Ingredients 2 sheets puff pastry 1 clove garlic, crushed 2 tsp melted butter ½ cup TGS Co Tomato Relish 2 tbs basil, chopped Instructions Preheat oven to 180°C Combine all ingredients in a bowl and mix well. Spread half the filling on each pastry sheet and fold in sides to meet in centre. Flatten slightly,

Ingredients 4 x 20cm flour tortillas 2 cups (320g) shredded barbecued chicken 2 cups (240g) grated cheddar cheese 1 heaped tbs chopped jalapeno pickles 150g TGS Co Tomato Relish ½ cup chopped coriander Instructions Arrange the tortillas on a flat surface. Divide the chicken, cheese, coriander and jalapenos between the four tortillas, scattering the ingredients

Ingredients 4 mandarins 1 Honeydew melon 250ml TGS Co Chocolate Sauce Instructions Cut melons in half, remove seeds and scoop out balls of the flesh with a melon baller Divide the mandarins into segments and remove all white pith. Mix melon balls and mandarin segments together and add a little Cointreau. Mix well. Store fruit

Ingredients 4 tbs balsamic vinegar 3 tbs brown sugar 150ml red wine 2 tbs TGS Co Pepperberry Mustard 2 large onions, quartered and sliced 1 tbs butter 1 tbs olive oil Instructions Bring vinegar, sugar and red wine to the boil, then reduce heat and reduce until becoming sticky. Add the Pepperberry Mustard and stir

Ingredients 1 tbs olive oil 500g par cooked 1 cm potato cubes (boiled or micro waved) 3 tbs TGS Co Hot Chilli Mustard Coriander, finely chopped Sour cream Instructions Lubricate hot wok with 1 dessert spoon olive oil. Add potato cubes and stir gently for about 4 minutes or until potatoes are seared over high

Ingredients 1 tbs olive oil 2 tbs grated fresh ginger 400g button mushrooms 200g shitake mushrooms, trimmed and quartered 1/3 cup TGS Co Strawberry Chilli Sauce 8 shallots, thinly sliced 3 tbs TGS Co Pepperberry mustard Instructions Heat wok over high heat, add oil and heat until hot Add ginger and stir-fry for 30 seconds

Ingredients For our dips and dressings, we refer to the main ingredient as the ‘base’. The base is optional depending on your preference, either yoghourt, sour cream, mascarpone, cream cheese or tofu No quantities are given as each palate will require varying amounts. Simply add our products to taste – particularly the hotter blends. Start

Ingredients 50ml sunflower oil 1 small onion, finely chopped 300g bacon, chopped 310g can corn kernels, rinsed, drained 300g natural low fat yoghourt 2tbs TGS Co Chilli Jam 2tbs TGS Co Pepperberry Mustard 1 egg, lightly beaten 1 small zucchini, grated 125 g polenta 1 cup plain flor 3tsp baking powder Instructions Preheat oven to

Ingredients 2 eggs, lightly beaten 1 large bunch (about 350g) spinach ½ cup milk 250g ricotta 1 cup self-raising flour ½ cup chopped semi-dried tomatoes ⅓ cup Kalamata olives chopped ¼ cup chopped basil 50g TGS Co. Pepperberry Mustard 50g finely grated parmesan cheese (optional) Instructions Place spinach into a large heatproof bowl, just cover

Ingredients 3 sheets frozen puff pastry, thawed 1 cup TGS Co Plum and Pepperberry Chutney ½ cup goat’s cheese Instructions Preheat the oven to 200C Place the pastry on a floured surface and cut into squares. If you want smaller “snack size” puffs, make the squares 80mmx80mm. If you want them larger, make them 120mm