Recipes Blog — Lemon Myrtle Coconut Chilli Sprinkles

Anisata’s aromatic aniseed flavour is the perfect partner for eggplant, tomato and creamy goat’s cheese (though the recipe works just as well without the goat’s cheese, if you prefer). This is great to make in summer, when tomatoes are at their peak. Serves 4 as a starter or light lunch 4 ripe, good-sized tomatoes, halved olive oil  2 teaspoons (4g)  Mountain Pepper Wild Herb Salt, to taste 1 tablespoon (8g) dried Anisata 1 teaspoon castor sugar Tabasco Sauce 1 large eggplant (aubergine) cut into 8 slices 2cm each  2 eggs (or vegetarian alternative such as almond milk perhaps) 1 tablespoon...

Let's brighten up our winter cooking with these lovely tropical flavours.Adding a bottle of our breezy tropical Chilli Coconut and Lemon Myrtle sauce to a chicken casserole will really give your tastebuds a taste of adventure!

Our lemon Myrtle Coconut Chilli Sprinkles used as a coating on fresh salmon fillets turns a simple dish into something quite adventurous with these gorgeous tropical flavours. And it is perfectly matched with a drizzle of Chilli Ginger Wild Lime Sauce

Quick and easy lemon myrtle, chilli and coconut chicken strips the whole family will love!