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Our recipes

One of the best things about buying frozen is that you can choose between one of our prepared meals or you can create your own magic. Our regular recipes give you wonderful and tasty concoctions that will really impress your family or dinner guests.

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Here is a list of some recipes:


Duck Wraps (serves 2)

Instructions: Heat over to 180. Heat a frying pan (don't put any oil). Score the skin of the duck breast and place it skin down. Cook until fat starts to render and brown nicely (about 7 minutes). Turn over and seal. Put in over for 10 minutes and then let it rest. When cool, takk off skin and slice into strips, divide into 4 portions. Cut peppers and cucumber into strips.

Clean frying pan. Heat pan again and heat wraps one at a time on both side till lightly toasted, lay wrap on a drying cloth and layer in the middle with creamed cottage cheese, rocket, peppers, cucumber and duck strips. Fold over the top and bottom then roll into a parcel. Cut and serve with sweet chilli sauce on the side. Heat, pack and roll the rest of the wraps and enjoy. Can be served cold for a picnic or eat straight away.

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Lemon & Herb Calamari Tubes (serves 4)

Instructions: Defrost calamari and soak in milk over night or for a minimum of 1 hour. Drain, rinse and pat dry calamari (discard milk). Mix together lemon juice, olive oil, salt, pepper and olive oil. Cook rice as per instructions, drain and cool. In a medium pot sauté onions and carrots till soft then add peppers, courgettes and garlic, cook until peppers are soft. Add rice and season to taste and keep on heat till rice is hot.

In a medium sized pan heat some sunflower oil until hot and stir fry calamari in small batches. The calamari should be lightly coloured. Drizzled over lemon dressing and serve with the savoury rice and a wedge of lemon

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Marinara Thai Curry (serves 4)

Instructions: Pour oil into big wok or pot, heat a little and add onions, sauté until soft then add garlic, ginger and fresh chilli, cook for 3 minutes. Add marinara mix and sauté for 5 minutes. Add coconut milk and soy sauce, bring to boil and add Maizena to thicken sauce and cook for a further 3 minutes. Add sweet chilli sauce and chopped coriander. Serve with basmati or white rice (1 cup for 4 people).

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Ostrich Neck Stew (serves 4)

Instructions: Heat half the oil in a large pot and brown the ostrich neck, sprinkle on the flour and brown a bit more. Remove from pot and put aside. Heat the rest of the oil and sauté the onions, add red wine and cook for 5 minutes, add chopped tomatoes and stock. Add the ostrich to the mixture and bring to a slow simmer. Put on lid and simmer on low heat for 2-3 hours until meat falls off the bone. Add water during the cooking time if it dries out.

Cook the rice as per instructions or peel, quarter and boil potatoes until tender and mash with a little butter, milk, salt and pepper. Boil frozen peas for 2 minutes, drain and add a knob of butter. Serve ostrich with rice or mash potatoes and peas.

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Warthog Stroganoff (serves 4)

Instructions: Pour in 1 Tbsp of oil into a pot and heat till hot, add warthog and stir fry quickly until golden, remove from the pan. Add oil, chopped onions and saute until soft and caramalised then add garlic and cook a little more.

Add Old Brown Sherry, stock and tins of tomatoes (paste and chopped). Cook for about 10 minutes then add the cream, cook for a further 5 minutes and add the warthog. Top with chopped spring onions and serve with linguine.

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Chicken Liver Salad

Instructions: Fry the bacon until crisp. Reserve the fat. Drain the bacon on paper towels and then crumble. Pour the bacon fat into a measuring cup and add enough oil to make ⁄ cup. Set aside. In a large non-stick frying pan, heat 1 tablespoon of the cooking oil over moderately high heat. Season the chicken livers with salt and pepper. Add half the livers to the pan and cook for about 4 minutes (until browned but still pink inside). Remove. Repeat with the remaining livers. Wipe out the pan. Add the reserved bacon fat to the pan along with the vinegar, pinch of salt, and pepper. Bring almost to a simmer. In a large bowl, combine the lettuce, apples, onion, and all but 2 tablespoons of the bacon. Add the warm dressing and toss. Serve the salad, top with the livers and sprinkle with the reserved bacon.

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Indian-spiced Clams (serves 4)

Instructions: In a large, heavy-based skillet or saucepan, heat the oil over medium-high heat. Add the ginger and onion and sauté over moderate heat, stirring often, until soft. Add the salt, coriander, turmeric, and cayenne and stir to distribute the spices evenly. Cook the spices for about 1 minute.

Add the stock, coconut milk and lemon juice and bring to a boil. Add the clams. Cover the pan until the shellsh open, about 5 to 8 minutes. (Discard any mussels or clams that don’t open after cooking.) Serve with your favourite rice or noodles.

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Chicken & Prawn Pad Thai (serves 2)


Sauce

Instructions: Cook noodles (as per the instructions on packet). Fry garlic in hot oil over low heat until fragrant. Add chopped chicken and prawns. Cook for about 2 minutes then move to the side of the wok. Break egg into the wok, and all the sauce ingredients and slowly mix together. Making sure the egg does not scramble. Turn up the heat. Add noodles and immediately add water slowly and mix everything together. Add bean sprouts and cook for a few seconds. Serve with coriander, ground peanuts, chilli powder and lime wedges.

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Smoked Salmon Paté

Instructions: Add the chives, dill, horseradish, juice and zest to the cream cheese and stir well to combine. Add smoked salmon and mix in gently. Season to taste.

Serve with crusty bread, crackers or melba toast.

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Smoked Salmon Quiche

Instructions: Preheat oven to 180°C. Heat the butter in a frying pan over medium heat. Add the sliced onions and cook until the onions soften, about 5 minutes. Remove from heat. In a large bowl, combine eggs, milk, mix well. Add our, capers, dill, cheese, onions salt and pepper. Lightly butter a round 23cm pie dish. Scatter half the smoked salmon into dish. Pour in the egg mixture. Top with the remaining smoked salmon, poking it down lightly so that some of the egg covers it. Bake for about 30 minutes. Allow 15 minutes for cooling before serving.

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Venison Pie (serves 4)

Instructions: Season meat generously with salt and pepper, sprinkle in our and toss until coated. Heat olive oil in a large pan and fry meat, in 2 batches if necessary, until golden brown.

Add the onion and fry another minute, then add carrot, celery and herbs. Fry for a further 4 minutes and then add Guinness and tomatoes. Bring to a boil, then simmer uncovered for 2 hours or until meat is really tender. The sauce should be really thick with an intensely tasty avour. Season. Serve with a pu pastry lid. Cut pu pastry to required size and bake at 200°C for 10-15 minutes.

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