Oven-roasted chicken pieces are coated in a glistening tamarind glaze, bringing a fruity flavour to the plate. Served with a coconut milk-infused quinoa, loaded with kale, plump edamame beans and some zesty lime juice. Garnished with delicate dots of sesame seeds and cashew nuts for crunch.
It’s a pita party, Chef! A pita flatbread is loaded with NOMU BBQ Rub-spiced chicken, glistening with The Sauce Queen Smokey BBQ Sauce. Topped with creamy avo slices, dollops of sour cream sauce, crumblings of feta, plus crispy onion bits.
Sometimes foodie trends can come and go after the hype dies down, but we’re convinced that smashed baby potatoes are here to stay, Chef! Golden oven-roasted smashed spuds are served with NOMU One For All Rub-infused chicken & onion wedges. Served with a zesty sun-dried tomato & crisp greens salad.
Beautifully oven-roasted beetroot is sided with golden, pan-fried chicken topped with sour cream, basil pesto, caramelised onions, baby tomatoes, and a drizzle of balsamic reduction. Sided with a nutty salad and garnished with fresh oregano.
Simple and packed with flavour – orzo is loaded with baby marrow rounds, fresh oregano, piquanté peppers, and flecks of chilli flakes, before being smothered in a vibrant basil pesto. This creates a colourful and delicious base for juicy, golden chicken slices. It’s a winner!
You can make a mean meatball, but now let’s learn how to make some knockout koftas, Chef! Pan-fried until golden, this Middle Eastern version of a meatball is served with NOMU Moroccan Rub-spiced butternut, a creamy hummus-yoghurt dressing, and an olive, baby marrow & mint salad coated in a raspberry dressing.
We’re repurposing a classic breakfast cereal for a super crunchy crumb coating on jalapeño popper-inspired chicken breast, stuffed with a flavourful filling of cream cheese, salty bacon, spicy jalapeños & chives. Served with steamed couscous, dotted with pops of sweet corn, rich kidney beans & baby tomatoes.
When we say creamy, we mean it – featuring tzatziki plus a luscious yoghurt & sun-dried tomato sauce to coat everything inside the toasted flatbread. Now roll up the flatbread, roll up your sleeves, and get stuck in.
Spice and All Things Nice Tikka Curry Paste permeates into a milk mixture and is cooked until reduced to coat strings of al dente egg noodles, plump peas & golden chicken strips. Garnished with toasted peanuts and herbaceous coriander. This bowl of food feeds the stomach and nourishes the soul, Chef!
How do you make this photo-ready plate? Let’s show you, Chef! Butternut half-moons are roasted until golden in the oven, together with chicken pieces spiced with Greek salt and topped with a savoury mushroom & spinach crème fraîche mixture. Drizzle with some lemon juice, then dazzle with this dinner.