• Cook brown rice as per normal instructions or preferred cooking method
• Remove any pin bones from the salmon and remove the skin. Dice salmon into 1 cm cubes, place in a bowl
  
• Add Ding Dong Sauce, Wok Sauce, soy sauce and sesame oil to the salmon, toss well and pop in the fridge while you prep the toppings
  
• Shred cabbage, grate carrot or chop into thin match sticks, chop spring onion and dice cucumber. 

  Cooked shelled edamame in boiling water for about 3 minutes. Add the asparagus in the final minute to blanch. Drain well and run under cold water to stop the cooking process
  
• Add sesame seeds to salmon just prior to serving
  
• Toss to coat
  

Building Poke Bowl

• Place warm brown rice in the bottom of each bowl, drizzle with a little soy sauce if you like or equal parts soy and lemon juice mix together for a ponzu style dressing
  
• Place dressed salmon at one end of the bowl
  
• Arrange the toppings over the other half of the rice
  
• Drizzle with Japanese Mayo or Sriracha Mayo or even Aioli, serve immediately
  

• Preheat oven to 200C Fan Bake 
• Bring a large pot of salted water to the boil and cook pasta until al dente. Drain and rinse, set aside to cool 
• While the pasta is cooking slice zucchini and capsicum and arrange on a baking tray. Drizzle with olive oil and season with Man Grind
  
• Roast the vegetables for 15 to 20 minutes or until starting to colour. Alternatively you can cook these in a grill pan 
  
• For the dressing combine the aioli and balsamic glaze. Mix well 
  
• Add pasta 
  
• Add sundried tomatoes, artichoke hearts and olives or salami if using. Really you can add any platter style antipasto ingredients you might have on hand 
  
• Toss well to coat
  
• Add the roasted vegetables and lightly toss again with the shaved Parmesan. Season with a little man grind as needed 

• Preheat the oven to 180°C.
• Cut the chicken into bite sized pieces
• Stir the moroccan paste and yoghurt together, marinate the chicken in the yoghurt mix while you prepare the other ingredients.
• Place the pitas/ciabatta chunks on a baking tray. Drizzle with olive oil and season with man grind.
• Grill for about 5 minutes, until golden brown.
• Remove from the oven and let cool.
• In a large fry pan drizzle with olive oil and fry off the marinated chicken in batches until cooked.
• In a large salad bowl add in the chopped veggies and herbs, gently toss together.
• In a liquid measuring cup or small bowl, combine the 50mls of oil, lemon juice, white wine vinegar, sumac and man grind, whisk until well-combined.
• Add the chicken, walnuts and bread to the salad.
• Pour the dressing over the salad just before serving.
• Toss well and serve with an extra sprinkling of sumac.

• In a medium sized bowl combine the Lamb Mince, finely diced Onion, Parsley, Man Grind & the Morocckin Paste. Wet some skewers & squeeze the mince mixture onto the skewers. Set aside in the fridge to chill (this will help hold the mixture together on the skewer).
• On a medium heat add the Oil & brown all sides of the Lamb Kofta's. Transfer to the oven to finish off the cooking process for 5mins at 180 degrees.

Orzo Salad

• Cook the Orzo in boiling water for 10mins, drain, cover in cold water, drain again & into a large bowl.
• Pan fry the Red Onion (sliced lengthways), Courgette & Pepper until golden & add to the Orzo. Also add the Cherry Tomatoes cut in half, Olives, crumbled Feta & finely diced Mint. Stir all the ingredients & set aside.

Yoghurt Dressing

• Combine the Yoghurt, Aioli, Lemon Juice & Man Grind altogether.
• Serve the Lamb Kofta with a generous few spoonfuls of the Orzo salad & drizzling of the Yoghurt dressing.

• Mircowave rice for 1 minute and place in a large bowl
  
• Cook frozen corn, drain and rinse blacks beans and add to the rice with diced tomato
  
• Mix well
  
• Add all the dressing ingredients to a jar and shake well to emulsify 
  
• Pour dressing over rice and toss well to coat
  
• Add diced avocado and chopped parsley or coriander, season well with Chipotle Lime Salt and mix gently
  
• Crumble over feta to serve. You could also add diced red onion or spring onion if you like

• Pre-heat oven to 200℃
• In a bowl mix together the Man Rub and olive oil.  Add the cut up potatoes and mix around to smother the potatoes in the Man Rub mixture.  Spread the potatoes out flat on a lined baking tray and pop in the oven for 20 mins or until cooked and golden.  Once cooked, toss with some Man Grind.
• Add the bacon to the oven, to cook until crispy.  This should only take 5-10 mins.  Finish it under the grill if it hasn't crisped up nicely.
• Divide all your salad ingredients between 4 bowls.  I like to do a bed of lettuce then a little pile of each ingredient on top around the bowl.
• In a hot skillet, heat a dash of olive oil.  Add your mince and a good pinch of your man grind.  Fry until just cooked through and browned.  Remove from the heat.
• Once your chips, bacon and mince is ready, add these to each bowl also.  Drizzle each bowl with a tablespoon of Schmack sauce and serve.  

Creamy Italian Dressing

• In a bowl, mix together all the dressing ingredients.  Depending on how thick your mayonnaise is, you may need to add a little bit of the vinegar at a time to make sure it doesn't get too runny.  Best Foods mayo is very thick and I found the 2 teaspoon of vinegar made it the perfect consistency.  
• Keep any leftover dressing in a covered jar in the fridge for a week or two.

Chop Salad

• Assemble your salad in a large bowl.  Use the cos lettuce as a base and then add the toppings on top.  When you're ready to serve drizzle with the dressing to taste and toss.