Ingredients: 500g of Mince Beef1 onion4 cloves of garlic2 spring onions2 teaspoons of Neema Scotch Bonnet Chilli Paste1 teaspoon of Coriander1 green pepper1 ripe plum tomatoes300 ml of beef stock400g of tinned tomatoes Method: Fry the beef, onions, garlic, spring onions, green pepper together on a low heat Once the beef is browned add the tomatoes and stock and simmer on a low heat for 40mins until the sauce thickens Add the kidney beans and fresh coriander 10 mins before removing from heat. Serve with rice and salad.
Ingredients: 6 Sea Bass 2-3 Courgettes depending on size 200g Asparagus Salt 1 Lemon Neema Scotch Bonnet & Ginger Chilli Sauce For the marinade: 1 teaspoon of Neema Scotch Bonnet & Ginger Chilli Sauce 1/2 of lemon squeezed Salt to taste Crushed Garlic 1 tbsp of Olive oil Parsley to garnish Method: Marinade fish and leave for a few hours (preferably overnight) for seasoning to set in Slice courgettes lengthwise, season with salt and grill on a grill pan Season asparagus with salt, pepper, lemon and drizzle some olive oil. Put it on a grill while cooking fish. Arrange the cooked courgettes first, then the fish with the asparagus. Sprinkle some chopped parsley and serve.