Season the salmon with salt and pepper and sear it skin-side down in olive oil for several minutes until golden, then remove from the pan. Add the onion, garlic, ginger, curry powder and turmeric and cook until fragrant before adding the pumpkin and red pepper. Pour in the Pinto’s Pride coconut milk, cover and simmer for around 10 minutes until the pumpkin is tender. Return the salmon to the curry and cook gently until completely cooked through, then stir in the spinach and lime juice just before serving over rice with fresh coriander.

Preheat the oven to 200°C and toss the beetroot, carrots and red onion with olive oil, salt and pepper before roasting for around 25–30 minutes until caramelised and tender. Meanwhile, whisk together the Pinto’s Pride Balsamic Vinegar, honey and lemon juice and combine half of the dressing with the warm lentils. Arrange the rocket on a serving platter and spoon over the lentils and roasted vegetables, then scatter with Hanini cheeselets and pumpkin seeds. Mix the Hanini yogurt with fresh dill and a little of the remaining dressing and drizzle it over the warm salad before serving.

Place the grated butternut squash in a clean kitchen towel and squeeze out as much moisture as possible before mixing it in a bowl with the eggs, breadcrumbs, Hanini cheeselets, spring onion, garlic, thyme, paprika, salt and pepper. Shape the mixture into small flat fritters and heat the olive oil in a non-stick frying pan. Cook the fritters for around 3–4 minutes on each side until crisp and golden and cooked through. Meanwhile, combine the Hanini yogurt with Pinto’s Pride Garlic Sauce, lemon juice and parsley to make the dip, then serve the warm fritters with the cool garlic-yogurt sauce.

This creamy chicken dish combines tender golden chicken with the freshness of Hanini Natural Yogurt and the rich garlic flavour of Mayor Garlic Sauce. Start by seasoning the chicken with paprika, oregano, salt and pepper. Heat the olive oil in a large frying pan and cook the chicken over medium-high heat until golden on both sides and cooked through. Remove the chicken and set aside. In the same pan, add the garlic and sun-dried tomatoes and cook for 1–2 minutes until fragrant. Pour in the chicken stock and stir, scraping up all the delicious flavours from the bottom of the pan. Lower the heat and add the Hanini Natural Yogurt and Pinto’s Pride Garlic Sauce, stirring gently until you have a smooth, creamy sauce. Return the chicken to the pan and simmer gently for a few minutes. Finish with grated Gibniet Nixfin and fresh parsley. Serve with rice, pasta or crusty bread to soak up the sauce.

Give your usual pasta night a delicious twist with the warm spices of Pinto’s Pride Tikka Masala Sauce. Cook the Mayor pasta according to the packet instructions until al dente, reserving around 50ml of the pasta water before draining. Meanwhile, heat the olive oil in a large pan and sauté the onion and red pepper until softened. Add the garlic and diced chicken, season with curry powder, salt and pepper, and cook until the chicken is golden and cooked through. Pour in the Pinto’s Pride Tikka Masala Cooking Sauce and allow everything to simmer for 5–7 minutes. Stir through the cooking cream and a splash of reserved pasta water to loosen the sauce. Add the drained pasta and toss everything together until every piece is coated. Finish with fresh coriander or parsley and serve immediately.

These fresh Mediterranean-inspired wraps are ideal for lunch, picnics or a quick family dinner. Season the chicken with paprika, oregano, salt and pepper, then cook it in olive oil over medium-high heat until golden and completely cooked through. For the creamy dressing, combine Hanini Natural Yogurt with Mayor Garlic Sauce and lemon juice, mixing until smooth. Warm the tortilla wraps briefly in a dry frying pan so they become soft and easy to roll. Spread each wrap with the yogurt-garlic dressing, then add lettuce, cucumber, tomatoes and red onion. Top with the cooked chicken and crumbled cheese. Drizzle with a little extra dressing before folding in the sides and rolling tightly. Serve immediately or wrap individually for an easy packed lunch.

These crispy smashed potatoes are perfect as a side dish but are tasty enough to steal the spotlight. Start by boiling the baby potatoes in salted water for approximately 15–20 minutes, or until just tender. Drain and allow them to steam-dry for a few minutes. Place the potatoes on a lined baking tray and gently press each one down with the bottom of a glass or potato masher until flattened but still intact. Mix the Pinto’s Pride Garlic Sauce with olive oil, minced garlic, rosemary and thyme, then spoon or brush the mixture over each potato. Season generously with salt and pepper and sprinkle with grated cheese. Bake at 220°C for around 25 minutes, or until deeply golden and crispy around the edges. Finish with fresh parsley and serve hot alongside grilled meat, chicken or fish.

This quick stir-fry is packed with colour, texture and flavour and can be on the table in less than 30 minutes. Toss the beef strips with 2 tablespoons of Pinto’s Pride Teriyaki Sauce and leave to marinate while preparing the vegetables. Heat the Pinto’s Pride Sesame Oil in a large wok or frying pan over high heat. Add the beef in batches so it sears rather than steams, cooking for approximately 2–3 minutes until nicely browned. Remove the beef and add the onion, peppers, carrot and broccoli. Stir-fry for several minutes while keeping the vegetables slightly crisp. Add the garlic and ginger and cook for another minute. Return the beef to the pan and pour in the remaining Teriyaki Sauce. Toss everything together over high heat until glossy and sticky. Sprinkle with sesame seeds and spring onions and serve immediately with steamed rice.