Recipes Blog — Wild Herb Salt

BBQ Lemon Myrtle Coconut and Chilli Lamb Fillets with Lemon Myrtle Garlic Sweet Potato Mash. If it's not possible to BBQ you can cook on a griddle pan or a heavy based frying pan. This is a lovely lean and super-easy lamb recipe. You will need to ask your local butcher for this cut of lamb.

The Anisata Goat's Cheese and Vegetable Cake can be made a day in advance of using and this allows the aromatic flavour from the anisata to infuse gently through the cake. Just warm through in the oven or microwave before serving. It's a great stand-alone dish or can accompany any meat. Any left-overs will make a delicious light lunch the next day. This is really very tasty! olive oil for pan-frying 1 large eggplant (aubergine) peeled and sliced  1 clove garlic 1 medium onion, sliced 1 large fennel bulb, sliced 6 ripe tomatoes (roma are perfect), sliced 150g Outback Tomato...

Let's brighten up our winter cooking with these lovely tropical flavours.Adding a bottle of our breezy tropical Chilli Coconut and Lemon Myrtle sauce to a chicken casserole will really give your tastebuds a taste of adventure!

Our Peri Peri Wild Lime Wings are easy to bring together, all that needs to be done is marinate them, throw them inside your oven and voila, out comes sinfully delicious chicken wings. WARNING! These are addictive 😊 And as our peri Peri Wild Lime Sauce is so low in sugar they won't stick to the pan or BBQ when cooking - added bonus!  SERVES: 4 INGREDIENTS 1kg free range chicken wings (approx. 10)1 teaspoon black pepper2 teaspoon Wild Herb Salt (or your usual salt)½ bottle (approx. 125 ml) Peri Peri Wild Lime Sauce3 tablespoons olive oil1 teaspoon paprika1 tablespoon chopped...