A quick and crispy snack with melted cheese and a gentle kick of chili.

Serves 2

4 tortillas
1 red onion
1 mozzarella ball
2 tbsp liquid chili
Olive oil

Slice the mozzarella and red onion into thin pieces and distribute evenly over two of the tortillas.

Drizzle about 1 tablespoon of liquid chili over each, then place the remaining tortillas on top to form sandwiches.

Heat a bit of olive oil in a pan over medium heat and cook the quesadillas until golden and crispy on both sides.

Cut into triangles and serve warm.

A fresh and vibrant salad with sweet corn, zesty lemon, and a light kick of chili.

Serves 2

2 corn on the cob
Zest and juice of 1 lemon
1–2 tbsp liquid chili
½ red onion
2 tsp olive oil
Sea salt

Remove the husks from the corn and boil the cobs until tender, about 5–8 minutes (or just 1 minute to heat through if using pre-cooked corn). Let them cool slightly.

For extra flavour, the corn can be briefly seared in a hot pan or on a grill after boiling, until lightly golden with a bit of colour.

Alternatively, skip boiling and cook the corn entirely on a grill or in a pan over medium-high heat, turning occasionally, until tender and lightly charred.

Cut the kernels off the cobs and place them in a bowl. Finely chop the red onion and add it to the corn.

Add liquid chili, lemon zest and juice, and olive oil, and mix everything well. Season with sea salt and adjust with extra chili or lemon juice to taste.

Serve fresh.

Tip: Fresh coriander can be added for extra flavour and a vibrant visual finish.

A simple and fresh salad with ripe tomatoes, creamy mozzarella, and a well-balanced dressing. Perfect as a light starter or a side dish.

Serves 3–4 (starter or side)

1 lb tomatoes
2 buffalo mozzarella
1 red onion
3 tbsp olive oil
2 tbsp liquid basil
1 tbsp liquid garlic (optional)
1 tsp apple cider vinegar (optional)
Sea salt

Cut the tomatoes into slices or wedges and thinly slice the red onion. Tear the mozzarella into smaller pieces.

In a small bowl, mix liquid basil (and liquid garlic if using) with olive oil and apple cider vinegar to make a dressing. For a milder, less acidic flavour, the apple cider vinegar can be left out.

Arrange the tomatoes, onion, and mozzarella on a serving plate. Pour the dressing over just before serving and finish with a pinch of sea salt.

A creamy and comforting soup with gentle heat and aromatic warmth from chili, ginger, and garlic.

Serves 4

1 Hokkaido pumpkin
1 onion
2 carrots
4 potatoes
4 cups vegetable stock
1/4 cup cream
1 tbsp liquid garlic
1 tbsp liquid chili
1 tbsp liquid ginger

Topping
1/2 cup pumpkin seeds
1 tsp butter
1/2 cup yogurt
1 apple
1 tsp liquid chili
1 tsp liquid ginger
1 tsp honey
1 tsp lemon juice
Salt and pepper

Rinse the pumpkin and cut it into cubes. Peel the onion, carrots, and potatoes and cut them into smaller pieces.

Heat a little oil in a large pot over medium heat and sauté the vegetables with liquid garlic, liquid chili, and liquid ginger for a few minutes. Pour in the vegetable stock until the vegetables are mostly covered, then let everything simmer for about 15 minutes, until tender.

Blend the soup until smooth. Stir in the cream and season to taste with extra liquid chili, liquid ginger, liquid garlic, salt, and pepper.

For the topping, melt the butter in a pan and toast the pumpkin seeds. Add liquid chili and liquid ginger and continue cooking until the seeds are lightly golden. Let them cool slightly.

Cut the apple into small cubes and mix with honey and lemon juice.

Serve the soup topped with yogurt, spiced pumpkin seeds, and apple.

A simple and flavorful dressing that goes well with almost any salad.

Serves 2–4

1 head of lettuce or mixed salad greens
2 shallots
1 tbsp liquid basil
2 tbsp olive oil
1 tsp Dijon mustard
1 tsp acacia honey
Salt and pepper

In a small bowl, whisk together liquid basil, olive oil, Dijon mustard, and acacia honey. Season with salt and pepper to taste.

Finely chop the shallots and add them to the salad.

Pour the vinaigrette over the salad and toss gently until everything is well coated.

Serve as a light lunch or as a fresh side dish for dinner.

Tip Easy to adjust to your taste. You can increase or reduce the amount of honey and Dijon mustard, or leave them out entirely for a sharper dressing. For extra depth, try adding a bit of liquid garlic.

Juicy chili-marinated shrimp served with a creamy garlic dip and fresh lemon. Perfect for sharing.

Serves 2

Chili-marinated shrimp

10–12 oz jumbo shrimp, peeled and deveined (tails optional)
6 tbsp olive oil
2 tsp liquid chili
1 tbsp liquid garlic
Salt & black pepper

Garlic dip

‍1/2 cup mayonnaise
1/2 cup sour cream
1 tbsp lemon juice
1 tsp lemon zest
2 tbsp liquid garlic
Salt & black pepper

‍To serve

‍Crusty bread or baguette
Lemon wedges

Combine olive oil, liquid chili, liquid garlic, salt, and pepper. Toss the shrimp in the marinade and refrigerate for 30–60 minutes.

Mix mayonnaise, sour cream, lemon juice, lemon zest, and liquid garlic. Season with salt and pepper and chill until ready to serve.

Cook the shrimp on a hot grill or skillet for about 1 minute per side, until pink and cooked through.

Serve immediately with the garlic dip, bread, and lemon wedges.

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