Whipped up some homemade burgers tonight. Crumbled Clonakilty Blackpudding with some minced beef and diced onion, topped with some chunky matoes, rocket, melted cheddar cheese and some Jalapeño & Raspberry

Serves: 3 | Cooking Time: 30 minutes | Difficulty: Not too tricky.

Method:

1. Mix a small diced onion, one egg, 300g of mince, 80g of black pudding in a bowl together.


2. Form into circular patties and put the in the fridge for 1 hour.


3. Fry on a medium heat til cooked through, and serve on a toasted bun with some melted cheese and Jalapeño & Raspberry.


4. Enjoy!

Mild Chicken Curry served with Rebel Chilli Red, and served with Mango, Peach & Habanero Chutney

Serves: 4 - 6 | Cooking Time: 30 minutes | Difficulty: Not too tricky.

Method:

1. Finely dice the onions and garlic and set aside.


2. Heat the oil in the pan and add the cumin and fennel seeds until they become fragrant.


3. Add the onions and garlic and stir until the onions are golden brown.


4. Add the garam masala and turmeric and the Red Rebel Chilli with Lemongrass & Ginger.


5. Add the tomatoes and allow to reduce on a low heat - about ten minutes.


6. Cut the chicken in to 3cm chunks and add to the sauce, cook for about five minutes, stirring occasionally.


7. Add the stock and leave to simmer for 10 minutes without covering.


8. Serve with basmati rice, topped with natural yoghurt and Rebel Chilli Mango, Peach & Habanero Chutney.


9. Enjoy!

Whipped up a light Cous Cous salad that's perfect for a midweek dinner or lunch.

Serves: 4 | Cooking Time: 10 minutes | Difficulty: Easy.

Method:

1. Chop the onion and bell peppers and fry them in the sesame oil until soft.


2. Crush the garlic and add it along with the soy sauce and continue to fry until the veg has become glazed and sticky.


3. Add the couscous and vegetable stock and stir until the couscous has completely absorbed all the moisture.


4. Add the Rebel Chilli sauce and mix well.


5. Serve as a side dish to any meal, or serve in a wrap with some lettuce and chicken.


6. Enjoy!

Whipped up a high protein stir fry with Green Rebel Chilli with Lemongrass & Ginger

Serves: 4 | Cooking Time: 20 minutes | Difficulty: Not too tricky.

Method:

1. Heat the coconut oil in a pan and fresh garlic and dried chilli, before adding the chicken, stirring to seal it.


2. Add the onion, carrot and garlic and stir until the onion has softened.


3. Add the cashews, green beans and baby corn and continue to stir .


4. To make the sauce: add 25mls of vegetable stock, 1 tbsp of oyster sauce, 2tsps so, half a tsp of dark soy, 1 tsp of sugar. Mix all ingredients in a cup before pouring in and mixing right before serving.
5. 
   
6. Add the Green Rebel Chilli with Lemongrass & Ginger and continue to stir for another 2 minutes.


7. Serve with rice or some noodles.


8. Enjoy!

Whipped up some french toast served with natural yoghurt and Rebel Chilli Jalapeño & Raspberry Jelly

Serves: 2 | Cooking Time: 30 minutes | Difficulty: Not too tricky.

Method:

1. Beat the wet ingredients together with the cinnamon until they are well mixed.


2. Dip the bread, one slice at a time in to the mixture, allowing the bread to soak in the mix.


3. Melt some butter in a pan on high heat and fry the bread on each side until golden brown.


4. Serve with fresh fruit, natural yoghurt and some Rebel Chilli Jalapeño & Raspberry Jelly and some fresh fruit.


5. Enjoy!

Sourdough topped with fried eggs, streaky bacon from O'Mahonys Butchers, and mushers. With a side of sliced avocado and a helping of Habanero Relish.

Serves: 2 | Cooking Time: 30 minutes | Difficulty: Not too tricky.

Method:

1. Finely slice the bacon and mushrooms. Add some oil to a pan and fry over a medium heat until they are crispy, and set aside.


2. Add some oil to the same pan if necessary and crack two eggs in, taking care not to break the yolk. Fry over a medium heat until 3-4 minutes.


3. Cut 2 slices of bread and place under the grill, turning regularly. Half the avocado and slice.


4. Butter the toast when and place the eggs on top. Season with some black pepper, and place the mushrooms and bacon on top. Add the Habanero Relish to the side, or pour on top if you’re feeling adventurous!


5. Enjoy!

Whipped up some vegan black bean burgers for a midweek treat.

Serves: 4 | Cooking Time: 25 minutes | Difficulty: Not too tricky.

Method:

1. Mash the black beans in a bowl.


2. Add the onion, garlic, spices and Rebel Chilli Hot Habanero Relish and mix well.


3. Mix together the water and corn flour in a separate bowl and add to the mixture .


4. Add the porridge oats a little bit at a time and mix as you do so.


5. Season to taste.


6. Spoon 4 equal measures of the mixture onto an oiled baking tray and shape in to patties.


7. Bake at 180 degrees for 20mins, flipping half way through.


8. To make the outside even crispier, fry for two minutes each side in some coconut oil in a pan.


9. Serve with some leafy greens, fresh tomatoes, a soft bun and of course some Hot Habanero Relish on top.


10. Enjoy!

Whipped up some celeriac soup to warm you up on those winter days.

Serves: 4 | Cooking Time: 35 minutes | Difficulty: Easy.

Method:

1. Roughly chop up all of the veg and sweat it in some olive oil in a large soup pot.


2. Add the Habanero Hot Relish and the Thyme and stir the veg.


3. Once the veg has softened, add the stock.


4. Simmer for about 15 minutes before blending.


5. Serve with some coriander leaf and a little dab of Habanero Hot Relish on top.

Cooked up some spicy sweet potato wedges to accompany any meal or server on their own.

Serves: 2 | Cooking Time: 40 minutes | Difficulty: Easy.

Method:

1. Cut the Sweet potatoes in to evenly sized wedges - about as big as chunky chips!


2. Once cut up, put all of the wedges into a bowl.


3. Add in the Olive Oil and Habanero Hot Relish and the herbs.


4. Toss the potatoes making sure each wedge is coated.


5. Spread the wedges on to a baking tray and roast in a pre-heated oven at 190 degrees C for between 30 - 40 minutes, keep an eye on them and let them get as crispy as you want.


6. When your wedges come out of the oven, season them with salt and pepper and enjoy!

Whipped up some fresh guacamole with a spicy kick.

Serves: 6 | Cooking Time: 10 minutes | Difficulty: Easy.

Method:

1. Roughly chop the Tomato and add to a large bowl.


2. Remove the stone and scoop the flesh of your three Avocados into the same bowl.


3. Roughly chop three stalks of Fresh Coriander and add to the bowl.


4. Finely chop your Red Onion and add it to the bowl.


5. Add the Lime Juice and Habanero Hot Relish, salt and pepper.


6. Mix and mash the whole lot together until you have the Guacamole consistency of your choice!.


7. Serve with anything from tortillas and sour cream, to sweet potato fries, to a burger or taco!

This Rebel Chilli Con Carne is the perfect dish to keep you warm on a winters night. Delicious and wholesome, and perfect for lunch the next day too! The kick of Habanero Relish is just what this warm pot needs to make it a delicious dinner.

Serves: 6 | Cooking Time: 50 minutes | Difficulty: Easy.

Method:

1. Cook onions and garlic off for a while until they’re delicious , add beef and mix it until it’s all small and brown, and then add peppers and mushrooms. We used a Dutch oven as it’s great for a dish this size.


2. Next, add 4 teaspoons of paprika, 2 of cumin, 1 and half of cinnamon, and season with salt and pepper.


3. Now add the tomatoes and mix in. After doing so, add a tsp and a half of sugar. Most important, add a teaspoon and a half of Habanero Relish!! Rinse the beans and then add to the pot. Let this simmer for about 20 -25 minutes to cook off the liquid.


4. Add the fresh coriander on the top, and serve with some basmati rice, yogurt and cheese on top. Enjoy!

This is a really flavoursome dish that is easy to put together and really filling. It borrows heavily from Jamie Oliver’s recipe so you know you’re onto a winner. We dashed it with our Barrel Aged Hot Sauce and it was delicious! 

Serves: 4-5 | Cooking Time: 35 minutes | Difficulty: Relatively Easy.

Method:

1. Chop mushrooms, pineapple, Savoy cabbage, baby corns, garlic and chilli.


2. Toast some sesame seeds and put aside.


3. Make a serving of boiled rice per person. 


4. Fry garlic and chilli in coconut oil for 2-3 mins. Add rest of ingredients to pan and fry for 5 minutes on a medium heat. 


5. To make the sauce: 4tbsp sriracha, 4 tbsp bbq and one tbsp soy and add to pan.


6. Add cooked rice and Crack in two eggs and mix.


7. Add half the toasted sesame seeds.


8. Pat the contents of the pan down so as to encourage crispiness on the sides.


9. Serve onto a plate. 


10. Fry an egg per person and place on top of the rice on each plate. 


11. Garnish with coriander and remaining sesame seeds. Dash with Barrel Aged Hot Sauce.


12. Can also be served with a chicken breast or ham! Enjoy

This is a really flavoursome dish that is easy to put together and really filling. We dolloped on some of our habanero relish and it was delicious!  

Serves: 4-5 | Cooking Time: 45 minutes | Difficulty: Easy.

Method:

1. Chop the onion and fry in some oil for 4 mins. Add garlic and chicken. Sear the chicken, add garam masala, and then add the red pepper and fry over medium heat for 4 mins.


2. Add the Jalfrezi sauce. Add the Habanero Relish and leave for 5 mins. Add coconut milk.


3. Leave simmer for 15 minutes, stirring occasionally. 


4. Serve with basmati rice. Add 2 tbsps of Mango Chutney over the curry and a tbsp of natural yoghurt. Scatter coriander and serve! 

This is a really flavoursome dish that is easy to put together and really filling. We dolloped on some of our habanero relish and it was delicious!  

Serves: 6 | Cooking Time: 6 hours 15 minutes | Difficulty: Easy.

Method:

1. Sear the lamb in pan with some oil on a high heat. Add to slow cooker.


2. Add the tomatoes, garlic, black pepper, onions and apricots to the slow cooker.


3. Add the Habanero relish and spices. 


4. Slow cook for 6 hours. 


5. Serve with some basmati rice. Top with yoghurt and coriander and almonds. Enjoy!

This is a really flavoursome dish that is easy to put together and really filling. We dolloped on some of our habanero relish and it was delicious!  

Serves: 2 | Cooking Time: 30 minutes | Difficulty: Easy.

Method:

1. Add some olive oil to a pan and fry the potatoes for 10 minutes at medium heat, then up the heat for a further 5 minutes.


2. Add the onion and bell pepper and sauté for a few minutes, then add the garlic.


3. Add the tomatoes and spices and stir for 5 minutes. While the mixture simmers, preheat the grill. 


4. Make two wells in the pan, and crack an egg into each 


5. Place under the grill until the egg whites are cooked but the yolks are still tender.


6. Season with salt and pepper and serve with fresh coriander or parsley.

This is a really flavoursome dish that is easy to put together and really filling. We dolloped on some of our habanero relish and it was delicious!  

Serves: 1 | Cooking Time: 2 minutes | Difficulty: Easy.

Method:

1. Cool a goblet using some ice.


2. Add the measure of gin and the tonic water


3. Add a teaspoon of Jalapeño & Raspberry Jelly and stir. 


4. Top with a sprig of mint and enjoy 

This is a really flavoursome dish that is easy to put together and really filling. We dolloped on some of our habanero relish and it was delicious!  

Serves: 4-6 | Cooking Time: 2 hours 30 minutes | Difficulty: Easy.

Method:

1. In a large pot, place the ham, fennel, onion and red wine. Fill the pot with water until the ham is covered, bring to the boil and boil and simmer for an hour and twenty five minutes, plus fifteen minutes


2. To prepare the glaze, add the ingredients to a non-stick pot and heat until the mixture is reduced and bubbling


3. Remove the ham from the water, remove the excess fat and score the fat. Press in the cloves a few centimetres apart. 


4. Pour over the glaze mixture, ensuring the ham is evenly covered in the glaze.  


5. Bake the ham in a preheated oven at 190 degrees for 15 minutes.


6. Once it is out of the oven, cut thinly and enjoy hot or as a cold cut from the fridge for up to 4 days.

This is a really flavoursome dish that is easy to put together and really filling. We dolloped on some of our habanero relish and it was delicious!  

Serves: 2 | Cooking Time: 1 hour 20 minutes | Difficulty: Easy.

Method:

1. Par boil the potatoes for 10 minutes, and preheat the oven to 190 degrees.


2. Strain the potatoes and toss them in a bowl with some olive oil, salt and pepper.


3. Oil a roasting tray and add the potatoes to the tray 


4. Dash some Rebel Chilli Barrel Aged Hot Sauce onto each one 


5. Roast for 50 to 60 minutes, checking them towards the end to ensure they are not burning 

This is a really flavoursome dish that is easy to put together and really filling. We dolloped on some of our habanero relish and it was delicious!  

Serves: 2 | Cooking Time: 60 minutes | Difficulty: Easy.

Method:

1. Preheat the oven to 190 degrees.


2. Oil two roasting trays; in one tray, evenly lay out the carrot; in the other tray evenly lay out the parsnips and beetroot.


3. Brush some Mango, Peach & Habanero Chutney onto each carrot strip, about two teaspoons in total should be enough for the whole tray.  


4. Add a tablespoon of Habanero Hot Relish to a bowl, with a teaspoon of olive oil, a pinch of salt and a crack of black pepper. Using a brush, apply this mixture to the beetroot and parsnips ensuring each cube has some of the mixture on it. 


5. Place the two trays in the oven for approximately 30 minutes. The carrots and beets will get nice and crispy, while the parsnips will soften and turn golden.  

This is a really flavoursome dish that is easy to put together and really fulfilling!  

Serves: 4 | Cooking Time: 40 minutes | Difficulty: Easy.

Method:

1. In a large saucepan heat the oil and add the onion.


2. Once the onions are caramalised, reduce the heat slightly and add the garlic and the Rebel Chilli sauce and stir for one minute.


3. Add the carrots, potato and vegetable stock and simmer for about 20 minutes or until the carrots have softened.  


4. Add the coconut milk and ground coriander and stir, let simmer for 5 minutes. 


5. Serve with an extra couple of drops of Rebel Chilli and freshly ground black pepper.  

This is a really flavoursome dish that is easy to put together and perfect for Christmas.

Serves: 4 - 6 | Cooking Time: For 1.5kg piece - 1 hour and 20 mins | Difficulty: Easy.

Method:

1. Put beef in large pot and cover with water.


2. Bring to boil and then reduce to a simmer, leaving the pot half covered with the lid. Simmer for 20 minutes per lb.


3. Once finished cooking, leave the meat in the water if you can so as to absorb as much flavour as possible.  


4. Serve with some Rebel Chilli Jalapeno & Raspberry and enjoy!  

This is a really flavoursome dish that is easy to put together and perfect for some party nibbles.

Serves: 2 - 3 | Cooking Time: 20 minutes | Difficulty: Easy.

Method:

1. Heat the oil in a small pot and add the onions and garlic, allow them to soften for about 5 to 7 minutes.


2. Stir in the cumin and Habanero Hot Relish and add the water.


3. Add in the black beans and let simmer for 5 mins before adding the fresh coriander.  


4. Blitz with a hand processor and taste. Season with salt and pepper to taste!  

This is a really flavoursome dish that is easy to put together and perfect for some party nibbles.

Serves: 2 - 3 | Cooking Time: 10 minutes | Difficulty: Easy.

Method:

1. Simply combine all the ingredients in a bowl and ensure it is well mixed. Serve as a topping or as a dip with chips.

This is a really flavoursome dish that is easy to put together and perfect for some party nibbles.

Serves: 2 - 3 | Cooking Time: 10 minutes | Difficulty: Easy.

Method:

1. Mash the avocado in a bowl.


2. Season well with salt and add all the other ingredients.


3. Add half bulb of garlic to the tray and leave skins on. Roast for an hour at 180 degrees in a fan oven. 


4. When cooking time is finished, add the yoghurt to a bowl and squeeze out the garlic cloves. Mash all together. 


5. Add the discs to a plate, with the yoghurt dip on one side and sprinkle the onion over the top. Dash with Barrel Aged and enjoy! 

This is a really flavoursome dish that is easy to put together and perfect for some party nibbles.

Serves: 2 | Cooking Time: 1 hour and 15 minutes | Difficulty: Easy.

Method:

1. Cut sweet potatoes into 3cm discs or circles.


2. Lay on an oven tray and sprinkle the cajun spice and red wine vinegar over the discs. Season with salt and pepper.


3. Add some fresh coriander and serve.  

This is a really flavoursome dish that is easy to put together and perfect for some party nibbles.

Serves: 2 | Cooking Time: 30 minutes | Difficulty: Easy.

Method:

1. Score the chicken breasts in a diagonal pattern with sharp knife. Add salt, oil and grated zest of one lime. Turn grill to medium high.


2. Add scored side down to a cold pan and turn the heat to medium/high and fry for 4 minutes.


3. Mix garlic, peanut butter, Barrel Aged, salt and pepper, honey and water to loosen if necessary until you have a paste. .  


4. Flip chicken over and spoon the paste over. Put under grill for 10 minutes. Add to plate and drizzle oil over, with some coriander leaves and enjoy! .  

This is a really flavoursome drink that is easy to put together and perfect for some party nights.

Serves: 2 | Prep Time: 10 minutes | Difficulty: Easy.

Method:

1. Rub a lime wedge around the rim of the glass.


2. Place the rim of the glass on a plate of chilli salt and twirl.


3. Place the ice, tequila, lime juice and chilli sauce in a cocktail shaker. Shake well.  


4. Strain into the glasses. Garnish with lime slices and serve.  

This is a really flavoursome dinner that is easy to put together and perfect for some winter nights.

Serves: 4 | Prep Time: 40 minutes | Difficulty: Easy.

Method:

1. Fry the onions on some olive oil for 3 minutes until soft. Add the spices and cook for 5 more minutes until aromatic.


2. Add the chicken pieces, coat them with the spices and cook for 2 minutes before adding chopped tomatoes, tomato puree, Habanero Hot Relish and water.


3. Simmer for 15 minutes until the chicken is tender.  


4. Remove from the heat and stir through some natural yoghurt. 


5. Serve with basmati rice, fresh coriander leaves, dash of Habanero Hot Relish and naan bread. 

This is a really flavoursome breakfast that is easy to put together and perfect for a summer morning.

Serves: 2 | Prep Time: 15 minutes | Difficulty: Easy.

Method:

1. In a medium bowl, mash the avocado with a fork and season with salt and pepper.


2. Toast the bread slices until crisp. Rub one side with the garlic clove and brush with some olive oil.


3. Spread the avocado mash on the toasts.  


4. Fry the eggs on some olive oil for 2 minutes for runny yolks or 3 minutes for medium yolks.


5. Place the fried eggs on top of the mashed avocado.


6. Season with salt, pepper and chilli flakes.


7. Top with some Barrel Aged Chilli Sauce.

This is a really flavoursome snack that is easy to put together and perfect for a summer evening.

Serves: 4 | Prep Time: 15 minutes | Difficulty: Easy.

Method:

1. Slice the aubergines in half lengthways. Scoop out the flesh leaving a 1cm border around. Do not discard the flesh.


2. Brush the aubergine shells with some olive oil and bake in the oven for 20 minutes at 180C.


3. Fry the onion on some olive oil until soft. Chop the aubergine flesh and add to the pan. 


4. Add the garlic and tomatoes, and cook for 2-3 minutes.


5. Stir in the Green Chilli Sauce, basil leaves and parmesan. Season with salt and pepper.


6. Stuff the aubergine shells with the vegetable mix. Sprinkle with some more parmesan cheese and breadcrumbs. Drizzle with some olive oil.


7. Bake in the oven for 20 minutes at 180C until the breadcrumbs are golden.

This is a really flavoursome snack that is easy to put together and perfect for a summer evening.

Serves: 6 | Prep Time: 30 minutes | Difficulty: Easy.

Method:

1. Cut the halloumi cheese and courgette into 2cm cubes.


2. Remove the stalk, seeds and white pith from the pepper. Cut into 2cm pieces.


3. Peel the onion and cut into 2cm pieces. 


4. Divide and thread the cheese and vegetables onto 12 wooden skewers.


5. Using a pastry brush, brush the halloumi and vegetables with the Jalapeño and Raspberry Jelly.


6. Cook under the grill for 10 minutes until the vegetables are soft.


7. Serve as a side dish to grilled meat or with some pita bread as a vegetarian meal.

This is a really flavoursome snack that is easy to put together and perfect for a summer evening.

Serves: 4 | Prep Time: 8 hours | Difficulty: A little bit tricky.

Method:

1. Mix all marinade ingredients in a medium bowl. Massage the marinade into the pork shoulder, cover the bowl with foil and put in the fridge for at least 4 hours but preferably overnight.


2. Place the pork in a medium casserole dish with a lid and cook at 160C for 3-4 hours until the meat is tender. Shred the pork using two forks.


3. Fill the tacos with the pulled pork, red onion, spring onion, fresh coriander and a few drops of Barrel Aged Chilli Sauce. 

This is a really flavoursome snack that is easy to put together and perfect for a summer evening.

Serves: 4 | Prep Time: 20 minutes | Difficulty: Easy.

Method:

1. In a large saucepan, mix together the stock, garlic, Red Chilli Sauce and soy sauce, then simmer for 3 minutes. Add the pak choi and simmer for another 2 minutes.


2. In a medium saucepan, cook the ramen noodles for 4 minutes, drain and set aside.


3. Transfer the noodles into the bowls. Strain the stock and pour over the noodles. Top with pak choi, carrot sticks, tofu cubes and egg halves. Sprinkle with spring onion, seeds and chilli flakes. 

This is a really wholesome snack that is easy to put together and perfect for a winter evening.

Serves: 4-6 | Prep Time: 30 minutes | Difficulty: Easy.

Method:

1. Line a large baking tray with parchment paper. Roll the pizza dough into a log, cut into small 3-cm pieces, then using your hands form the balls. You should be able to form 23 balls.


2. Place the dough balls on the baking tray touching one another in the shape of a Christmas tree.


3. Brush with egg wash. Sprinkle with grated cheddar cheese. Bake in a preheated oven at 200C for 20 minutes until golden. 


4. Sprinkle with fresh coriander and chilli flakes. 


5. Serve with Red Chilli sauce to dip. 

This is a really lovely Christmas drink.

Serves: 2 | Prep Time: 5 minutes | Difficulty: Easy.

Method:

1. Rub a lime wedge around the rim of the glass.


2. Place the rim of the glass on a plate of chilli salt and twirl.


3. Place the ice, tequila, lime juice, pomegranate juice and chilli sauce in a cocktail shaker. 


4. Shake well. Strain into the glasses. 


5. Garnish with some rosemary sprigs, pomegranate seeds and dried orange slices, and serve. 

This is a really lovely evening meal.

Serves: 4 | Prep Time: 30 minutes | Difficulty: Easy.

Method:

1. In a large bowl, mix together the salt, pepper and paprika. Toss the chicken wings around until well coated.


2. Place on a large roasting tray lined with parchment paper spreading them evenly.


3. Cook for 30 minutes at 180C turning the wings half way through.


4. In the meantime, in a small bowl, mix the wet ingredients together. When the wings are cooked through, remove them from the oven and brush with the mixture. Return to the oven for another 10 minutes. 


5. Serve with some extra Rebel Chilli Barrel-Aged Hot Sauce to dip. 

This is a really lovely snack.

Serves: 2 | Prep Time: 20 minutes | Difficulty: Easy.

Method:

1. In a small bowl, mix together the olive oil and spices.


2. Place the cauliflower on a large baking sheet and toss the florets in the spice mixture until evenly coated.


3. Bake in the oven for 15-20 minutes at 180C until starting to brown.


4. Sprinkle with sesame seeds and serve with Rebel Chilli Habanero Hot Relish. 

This is a really lovely summer salad.

Serves: 2 | Prep Time: 25 minutes | Difficulty: Easy.

Method:

1. In a small saucepan, boil the barley for 25 minutes in salted water until soft.


2. Meanwhile, toss the leaves and kale in a little bit of olive oil, and place in a serving bowl.


3. When the barley is cooked, drain it and mix with the beans and pomegranate seeds. Place in one side of the bowl on top of the leaves.


4. Add the picked cabbage, sugar snaps and radishes. Sprinkle with crumbled feta cheese and pumpkin seeds. Season with sea salt. 


5. Drizzle with Rebel Chilli Red Chilli Sauce. 

This is a really lovely snack.

Serves: 2 | Prep Time: 30 minutes | Difficulty: Easy.

Method:

1. Place the peppers on a tray and roast in a preheated oven at 180C for about 30 minutes until soft.


2. Leave to cool, remove the seeds, peel and cut into quarters.


3. Place the peppers and the remaining ingredients in a food processor and blitz until smooth.


4. Taste and add more salt if needed.


5. Drizzle with olive oil and Rebel Chilli Barrel-Aged Hot Sauce. 


6. Serve with flatbreads, crackers or vegetables of your choice. 

This is a really lovely snack.

Serves: 2 | Prep Time: 5 minutes | Difficulty: Easy.

Method:

1. Chill the glasses. Run a lime wedge around the rim of the glasses. Then roll the rim in salt and chilli powder mixed together.


2. Blitz all ingredients in a blender.


3. Strain into the glasses. Add some ice cubes.


4. Garnish with passionfruit slices and mint sprigs.

This is a really lovely snack.

Serves: 4 | Prep Time: 30 minutes | Difficulty: Easy.

Method:

1. Finely dice half the onion. In a large bowl, mix together the beef, onion, garlic, jelly, salt and pepper.


2. Divide into 4 and shape into patties.


3. Grill the burgers for 15 minutes turning occasionally. Make sure they are cooked through and there is no pink meat in the middle.


4. Top the burgers with slices of cheese towards the end to melt. Lightly toast the buns.


5. Serve the cheeseburgers with lettuce, tomato, gherkins, red onion and some Jalapeño & Raspberry Jelly.