• 1 kg baby potatoes, halved
• 3 tbsp olive oil
• 2 tbsp Tilz Roasted Garlic Rosemary & Sea Salt
• 4 cloves garlic, crushed
• 2 sprigs fresh rosemary
• 1 tbsp butter
• ½ tsp cracked black pepper

Method

1. Preheat oven to 200°C (180°C fan). Par-boil potatoes in salted water for 8 minutes, drain and shake in the colander to rough up the edges.
2. Toss potatoes with olive oil, Tilz Roasted Garlic Rosemary & Sea Salt, crushed garlic, and black pepper on a large baking tray.
3. Spread in a single layer and roast for 25 minutes until golden underneath.
4. Flip potatoes, add fresh rosemary sprigs, dot with butter, and roast for another 15 minutes until crisp and golden.
5. Serve immediately with an extra pinch of the Tilz blend scattered over the top.

• 500 g strong white bread flour
• 7 g fast-action yeast
• 350 ml warm water
• 4 tbsp olive oil, plus extra
• 2 tbsp Tilz Roasted Garlic Rosemary & Sea Salt
• 1 tsp flaky sea salt
• 3 sprigs fresh rosemary

Method

1. Mix flour, yeast and 1 tbsp Tilz blend in a bowl. Add warm water and 2 tbsp olive oil. Stir until a shaggy dough forms, then knead for 8 minutes until smooth and elastic.
2. Place in an oiled bowl, cover with cling film, and prove for 1 hour until doubled in size.
3. Oil a large baking tray generously. Tip dough onto the tray, stretch it out to fill, drizzle with remaining olive oil, and dimple deeply with your fingers.
4. Scatter remaining Tilz blend, rosemary leaves, and flaky salt over the top. Prove for another 20 minutes. Preheat oven to 220°C (200°C fan).
5. Bake for 22-25 minutes until deeply golden. Cool on a wire rack for 5 minutes, then tear and serve warm.

• 2 racks of lamb, French-trimmed
• 3 tbsp Tilz Roasted Garlic Rosemary & Sea Salt
• 50 g fresh breadcrumbs
• 2 tbsp Dijon mustard
• 2 tbsp olive oil
• 30 g butter, melted
• 2 tbsp fresh parsley, chopped

Method

1. Preheat oven to 220°C (200°C fan). Season lamb racks with olive oil and sear in a hot pan for 2 minutes each side until golden brown.
2. Mix breadcrumbs, 2 tbsp Tilz blend, melted butter, and parsley in a bowl until combined like wet sand.
3. Brush seared lamb with Dijon mustard, then press the breadcrumb mixture firmly onto the mustard-coated surface.
4. Place on a roasting tray and roast for 20-25 minutes for medium-rare (internal temp 55°C). Sprinkle remaining Tilz blend halfway through.
5. Rest for 10 minutes loosely covered with foil, then carve into cutlets and serve with roasted vegetables and a red wine jus.

• 6 large onions, thinly sliced
• 2 tbsp Tilz Garlic & Onion blend
• 50 g butter
• 1 litre beef stock
• 150 ml dry white wine
• 4 slices crusty bread
• 150 g Gruyère cheese, grated
• 1 tbsp fresh thyme leaves

Method

1. Melt butter in a large heavy-based pan over medium-low heat. Add onions, thyme and a pinch of salt. Cook slowly for 35-40 minutes, stirring every 5 minutes, until deeply caramelised and mahogany brown.
2. Add Tilz Garlic & Onion blend and stir for 1 minute until fragrant. Deglaze with white wine and let it bubble until almost evaporated.
3. Pour in beef stock, bring to a gentle simmer, and cook for 15 minutes. Season to taste with salt and pepper.
4. Ladle soup into oven-safe bowls. Top each with a slice of crusty bread and a generous mound of Gruyère. Grill under a hot broiler for 3-4 minutes until cheese is bubbling and golden.
5. Serve immediately with an extra dusting of Tilz Garlic & Onion blend on top. Warning: the bowls will be extremely hot.

• 1 large ciabatta loaf
• 100 g butter, softened
• 2 tbsp Tilz Garlic & Onion blend
• 100 g mozzarella, grated
• 2 tbsp fresh parsley, chopped
• 1 tsp chilli flakes

Method

1. Preheat oven to 190°C (170°C fan). Mix softened butter with Tilz Garlic & Onion blend, parsley, and chilli flakes until well combined.
2. Cut deep slashes into the ciabatta in a crosshatch pattern, making sure not to cut all the way through.
3. Stuff the garlic butter generously into every slash, pushing it deep into the cuts. Stuff mozzarella into the gaps as well.
4. Wrap loosely in foil and bake for 12 minutes. Unwrap the foil and bake for another 8 minutes until the cheese is melted and the top is crispy golden.
5. Serve immediately on a board in the centre of the table. Let everyone tear off their own chunk.

• 1.5 kg whole chicken
• 3 tbsp Tilz Garlic & Onion blend
• 50 g butter, softened
• 1 large lemon, halved
• 1 whole garlic bulb, halved
• 2 tbsp olive oil
• 4 sprigs fresh thyme

Method

1. Preheat oven to 200°C (180°C fan). Pat the chicken dry with kitchen paper. Mix softened butter with 2 tbsp of Tilz Garlic & Onion blend.
2. Carefully loosen the skin over the breast and push the seasoned butter underneath, spreading it evenly. Rub olive oil and the remaining Tilz blend all over the outside.
3. Stuff the cavity with lemon halves, garlic bulb halves, and thyme sprigs. Tie the legs together with kitchen string.
4. Roast for 1 hour 15 minutes, basting every 20 minutes, until juices run clear and skin is deeply golden (internal temp 74°C in the thigh).
5. Rest for 15 minutes covered loosely with foil. Carve and serve with the roasting juices spooned over the top alongside roast potatoes.

• 400 g king prawns, peeled and deveined
• 2 tbsp Tilz Cajun Spice blend
• 8 small flour tortillas
• 1 large avocado, sliced
• 100 g red cabbage, shredded
• 4 tbsp sour cream
• 1 whole lime, cut into wedges

Method

1. Toss king prawns with Tilz Cajun Spice blend and a drizzle of oil. Let them sit for 5 minutes to absorb the flavours.
2. Heat a griddle or frying pan to high heat. Cook prawns for 2-3 minutes per side until charred and pink through.
3. Warm the tortillas in a dry pan for 30 seconds each side or wrap in foil and warm in the oven at 180°C for 3 minutes.
4. Assemble tacos: lay down shredded red cabbage, top with Cajun prawns and avocado slices.
5. Finish with a drizzle of sour cream and a generous squeeze of lime. Serve immediately with extra lime wedges.

• 400 g penne pasta
• 500 g chicken breast, sliced
• 2 tbsp Tilz Cajun Spice blend
• 200 ml double cream
• 2 cloves garlic, minced
• 1 large red pepper, sliced
• 50 g Parmesan, grated

Method

1. Cook penne in salted boiling water until al dente. Reserve 100ml pasta water before draining.
2. Toss chicken slices with Tilz Cajun Spice blend. Sear in a hot pan with oil for 5-6 minutes until golden and cooked through. Remove and set aside.
3. In the same pan, sauté garlic and red pepper for 2 minutes. Pour in the double cream and half the Parmesan, stirring until smooth.
4. Add drained pasta and chicken to the sauce. Toss together, adding splashes of pasta water until silky and well-coated.
5. Serve in warm bowls topped with remaining Parmesan and an extra pinch of Tilz Cajun Spice.

• 300 g long grain rice
• 300 g chicken thigh fillets, diced
• 200 g chorizo, sliced
• 200 g king prawns
• 3 tbsp Tilz Cajun Spice blend
• 400 g chopped tomatoes (1 tin)
• 600 ml chicken stock
• 2 sticks celery, diced

Method

1. Heat oil in a large deep pan. Brown diced chicken on all sides for 4 minutes. Add chorizo and cook for 2 more minutes until it releases its paprika oils.
2. Add celery and cook for 2 minutes. Stir in Tilz Cajun Spice blend and cook for 30 seconds until fragrant and toasty.
3. Add chopped tomatoes, chicken stock, and rice. Stir well, bring to a boil, then reduce to a gentle simmer. Cover and cook for 20 minutes without lifting the lid.
4. Add king prawns, pushing them into the rice. Cover and cook for 5 more minutes until prawns are pink and rice is tender with all liquid absorbed.
5. Fluff with a fork, adjust seasoning, and serve family-style straight from the pan with hot sauce on the side.

• 2 x 250g ribeye steaks
• 2 tbsp Tilz Sizzling Steak blend
• 30 g butter
• 100 ml double cream
• 2 tbsp brandy
• 1 tbsp olive oil
• 1 tbsp green peppercorns

Method

1. Remove steaks from the fridge 30 minutes before cooking. Pat dry and rub generously with Tilz Sizzling Steak blend on both sides, pressing it in firmly.
2. Heat a cast-iron pan until smoking. Add oil and sear steaks for 3 minutes per side for medium-rare. Add butter in the last minute and baste continuously.
3. Remove steaks to a warm plate and rest. In the same pan, carefully add brandy (it may flame), then add green peppercorns and stir.
4. Pour in double cream and simmer for 2-3 minutes until the sauce thickens enough to coat the back of a spoon. Stir in any resting juices from the steak.
5. Slice steaks against the grain, pour peppercorn sauce over the top, and serve with thick-cut chips and watercress salad.

• 500 g sirloin steak, thinly sliced
• 2 tbsp Tilz Sizzling Steak blend
• 2 large mixed peppers, sliced
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp sesame oil
• 2 cloves garlic, sliced

Method

1. Toss sliced steak with 1 tbsp Tilz Sizzling Steak blend and 1 tbsp soy sauce. Let it marinate while you prep the vegetables.
2. Heat a wok or large frying pan until smoking hot. Add a splash of vegetable oil and sear the steak in batches for 1 minute per side. Remove and set aside.
3. Add sliced peppers and garlic to the wok. Stir fry for 2-3 minutes until peppers are just tender but still have bite.
4. Return steak to the wok. Add remaining soy sauce, oyster sauce, remaining Tilz blend, and sesame oil. Toss everything together for 1 minute.
5. Serve immediately over steamed jasmine rice, garnished with sliced spring onions and sesame seeds.

• 2 kg beef brisket
• 4 tbsp Tilz Sizzling Steak blend
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 250 ml beef stock
• 100 ml BBQ sauce
• 2 large onions, thickly sliced

Method

1. Mix Tilz Sizzling Steak blend, brown sugar, and smoked paprika. Rub this mixture all over the brisket, pressing it into every crevice. Ideally refrigerate overnight, or at least 2 hours.
2. Preheat oven to 150°C (130°C fan). Lay onion slices in the bottom of a deep roasting tin as a rack for the meat.
3. Place brisket fat-side up on the onions. Pour beef stock around (not over) the meat. Cover tightly with a double layer of foil.
4. Slow cook for 3.5 hours. Remove foil, brush generously with BBQ sauce, and increase oven to 200°C for 30 minutes to caramelise the top.
5. Rest for 20 minutes, then slice against the grain. Serve with coleslaw, pickles, and soft brioche buns for ultimate pulled-brisket sandwiches.

• 4 large chicken thigh fillets
• 2 tbsp Tilz Oregano Basil Tomato blend
• 200 g cherry tomatoes
• 100 g Kalamata olives
• 100 g feta cheese, crumbled
• 2 tbsp olive oil
• 1 large red onion, wedged

Method

1. Preheat oven to 200°C (180°C fan). Rub chicken thighs with olive oil and Tilz Oregano Basil Tomato blend, making sure every surface is coated.
2. Scatter cherry tomatoes, olives, and red onion wedges in a roasting tin. Nestle chicken thighs on top, skin-side up.
3. Roast for 25 minutes until chicken is golden and cooked through (internal temp 74°C) and tomatoes have burst.
4. Remove from oven and immediately scatter crumbled feta over the hot chicken and vegetables so it softens slightly.
5. Serve with crusty bread to mop up the delicious tomato and olive juices, or alongside herby couscous.

• 500 g pizza dough (shop-bought or homemade)
• 200 ml passata
• 2 tbsp Tilz Oregano Basil Tomato blend
• 250 g fresh mozzarella, torn
• 1 bunch fresh basil leaves
• 2 tbsp extra virgin olive oil
• 1 tsp caster sugar

Method

1. Preheat oven to its maximum (usually 250°C) with a baking tray or pizza stone inside. Mix passata with Tilz Oregano Basil Tomato blend and sugar for the sauce.
2. Divide dough into 4 balls. On a floured surface, stretch each into a thin round. Don't use a rolling pin; your hands make a better texture.
3. Spread a thin layer of the seasoned sauce over each base, leaving a 2cm border for the crust.
4. Scatter torn mozzarella over the sauce. Slide pizzas onto the hot baking tray and bake for 10-12 minutes until the crust is puffed and charred in spots.
5. Remove, drizzle with extra virgin olive oil, scatter fresh basil leaves on top. Slice and serve immediately. Perfection is simplicity.

• 4 large bell peppers, halved and deseeded
• 250 g cooked rice
• 250 g lamb mince
• 2 tbsp Tilz Oregano Basil Tomato blend
• 100 g feta cheese, crumbled
• 50 g pine nuts, toasted
• 200 ml passata

Method

1. Preheat oven to 190°C (170°C fan). Brown the lamb mince in a pan, breaking it up, for 5 minutes. Stir in Tilz Oregano Basil Tomato blend.
2. Mix browned mince with cooked rice, half the feta, and pine nuts. Season with salt and pepper.
3. Pour passata into the bottom of a baking dish. Arrange pepper halves cut-side up and fill generously with the mince mixture.
4. Top with remaining feta. Cover with foil and bake for 20 minutes. Remove foil and bake for 10 more minutes until peppers are tender and cheese is golden.
5. Serve with a green salad dressed in lemon and olive oil, and warm pitta bread on the side.

• 500 g chicken mince
• 2 tbsp Tilz Kickin' Chicken blend
• 4 whole brioche buns
• 4 slices smoked cheese
• 1 whole gem lettuce, leaves separated
• 3 tbsp mayonnaise
• 1 tbsp hot sauce

Method

1. Mix chicken mince with Tilz Kickin' Chicken blend and a pinch of salt. Divide into 4 patties, slightly larger than the buns as they shrink when cooking.
2. Heat a griddle or frying pan to medium-high. Cook patties for 5-6 minutes per side until golden and cooked through (internal temp 74°C).
3. In the last minute, top each patty with a slice of smoked cheese and cover the pan so the cheese melts.
4. Mix mayonnaise with hot sauce for a spicy burger sauce. Toast the brioche buns cut-side down in the pan.
5. Build your burgers: bottom bun, lettuce, cheesy patty, spicy mayo, top bun. Serve with sweet potato fries on the side.

• 500 g chicken thigh fillets, sliced
• 2 tbsp Tilz Kickin' Chicken blend
• 4 large flatbreads or wraps
• 150 g hummus
• 1 large tomato, diced
• ½ whole red onion, thinly sliced
• 100 g pickled turnips or pickles

Method

1. Toss sliced chicken with Tilz Kickin' Chicken blend, a squeeze of lemon, and a drizzle of olive oil. Marinate for 10 minutes minimum.
2. Heat a griddle pan to high. Cook chicken in batches for 3-4 minutes per side until charred and cooked through with gorgeous grill marks.
3. Warm flatbreads on the griddle for 30 seconds each side. Spread a generous layer of hummus down the centre of each.
4. Pile on the charred chicken, diced tomato, sliced red onion, and pickled turnips.
5. Roll tightly, cut in half on the diagonal, and serve with extra hummus for dipping. Wrap in foil for a grab-and-go lunch.

• 1.6 kg whole chicken
• 3 tbsp Tilz Kickin' Chicken blend
• 50 g butter, softened
• 500 g roasting potatoes, quartered
• 4 large carrots, halved lengthways
• 2 large parsnips, quartered
• 2 tbsp olive oil

Method

1. Preheat oven to 200°C (180°C fan). Mix butter with 2 tbsp Tilz Kickin' Chicken blend. Push under the breast skin and rub remainder over the whole bird.
2. Toss potatoes, carrots, and parsnips with olive oil and remaining Tilz blend. Spread in a large roasting tin.
3. Sit the chicken on top of the vegetables. Roast for 1 hour 20 minutes, basting every 20 minutes, until skin is deeply golden and crispy.
4. Check the chicken is done (juices run clear, internal thigh temp 74°C). Rest for 15 minutes on a board while the veg stays in the oven to crisp further.
5. Carve and serve with the roasted vegetables, Yorkshire puddings, gravy made from the pan juices, and all the trimmings.

• 8 whole skin-on chicken thighs
• 2 tbsp Tilz Smoked Paprika blend
• 2 tbsp honey
• 2 tbsp olive oil
• 1 whole lemon, juiced
• 3 cloves garlic, minced
• 1 tsp salt

Method

1. Mix Tilz Smoked Paprika blend, honey, olive oil, lemon juice, garlic, and salt into a marinade. Coat chicken thighs thoroughly.
2. Preheat oven to 200°C (180°C fan). Arrange thighs skin-side up on a baking tray lined with parchment.
3. Roast for 25-30 minutes until skin is crispy and caramelised, and juices run clear.
4. For extra char, flash under the grill for 2-3 minutes at the end. Watch carefully as the honey can catch quickly.
5. Rest for 5 minutes, then serve with a simple rocket and lemon salad, crusty bread, and aioli.

• 200 g chorizo, diced
• 2 tbsp Tilz Smoked Paprika blend
• 2 tins butter beans, drained
• 400 g chopped tomatoes
• 200 ml chicken stock
• 2 large handfuls of spinach
• 1 large onion, diced

Method

1. Fry chorizo in a dry pan over medium heat for 3 minutes until it releases its rich paprika-red oils. Add diced onion and cook for 3 more minutes.
2. Stir in Tilz Smoked Paprika blend and cook for 30 seconds until the kitchen smells incredible.
3. Add chopped tomatoes, chicken stock, and butter beans. Bring to a simmer and cook for 15 minutes until the sauce has thickened.
4. Stir in spinach and let it wilt into the stew for 2 minutes. Season to taste with salt and pepper.
5. Serve in deep bowls with chunks of crusty sourdough bread for dunking. Drizzle with extra olive oil and a pinch of Tilz blend on top.

• 400 g large king prawns
• 2 tbsp Tilz Smoked Paprika blend
• 2 tbsp olive oil
• 1 whole lemon, halved
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 8 whole wooden skewers, soaked

Method

1. Soak wooden skewers in water for 20 minutes to prevent burning. Toss prawns with Tilz Smoked Paprika blend, olive oil, and garlic.
2. Thread prawns onto skewers, about 4-5 per skewer. Season with a pinch of salt.
3. Heat a griddle pan or BBQ to high heat. Cook skewers for 2-3 minutes per side until prawns are pink and slightly charred.
4. Squeeze half the lemon over the hot skewers immediately. Cut remaining lemon half into wedges for serving.
5. Pile skewers onto a platter, scatter with fresh parsley, and serve with crusty bread and garlic aioli. Perfect as a starter or tapas.

• 1 kg chicken wings
• 2 tbsp Tilz Dragon Head Habanero blend
• 3 tbsp honey
• 2 tbsp butter, melted
• 1 tbsp soy sauce
• 1 whole lime, juiced
• 2 tbsp sesame seeds

Method

1. Preheat oven to 200°C (180°C fan). Pat wings dry with kitchen paper. Toss with 1 tbsp Tilz Dragon Head Habanero and a drizzle of oil.
2. Spread wings on a wire rack over a baking tray. Bake for 30-35 minutes, turning once, until skin is crispy and golden.
3. While wings cook, make the glaze: melt butter, stir in honey, soy sauce, lime juice, and remaining Tilz blend.
4. Toss hot wings in the habanero-honey glaze until evenly coated. The residual heat helps the glaze stick and caramelise.
5. Pile onto a platter, scatter with sesame seeds and sliced spring onions. Serve with blue cheese dip and celery sticks to tame the heat.

• 2 large ripe mangoes, diced
• 1 tsp Tilz Dragon Head Habanero blend
• 1 small red onion, finely diced
• 1 large lime, juiced
• 1 bunch fresh coriander, chopped
• 1 whole red chilli, deseeded and diced
• 1 pinch salt

Method

1. Dice the mangoes into small, even cubes. The riper the mango, the sweeter the contrast against the habanero heat.
2. Combine mango, red onion, chilli, and coriander in a bowl. Toss gently to mix without crushing the mango pieces.
3. Sprinkle Tilz Dragon Head Habanero blend over the top. Start with 1 tsp and add more if you dare. The heat builds gradually.
4. Squeeze lime juice over everything and add a pinch of salt. Toss once more and let it sit for 10 minutes for flavours to meld.
5. Serve with tortilla chips, alongside grilled fish, or spooned over tacos. This salsa is the perfect sweet-heat combination.

• 400 g linguine
• 300 g king prawns
• 1½ tsp Tilz Dragon Head Habanero blend
• 3 cloves garlic, sliced
• 200 g cherry tomatoes, halved
• 100 ml white wine
• 3 tbsp extra virgin olive oil

Method

1. Cook linguine in heavily salted boiling water until just al dente. Reserve 150ml pasta water before draining.
2. Heat olive oil in a large pan. Sauté garlic for 30 seconds, add Tilz Dragon Head Habanero blend, and cook for another 30 seconds until fragrant.
3. Add cherry tomatoes and cook for 2 minutes until they start to burst. Add prawns and cook for 2-3 minutes until pink.
4. Pour in white wine and let it bubble for 1 minute. Add drained linguine and pasta water, tossing vigorously to create a silky emulsified sauce.
5. Serve in warm bowls with a drizzle of your best extra virgin olive oil and a scatter of fresh parsley. Serve immediately while the sauce clings.

• 4 whole corn on the cob
• 2 tbsp Tilz Chilli & Lime blend
• 50 g butter, softened
• 50 g Parmesan, finely grated
• 3 tbsp mayonnaise
• 1 whole lime, cut into wedges
• 2 tbsp fresh coriander, chopped

Method

1. Cook corn in boiling water for 8 minutes or grill on a BBQ/griddle for 10 minutes, turning regularly until charred in spots.
2. Mix softened butter with 1 tbsp Tilz Chilli & Lime blend. Spread immediately over the hot corn so it melts and coats every kernel.
3. Brush a thin layer of mayonnaise over the buttered corn. This acts as the glue for the toppings.
4. Roll in grated Parmesan, then dust with remaining Tilz Chilli & Lime blend.
5. Finish with fresh coriander and a squeeze of lime. Serve immediately. Mexican street food doesn't get better than this.

• 500 g chicken breast, sliced
• 2 tbsp Tilz Chilli & Lime blend
• 3 large mixed peppers, sliced
• 1 large red onion, sliced
• 8 whole flour tortillas
• 100 g sour cream
• 1 whole avocado, sliced

Method

1. Toss sliced chicken with Tilz Chilli & Lime blend and a drizzle of oil. Let it sit for 10 minutes while you slice the vegetables.
2. Heat a large frying pan or wok to high. Cook chicken for 5-6 minutes until charred and cooked through. Remove and set aside.
3. In the same pan, stir-fry peppers and onion for 3-4 minutes until slightly softened but still with a bite.
4. Return chicken to the pan, toss everything together, and squeeze over half a lime.
5. Serve sizzling in the pan at the table with warm tortillas, sour cream, avocado, grated cheese, and salsa for everyone to build their own.

• 4 whole corn on the cob (or 400g tinned)
• 1½ tbsp Tilz Chilli & Lime blend
• 100 g feta cheese, crumbled
• 3 tbsp mayonnaise
• 1 large lime, juiced
• 1 bunch fresh coriander, chopped
• 1 small red onion, finely diced

Method

1. Char the corn on a dry griddle or under a hot grill for 8-10 minutes, turning regularly, until blackened in spots. Let cool slightly.
2. Slice the kernels off the cob into a large bowl. If using tinned, drain and dry-fry in a hot pan for 3 minutes for some colour.
3. Add mayonnaise, lime juice, and Tilz Chilli & Lime blend. Toss well until every kernel is coated.
4. Fold in diced red onion, most of the crumbled feta, and chopped coriander.
5. Serve in a bowl topped with remaining feta and an extra dusting of Tilz blend. Perfect as a side dish for BBQs or alongside tacos.

• 300 g egg noodles
• 2 tbsp Tilz Ginger Lemon Sriracha blend
• 200 g tenderstem broccoli
• 2 large carrots, julienned
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 2 large eggs, beaten

Method

1. Cook noodles according to pack instructions. Drain, toss with a drizzle of sesame oil to prevent sticking, and set aside.
2. Heat a wok to smoking hot. Scramble the eggs quickly, breaking them into small pieces. Remove and set aside.
3. Add oil to the wok, stir-fry broccoli and carrots for 2 minutes. They should still have crunch.
4. Add noodles, Tilz Ginger Lemon Sriracha blend, soy sauce, and sesame oil. Toss everything together over high heat for 2 minutes.
5. Return scrambled egg to the wok, toss through, and serve immediately topped with spring onions and a squeeze of fresh lemon.

• 500 g chicken thigh, cubed
• 2 tbsp Tilz Ginger Lemon Sriracha blend
• 100 g crunchy peanut butter
• 100 ml coconut milk
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 whole lime, juiced

Method

1. Toss chicken cubes with 1 tbsp Tilz Ginger Lemon Sriracha blend and 1 tbsp soy sauce. Thread onto soaked wooden skewers.
2. Make the satay sauce: warm peanut butter, coconut milk, remaining Tilz blend, remaining soy sauce, honey, and lime juice in a small pan until smooth.
3. Griddle or BBQ the skewers for 4-5 minutes per side until charred and cooked through.
4. If the sauce is too thick, thin it with a splash of hot water until it's a drizzling consistency.
5. Pile skewers onto a platter, drizzle satay sauce over the top, and scatter with crushed peanuts and fresh coriander. Serve with jasmine rice.

• 400 g firm tofu, cubed
• 2 tbsp Tilz Ginger Lemon Sriracha blend
• 3 tbsp honey
• 2 tbsp soy sauce
• 2 tbsp cornflour
• 1 tbsp rice vinegar
• 2 tbsp sesame seeds

Method

1. Press tofu for 15 minutes between kitchen paper with a heavy pan on top. Cut into 2cm cubes and toss in cornflour until evenly coated.
2. Heat oil in a non-stick pan over medium-high heat. Fry tofu cubes for 3-4 minutes per side until all sides are golden and crispy.
3. Mix honey, soy sauce, Tilz Ginger Lemon Sriracha blend, and rice vinegar in a small bowl.
4. Pour the glaze over the crispy tofu in the pan. Toss gently for 1-2 minutes until every cube is coated in the sticky, golden glaze.
5. Serve over steamed rice, topped with sesame seeds, sliced spring onion, and a drizzle of sriracha for extra kick.

• 4 fillets salmon (about 150g each)
• 2 tbsp Tilz Lemon Pepper blend
• 1 tbsp olive oil
• 30 g butter
• 1 whole lemon, sliced
• 2 tbsp fresh dill, chopped
• 200 g asparagus spears

Method

1. Pat salmon fillets dry and season generously with Tilz Lemon Pepper blend on both sides, pressing it gently into the flesh.
2. Heat olive oil in a non-stick pan over medium-high heat. Place salmon skin-side up and cook for 4 minutes until a golden crust forms.
3. Flip and add butter and lemon slices to the pan. Cook for 3-4 minutes, basting with the lemony butter until the salmon is just cooked through.
4. Meanwhile, blanch asparagus in salted boiling water for 2 minutes, then drain.
5. Serve salmon on a bed of asparagus, spoon the pan butter over the top, garnish with fresh dill and lemon slices.

• 1 kg chicken wings
• 3 tbsp Tilz Lemon Pepper blend
• 50 g butter, melted
• 1 tbsp olive oil
• 1 whole lemon, zested and juiced
• 2 tbsp honey
• 2 cloves garlic, minced

Method

1. Preheat oven to 200°C (180°C fan). Pat wings dry and toss with olive oil and 2 tbsp Tilz Lemon Pepper blend.
2. Spread on a wire rack over a baking tray. Bake for 30-35 minutes, turning halfway, until golden and crispy.
3. Mix melted butter with remaining Tilz blend, lemon juice, lemon zest, honey, and garlic for the glaze.
4. Toss hot wings in the lemon pepper butter glaze until evenly coated and glistening.
5. Serve immediately on a platter with extra lemon wedges, ranch dressing for dipping, and plenty of napkins.

• 400 g linguine
• 300 g king prawns
• 2 tbsp Tilz Lemon Pepper blend
• 3 cloves garlic, thinly sliced
• 100 ml white wine
• 50 g butter
• 2 tbsp fresh parsley, chopped

Method

1. Cook linguine until al dente in well-salted water. Reserve 150ml pasta water before draining.
2. Melt butter in a large pan with garlic. Cook for 1 minute until fragrant. Add prawns and Tilz Lemon Pepper blend, cook for 2 minutes per side.
3. Pour in white wine and let it reduce by half, about 2 minutes. The alcohol cooks off, leaving pure flavour.
4. Add drained linguine and pasta water. Toss vigorously for 1 minute to create a silky emulsion that coats every strand.
5. Serve immediately with chopped parsley, a drizzle of olive oil, and an extra sprinkle of Tilz Lemon Pepper on top.

• 500 g chicken breast, cubed
• 2 tbsp Tilz Paprika Lemon & Lime blend
• 3 tbsp Greek yoghurt
• 2 tbsp olive oil
• 1 large red pepper, chunked
• 1 large courgette, thick-sliced
• 1 whole lemon, halved

Method

1. Mix Greek yoghurt with Tilz Paprika Lemon & Lime blend and olive oil. Toss chicken cubes in this marinade for at least 15 minutes.
2. Thread marinated chicken onto skewers alternating with chunks of red pepper and courgette.
3. Grill on a hot griddle or BBQ for 5-6 minutes per side until chicken is charred and cooked through.
4. Char the lemon halves cut-side down on the griddle for 2 minutes. Squeeze the smoky juice over the cooked skewers.
5. Serve on a bed of fluffy couscous or warm flatbread with a dollop of tzatziki and a fresh herb salad.

• 400 g cooked king prawns
• 1½ tsp Tilz Paprika Lemon & Lime blend
• 4 tbsp mayonnaise
• 2 tbsp ketchup
• 1 whole lemon, juiced
• 1 head baby gem lettuce, shredded
• 1 whole avocado, diced

Method

1. Make the Marie Rose sauce: mix mayonnaise, ketchup, half the lemon juice, and 1 tsp Tilz Paprika Lemon & Lime blend until smooth and coral-pink.
2. Toss prawns with remaining Tilz blend and remaining lemon juice. Let them sit for 5 minutes to absorb the citrusy spice.
3. Divide shredded lettuce between 4 glasses or bowls. Top with diced avocado.
4. Pile the seasoned prawns on top and drizzle generously with the spiced Marie Rose sauce.
5. Garnish with a lemon wedge and a dusting of Tilz blend on the rim. A retro classic made extraordinary.

• 4 fillets sea bass, skin on
• 2 tbsp Tilz Paprika Lemon & Lime blend
• 2 tbsp olive oil
• 200 g cherry tomatoes, halved
• 100 g olives, pitted
• 2 tbsp capers
• 1 whole lemon, sliced

Method

1. Score the sea bass skin 3-4 times with a sharp knife. Rub with olive oil and season generously with Tilz Paprika Lemon & Lime blend.
2. Heat a non-stick pan until very hot. Place fillets skin-side down and press gently with a fish slice for 30 seconds to prevent curling. Cook for 4 minutes.
3. Flip the fish. Add cherry tomatoes, olives, capers, and lemon slices around the fillets. Cook for 3 more minutes.
4. The tomatoes will burst and create a quick pan sauce with the olive and caper brine. Spoon this over the fish.
5. Serve immediately with the pan sauce and vegetables, alongside sautéed new potatoes or a simple green salad.

• 800 g sweet potatoes, cut into fries
• 2 tbsp Tilz Roast Veg & Fries blend
• 3 tbsp olive oil
• 1 tbsp cornflour
• 100 g sour cream
• 1 tbsp sweet chilli sauce
• 1 tsp flaky sea salt

Method

1. Preheat oven to 220°C (200°C fan). Soak the sweet potato fries in cold water for 10 minutes, then drain and pat completely dry.
2. Toss fries with olive oil, cornflour, and Tilz Roast Veg & Fries blend. The cornflour is the secret to crispy sweet potato fries.
3. Spread in a single layer across 2 baking trays (don't overcrowd). Bake for 25-30 minutes, flipping halfway, until crispy and caramelised.
4. Mix sour cream with sweet chilli sauce for a quick dipping sauce.
5. Pile fries high, scatter with flaky sea salt and an extra dusting of Tilz blend. Serve immediately with the chilli-sour cream dip.

• 2 large carrots, chunked
• 2 large parsnips, chunked
• 1 medium butternut squash, cubed
• 2 tbsp Tilz Roast Veg & Fries blend
• 3 tbsp olive oil
• 2 tbsp honey
• 100 g feta, crumbled

Method

1. Preheat oven to 200°C (180°C fan). Cut all root vegetables into similar-sized chunks for even cooking.
2. Toss vegetables with olive oil, Tilz Roast Veg & Fries blend, and honey on a large baking tray.
3. Spread in a single layer and roast for 35-40 minutes, turning once halfway, until caramelised and tender.
4. Scatter crumbled feta over the hot vegetables in the last 5 minutes so it softens and melts slightly.
5. Serve as a vibrant side dish or add halloumi and a grain for a complete vegetarian meal. Garnish with fresh herbs and a balsamic drizzle.

• 1 kg large potatoes, cut into wedges
• 2 tbsp Tilz Roast Veg & Fries blend
• 3 tbsp olive oil
• 100 g Cheddar cheese, grated
• 4 rashers streaky bacon, chopped
• 4 tbsp sour cream
• 3 whole spring onions, sliced

Method

1. Preheat oven to 200°C (180°C fan). Toss potato wedges with olive oil and Tilz Roast Veg & Fries blend on a large baking tray.
2. Spread in a single layer and roast for 30-35 minutes, turning once, until golden and crispy on the outside, fluffy inside.
3. While wedges cook, fry chopped bacon in a dry pan until crispy. Drain on kitchen paper.
4. In the last 5 minutes of cooking, scatter grated Cheddar over the wedges and return to the oven until melted and bubbling.
5. Top with crispy bacon, dollops of sour cream, and sliced spring onions. Serve immediately as a sharing platter or game-day snack.

• 400 g tin chickpeas, drained
• 2 tbsp Tilz Roasted Garlic Red Pepper blend
• 100 g roasted red peppers (from a jar)
• 2 tbsp tahini
• 1 large lemon, juiced
• 2 tbsp extra virgin olive oil
• 1 clove garlic

Method

1. Add chickpeas, roasted red peppers, tahini, lemon juice, garlic, and Tilz Roasted Garlic Red Pepper blend to a food processor.
2. Blend for 2 minutes, scraping down the sides. Add ice-cold water, one tablespoon at a time, until you reach a silky smooth consistency.
3. Taste and adjust seasoning. Add more lemon for zing or more Tilz blend for depth.
4. Transfer to a serving bowl, create a well with the back of a spoon, and drizzle generously with extra virgin olive oil.
5. Dust with a pinch of Tilz blend and serve with warm pitta bread, crudités, or as part of a mezze spread.

• 400 g rigatoni pasta
• 2 tbsp Tilz Roasted Garlic Red Pepper blend
• 200 g roasted red peppers (from a jar)
• 200 ml double cream
• 3 cloves garlic, minced
• 50 g Parmesan, grated
• 2 tbsp fresh basil, torn

Method

1. Cook rigatoni in heavily salted water until al dente. Reserve 100ml pasta water before draining.
2. Blend roasted red peppers with double cream and Tilz Roasted Garlic Red Pepper blend until smooth.
3. Sauté garlic in olive oil for 1 minute. Pour in the red pepper cream sauce and simmer for 3 minutes.
4. Add drained pasta to the sauce with Parmesan. Toss vigorously, adding pasta water until the sauce clings to every tube.
5. Serve in warm bowls scattered with torn basil, extra Parmesan, and a crack of black pepper. Midweek dinner in 15 minutes flat.

• 6 large red peppers, halved and deseeded
• 2 tbsp Tilz Roasted Garlic Red Pepper blend
• 1 large onion, roughly chopped
• 3 cloves garlic
• 750 ml vegetable stock
• 3 tbsp olive oil
• 100 ml double cream

Method

1. Preheat oven to 200°C (180°C fan). Place pepper halves, onion, and garlic cloves on a baking tray. Drizzle with olive oil and roast for 20 minutes until charred and softened.
2. Transfer roasted vegetables to a large pot. Add Tilz Roasted Garlic Red Pepper blend and vegetable stock. Bring to a gentle simmer.
3. Blend with a stick blender until completely smooth. For an ultra-silky texture, pass through a fine sieve.
4. Stir in double cream and season to taste with salt and pepper. Gently reheat without boiling.
5. Ladle into bowls, swirl with extra cream, dust with a pinch of Tilz blend, and serve with warm crusty bread for dunking.