One Pot Pad Thai with Prawns & Tofu

Featuring Trident Rice Stick Noodles INGREDIENTS 2 x packets Trident  noodles 1 tbsp rice bran oil 300g chicken thigh fillets, fat trimmed, each thigh sliced into 6 strips 100g firm tofu, sliced 1 egg, lightly beaten 100g bean sprouts ¼ cup roughly chopped garlic chives Lime, to serve Toasted peanuts, to serve PAD THAI SAUCE … Read More

Raw Apricot and Ginger bars

INGREDIENTS METHOD Transfer the apricots to a small bowl and cover with hot water straight from the kettle. Leave to soak for 5 minutes (this will help them break down), then drain and transfer to a food processor along with the maple syrup and coconut oil. Process until fully combined. Add the oats and ginger … Read More

Tandoori chicken with Mundella yoghurt & True Foods Naan bread

INGREDIENTS 1 whole chicken ½ cup Sharwoods tandoori paste 1 cup natural Mundella Greek yoghurt 1 garlic clove, crushed 1 tsp ground cumin 1 tbs lemon juice ½ cup chopped coriander leaves Steamed basmati rice, to serve True Foods Naan bread, warmed, to serve 1 Lebanese cucumber, cut into wedges, and coriander leaves, to serve … Read More

Elderflower Margaritas

Bottlegreen Elderflower Cordial offers the clean, crisp taste of delicate elderflowers handpicked from English hedgerows. Added to your margarita you have an amazing cocktail to enjoy. INGREDIENTS METHOD