200 g

Roasted Tomato & Feta Fusilli: Cook the pasta, toss with roasted cherry tomatoes, feta, basil and olive oil, then serve warm or at room temperature. Shop the product.

Vegetable Pearl Pasta - 250 g

Lemon Herb Pearl Pasta Salad: Cook and cool the pearl pasta, then mix with cucumber, parsley, mint, lemon juice, olive oil and feta. Shop the product.

Veggie & Salads Seasoning - Elements Series EARTH

EARTH Roasted Vegetables: Toss cauliflower, pumpkin, onion and courgette with olive oil and EARTH seasoning. Roast until caramelised and finish with fresh herbs. Shop the product.

Whole Grain Vegetable Vermicelli - 200 g

Vegetable Vermicelli Soup: Simmer carrot, celery and stock until tender, add the vermicelli and cook until just done. Finish with parsley and lemon. Shop the product.

Whole Wheat Poğaça Mix with Vegetables - 375 g

Feta & Herb Whole Wheat Poğaça: Prepare the mix according to the pack, fill with feta, dill and parsley, then bake until puffed and golden. Shop the product.

Whole Wheat Tarhana Soup Mix - 200 g

Whole Wheat Tarhana with Yoghurt & Mint: Prepare the soup as directed and serve with a small spoonful of yoghurt, dried mint and olive oil. Shop the product.

Whole Wheat Vegetable Fusilli Trio - 200 g

Spinach & Walnut Whole Wheat Fusilli: Toss cooked fusilli with wilted spinach, toasted walnuts, garlic, olive oil and grated hard cheese. Shop the product.