Recipes & how to use it

Roast the florets until the edges char, then toss in Lime Scotch Bonnet and scatter with spring onion. Heat with somewhere to go.

Get the sauce

Twenty minutes in the sauce is plenty for shrimp. Grill hot and fast, three minutes a side, and serve with lime.

Get the sauce

Three hours covered at 150°C, then unwrapped and glazed every ten minutes until the tamarind sets into lacquer.

Get the sauce

Brush the fillets, bake at 200°C, then spoon over the pan juices. The acid in the pineapple keeps the fish from tasting heavy.

Get the sauce

Roast the wings until the skin is tight, then toss in warmed Mango sauce and put them back in for five minutes so the glaze grabs.

Get the sauce

Score the thighs, coat them in Original and leave them overnight. Grill skin-side down over indirect heat, then finish hot with a second coat.

Get the sauce