At the table

Recipes and pairings for the jars you have open.

Tatashe

Good with

  1. Mature Cheddar
  2. Soft goat’s cheese
  3. Fried eggs
  4. Toasties
  5. Sausages
  6. Burgers
  7. Bacon sandwiches
  8. Roast potatoes
  9. Grilled mushrooms
  10. A cheese board
Tatashe red pepper chilli jam jar

Tatashe, whipped feta and cucumber toast

Serves 2 · 10 minutes

Cool cucumber, salty feta and a spoon of Tatashe. It is lunch without much planning, but still feels like you made an effort.

Ingredients

  • 4 slices good sourdough
  • 150g feta
  • 75g Greek yoghurt
  • 1 small cucumber
  • 4 teaspoons Tatashe
  • Extra virgin olive oil
  • Black pepper

Method

  1. Toast the sourdough until crisp at the edges.
  2. Mash the feta and Greek yoghurt together with a fork until creamy.
  3. Spread generously over the toast.
  4. Slice the cucumber finely and pile it on top.
  5. Spoon Tatashe over each slice. Finish with olive oil and plenty of black pepper.

Serve straight away.

Allergens. Made in a facility that handles peanuts.
Storage. Store in a cool, dry place. Refrigerate after opening and use within 4 weeks.

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Zobo

Good with

  1. Melon and feta
  2. Soft goat’s cheese
  3. Greek yoghurt
  4. Roast pork
  5. Duck
  6. Ham
  7. Grilled halloumi
  8. Roasted carrots
  9. Vanilla ice cream
  10. Lime with ginger beer
Zobo hibiscus and charred pineapple preserve served on melon with soft goat cheese

Piel de Sapo, feta and Zobo

Serves 4 · 10 minutes

Cold melon, salty feta and a bright spoonful of Zobo. Put it on the table with good bread and let people help themselves.

Ingredients

  • Half a ripe Piel de Sapo melon, or another good ripe melon
  • 150g feta
  • 2 tablespoons Zobo
  • Extra virgin olive oil
  • Black pepper
  • Good bread, to serve

Method

  1. Cut the melon into thick wedges or large pieces and arrange on a serving plate.
  2. Crumble over the feta.
  3. Spoon Zobo over in small amounts, so every bite gets a little of it.
  4. Finish with olive oil and black pepper.

Serve cold, with good bread alongside.

Allergens. Made in a facility that handles peanuts.
Storage. Store in a cool, dry place. Refrigerate after opening and use within 4 weeks.

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Yaji

Good with

  1. Roast chicken
  2. Grilled halloumi
  3. Chicken wings
  4. Roast potatoes
  5. Carrots
  6. Fried eggs
  7. Pizza
  8. Grilled corn
  9. Salmon
  10. Sharp cheese
Yaji hot honey drizzled over roast chicken

Yaji roast chicken with cucumber yoghurt and lemon

Serves 4 · 45 minutes

Roast the chicken until the skin is crisp, then add Yaji near the end so the honey stays glossy and the suya spice stays clear.

Ingredients

  • 8 chicken thighs, bone in and skin on
  • 1 tablespoon olive oil
  • Fine sea salt
  • 1 lemon, halved
  • 3 tablespoons Yaji
  • 250g Greek yoghurt
  • Half a cucumber
  • Black pepper

Method

  1. Heat the oven to 200°C fan.
  2. Put the chicken and lemon halves in a roasting tray. Rub with olive oil and season with salt.
  3. Roast for 30 minutes.
  4. While the chicken cooks, grate the cucumber, squeeze out the excess water and stir it through the yoghurt with black pepper.
  5. Brush the chicken generously with Yaji. Return to the oven for 10 to 15 minutes, until glazed and cooked through. Cook the thickest part to 75°C for 30 seconds.
  6. Serve with the cucumber yoghurt and the roasted lemon for squeezing over.

Allergens. Contains PEANUTS.
Storage. Store in a cool, dry place. Stir before use. If it crystallises, stand the jar in warm water. Not suitable for infants under 12 months.

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