• Soak skewers in water. This prevents them catching when cooking.
• Make marinade by adding wok sauce, brown sugar & soy sauce into a jar and shaking to combine.
  
• Make the fish skewers by alternating fish and kaffir lime leaves onto the skewers.
  
• Add oil to a non stick pan and Cook fish over a medium heat, turning once during cooking.
  
• Serve Fish skewers with Sugar snap peas cooked in Harissa Butter, and steamed rice.
• Top sugar snaps with chilli, rice with kaffir lime and fish with the cashews.
• Serve
  
• Enjoy xx Jana

Bread

• Panzanella is typically made with old hard crusty bread but here is how you can make that happen!  Tear your loaf of bread into bite-sized chunks, drizzle in oil, Italian stallion & man grind and cook in the oven for 6-8 minutes @ 180c

Steak

• Season steak with 1 tablespoon olive oil & man grind.  Cook steak on BBQ @ 200c for 4 minutes per side or until steak is 52c internal temperature.  Allow to rest for 10 minutes as you want the steak to be just warm.  Meanwhile, make the salad!

Dressing

• Whisk all ingredients together and set aside

Salad

• Slice red onions finely, chop anchovies, chop tomatoes into uneven pieces and place all in a large mixing bowl with toasted bread, rocket & basil.
• Pour dressing over salad and using your hands toss it whilst gently squeezing the tomatoes and bread so they soak up all the juices

Serving

• Slice steak thinly and place on a large serving plate, cover with salad and place some more steak on top!
  
• ENJOY!!!!

Rice

• Using a rice maker place all ingredients into it and microwave on high for 14 minutes - at least that's how long it takes in my microwave but follow the method you normally use for making rice with the above ingredients.
• Remove ginger before serving

Chicken Skewers

• Cut the chicken thighs into 20 small pieces ready for the skewers and the capsicum, pineapple & red onion into 16 similar sized pieces
  
• Place everything onto the skewer - chicken, capsicums, pineapple & onion and repeat. Drizzle in oil and season with man rub
  
• Grill skewers for 8 mins @ 200c on the bbq, turning regularly. Brush with some ham glaze and cook for a further 2 minutes to give a nice char
• Remove skewers from BBQ and drizzle with a little more ham glaze and serve on top of the coconut rice
  

• Brown mince in oil in a deep fry pan or stove top casserole with a lid for 2-3 minutes
  
• Add Mexellent Paste and Man Rub
  
• Add canned tomatoes. We used a canned tomato mix with onion and capsicum for added flavor
  
• Add water and stock cubes, bring to a boil
  
• Add uncooked macaroni, stir and cover with a lid. Turn heat down to low to medium and simmer for 8-10 minutes. Check the cooking time of your macaroni for a better estimate. If using a cast iron casserole set the heat to low as it will retain a lot of heat.
  
• Remove lid and stir through drained beans. Check the seasoning, season with your choosen salt if needed and add ding dong sauce to taste for heat if you like
  
• Add most of the cheese, reserving a little to sprinkle on top
  
• Mix the cheese through well to melt it and emulsify into the sauce
  
• Sprinkle with remaining cheese and pop under a hot grill for 10 minutes or until golden

• Get two pans on to heat up, with a splash of oil in both
• In the first pan add the onions and sauté gently
• Put the aubergines into the second pan.
• Season both the aubergine and onions with man grind.
• Once the eggplant and onions are done, remove and add more oil to the pans then add the zucchini and capsicum and cook
• Once everything is cooked, add a splash more oil and add your garlic and cook for a minute and add all your cooked veg back to the pan.
• Add in the tomatos, chickpeas, morrocan paste, canned tomatoes, balsamic, honey and herbs if using.
• Taste and add more man grind if needed.
• Mix well and break up the canned tomatoes a little.
• Pop the lid on and simmer for 15-30 mins until reduced and thick. Stirring occasionally.Take this time to prepare what you are serving with the ratatouille, if it is rice, cook now, if it is flatbreads, get these out ready to heat just before serving.  
• Taste once again and add more seasoning if needed.
• Serve with Greek yoghurt and more herbs for garnish plus rice or flatbreads. 

• Preheat oven to 180C
• Saute bacon and sliced chorizo in butter and olive oil in an oven safe fry pan (see notes)
  
• When bacon and chorizo are starting to brown add diced potatoes and Man Rub. Saute for 2-3 minutes, don't worry if the potatoes break up or stick a bit
  
• Stir through spinach and wilt for a minute or so 
  
• Crack eggs into the hash, cover with a lid and pop in the oven for 8 minutes
  
• Season with a little Man Grind when it comes out of the oven and serve with avocado and some toasted sourdough if you wish

• Rice the cauliflower by either pulsing in a food processor until it resembles rice or grate using a box grater
• In a large fry pan saute the onion, celery and capsicum in a splash of olive oil, over a medium high heat for 2 minutes
  
• Stir through the Mexcellent paste, Man Rub and butter. Add riced cauliflower to the pan
  
• In a separate fry pan, saute sliced chorizo, streaky bacon and prawns for about 4 minutes until there is a little colour on the chorizo and bacon
  
• Add the chorizo, bacon and prawns to the cauliflower, along with 1 cup of beef stock. Cook over a medium high heat for about 10 minutes until most of the stock is absorbed.
  
• Garnish with fresh chopped parsley