Ingredients:

• Five or six large carrots (about 500g), peeled and sliced.
• Six cloves of garlic, unpeeled.
• 2 tbsp extra virgin olive oil.
• 2 tsp ground cumin.
• Zest and juice of one lemon.
• 1 tsp Hand Smoked Manuka. 
• 2 tbsp smooth peanut butter.
• 125ml Oat Milk (or other similar)
• 1 tsp Oak Smoked Paprika, plus a sprinkle more to serve.

Method:

1. Pre-heat oven to 225°c.
2. Add sliced carrots, olive oil, Hand Smoked Manuka, half ground cumin and half Oak Smoked Paprika, and mix through.
   
3. Roast in the oven until tender and browned (about 30 minutes).
4. Remove from oven and allow to cool for 20 minutes or so. Squeeze garlic from skins into carrots. (discard skins)
   
5. In a food processor, blend the carrot and garlic mix. Add peanut butter, remaining cumin, paprika, lemon zest and juice, oat milk and process until smooth.
   
   
6. Serve with a drizzle of extra virgin olive oil and a sprinkling of Oak Smoked Paprika.
   

Serves 4-6 (as a side dish)

Ingredients:

• 200g Dried split peas (washed and soaked overnight in cold water)
• 50g Butter
• 1 tablespoon Hand Smoked Manuka Salt & Spice
• Fresh Mint (roughly chopped)

Method:

1. In fresh water bring the split peas to the boil. Simmer for about 20 minutes until tender.
   
2. Drain peas.
   
3. In a frying pan melt the butter with a splash of olive oil, throw in the split peas. Toss or stir to coat with the butter.
   
4. Sprinkle in the Hand Smoked Manuka stir and ‘roast’ in the pan for a few minutes.
   
5. Remove from heat and toss through the chopped mint, add a squeeze of lemon to serve. (optional)
   

Chefs Tip! Try stirring through some sliced smoked salmon and feta cheese.

Ingredients:

• 3 or 4 whole beetroot, washed
• Splash of Olive oil
• Pinch of table salt
• 1-2 tablespoons of Hand Smoked Manuka Salt & Spice
• 1 Onion, sliced

Method:

1. Boil the whole beetroot with a pinch of table salt for around 30-45 minute until tender (time depends on the size of your beetroot)
   
2. Preheat your oven to 220 degrees C.
3. Drain and wash beetroot under cold water for a minute or so until cool enough to handle.
4. ‘Peel’ the beetroot. (the skin should easily come off, rub with fingers and thumbs)
5. Top and tail the beetroot and cut into wedges.
   
   
6. On a baking tray or cast iron oven proof dish place the beetroot wedges, sliced onion, Hand Smoked Manuka and a good splash of olive oil. Mix up well to coat the beetroot.
   
7. Bake in preheated oven for 20 minutes or so.
8. Serve straight from the oven and finish with a squeeze of fresh orange or lemon.
   

Serves 4

Ingredients:

• 500g Diced Angus Beef (or your preferred quality meat)
• One Onion, sliced
• Five or six Mushrooms, sliced
• Splash of Balsamic Vinegar
• Olive oil
• 25g Butter
• Hammerhead Hand Smoked Manuka

Method:

1. In a bowl, season the beef with about one and a half tablespoons of Hand Smoked Manuka.
   
2. Heat a heavy based pan with a good splash of olive oil.
3. Cook the beef for a minute or two each side to brown and cook
   .
4. Spoon cooked beef onto kitchen paper to rest.
5. Cook the onions, butter and mushrooms, on a medium heat to cook through.
   
6. Add the rested beef and stir through, once all combined and sizzling, add a healthy splash of balsamic vinegar; stir well and take of the heat after about a minute
   .
7. Serve with your favourite veggies, rice or creamy mashed potatoes
   .

Serves 4-6

Ingredients:

• Two tablespoons of Hammerhead Foods Hand Smoked Manuka salt.
• Six medium to large potatoes, peeled. (I used Agria for this recipe)
• One and a half tablespoons plain flour.
• Half cup of canola oil.
• Splash of extra virgin olive oil.
• Fresh oregano or chives, chopped (optional)

Method:

1. Cut slits into the peeled potatoes, stopping just before you cut through so that the slices stay connected at the bottom of the potato. Cut them as close together as your knife skills allow.
2. Place potatoes in a pot and cover with cold water. Leave for five minutes in cold water, drain and re-cover with fresh water and a pinch of salt. Bring to the boil for one minute then drain.
3. Mix plain flour and Hand Smoked Manuka in a bowl.
4. Ensure potatoes are nice and dry, drizzle with the olive oil then roll carefully in the Hand Smoked Manuka and flour mix.
5. Pre-heat oven to 190°c.
6. Put canola oil into an oven tray and warm for ten minutes in the hot oven.
7. Carefully add spiced potatoes (slit side up), into the oil and bake for 45-60 minutes.
   (about half way through cooking time coax the slits apart a little with a spatula or knife and baste the potatoes with the hot oil.)
8. Once potatoes look golden and crispy remove from oven and place onto a serving dish/plate.
9. Sprinkle with freshly chopped oregano or chives.

Get Creative!

 Add crispy bacon bits and Parmesan cheese, and perhaps a dollop of sour cream to serve for a truly legendary side dish!