The Cookbook

• 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 for 8 minutes, drain and shake to rough up edges.
2. Toss potatoes with olive oil, Tilz blend, crushed garlic, and black pepper on a baking tray.
3. Spread in a single layer and roast for 25 minutes until golden underneath.
4. Flip potatoes, add rosemary, dot with butter, and roast 15 minutes until crisp.
5. Serve immediately with an extra pinch of the Tilz blend on 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. Add water and 2 tbsp oil. Knead 8 min until smooth.
2. Prove in oiled bowl 1 hour until doubled.
3. Oil a tray, stretch dough to fill, drizzle oil, dimple deeply.
4. Scatter remaining blend, rosemary, flaky salt. Prove 20 min. Heat oven 220°C.
5. Bake 22-25 min until deeply golden. Cool 5 min, 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. Heat oven 220°C. Sear lamb racks 2 min each side.
2. Mix breadcrumbs, 2 tbsp Tilz blend, butter, parsley.
3. Brush with mustard, press crumb mix firmly on top.
4. Roast 20-25 min for medium-rare (55°C internal).
5. Rest 10 min covered, carve, serve with roast veg.

• 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

Method

1. Melt butter, add onions, thyme, salt. Cook 35-40 min until deeply caramelised.
2. Add Tilz blend, deglaze with wine until almost evaporated.
3. Pour in beef stock, simmer 15 min.
4. Ladle into bowls, top with bread and Gruyère. Grill 3-4 min until bubbling.
5. Serve immediately with extra Tilz blend on top.

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

Method

1. Heat oven 190°C. Mix butter with Tilz blend, parsley, chilli flakes.
2. Cut deep crosshatch slashes in ciabatta.
3. Stuff garlic butter into every slash. Stuff mozzarella in gaps.
4. Wrap in foil, bake 12 min. Unwrap, bake 8 min until cheese melted and crispy.
5. Serve immediately in the centre of the table.

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

Method

1. Heat oven 200°C. Pat chicken dry. Mix butter with 2 tbsp Tilz blend.
2. Loosen skin over breast, push butter underneath. Rub oil and rest of blend outside.
3. Stuff cavity with lemon, garlic, thyme. Tie legs.
4. Roast 1 hour 15 min, basting every 20 min, until juices run clear.
5. Rest 15 min covered. Carve and serve with juices spooned over.

Ingredients

• 400 g king prawns, peeled
• 2 tbsp Tilz Cajun Spice
• 8 small flour tortillas
• 1 large avocado, sliced
• 100 g red cabbage, shredded
• 4 tbsp sour cream
• 1 lime, wedged

Method

1. Toss prawns with Cajun blend and oil. Rest 5 min.
2. Heat griddle. Cook prawns 2-3 min per side until charred.
3. Warm tortillas in dry pan 30 sec each side.
4. Assemble: cabbage, prawns, avocado.
5. Drizzle sour cream, squeeze lime. Serve.

Ingredients

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

Method

1. Cook penne al dente. Reserve pasta water.
2. Toss chicken with Cajun blend. Sear 5-6 min until golden. Set aside.
3. In same pan, saute garlic and pepper 2 min. Add cream and Parmesan.
4. Add pasta and chicken to sauce. Toss with pasta water until silky.
5. Serve with more Parmesan and Cajun blend.

Ingredients

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

Method

1. Heat oil. Brown chicken 4 min. Add chorizo, cook 2 min.
2. Add celery 2 min. Add Cajun blend 30 sec.
3. Add tomatoes, stock, rice. Boil then simmer covered 20 min.
4. Add prawns, cover 5 min until pink.
5. Fluff with fork, serve with hot sauce.

Ingredients

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

Method

1. Rest steaks 30 min from fridge. Rub with Tilz blend.
2. Heat cast-iron pan smoking. Add oil, sear 3 min each side. Add butter, baste.
3. Rest steaks. Add brandy carefully (may flame), then peppercorns.
4. Add cream, simmer 2-3 min until thickened.
5. Slice steaks, pour sauce, serve with chips.

Ingredients

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

Method

1. Toss steak with 1 tbsp Tilz blend and 1 tbsp soy.
2. Heat wok smoking. Sear steak in batches 1 min each side. Set aside.
3. Stir fry peppers and garlic 2-3 min.
4. Return steak. Add sauces and remaining blend. Toss 1 min.
5. Serve over jasmine rice with spring onions.

Ingredients

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

Method

1. Mix Tilz blend, sugar, paprika. Rub on brisket. Refrigerate ideally overnight.
2. Heat oven 150°C. Lay onions in roasting tin as rack.
3. Place brisket fat-up on onions. Pour stock around. Cover with foil.
4. Cook 3.5 hours. Remove foil, brush with BBQ sauce, oven up to 200°C for 30 min.
5. Rest 20 min, slice against grain. Serve with brioche buns.

Ingredients

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

Method

1. Heat oven 200°C. Rub chicken with oil and Tilz blend.
2. Scatter tomatoes, olives, onion in tin. Add chicken on top.
3. Roast 25 min until chicken cooked and tomatoes burst.
4. Crumble feta over hot chicken to soften.
5. Serve with crusty bread or couscous.

Ingredients

• 500 g pizza dough
• 200 ml passata
• 2 tbsp Tilz Oregano Basil Tomato
• 250 g fresh mozzarella
• 1 bunch fresh basil
• 2 tbsp extra virgin olive oil
• 1 tsp caster sugar

Method

1. Heat oven max (250°C) with tray inside. Mix passata, Tilz blend, sugar.
2. Divide dough into 4. Stretch by hand into rounds.
3. Spread sauce thinly, leaving 2cm border.
4. Scatter mozzarella. Bake 10-12 min until puffed and charred.
5. Drizzle oil, scatter basil. Slice and serve.

Ingredients

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

Method

1. Heat oven 190°C. Brown lamb mince 5 min. Stir in Tilz blend.
2. Mix with rice, half the feta, pine nuts.
3. Pour passata in baking dish. Fill peppers with mix.
4. Top with remaining feta. Foil 20 min, then uncovered 10 min.
5. Serve with green salad and pitta.

Ingredients

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

Method

1. Mix mince with Tilz blend. Shape 4 patties.
2. Fry 4-5 min each side until cooked through.
3. Top with cheese, cover to melt.
4. Toast buns. Spread mayo mixed with hot sauce.
5. Layer lettuce, patty, bun. Serve.

Ingredients

• 500 g chicken thigh, sliced
• 3 tbsp Tilz Kickin' Chicken
• 2 tbsp olive oil
• 4 flatbreads
• 200 g greek yoghurt
• 1 cucumber, sliced
• 1 red onion, sliced

Method

1. Marinate chicken with Tilz blend and oil 10 min.
2. Heat griddle. Cook chicken 6-8 min until charred.
3. Warm flatbreads.
4. Spread yoghurt, add chicken, cucumber, onion.
5. Roll tightly and serve.

Ingredients

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

Method

1. Heat oven 200°C. Mix butter with 2 tbsp Tilz blend.
2. Loosen chicken skin, push butter under. Rub remaining blend outside.
3. Toss vegetables with oil. Roast around chicken 1 hour 20 min.
4. Baste every 20 min until juices clear.
5. Rest chicken 15 min. Carve and serve with veg.

Ingredients

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

Method

1. Mix all but chicken into a marinade.
2. Heat oven 200°C. Arrange chicken skin-up on parchment.
3. Roast 25-30 min until crispy and caramelised.
4. Flash under grill 2-3 min for extra char (watch carefully).
5. Rest 5 min, serve with rocket and bread.

Ingredients

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

Method

1. Fry chorizo 5 min until oils release. Add onion 3 min.
2. Add Tilz blend, stir 30 sec.
3. Add tomatoes, stock, beans. Simmer 15 min.
4. Stir in spinach until wilted.
5. Season and serve with crusty bread.

Ingredients

• 500 g king prawns
• 2 tbsp Tilz Smoked Paprika
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 lemon, juiced
• 2 tbsp parsley, chopped
• 8 skewers

Method

1. Marinate prawns with Tilz blend, oil, garlic, lemon 15 min.
2. Thread onto skewers (soak wooden ones first).
3. Grill 2-3 min each side until pink and charred.
4. Sprinkle parsley over.
5. Serve with lemon wedges and aioli.

Ingredients

• 1 kg chicken wings
• 3 tbsp Tilz Dragon Head Habanero
• 2 tbsp honey
• 2 tbsp butter, melted

Method

1. Toss wings with Tilz blend.
2. Bake at 200°C for 30 min.
3. Glaze with honey-butter, return 5 min.
4. Serve with blue cheese dip.

Ingredients

• 2 mangoes, diced
• 1 tbsp Tilz Dragon Head Habanero
• 1 red onion, finely diced
• 1 lime, juiced
• handful coriander

Method

1. Mix all in bowl.
2. Rest 10 min for flavours to mingle.
3. Serve with tortilla chips.

Ingredients

• 400 g linguine
• 500 g prawns
• 2 tbsp Tilz Dragon Head Habanero
• 4 cloves garlic
• 200 ml white wine
• 2 tbsp olive oil
• parsley

Method

1. Cook linguine al dente.
2. Fry garlic and prawns with Tilz blend 3 min.
3. Deglaze with wine, simmer 2 min.
4. Add pasta, toss with parsley.

Ingredients

• 4 corn cobs
• 2 tbsp Tilz Chilli & Lime
• 50 g butter
• 50 g feta, crumbled
• 1 lime

Method

1. Boil corn 5 min.
2. Grill with butter and Tilz blend 5 min.
3. Top with feta and lime.

Ingredients

• 500 g chicken breast
• 2 tbsp Tilz Chilli & Lime
• 2 peppers, sliced
• 1 red onion, sliced
• 8 tortillas
• sour cream, guacamole

Method

1. Toss chicken with Tilz blend.
2. Sear in hot pan 5 min. Add peppers and onion 5 min.
3. Warm tortillas. Serve with toppings.

Ingredients

• 4 corn cobs, kernels removed
• 2 tbsp Tilz Chilli & Lime
• 3 tbsp mayonnaise
• 50 g feta
• handful coriander

Method

1. Char corn in dry pan 5 min.
2. Mix with mayo, Tilz blend, feta, coriander.

Ingredients

• 400 g noodles
• 2 tbsp Tilz Ginger Lemon Sriracha
• 200 g mixed vegetables
• 3 tbsp soy sauce
• 1 tbsp sesame oil

Method

1. Cook noodles per pack.
2. Stir fry veg with Tilz blend 3 min.
3. Add noodles and sauces, toss 2 min.

Ingredients

• 500 g chicken thigh, cubed
• 2 tbsp Tilz Ginger Lemon Sriracha
• 3 tbsp peanut butter
• 200 ml coconut milk
• skewers

Method

1. Marinate chicken with Tilz blend.
2. Thread on skewers, grill 8-10 min.
3. Heat coconut milk with peanut butter for sauce.
4. Serve with rice.

Ingredients

• 400 g firm tofu, cubed
• 2 tbsp Tilz Ginger Lemon Sriracha
• 3 tbsp honey
• 3 tbsp soy sauce

Method

1. Press tofu dry.
2. Pan-fry with Tilz blend until golden 8 min.
3. Glaze with honey-soy, simmer 2 min.
4. Serve over rice.

Ingredients

• 4 salmon fillets
• 2 tbsp Tilz Lemon Pepper
• 2 tbsp olive oil
• 1 lemon

Method

1. Rub salmon with Tilz blend and oil.
2. Bake at 200°C for 12 min.
3. Serve with lemon wedge.

Ingredients

• 1 kg chicken wings
• 3 tbsp Tilz Lemon Pepper
• 50 g butter

Method

1. Toss wings with Tilz blend.
2. Bake 200°C 30 min.
3. Brush with melted butter, return 5 min.

Ingredients

• 400 g linguine
• 500 g prawns
• 2 tbsp Tilz Lemon Pepper
• 3 tbsp olive oil
• 2 cloves garlic
• 1 lemon

Method

1. Cook linguine.
2. Fry garlic and prawns with Tilz blend 4 min.
3. Toss with pasta and lemon juice.

Ingredients

• 500 g chicken breast cubed
• 2 tbsp Tilz Paprika Lemon & Lime
• 2 tbsp olive oil
• 1 lemon

Method

1. Marinate chicken.
2. Thread on skewers, grill 10-12 min.
3. Serve with lemon.

Ingredients

• 400 g cooked prawns
• 1 tbsp Tilz Paprika Lemon & Lime
• 4 tbsp mayonnaise
• 2 tbsp ketchup
• lettuce

Method

1. Mix mayo, ketchup, Tilz blend.
2. Toss with prawns.
3. Serve on lettuce.

Ingredients

• 4 sea bass fillets
• 2 tbsp Tilz Paprika Lemon & Lime
• 2 tbsp olive oil
• 1 lemon

Method

1. Score skin, rub with Tilz blend.
2. Grill skin-side first 4 min, flip 2 min.
3. Serve with lemon.

Ingredients

• 1 kg sweet potatoes
• 2 tbsp Tilz Roast Veg & Fries
• 2 tbsp cornflour
• 3 tbsp olive oil

Method

1. Cut chips, toss with cornflour.
2. Coat with oil and Tilz blend.
3. Bake 210°C for 30 min.

Ingredients

• 500 g mixed root veg
• 2 tbsp Tilz Roast Veg & Fries
• 3 tbsp olive oil
• 200 g feta

Method

1. Chop veg, toss with oil and Tilz blend.
2. Roast 200°C 40 min.
3. Crumble feta over hot veg.

Ingredients

• 1 kg potato wedges
• 2 tbsp Tilz Roast Veg & Fries
• 200 g cheddar
• 4 rashers bacon
• sour cream

Method

1. Bake wedges with Tilz blend 30 min.
2. Top with cheese and bacon, return 5 min.
3. Serve with sour cream.

Ingredients

• 400 g chickpeas
• 200 g roasted red peppers
• 2 tbsp Tilz Roasted Garlic Red Pepper
• 3 tbsp tahini
• 2 tbsp olive oil
• 1 lemon

Method

1. Blend all ingredients smooth.
2. Drizzle oil, serve with pitta.

Ingredients

• 400 g rigatoni
• 2 tbsp Tilz Roasted Garlic Red Pepper
• 200 g roasted red peppers
• 200 ml double cream
• 50 g Parmesan

Method

1. Cook pasta.
2. Blend peppers with cream and Tilz blend.
3. Toss with pasta and Parmesan.

Ingredients

• 6 red peppers, roasted
• 2 tbsp Tilz Roasted Garlic Red Pepper
• 1 onion
• 800 ml vegetable stock
• 100 ml cream

Method

1. Saute onion. Add peppers and Tilz blend.
2. Add stock, simmer 20 min.
3. Blend smooth, stir in cream.