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Thai Green Curry

In our Thai Green Curry we have opted for a mix of chicken, aubergine and green pepper to make a complete all round meal. The key flavours are the lime, chilli, ginger, coriander and lemongrass running through the mild, coconutty sauce.

Recipe kit allergens: Milk.

Masala Lamb Chops

Our aromatic masala lamb chops with spiced potatoes offer a great way of enjoying classic Indian flavours with a twist. Whether you griddle the chops on the hob or grill them on the bbq, the lightly charred chops are great when dipped into the minty yoghurt raita. Crispy potatoes seasoned with a cumin and paprika based blend put an Indian twist on oven-baked wedges.

Recipe kit allergens: Sulphites.

Penne alla Rustica

A simple but impressive Italian-inspired dish - Our unique pots of flavour feature a delicious blend of roasted garlic, rosemary, mint and lemon peel and our spicy mediterranean style paste brings depth of flavour to cherry tomato sauce. The sweet red pepper sprinkle works like magic in this dish bringing the rich creamy sauce and all the ingredients together really nicely.

Nasi Goreng

Nasi Goreng - meaning "rice, fried" is a popular household and hawker food stall dish in Indonesia and Malaysia. Great for using up leftover rice, this dish is known for its savoury flavours and sweet, sticky soy sauce called Katjap Manis. It's often topped with crispy shallots for texture and served with some tangy, pickled cucumbers.

Recipe kit allergens: Soy, Gluten.

Chipotle Grilled Steak Salad

A bold steak blend with cracked black pepper, fennel seed and citrus peel is rubbed onto a sirloin steak, which is charred on the grill, then served on crunchy leaves. Avocado, lemon, herb-roasted red peppers and chunks of feta cheese add texture to this colourful bowl of food! Our chipotle and soured cream dressing ties it all together.

Chipotle Grilled Cauli Salad

Mexican cuisine is based on its native ingredients like corn, beans, avocado and chilli peppers or those brought over by the Spanish conquistadors, like rice. While Mexican food is known for being hot, some dishes (like this one) are fairly mild in heat but bold in taste, focusing on the flavours of the chillies, not the spiciness. Many dishes are defined by their sauces, so we’re showcasing the zingy chipotle chilli pepper in our salad dressing!

Bean & Sweetcorn Quesadilla

Folded flour tortillas are filled with cumin and chipotle spiced beans and sweetcorn, oozing with melted cheese. Griddled until crispy, these quesadillas are best when paired with the traditionally zingy 'pico de gallo' salsa and dipped into a cooling Mexican BBQ style soured cream. A family favourite taken to another level by the classic sides, this is an all-round flavour sensation of different tastes and textures.

Recipe kit allergens: Sulphites.

Bokkeumbap

A Korean stir fried rice dish – the freshness of the cabbage and spring onion works wonderfully with the slightly crispy and sticky spicy rice. The real stars are the pots with chilli and savoury flavours from our miso and black bean pastes. The runny yolk from the egg stirred through complete this dish.

Recipe kit allergens: Gluten, Soy, Sulphites.

Malaysian Laksa

All the way from Malaysia, our fragrant chicken and coconut noodle soup. The main spices of ginger, garlic, lime, basil and lemongrass in our Laksa paste work wonderfully with the added asparagus and butternut squash for a super filling, healthy dish.

Recipe kit allergens: Fish, Milk.

Keralan Coconut Curry

Our latest dish is a delicate curry featuring the classic spices grown in Kerala - mustard seeds, turmeric and warm spices like cinnamon and clove. Kerala’s rich trading heritage via its coconut tree-line coast means that fusion and influences from other cultures can often be seen in their modern day dishes, which is why you'll see courgette in our version. To be truly authentic, serve your curry and rice on a banana leaf!

Recipe kit allergens: Milk, Mustard.

Santa Fe Chicken Salad

This colourful salad bowl is our take on the cuisine of Santa Fe, New Mexico - fresh flavours featuring (mild) chilli peppers in a fusion of Mexican, Spanish and South Western style food. The chilli (or "chile" as they have officially recorded their preferred spelling) is this state's largest agricultural crop and features in most of their dishes. Waiters in New Mexico will ask you "red or green?" referring to red or green chilli when you order a dish. If you'd like both, you reply with "Christmas"!

Santa Fe Chopped Salad

This colourful salad bowl is our take on the cuisine of Santa Fe, New Mexico - fresh flavours featuring (mild) chilli peppers in a fusion of Mexican, Spanish and South Western style food. The chilli (or "chile" as they have officially recorded their preferred spelling) is this state's largest agricultural crop and features in most of their dishes. Waiters in New Mexico will ask you "red or green?" referring to red or green chilli when you order a dish. If you'd like both, you reply with "Christmas"!

Vegetable Jalfrezi

"Jalfrezi" comes from the Bengali words for “spicy” and “fry”, hinting at how this curry is different. Peppers, onions, tomatoes and baby corn are quickly stir-fried then cooked down to create a little bit of sauce which is spicy and tangy, bringing the 'hot-fry' together. A quick alternative to a take-away!

Cuban Prawn Pasta

Mojo sauce (“moh-ho”) is the name of a variety of sauces that originated in the Canary Islands. Originally it was an olive oil based sauce with garlic, paprika, coriander leaf and lemon, orange and lime juices. The sauce, which emigrated with its people to the Caribbean, was adopted by Cubans and was made their own. It’s so versatile that it can be used on anything from marinating pork to making delicious dipping sauces. Give this "Cuban fusion" pasta a try!

Recipe kit allergens: Sulphites.

Cuban Mojo Pasta

Mojo sauce (“moh-ho”) is the name of a variety of sauces that originated in the Canary Islands. Originally it was an olive oil based sauce with garlic, paprika, coriander leaf and lemon, orange and lime juices. The sauce, which emigrated with its people to the Caribbean, was adopted by Cubans and was made their own. It’s so versatile that it can be used on anything from marinating to making delicious dipping sauces. Give this "Cuban fusion" pasta a try!

Recipe kit allergens: Sulphites.

Mushroom & Pea Risotto

We’ve designed a rich porcini mushroom rub to toss through breadcrumbs providing great depth of flavour and texture to the dish. Caramelised roasted mushrooms folded through the risotto bring a gentle earthiness to the plate. Risotto often takes a little longer to cook but it's a wonderful meal for the whole family and worth the extra few minutes of stirring for that signature creamy and satisfying dish.

Recipe kit allergens: Gluten, Sulphites.

Beef Stroganoff

Tender strips of beef and sautéed mushrooms in a creamy, smoked paprika and mushroom sauce. The true star of this dish is the mashed potato which has zingy flavours of horseradish and parsley running through it – a lovely warming and comforting dish.

Mushroom Stroganoff

Featured first in a 19th century Russian cookbook, Stroganoff (traditionally with beef) is now a classic dish that’s popular all over the world and comes in many ways. It’s sometimes served with rice but ours comes with mashed potato. We’ve given the recipe our own twist by adding horseradish seasoning for the mash, which complements the paprika infused mushrooms very well turning it into a delicious, hearty meal.

Moghul Chicken Korma

Often thought of as a bland dish for unadventurous diners, the Korma actually has a history as rich as its sauce. It was once a noble dish of high status that graced the banquet tables of the Moghul imperial court. While the curry houses of the UK have spun this dish into a delectably sweet coconutty curry, we’re taking it back to its sophisticated royal roots and letting the warm spices and almond flavours shine through.

Recipe kit allergens: Milk, Sulphites.

Sichuan Dan Dan Noodles

Sichuan Dan Dan Noodles was named after the pole that the walking street vendors carried (dandan) when selling this dish with two baskets of noodles and sauce attached at either end in Chengdu. Rather than the traditional broth style dish, ours is more like the American Chinese version of Dandan noodles where tender boiled egg noodles are topped with crispy pork with a smoky and spicy chilli oil drizzle.

Recipe kit allergens: Soy.

Thai Basil Pork

A delicious dish which could be straight off a food stall in the streets of Bangkok. A quick stir-fry of mince of your choice with authentic Thai 7-Spice seasoning and a touch of heat and of course, a lot of fresh sweet basil. Make this your own by adjusting the lime juice and sugar to get the perfect balance.

Recipe kit allergens: Fish, Soy.

Red Lentil & Squash Curry

A delicious way of getting some goodness in with nutritious lentils, butternut squash and spring greens. Our Spicy Garlic & Coconut paste adds sweetness and depth to the lentils as well as a bit of a kick. If you’re using the optionals – a drizzle of cooling yoghurt and a splash of lime juice, really make the dish come alive!

Recipe kit allergens: Gluten, Milk, Celery, Mustard.

Thai Red Prawn Curry

With authentic Thai flavours of galangal, shallots and dried red chilli this is a deliciously savoury curry which is balanced by the sweetness of the coconut milk and the cherry tomatoes. With desiccated coconut and fresh basil leaves to garnish and a steaming bowl of jasmine rice on the side, this fragrant dish is easy to make and really hits the spot!

Recipe kit allergens: Crustacean, Fish, Sulphites.

Nyonya

Using a combination of chicken, potatoes and green beans this is a lovely, filling curry. With a rich and creamy coconut sauce flavoured with galangal, chilli, coriander, kaffir lime leaves and lemongrass, this is one of our most popular curries!

Recipe kit allergens: Milk.

Grilled Halloumi Salad

Courgette and Halloumi grilled in our basil pistou paste served with a couscous salad flavoured with harissa spice blend of paprika, cayenne pepper and cumin and finished with a squeeze of fresh lemon.

Recipe kit allergens: Milk.

Churrasco Halloumi Burger

A flavourful Portuguese-style marinade gives the halloumi a delicious glaze. We’ve paired this with some more-ish crispy potato wedges and a saffron and garlic aioli as a perfect accompaniment to the halloumi burger.

Potato Saag Curry

Here's a taste of what we believe to be one of the tastiest and most overlooked Northern Indian curries. It’s not as heavy as other curries as it's filled with nutritious veg and contains no cream, just a little bit of butter. It’s best enjoyed over Basmati rice with a dollop of yoghurt on top.

Recipe kit allergens: Celery.

Iranian Vegetable Stew

Our healthy and hearty spiced stew packed with potatoes, butternut squash, tomatoes and spinach. The key to this dish is the Ras El Hanout – a perfect blend of ginger, cardamom, cinnamon, cumin and allspice. The mushroom stock and tomato paste add a depth of flavour. Finish it off with some sweet cranberries and creamy Greek yoghurt.

Churrasco Chicken

A flavourful Portuguese-style marinade gives the chicken a deliciously crunchy glaze. We’ve paired this with some more-ish crispy potato wedges and a saffron and garlic aioli with sweetcorn.

Murgh Kari

A real home-style creamy curry filled with the warmth of classic Gujarati spices. Versions of this recipe have been passed down and personalised through our Head of Food Anisa's family, but it's always been a classic to have on Sundays or when you've got friends round. Now we've made a quick style curry that you can whip up on weeknights too.

Crispy Chilli Beef

As one of the classic Chinese takeaway favourites in Britain, we thought we’d try our hand at a slightly healthier, home-cooked version to give you those same sweet and sour flavours and crunchy textures of this popular dish. Super speedy with barely any chopping, this one’s perfect for sharing with the family.

Lamb Keema Matar

“Keema Matar”, meaning spiced mince with peas is a traditional South Asian dry-style curry that’s simple to make, but really flavourful. We’ve done ours with lamb, though it can be done with any ground meat. It’s delicious with rice or wrapped in warm Indian naan breads like an Indian burrito, or in a bun as it’s eaten on the streets of Mumbai.

Sausage & Fennel Pasta

For a mini-upgrade to the classic pasta-bake, we’ve added a little sophistication to this mid-week staple by tossing in some kale and creamy ricotta along with our aromatic blend of fennel seed, lemon peel, herbs, red onion and smoked sea salt. A simpler but stylish one-pot dish for the SimplyCook range.