We've been sharing recipes that are ideal for a delightful summer afternoon. They're straightforward to prepare and utilize readily available ingredients! If you missed them, don't worry; we've got you covered. Here are our latest summer secret recipes:

• Norfolk’s Edge Chicken & Rice - #7

  
  

  • 2 red onion, peeled and chopped
  • 2 garlic cloves thumb-sized chunk of ginger, peeled
  • 1 red chilli
  • 1 red pepper
  • 1 tbsp vegetable oil
  • ½ tsp turmeric
  • 1 table spoon tomato paste
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp Fennel seeds
  • 5 chicken breasts cooked & pulled
  • 500g can chopped tomatoes
  • small pack coriander, chopped
  • rice to serve

  Finely chop your red onion, chilli and red pepper, add your garlic and ginger and sweat in a pan until cooked out.
  

  Next add your cumin, turmeric, coriander and fennel seeds to the pan and mix well.
  

  Add your chopped tomatoes and tomato paste and simmer, add your pulled chicken and mix well.
  

  Serve with rice and flat breads on the side 😍
  

• Crispy Fennel & Smoked Paprika Chicken Breast - #6

  
  

  Perfect in a bun, with a salad (that you’ve been making this week) or just with some homemade sweet chilli mayonnaise.. mmm mmm.
  

  Serves 2

  • 1 chicken breast butterflied
  • butter milk - enough to place your chicken breast in.
  • 100g plain flour
  • 100g corn flour
  • 25g smoked paprika
  • 25g fennel seeds
  • 25g Cajun
  • 20g Garlic powder
  • salt & pepper to taste
  • veg oil (to fry in)

  Start by butterflying your chicken breast and place in a bowl of buttermilk and leave for half an hour.
  

  Meanwhile, place all of your other ingredients together in a tray and mix well (the flour should take on a slight orange tinge)
  

  Next take your chicken from the buttermilk and place on the tray, and cover both sides of the meat in your flour.
  

  In the meantime using a temperature probe, bring a pan of oil up to temperature of 175c-180c (Enough to deep fry your chicken)
  

  ❗️ BE CAREFUL ❗️
  

  Once the oil is at temperature, gently place your chicken in the pan until golden, crispy and cooked in the centre.
  

  It’s that simple, the tastiest chicken you’ll add to your burger!
  

• Heritage Tomato & Feta Salad - #5

  
  

  This is a lovely one to pick on the in the middle of the table with some lovely feta cheese. (you can use a choice of cheese, of course).
  

  Serves 6

  • 4 large heritage tomatoes
  • 1 red onion.
  • 1 small block feta cheese
  • 1 pinch smoked Maldon salt
  • balsamic glaze

  ...
  

• Beef Brisket Chilli - #4

  
  

  • 750g beef brisket
  • 500g tomato passata
  • 400g kidney beans tinned and drained
  • 1 large red onion chopped
  • 1 red pepper diced
  • 3 garlic cloves crushed
  • 3 tbsp tomato paste
  • 1 tbsp maple syrup
  • 250ml beef stock
  • 2 bay leaves
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 2 tbsp oil

  Seal the beef brisket in a pan. Remove the meat from the pan and add to your slow cooker, or saucepan. 👉🏼 Add the kidney beans, peppers, onion and garlic to the slow cooker. In a separate bowl melt the stock pot & tomato paste in the hot water, stirring until dissolved.
  

  Then add the maple syrup and tomato passata and mix well.👉🏼 Pour the sauce into the slow cooker covering the meat you added earlier. Add the bay leaves, ensuring they are also submerged in the sauce. Cook on high for 5 hours or low for 8 hours.
  

  TIP; You'll know the meat is cooked as it'll pull apart easily with two forks. ⏰ Remove the meat from the slow cooker or pan, depending on which you used and place into a roasting dish or bowl, and use two forks to pull it into shreads. 👉🏼 Remove the bay leaves from the sauce and then add the shredded meat back into the slow cooker or pan . Stir well and serve by adding a touch of chopped coriander.
  

  This works well on nachos, rice or just in the middle of your feast table for your late summer servings!
  

  I also served with some guacamole & sour cream. 🤏