Recipes Blog — Outback Tomato Chutney

These Wild Herb Panko Eggplant Chips are a great solution for a quick snack or finger food and really add to a tapas style menu. And they are just so moorish! We love dipping them into some  Outback Tomato Chutney

If you like meatballs you are seriously going to love this recipe. It's a simple and classic recipe with a twist! We have used Anisata and dill to provide really great flavour to the meat and Outback Tomato Chutney adds such a richness to the simple tomato sauce. The meatballs are quite light when cooked in a bath of tomato sauce. You could serve them with spaghetti of course, or with a lovely potato mash. We hope you enjoy these as much as we do! Makes 24 medium sized meatballs For the Meatballs olive oil 50g butter 500g pork mince...

What makes this Parma so delicious is seasoning the chicken with our Wild Herb Salt and topping with our Outback Tomato Chutney - amongst other things! We also don't coat the chicken in breadcrumbs and offer a lighter version - it makes up for adding extras on top ! 

We love Rick Stein’s cooking and his appreciation of the food of other cultures so we're pretty sure he won’t mind that we were inspired by his Turkish Style Eggplants in a recent publication and just had to adapt it to include our lovely native ingredients to give it that extra pizzazz! A great dish which showcases them beautifully.  Serves 4 and more!  4 small whole eggplant, ends trimmed 1 tablespoon olive oil 2 cloves garlic, crushed 2 middle rashers bacon, sliced into slim batons (optional if you prefer vegetarian or vegan) 1 leek. Cleaned and finely sliced 2 medium...