Recipes

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Vanilla and ClemenGold Jelly Cookie Bars
These layered dessert bars have a ClemenGold base, creamy vanilla custard in between and a zingy ClemenGold jelly that is a spectacular finish
Pulled Mushroom Burger with Pickled Ginger and Wasabi Mayo
An irresistibly good burger that's bursting with flavour. We are sure even meat lovers will dive into this one
Caveman Fillet with Caponata
Impress your friends with this clever way of cooking steak – straight on the coals
Better Butter
Flavoured butters are simple to make, versatile and great to have on hand during barbecue season. Melt them over steaks, seafood or grilled veggies, rub them under the skin of a whole chicken before roasting or just slather them straight onto a chunk of warm, crusty bread
Minute-Made Charred Veggies
These vegetables are so easy to cook on the grill and make for crunchy, healthy sides at a BBQ
Whole Cabbage in the Coals with Honey-Mustard Butter
Grilling cabbage directly on coals imparts an incredibly smoky flavour to the leaves while keeping the inside juicy and tender
Crispy Chia Tofu Stir-Fry  with Spicy Sambal Veggie Noodles
Why spend hours prepping when you can create a wholesome meal using spinneysFOOD spiralised veggies and a handful of other ingredients? This recipe ticks all the boxes
Moroccan Tomato and Chickpea Tajine
Make the most of spinneysFOOD Chickpeas and Chopped Tomatoes in this flavourful dish from north Africa
Warm Chia Porridge With Hot Vanilla Poached Clemengold, Cream and Caramelised Macadamia Nuts
Revamp breakfast with these overnight pudding pots that are topped with a rich Clemengold cream and poached Clemengold slices, plus a quick macadamia nut brittle for crunch
Sour Date and Chicken Stew
Comfort food at its best, this chicken stew can be prepared with staple ingredients from your store cupboard
Giant Chocolate-Chip Pan Cookie
Nothing beats digging into a freshly-made, warm cookie topped with ice cream
Charred Cauliflower with Green Raisin Chimmi and Cashew Nut Dukkah
One of LOWE's biggest hits, Chef Jesse Blake gives us his recipe for this dish of charred cauliflower with green raisin chimmi and cashew nut dukkah