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Chili Butter Eggs
Warm butter with Silk Cut Chili until fragrant, then spoon over fried eggs and yoghurt. Serve with crusty bread.
Chili Butter Eggs
Warm butter with Silk Cut Chili until fragrant, then spoon over fried eggs and yoghurt. Serve with crusty bread.
Silk Cut Chili Roast Potatoes
Toss hot roasted potatoes with olive oil, Silk Cut Chili, lemon zest and parsley. Serve immediately.
Silk Cut Chili Roast Potatoes
Toss hot roasted potatoes with olive oil, Silk Cut Chili, lemon zest and parsley. Serve immediately.
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.
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.
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.
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.
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.
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.
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.
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.