If you’ve been pondering what ponzo is, it’s a citrus-based sauce used in Japanese cooking. It is also the sauce that will be coating the oven roasted chicken for your meal tonight, elevated with coconut sugar and garlic. Sided with a mouthwatering veggie medley of baby tomatoes, pumpkin & onion as well as a zesty … Read more
Are you keen for some loaded quinoa, Chef? Layers of fresh mint, sweet piquanté peppers, zesty lemon juice, buttery green beans, and fluffy quinoa form the flavour foundation, which is crowned with harissa-covered chicken fillets. Finished with toasted pumpkin seeds.
A beautiful Korma vegetable curry base is topped with perfectly cooked ostrich slivers and a fresh homemade cucumber raita. Finished off with the crispiest poppadoms – what an amazing way to nourish the body and belly!
No one will believe that you spent only 30 minutes cooking this one, Chef! Perfectly pan fried lamb chops are sided with a quinoa salad loaded with onions, tomatoes, cucumber, dried pomegranate seeds and a herby mint & parsley medley. It’s a beaut!
Perfectly toasted tortilla wraps are smeared with sweet chilli mayo and topped with salad leaves, juicy slices of chicken breast, and a deliciously zesty pineapple salsa. Perfect on a hot day and ready in no time!
On a bed of leek-laced savoury rice comes crispy chicken wings that are coated in a special UCOOK tangy sauce – a perfect balance between Asian and prego sauces with a chilli & ginger kick. Sided with a sweet-salty smashed cucumber salad.
This is a recipe you can always bet on for flavour, different textures, and deliciousness. A fluffy roll is layered with a slight bite from the mustard, creamy mayo, juicy steak, and fresh greens. Sided with crispy potato chunks & mayo for dunking.
The prettiest summer salad you ever did see! Picture a salad loaded with baby marrow ribbons, cucumber, dill, radish rounds, crispy lentils, crunchy croutons, and poppy seeds. Topped with smoked trout ribbons and drizzled with a crème fraîche & horseradish sauce. Feeling hungry yet, Chef?
Beautifully browned ostrich fillet is doused in a mixed olive relish loaded with olives, lemon juice, and chilli flakes. Sided with a couscous salad laced with tomatoes & Danish-style feta – simple, but definitely not lacking in flavour!
Golden roasted potato wedges are partnered with perfectly pan-fried dorado fillets drizzled with basil pesto. Sided with a fast pea & radish salad. Super quick & fresh, Chef!