As one of the earliest types of breads, you will use the tried-and-tested flatbread as your base for Pesto Princess Harissa Paste-covered ostrich, loaded with dots of spring onion, & earthy spinach. Finished with dollops of tzatziki and crunchy walnuts.
When do you want to take a quick timeout today to make this very satisfying venison wrap, Chef? Perfect as lunch or dinner, a warm roti is smeared with a delectable chutney-mayo, then wrapped around seared venison, fresh greens, charred bell peppers, refreshing cucumber & sweet piquanté peppers.
You know the saying, Chef: You eat with your eyes first. That will only make your mouth salivate with this eye-catching, colourful bowl of bulgur wheat, loaded with salty chorizo, lentils, & greens. Topped with cooked beet, briny olives & tangy sun-dried tomatoes. Finished with dollops of creamy yoghurt.
When your lips say ‘brrrrr’, you want a lip-smacking dish that raises your body temperature with warming spices. Exactly like this recipe, Chef! Spanish-inspired & spicy spices enrich tangy tomato passata, which is the base for nourishing lentils and salty chorizo. Paired with a toasted Portuguese roll.
For an intricate dinner that pleases and delights the senses, this tasteful Turkish dinner is the solution. A plate featuring a generous serving of couscous, topped with a special UCOOK-spiced lamb mince. Sweetened with apricot jam, cooled down with tzatziki, and finished with toasted nuts.
Be the soup-er hero in the kitchen today, Chef, with this easy but oh-so-satisfying chickpea soup. With a tomato passata & vegetable stock base, this nourishing soup’s carefully selected ingredients bring the spice, salt, and sweet. Topped with crispy chorizo and sided with toasted ciabattini for you to slurp and savour away until satisfied!
Craving something special but not in the mood for a long, complicated cook? This one-pan wonder dish is the best of both worlds: quick, delicious, and even vegetarian! Toasted ciabattini is topped with caramelised onion & cranberries, brie, fresh greens, & a balsamic reduction. Sided with an apple & walnut salad.
It might not be the neatest sandwich to eat, but it sure is difficult to beat, Chef! Paprika-infused browned mince, coated in a rich and tangy tomato passata, is topped with melted cheese and closed inside a pan-toasted burger bun. Sided with a gherkin, feta, & greens salad.
If you’re in a pickle with what to make for dinner, this recipe will come to the rescue, Chef! A lightly pickled medley of edamame beans & cucumber is served with aromatic jasmine rice, NOMU Oriental Rub-infused pork strips coated in a special Asian UCOOK sauce, and garnished with sesame seeds.
It’s homemade croutons – Tuscan style! This super tasty bread salad is an essential summer recipe and features buttery sourdough croutons, tangy baby tomatoes, NOMU Italian Rub-spiced ostrich strips, briny green olives, creamy bocconcini cheese balls, & fresh basil. Finished with olive oil & balsamic vinegar.