225g Self Raising flour½ tsp salt1 tsp sugar45g unsalted butter1 cup cooked mashed kumara150ml buttermilkSweet Chilli Beetroot Relishcrème fraiche or soft goats curd cheese Preheat oven to 200C.Sift the flour, salt and sugar into a bowl. Rub in the butter until you have fine crumbs. Add kumara and buttermilk to make smooth and slightly sticky dough – don’t overwork. Transfer onto a floured...

4 cups self raising flour2 level teaspoons baking powder1 bottle of 362 Grillhouse Buttermilk Bacon Ranch Dressing330ml sparkling watera good pinch of saltchopped parsley (about 2 Tbsp optional) In a large mixing bowl add the flour, baking powder, salt and chopped parsley (if using)Make a hole in the middle and tip in the bottle of 362 Grillhouse Buttermilk Bacon Ranch Dressing. Use some...

4 boneless chicken breasts362 Grillhouse Tomato Kasundi4 slices eggplant100g goat feta or crumbly goat cheese (could also use cows milk feta). Simply pan fry the skin side of the chicken breast in a little oil. Flip over and sear the underside. Place the chicken breasts in a baking dish skin side up, a slice of eggplant, a tablespoon or two of the Tomato Kasundi smeared...

350g Pumpkin cut into large pieces and brushed with Olive Oil (Once roasted you want a yield of about 300g)3 Tablespoons olive oil1 medium red onion peeled and finely diced1 cup risotto rice3 cups chicken stock (hot)SaltFreshly ground black pepper100mls white wine50g parmesan cheese grated Bake pumpkin in the oven until soft. Once cool enough to handle, remove the skin and cut pumpkin...

6 duck breasts50g butterGarlic Infused Olive Oil5 slices streaky bacon chopped4 Tablespoons Wild Country Cranberry Orange & Port Sauce4 Tablespoons Wild Country Fig Wine Balsamic Vinaigrette375mls chicken stock250ml dry red wine6 whole clovesgrated zest of 1 large lemonsalt & pepper Sear duck breasts in a mixture of the butter and Garlic Infused olive oil then place in an oven proof dish with a fitting...