Colorful roasted vegetables tossed with a sweet and spicy chili glaze. Crispy edges, soft centers, and a gentle heat that brings out the natural sweetness of the vegetables.

1 red bell pepper, sliced
1 zucchini, sliced
1 red onion, cut into wedges
1 cup broccoli florets
1 tbsp olive oil
1 tsp organic liquid chili
1 tsp honey
Salt and black pepper

Preheat oven to 200°C / 400°F.

Toss vegetables with olive oil, salt, and pepper.

Roast on a baking tray for 20–25 minutes until tender and lightly caramelized.

Mix honey and organic liquid chili.

Drizzle over the roasted vegetables before serving.

Fresh shrimp tacos with bright lime and a gentle chili heat. Light, vibrant, and perfect for a quick and flavorful meal.

200 g shrimp, peeled
1 tsp organic liquid chili
Juice of 1 lime
1 tbsp olive oil
6 small tortillas
1 cup shredded cabbage
Fresh coriander
Salt and pepper

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Toss shrimp with olive oil, lime juice, organic liquid chili, salt, and pepper.

Cook shrimp in a hot pan for 2–3 minutes per side.

Warm the tortillas in a dry pan.

Fill tortillas with cabbage, shrimp, and fresh coriander.

Finish with an extra squeeze of lime.

Bold noodles tossed in a rich garlic sauce with a touch of chili heat. Simple, comforting, and packed with flavor, perfect for a quick meal with a spicy kick.

200 g noodles
2 cloves garlic, finely chopped
1 tsp organic liquid chili
1 tbsp soy sauce
1 tsp sesame oil
1 spring onion, sliced
1 tsp honey or sugar
1 tbsp vegetable oil

Cook the noodles according to the package instructions and drain.

Heat vegetable oil in a pan over medium heat and sauté the garlic until fragrant.

Add soy sauce, sesame oil, honey, and organic liquid chili. Stir to combine.

Toss the cooked noodles in the sauce until evenly coated.

Serve topped with sliced spring onions.