Prep: 30 minutes
Cook: 30 minutes
Serves 4
Ingredients
225g plain flour, 140g butter, 1 jar LPS Bramley Apple Sauce, 2 table spoons of honey, pinch of cinnamon, pinch of mixed spice, 1 beaten egg, vanilla ice cream or natural yoghurt.
Method
1.Heat oven to 200C.
2.To make the pastry, sift flour into a large mixing bowl and add the butter. Using your fingers, mix together until the mixture resembles breadcrumbs
3.Add 3 tablespoons of cold water to bind. Wrap in cling film and leave to chill for 30 minutes.
4.While the pastry is chilling, add the honey, cinnamon & mixed spice to the LPS Bramley Apple Sauce.
5.Roll out the pastry on a floured surface until it will comfortably fit over the pie dish. Using a rolling pin, carefully lift the pastry and lay it over the top of the apple mixture. Carefully trim off the excess pastry and press the pastry edges onto the dish to seal.
6.Make 3 small cuts in the pastry so that the air can escape during cooking, then brush with beaten egg to glaze.
7.Bake the pie in the oven for 20-30 mins until the pastry is golden and the apple filling is hot. Serve while still warm with ice cream or natural yoghurt.
8.Serve & enjoy.
Prep: 5 minutes
Cook: 10 minutes
Serves 4
Ingredients
15g butter, 1 red onion sliced, 1 jar of Seasoners Fiery Tomato Chutney, 150g Caerphilly cheese, crumbled or grated, 2 teaspoons wholegrain mustard, 4 thick sliced of crusty white bread.
Method
1. To make the rarebits, work the butter and cheese together, mixing the mustard to make a thick paste.
2. Toast one side of the crusty bread, spread the untoasted side with the cheese mixture. Grill unit melted.
3. Top with the Seasoners Fiery Tomato Chutney.
4. Serve & Enjoy.
Prep: 10 minutes
Cook: 20 minutes
Serves 4
Ingredients
400ml vegetable oil, 4 tablespoons Thai red curry paste, 2 teaspoons mild curry powder, 380ml coconut milk, 150ml coconut cream, 200ml chicken stock, juice of 3 limes, 500g chicken fillets, 300g dried egg noodles, 1 red chilli (deseeded), half a jar of LPS Pickled Shallots, 100g beansprouts trimmed, chilli oil, 2 chopped spring onions.
Method
1. Chop deseeded chilli and add to the jar of LPS Pickled Shallots.
2. In a large saucepan, heat the 1 tbsp vegetable oil. Add the curry paste and turn the heat down to medium. Cook for 5 mins, then add the curry powder. Cook for 1 min more, then add the coconut milk, coconut cream, stock and lime juice. Bring to a simmer.
3. Chop the chicken into pieces and add to the curry. Cook unit chicken is fully white (roughly 15/20 minutes).
4. Boil some water in a large saucepan for the noodles. Meanwhile, heat the vegetable oil in a small wok or pan. Add 75g of the noodles to the wok in 4 batches until they bubble up and go crispy. Use a slotted spoon to remove them and drain on kitchen paper.
5. Boil the remaining noodles for 2-3 mins then drain. Divide the noodles between 4 bowls. Pour the curry over each and top with beansprouts, some drained shallots, spring onions and a drizzle of chilli oil.
6. Serve & enjoy.
Prep: 5 minutes
Cook: 5 minutes
Serves 2
Ingredients
220g raw peeled king prawn, 400g can of kidney beans in sauce, 250g pouched coconut rice, 40g of Seasoners Jerk Sauce, 1 tablespoon of chilli oil, 2 tablespoons of chilli sauce.
Method
1. Heat 1 tablespoon of chilli oil in a large frying pan. Add the prawns and the jerk seasoning, and cook for 2-4 mins until fully cooked.
2. Microwave the pouched rice to the instructions provided.
3. Drain the beans, & add the beans to the pan along with the chilli sauce and the coconut rice. Fry for 3-4 mins, then season with salt to taste and spoon into two bowls.
4. Serve & enjoy.
Prep: 15 minutes
Cook: 0 minutes
Serves 4
Ingredients
90ml natural yoghurt, 1 small red onion chopped, small cucumber chopped, 1 cooked chicken, ¼ chopped lettuce, 1 jar of LPS Spicy Mango Chutney, 4 large rolls, 3 tablespoons mayonnaise.
Method
1. Mix the yogurt, mayonnaise, chopped onion & cucumber together in a bowl, then season and set aside.
2. Cut the large rolls into halves and spread the yoghurt, onion & cucumber mix to one side of the rolls.
3. Slice chicken and lay on top of the yoghurt mix, add a generous tablespoon of LPS Spicy Mango Chutney onto the chicken.
4. Serve & enjoy.
Ingredients
150ml natural yoghurt, 2 tablespoon mint sauce, 1 tsp ground cumin, 300g diced lamb, ½ small onion – cut into chunks, 2 pitta breads, 2 handfuls chopped lettuce, wooden skewers.
Method
1. Heat the grill to medium. Mix together the yoghurt and mint sauce then divide in half. Stir the cumin into one half of the yoghurt then pour it over the diced lamb. Mix thoroughly.
2. Place the lamb and onion onto 4 skewers then arrange on the wire rack of a grilling tray. Grill for 3-4 minutes on each side, until the lamb is cooked and the onion beginning to brown. Place the pittas in a toaster for 1-2 minutes and split open. Stuff with lamb, onion and lettuce. Drizzle over the remaining mint yoghurt.
Prep: 10 minutes
Cook: 0 minutes
Serves 2
Ingredients
Farmhouse Cheddar cheese (Maffra, Isle of Mull), 250g wedge of cloth bound cheddar, any other cheese of your preference, 4 thick slices of roast beef, 4 thick slices of crumbled ham, ½ jar of LPS Pickled Onions, 1/2 jar of LPS Pickled Eggs, sea salt, cracked black pepper, crusty bread, 3 tablespoons of LPS Piccalilli.
Method
1. Place all ingredients over a sharing board & season with sea salt & cracked black pepper.
2. Feel free to add fresh tomatoes, pastrami, blue cheese etc.
3. Serve & enjoy.
Ingredients
2 tablespoons mayonnaise, 2 skinless chicken breasts – cut into chunks, 50g fresh breadcrumb, Seasoners Fiery BBQ Sauce.
Method
1. Heat the oven to 220c/Gas Mark 7.
2. While oven is heating put the mayonnaise into a bowl with the chicken and coat well. Mix the crumbs with some seasoning. Tip onto a plate and use the crumbs to coat the chicken.
3. Place the crumbed chicken pieces onto a baking tray and bake for 10 minutes until cooked through. Serve with Seasoners Fiery BBQ Sauce.
4. Serve & enjoy.
Prep: 30 minutes
Cook: 2 hours 30 minutes
Serves 4
Ingredients
One jar of LPS Baby Beetroot, Half a jar of LPS Hot & Spicy Pickled Onions
For the Salt Crust
6 rosemary Sprigs, 150g salt, 500g plain flour, 2 large egg whites
For the Dressing
3 tablespoons extra virgin rapeseed oil, 1 tablespoon lemon juice
To Serve
1 tablespoon snipped chives, 1 diced apple, 30g toasted hazelnuts (chopped), 120g feta cheese
Method
1. First up, prepare the salt crust. Blitz the rosemary and salt in a food processor, then add flour, egg whites and 200ml water. Blitz again. Put the mixture onto a clean surface then knead for 5 minutes until you have a smooth ball, wrap in cling film and chill for 1 hour.
2. Heat the oven to 160C/Gas mark 3. Roll out the dough to about the thickness of a £1 coin. Place the beetroot in the centre and draw up the edges to form a bag. Place on a baking tray and bake for 2 1/2 hours.
3. Remove the beetroots from the oven, leaving in the salt crust until cool enough to handle. Open the salt crust and discard.
4. Mix the beetroot and pickled onions in a large bowl and add the dressing. Add in the chives, apple and hazelnuts, toss, then tip into a serving bowl. Crumble the feta over the top, then serve. Best served slightly warm.
