We've got a new look and we would love to know what you think.
Like a good spring clean, it's out with the old and in with the new. Our first decision was to get rid of plastic trays as we are very keen to help do our bit to save the planet.
> click here to find out more
> our new website ideas
> click here to let us know what you think
our NEW everyday range available now...
> click here to find out more
> click here to let us know what you think
You don't appear to have flash installed. Click here to download flash.
Our Moroccan Lamb has been one of our most popular dishes for nearly a decade. Why not take a moment and see what the Hairy Bikers made of the eclectic cuisine of North Africa.
We’d love you to tell your friends about us, so we thought the chance of winning this foodie powertool might entice you to recommend a friend?
Click here to read our terms
and conditions
Here are some of my favourite sites at the moment...
Salmon & Tiger Prawn Skewers
Hand skewered chunks of salmon & succulent tiger prawns, dressed in a Sicilian marinade, rich in Sunblush® tomato & garlic.
The real magic in this recipe comes from the spicy Sicilian marinade. I hope the combination of 17 hand-blended fresh ingredients delivers a taste of the Med that is second to none this summer.
Preparation time: A triumph in just 12 minutes!
Servings: Serves 2
Cuisine Type: Sizzlers
Cooking Instructions:
Fantastic on the grill
1. Preheat grill.
2. Remove all packaging & place skewers under a medium heat for 10-12 mins, turning occasionally.
Even better on the barbecue
1. Remove all packaging.
2. Drizzle sauce over skewers and place onto a barbecue over hot (but not flaming) coals for 10-12 mins, turning occasionally.
Check food is piping hot throughout. These instructions are a guide only: all grills vary & no two barbecue chefs are the same. Please don’t reheat once cooked!
Ingredients:
Fresh salmon (50%)
Tiger prawns (25%)
Sunflower oil
Water
Fresh parsley
Tomato chutney
Red pepper
Dark muscovado sugar
SunBlush® Tomatade
Garlic purée
Red wine vinegar
Hoisin sauce
Fennel seed
Honey
Fenugreek
Fresh rosemary
Paprika oil
Cloves
Black pepper
SunBlush® Tomatade contains: SunBlush® tomatoes, sunflower oil, olive oil, tomato concentrate, salt, garlic, oregano, sugar, acidity regulator: citric acid.
Hoisin sauce contains: water, sugar, soy sauce, onion purée, tomato purée, red wine vinegar, rapeseed oil, ginger purée, tamarind paste, spices, garlic purée, wheat flour, acidity regulator: acetic acid, salt, fennel, cloves, cinnamon, aniseed, black pepper.
Tomato chutney contains: tomatoes (60%), sugar, cornstarch, salt, vinegar, spices, cayenne, cardamom, clove, garlic.
Soy sauce contains: water, soya bean powder, salt, wheat flour, barley malt extract, spirit vinegar.
Does this recipe contain?
dairy: no
soya: yes
mustard: no
fish: yes
gluten: yes
sesame: no
celery: no
eggs: no
nuts: no
shellfish: yes
Chef's Tip
Avocado, Tomato & Basil Salad with Chive New Potatoes (serves 2)
300g/10½ oz baby new potatoes
15g/½ oz butter
1 tbsp chopped fresh chives
Freshly ground black pepper
For the salad
25g/1oz pine nuts
1 small ripe avocado
2 handfuls of wild rocket leaves
6 cherry tomatoes, halved
A good handful of fresh basil leaves
Balsamic vinegar
Extra virgin olive oil to serve
1. Cook the new potatoes in a large pan of boiling water for 15-20 minutes or until tender.
2. Place the pine nuts in a small pan & cook over a low heat until golden, stirring regularly. Tip onto a plate & leave to cool. Cut the avocado in half & remove the stone. Cut into thin slices, & then discard the skin.
3. Scatter the rocket leaves, tomatoes & basil leaves onto two plates. Sprinkle with the pine nuts & top with avocado. Drizzle with a little balsamic vinegar & some extra virgin olive oil, to serve. Drain the potatoes then return to the pan & toss with the butter & chives. Season with ground black pepper. Serve hot.
Roasted Vegetables with Lemon & Parsley Rice (serves 2)
100/3½ oz easy-cook long grain rice
½ a red pepper, quartered & deseeded
1 small courgette, trimmed & diagonally sliced
1 small red onion, peeled & cut into wedges
1 tbsp extra virgin olive oil
2 tsp freshly squeezed lemon juice
2 tbsp chopped fresh flat leaf parsley
Flat leaf parsley sprig, to garnish
1. Bring a medium pan of water to the boil & cook the rice for 10-12 minutes, according to the directions on the pack.
2. Toss the vegetables with olive oil & either cook on the barbecue griddle or in a large frying pan over a medium heat, for about 10 minutes. Turn every now & then until tender & lightly browned.
4. Drain the rice & toss with the lemon juice & chopped parsley. Serve alongside the cooked vegetables, garnished with the leaf parsley.
The term barbecue possibly comes from the French "de barbe à queue," describing the practice of cooking meat using a spit-like device that ran from “whiskers to tail”.
