Put your diced beef into the slow cooker and spread it out into a single layer if your slow cooker allows.  Sprinkle over the Jerk It seasoning and a good amount of Man Grind.  Stir to cover all the meat in the seasonings. 

Pour in your coconut cream and give it another good stir.  

Cook on low for 8 hours or high for 5 hours.

Serve over basmati rice with a garnish of fresh coriander and a side of roti bread.  

I also served steamed green beans with ours which would actually be beautiful stirred through in the slow cooker 5-10 mins before serving.  

Preheat your oven to 180°C

In a large bowl, mix the chicken mince, egg, breadcrumbs and Chipotle Lime Salt.  Shape into meatballs (about 1 Tbsp scoop per meatball).  Place on a tray with parchment paper.

Note: I like to have a small bowl of oil to the side. I keep my hands well oiled when shaping my meatballs. This helps the mixture to not get stuck to your hands but also coats each meatball in oil. This way, you don't need to add oil to the oven tray.

Once all of your meatballs are formed, cook in an oven at 180 degrees for 15-20 minutes, turning half way.

In a frying pan, cook the diced onions in the butter (or coconut oil), until translucent.  Add in your 100g of Tandoori paste and cook off for a minute.  

On a medium heat, add the tomato passata, puree, sugar, chipotle sauce and a grind of Chipotle Lime salt.  Once the mixture starts to simmer, add the cream.  Allow butter chicken mixture to simmer while meatballs finish cooking.

Once your meatballs are cooked, add to the butter chicken sauce.  Cook some rice and serve your butter chicken meatballs on the rice with a sprinkle of coriander to garnish.  

Preheat oven to 180C

Whisk together oil, honey and Man Rub

Tossed diced pumpkin in the honey mix. 

Spread evenly on a lined baking tray, bake for 15 minutes or until tender and lightly caramelized 

While the pumpkin is roasting saute diced onion, garlic and sliced chorizo in butter 

Add Italian Stallion

Stir through orzo and cook off for a minute 

Add the stock or water and bring to a simmer. Reduce heat to low and simmer for 18 minutes or until the orzo is al dente and most of the stock has absorbed. Stir occasionally through this process. If needed add additional 1/2 cup of water 

Add the pumpkin to the orzo and stir through

Add frozen peas and stir well. Cook for a further minute or two 

Add parmesan an addition tablespoon of butter if you like for a nice velvety risotto. Stir well 

Given the pumpkin is quite sweet you can season with the juice of half a lemon to knock this back a bit. I recommend tasting and seeing if you think it needs it. Alternatively you can serve with some crumbled feta. The smokey chorizo helps to balance the sweet pumpkin

Soften leek in oil over a medium heat, then remove from pan

Cook mince over a medium heat until browned and cooked through

Add your rice, vegetables, spices, sauces, and water/stock. Cook until vegetables are soft and the rice is heated through

Top with desired toppings - enjoy!

Mix yoghurt, salt & mo'rocckin paste together and set aside in a large mixing bowl

Cut chicken thighs into 1 inch cubes

Marinade chicken in yoghurt mix for minimum 30 minutes or overnight if possible

Skewer chicken, packing it tightly and BBQ @ 200c for approx 10 minutes

Cook quinoa according to packet (typically 10-15 minutes)

Chop all ingredients and combine together - this can be made in advance if necessary

In your free standing mixing bowl pour lukewarm Water with Man Grind, mix in a small handful of flour to start a batter, mix in the yeast & leave for 2 mins.

Add the remaining four & start your mixer with the dough hook attachment, gradually up the speed as the flour gets mixed in, leave for 10 mins till smooth & elastic.

Place dough in a floured bowl & leave for 1 hour or doubled in size - covered with a damp tea towel.

Knock our the air & roll into a sausage, divide dough into 4 equal balls, roll & put on an olive oil covered baking tray. Cover with cling film & the tea towel & allow to rise for another hour.

Dice the Red Onion & sautée in a pan with some oil along with the Mexcellent Paste, once the Onions are soft add the pizza base sauce & the Black Beans & mix to combine.

To make the Guacamole cut the Avocado, Tomato & any off cuts of Red Onion into small cubes, juice a Lime & mix through along with Chipotle & Lime Salt.

Preheat oven to 220 degrees, place a pizza stone or a flat baking tray in the oven to heat up. Once up to temperature put your stretched out pizza dough (I did this by hand for a more authentic looking shape) on the tray.

Spread the bean base sauce over the pizza & top with Mozzarella Cheese. Cook for 10mins or till the base is cooked / crunchy. Top with Guacamole, Sour Cream, Jalapeños & fresh Coriander to your liking.

Continue till all your pizza bases are made & cooked.