Too hot to handle

A lot of our favourite recipes involve seasoning meat or fish and cooking in a really hot pan. The best example is when cooking fajitas. Use a really heavy-bottomed skillet, get it smoking hot and only then fry the onion, peppers and chicken. You want the edges to go dark brown, even slightly black in places, as the sweetness they develop as they caramelise will make them taste really delicious. Using our Fajita Seasoning also helps, of course.

Slow and Steady

Slow cooking at a lower temperature really helps tenderise meat and develop all the different flavours of whatever you're cooking. There's nothing better than meltingly tender, sticky ribs with just a hint of smoky chipotle chilli. For that you need a whole two hours and a bottle of our famous Sticky Ribs Sauce. No short cuts and no cheating allowed. But boy is it worth it.