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.
   

 

Ingredients:

- Lamb Rump (approx 100-150g per person)

- Hammerhead Lively Lemon Pepper (a  good pinch per rump)

- Olive Oil (tablespoon or two)

- Cider Vinegar (two tablespoons)

 

Method:

1. In a bowl, coat the lamb with the Lively Lemon Pepper, cider vinegar and olive oil. Cover and leave to marinate at room temperature for 30-40 minutes.

2. Pre-heat oven to 220 degrees C.

3. Heat a splash of olive oil in a oven suitable heavy based pan.

4. Once oil is hot, carefully place in the lamb. Leave to cook without moving for a minute or so before turning. Cook for another minute on this side.

5. Place the pan with the lamb rump into a preheated oven and cook for 10-15 minutes depending on your preference on cooking (We did 12 minutes in this recipe for a 'medium' cooking result)

6. Allow to rest for at least 5 minutes before carving. 

7. Serve with our butter roasted split peas and roasted beetroot.

 

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
   .