Juicy ribeye seasoned with Smokehouse Beef Seasoning, served on toasted sourdough with beer-fried onions and fresh chimichurri.

Serves 1. The chimichurri makes extra.

Ingredients

Steak

• 1 ribeye steak, about 2.5–4cm thick

• Smokehouse Beef Seasoning, to season

• 1 tbsp rapeseed oil

• 1 tbsp butter

Beer-fried onions

• 1 large white onion, sliced

• 120ml beer or lager

• Pinch of salt

• Oil, for frying

Chimichurri

• 1 cup fresh parsley, finely chopped

• ¼ cup fresh coriander, finely chopped

• 2 garlic cloves, minced

• 2 tbsp red wine vinegar

• 120ml olive oil

• Salt and black pepper, to taste

To serve

• 1 thick slice sourdough bread, toasted

Method

1. Make the chimichurri

Mix the parsley, coriander, garlic and red wine vinegar in a bowl. Season with salt and black pepper, then slowly stir in the olive oil until the mixture is spoonable. Leave for around 15 minutes to let the flavours develop.

2. Cook the beer-fried onions

Heat a little oil in a frying pan over a medium heat. Add the sliced onion and a pinch of salt. Cook for 10–15 minutes, stirring regularly, until soft and golden.

Pour in the beer or lager and cook for another 5–10 minutes, until the liquid has reduced and the onions are glossy. Keep warm.

3. Season and cook the steak

Pat the ribeye dry, rub with a little of the rapeseed oil and season generously with Smokehouse Beef Seasoning.

Heat a heavy frying pan over a high heat and add the remaining rapeseed oil. Sear the steak for 2–3 minutes on each side to start, then continue cooking to your preferred doneness. Add the butter towards the end and baste the steak with the melted butter.

Transfer the steak to a board and rest for 5–10 minutes before slicing.

4. Assemble

Place the toasted sourdough on a plate and spoon over the beer-fried onions. Add the sliced ribeye and finish with chimichurri. Serve immediately.

pork cutlets seasoned with Backyard BBQ Seasoning, served with smoky kidney and butter beans simmered in tomatoes, pancetta and Backyard BBQ Sauce. Add mash or roasted potatoes for a hearty plate.

Ingredients

BBQ pork cutlets

• 500g pork cutlets

• 2–3 tbsp Backyard BBQ Seasoning

• Oil, for coating

Smoky BBQ beans

• 240g kidney beans, drained and rinsed

• 240g butter beans, drained and rinsed

• 1 red onion, diced

• 1 red bell pepper, diced

• 1 yellow bell pepper, diced

• 1 tbsp Backyard BBQ Seasoning

• 130g Backyard BBQ Sauce, plus extra to serve if you like

• 1 × 400g tin chopped tomatoes

• 130g pancetta, diced

• 1 fresh chilli, finely chopped

To serve

• Mashed or roasted potatoes

Method

1. Start the beans

Preheat the oven to 200°C (180°C fan) / Gas Mark 6.

Add the pancetta to a large pan over a medium heat. Cook for 4–5 minutes until golden and beginning to crisp. Add the red onion and cook for 2–3 minutes, then stir in the peppers and most of the chilli. Cook for another 4–5 minutes until softened.

2. Simmer the beans

Stir in 1 tbsp Backyard BBQ Seasoning and cook for 30 seconds. Add the kidney beans, butter beans, chopped tomatoes and 130g Backyard BBQ Sauce.

Bring to a gentle simmer and cook uncovered for 20–25 minutes, stirring occasionally, until the sauce has thickened. Add a splash of water if it becomes too thick.

3. Season and sear the pork

While the beans simmer, pat the pork cutlets dry. Lightly coat with oil and season evenly with 2–3 tbsp Backyard BBQ Seasoning.

Heat an ovenproof frying pan over a medium-high heat. Sear the cutlets for 2–3 minutes on each side until golden.

4. Finish in the oven

Transfer the pan to the oven, or place the cutlets on a baking tray. Cook until the thickest part reaches 75°C for 30 seconds, avoiding the bone when checking with a thermometer. The time will depend on the thickness of the cutlets.

Rest the pork for 5 minutes. If there are any juices left in the pan, stir them into the beans.

5. Serve

Spoon the smoky BBQ beans onto plates and add the rested pork cutlets. Serve with mashed or roasted potatoes. Finish with the reserved fresh chilli and an extra drizzle of Backyard BBQ Sauce, if you like.

Prawns seasoned with Louisiana Cajun Seasoning, tossed with pasta in a creamy tomato sauce with red pepper, fresh chilli and garlic. Finished with Parmesan, lemon, fresh herbs and a drizzle of Louisiana Hot Sauce.

Serves 2.

Ingredients

Cajun prawns

• 165g prawns, peeled and deveined

• 1 tsp Louisiana Cajun Seasoning

• 25g butter

• Zest of 1 lemon

Creamy Cajun pasta

• 200g pasta of your choice

• 150ml double cream

• 1 white onion, diced

• 1 red pepper, sliced

• 1 fresh chilli, chopped

• 2 tsp garlic purée

• 2 tsp Louisiana Cajun Seasoning

• 1 tsp smoked paprika

• 1 tsp dried oregano

• 1 × 400g tin chopped tomatoes

• 30g Parmesan, finely grated

• Juice of 1 lemon

• 10g fresh parsley, chopped

• 1 tbsp olive oil

To finish

• Fresh chives, finely chopped

• Chilli flakes, to taste

• Louisiana Hot Sauce, to taste

• Extra Parmesan, optional

Method

1. Season the prawns

Pat the prawns dry and toss with 1 tsp Louisiana Cajun Seasoning. Set aside while you prepare the pasta.

2. Cook the pasta

Bring a large pan of salted water to the boil. Cook the pasta according to the packet instructions until al dente. Reserve a mug of pasta water, then drain.

3. Cook the vegetables

Heat the olive oil in a large frying pan over a medium heat. Add the onion and red pepper and cook for 4–5 minutes until softened. Add the chilli and garlic purée and cook for another minute.

4. Build the Cajun sauce

Stir in the remaining 2 tsp Louisiana Cajun Seasoning, smoked paprika and oregano. Cook for 30 seconds, then add the chopped tomatoes. Simmer for 8–10 minutes until slightly thickened.

Reduce the heat and stir in the double cream and Parmesan. Simmer gently for 2–3 minutes, then stir through the lemon juice and parsley.

5. Cook the prawns

Melt the butter in a separate frying pan over a medium-high heat. Add the prawns and cook, turning as needed, until pink, opaque and cooked through. If using pre-cooked prawns, heat them through gently. Stir in the lemon zest and add Louisiana Hot Sauce to taste.

6. Combine and serve

Toss the drained pasta through the creamy Cajun sauce, adding a splash of reserved pasta water if needed to loosen it. Fold in the prawns and their buttery lemon juices.

Divide between two warm bowls. Finish with chopped chives, chilli flakes, extra Parmesan if you like, and a drizzle of Louisiana Hot Sauce. Serve immediately.

Smoky, cheesy and packed with flavour, these burritos are loaded with BBQ pulled chicken, red cabbage, peppers, pickled onions, fluffy rice and melted cheese.

Serves 2.

Ingredients

• 200g pulled chicken

• 100g red cabbage, sliced

• 1 green bell pepper, sliced

• 1 red chilli, sliced

• 4 tsp Backyard BBQ Seasoning, for the chicken

• 150g Backyard BBQ Sauce

• 1 tsp garlic purée

• 1 tbsp olive oil

• 20–30g pickled onions, sliced

• 2 large tortilla wraps

• 120g rice

• 240ml water

• 1 tbsp Backyard BBQ Seasoning, for the rice

• 1 ball mozzarella

• 30g smoked Red Leicester, grated

Method

1. Cook the rice

Add the rice, water and 1 tbsp Backyard BBQ Seasoning to a saucepan. Bring to the boil, cover and reduce the heat. Simmer until the rice is tender and the water has been absorbed, following the packet timing. Fluff with a fork.

2. Cook the vegetables and chicken

Heat the olive oil in a large frying pan over a medium heat. Add the red cabbage, green pepper and red chilli. Cook for a few minutes until starting to soften.

Stir in the garlic purée and 4 tsp Backyard BBQ Seasoning, then add the pulled chicken. Cook until the chicken is heated through.

3. Add the sauce

Pour in the Backyard BBQ Sauce and stir until the chicken and vegetables are coated. Cook for another 2–3 minutes until the sauce has thickened slightly.

4. Build the burritos

Lay out the tortillas and divide the rice between them. Add the BBQ chicken mixture and pickled onions. Tear over the mozzarella and sprinkle with smoked Red Leicester.

5. Toast and serve

Fold the tortillas tightly into burritos. Place seam-side down in a hot, dry pan and toast, turning carefully, until golden on the outside and the cheese has melted. Slice in half and serve.

Creamy Hot Buffalo Seasoning risotto topped with crispy chicken in a buttery hot honey sauce, with chilli cheddar, blue cheese, fresh chives, peppery rocket and chilli oil.

Serves 4.

Ingredients

Buffalo sauce

• 4 tsp Hot Buffalo Seasoning

• 100g unsalted butter

• 2 tbsp hot honey

• 1 tsp garlic purée

Risotto and chicken

• 4 breaded chicken steaks

• 2 shallots or 1 white onion, finely diced

• 1 tbsp olive oil

• 2 tsp garlic purée

• 4 tsp Hot Buffalo Seasoning

• 350g risotto rice

• 25ml white wine

• 1.2–1.3L hot chicken stock

• 50ml double cream

• 40g chilli cheddar, grated

• 10g butter

• Grated blue cheese, to taste

• 1 bunch chives, finely chopped

• Salt and black pepper, to taste

• Rocket, to serve

• Chilli oil, to serve

Method

1. Cook the chicken

Cook the breaded chicken steaks according to the packet instructions until golden, crispy and cooked through. Keep warm while you make the risotto.

2. Make the buffalo sauce

Melt the 100g butter in a small pan over a low heat. Stir in the Hot Buffalo Seasoning, hot honey and garlic purée. Mix well and keep warm.

3. Start the risotto

Heat the olive oil in a large pan over a medium heat. Add the shallots or onion and cook for 3–4 minutes until softened.

Stir in the garlic purée and Hot Buffalo Seasoning and cook for 1 minute. Add the risotto rice and stir for another 1–2 minutes to lightly toast it.

4. Add the stock

Pour in the white wine and let it reduce. Add the hot chicken stock one ladle at a time, stirring regularly and allowing each addition to be mostly absorbed before adding the next.

Continue for approximately 18–20 minutes, until the rice is creamy and cooked al dente. Add a little more stock if needed.

5. Finish the risotto

Stir through the double cream, chilli cheddar and 10g butter. Add most of the chopped chives, reserving some to finish. Season with salt and black pepper to taste. The risotto should be creamy and loose enough to settle gently in the bowl.

6. Serve

Spoon the risotto into four bowls. Slice the crispy chicken and toss it with the warm buffalo sauce just before serving. Arrange it over the risotto, then finish with grated blue cheese, the remaining chives, fresh rocket and a drizzle of chilli oil.

Tender steak with creamy garlic and chilli mash, caramelised onions and charred Tenderstem broccoli, finished with buttery pan juices and Cowboy Butter Seasoning.

Serves 2.

Ingredients

Garlic and chilli mash

• 5 potatoes, peeled and chopped

• 1 tsp chilli purée

• 1 tsp garlic purée

• 2 spring onions, finely chopped

• 25g butter

Cowboy butter onions

• 2 white onions, thinly sliced

• 1 tsp caster sugar

• 1 tsp salt

• 2 tsp Cowboy Butter Seasoning

• 3 tbsp Worcestershire sauce

• 75g butter

Steak and broccoli

• 2 steaks of your choice

• 3 tbsp Cowboy Butter Seasoning

• 30g butter

• 100g Tenderstem broccoli

• Salt, to taste

Method

1. Make the mash

Place the potatoes in a pan of salted water and bring to the boil. Cook until tender, then drain well and leave to steam dry for a few minutes.

Mash until smooth. Stir through the 25g butter, chilli purée, garlic purée and chopped spring onions. Season to taste and keep warm.

2. Caramelise the onions

Melt the 75g butter in a frying pan over a medium-low heat. Add the onions, caster sugar, salt and Cowboy Butter Seasoning. Cook for 15–20 minutes, stirring regularly, until soft and golden.

Add the Worcestershire sauce and cook for another 2–3 minutes until the onions are rich and glossy. Keep warm.

3. Cook the steak

Pat the steaks dry and season with the Cowboy Butter Seasoning. Heat a heavy frying pan until very hot, then cook the steaks to your liking.

Add the 30g butter towards the end of cooking and baste the steaks with the melted butter. Transfer to a board and rest for 5–10 minutes.

4. Cook the broccoli

While the steaks rest, add the Tenderstem broccoli to the steak pan. Cook over a medium-high heat for 3–5 minutes, turning regularly, until tender and lightly charred. If needed, add a splash of water and cover briefly to steam it through.

5. Build the bowls

Spoon the mash into two bowls and top with the caramelised onions and broccoli. Slice the rested steaks and arrange over the mash. Pour over the buttery pan juices and serve immediately.

Smokehouse Pepper Ribeye Rigatoni

Chargrilled ribeye, golden wild mushrooms and rigatoni tossed through a rich, smoky pepper cream sauce, finished with fresh herbs.

Serves 2.

Ingredients

• 225g ribeye steak

• 200–220g rigatoni

• 100g wild mushrooms

• 2 shallots, finely sliced

• 1 tsp garlic purée

• 1 tbsp whole peppercorns, crushed

• 4 tbsp Smokehouse Beef Seasoning

• 130g Smokehouse Pepper Sauce

• 300ml double cream

• 25ml brandy, optional

• 25g butter

• 1 tbsp olive oil

• 8g fresh parsley, chopped

• A few sprigs of fresh thyme

• A few sprigs of fresh rosemary

• Salt, to taste

Method

1. Season the steak

Pat the ribeye dry and coat it with our Smokehouse Beef Seasoning. Set aside while you prepare the other ingredients.

2. Cook the pasta

Bring a large pan of salted water to the boil. Cook the rigatoni until al dente, following the packet instructions. Reserve a mug of pasta water, then drain.

3. Make the pepper sauce

Heat half the olive oil in a large pan over a medium heat. Add the sliced shallots and cook for 4–5 minutes until softened and lightly golden.

Add the garlic purée and crushed peppercorns. Stir for 30 seconds, then pour in the brandy, if using. Let it bubble and reduce for 1–2 minutes.

Stir in the Smokehouse Pepper Sauce and double cream. Simmer gently until the sauce has thickened slightly.

4. Cook the steak and mushrooms

Heat the remaining olive oil in a frying pan over a high heat. Sear the ribeye until deeply browned, then turn it over. Add the butter, thyme and rosemary, and baste the steak as it cooks to your liking. Transfer it to a board and leave it to rest.

Add the wild mushrooms to the same pan. Cook over a medium-high heat until golden, stirring occasionally.

5. Combine

Add the drained rigatoni to the pepper sauce and toss until coated. Stir through most of the parsley. Add a splash of reserved pasta water if the sauce needs loosening, then season to taste.

6. Serve

Divide the rigatoni between two warm bowls. Slice the rested ribeye and arrange it over the pasta. Spoon the wild mushrooms on top and finish with the remaining parsley. Serve immediately.

Louisiana Cajun Chicken & Rice

Makes 4 portions.

Ingredients

• 600g chicken tenders, left whole
• 300g long-grain rice
• 2–3 tbsp Louisiana Cajun seasoning
• 1 onion, diced
• 2 bell peppers, sliced
• 3 garlic cloves, minced
• 1 × 400g tin chopped tomatoes
• 500ml chicken stock
• 150g sweetcorn
• 1 tbsp tomato purée
• 1 tbsp olive oil
• Salt & black pepper
• Louisiana hot sauce, to taste
• Optional: spring onion, coriander, lime

Method

Cook the rice in stock
. 
Add the 300g rice and 500ml chicken stock to a saucepan. Bring to a boil, then reduce to low, cover and cook for 12–15 minutes, or according to the packet instructions.
Remove from the heat once tender and the stock has been absorbed. Leave covered for 5 minutes, then fluff with a fork.


Season the chicken

Pat the chicken tenders dry and season generously with 2–3 tbsp Cajun Louisiana seasoning, salt and black pepper.


Brown the chicken tenders

Heat the olive oil in a large deep frying pan over medium-high heat. Add the whole chicken tenders and cook for 2–3 minutes on each side, until nicely browned. Remove and set aside.


Cook the vegetables

Add the onion and peppers to the same pan. Cook for 4–5 minutes until softened.


Make the Louisiana Cajun tomato sauce

Add the garlic and tomato purée and cook for 1 minute.
Add the chopped tomatoes and sweetcorn. Stir well and simmer for 5 minutes.


Finish cooking the chicken

Return the whole chicken tenders to the pan, nestling them into the tomato and pepper mixture. Cover and simmer gently for 5–7 minutes, or until the chicken is completely cooked through.


Add the rice

Stir the cooked stock-infused rice into the tomato mixture around the chicken, keeping the chicken tenders whole and on top.


Finish

Add Louisiana hot sauce to taste and finish with spring onions, coriander and a squeeze of lime.

Mango Moonshine Halloumi Burger

Crispy panko-coated halloumi, fiery jalapeño & lime slaw, charred corn and mango moonshine relish, finished with mango moonshine mayo in a toasted brioche bun. Served with Louisiana Cajun sweet potato wedges and fresh coriander.

Serves 4.

Ingredients:

Charred Corn Moonshine Relish
2 corn on the cobs
1 jalapeño, finely diced
1 red bell pepper, finely diced
2 spring onions, finely sliced
1 lime, zest and juice
1 tsp Moonshine Mango Seasoning
50ml Moonshine Mango Sauce

Jalapeño & Lime Slaw
60g red cabbage, finely shredded
1 spring onion, finely sliced
30g jalapeño, finely sliced or finely diced
1 lime, zest and juice
8g fresh coriander, chopped

Crispy Halloumi Burgers
4 portions halloumi, cut into burger-sized slices
4 tbsp plain flour
2 tsp Moonshine Mango Seasoning
2 eggs, beaten
60g panko breadcrumbs

Moonshine Mango Mayo
2 tbsp mayonnaise
2 tbsp Moonshine Mango Sauce
½ lime, juiced

To Serve:

4 brioche burger buns

Louisiana Cajun Sweet Potato Wedges
2–3 large sweet potatoes, cut into wedges
1 tbsp cornflour
2 tsp Louisiana Cajun Seasoning
Fresh coriander, to garnish

Method

1. Crispy Halloumi
Mix the plain flour with the Moonshine Mango Seasoning
Coat each halloumi portion in the seasoned flour.
Dip into the beaten egg, then coat evenly in the panko breadcrumbs.
Place in the air fryer and cook until golden and crispy, turning halfway through. Set aside when cooked.

While the halloumi is cooking, prepare the corn relish and slaw.

2. Charred Corn Moonshine Relish
Char the corn cobs in a hot pan, on a grill or barbecue until lightly blackened and caramelised.
Cut the kernels from the cobs and mix with the diced jalapeño, red pepper and sliced spring onions.
Add the lime zest and juice, Moonshine Mango Seasoning and Moonshine Mango Sauce.
Mix well and set aside.

3. Jalapeño & Lime Slaw
Mix the shredded red cabbage, spring onion and jalapeño.
Add the lime zest and juice and chopped coriander.
Toss together and set aside.

4. Moonshine Mango Mayo
Mix the mayonnaise, Moonshine Mango Seasoning and lime juice until smooth.

5. Louisiana Cajun Sweet Potato Wedges
Toss the sweet potato wedges with cornflour and Louisiana Cajun Seasoning.
Roast at 220°C (200°C fan) for approximately 25–35 minutes, turning halfway, until golden and crispy.
Finish with fresh coriander.

6. Assembly
Toast the brioche buns.
Add the jalapeño & lime slaw to the base.
Place the crispy halloumi on top.
Spoon over the charred corn Moonshine relish.
Finish with Moonshine Mango Mayo.
Add the brioche lid and serve with the Cajun sweet potato wedges.