• Mix together 3/4 jar of Beerenberg Moroccan Lamb Slow Cooker Sauce with lime juice and zest, garlic, ginger, soy sauce and peanut butter.
• Add chicken to the marinade mix, stir to coat. Cover and place in the fridge for at least 1 hour or up to 8 hours.
• Thread chicken onto 8 x 20 cm pre-soaked bamboo skewers.
• Line air fryer basket with a paper liner.
• Place half the skewers into the prepared basket and cook at 180°C for 5 minutes. Turn skewers and cook a further 5 minutes or until cooked through.
• Repeat with remaining skewers. 
• Serve with prepared dipping sauce and a sprinkle of chopped roasted peanuts.

Dipping Sauce:

• Combine remaining meal base with 2 tbsp crunchy peanut butter and ¼ cup coconut cream. Adjust seasonings and freshen with a generous squeeze of lime juice.

• Preheat your oven to 200°C and line a baking tray with baking paper
• Peel your pumpkins and chop into cubes about 1cm x 1cm. Spread evenly onto the baking tray and drizzle with olive oil then back for 20-25 minutes. Once done roughly smash the pumpkin into a purée using a fork and set aside
• Dice the onion and mince the garlic then add to a frying pan with a drizzle of olive oil, sautéing until translucent. Set aside
• In a deeper saucepan add your rice and toast for ~1 minute stirring constantly. Add in your onion/garlic mix and wine to deglaze the pan
• Add in 1/2 cup of the vegetable stock, the sage and nutmeg and stir until the stock is completely absorbed
• Continue adding the stock 1/2 cup at a time until it is all absorbed and the rice is cooked
• Add in the spinach while there is a little bit of the final stock remaining and stir to combine
• Finally add your pumpkin purée and parmesan until combined. Add salt and pepper to taste
• Serve with the roasted hazelnuts, extra parmesan, dried sage (or rosemary) and cracked black pepper and enjoy!!

• Preheat the oven to 240 Degrees Celsius or 220 Degrees if fan forced. Line your tray with baking paper.
• Cut your eggplant into slices, place the eggplant in a large bowl, add oil, salt and pepper. Spread the greased eggplant mixture on a tray. Roast for 20 min, turn around after 10 min and roast until caramelised and tender.
• For the curry sauce, in a large pot over a medium heat, add your oil, followed by the black mustard seeds, curry leaves and onion, fry for 5 min. Follow by adding all the other ingredients for the Curry sauce and allow to simmer for 10 min.
• Remove the eggplant from the oven once 20min has passed. Pour the curry sauce into the baking tray with the eggplant. Place everything back in the oven for 15 min to bake at 180 Degrees Celsius.

• Place the cauliflower pieces in a food processor and blend ‘til the cauliflower resembles fine crumbs.
• Using a large mixing bowl, whisk together the egg and Caesar Dressing
• Mix in the mozzarella cheese, Parmesan, flour, nutmeg and seasoning. Finally, mix in the processed cauliflower
• Heat a small amount of oil in a frying pan and carefully add a large spoonful of the hash brown mixture into the pan. Repeat ‘til all the mixture has been used.
• Fry for 4 to 5 minutes or ‘til golden. Flip and cook the second side
• Serving suggestion: Serve the hash browns with smashed avocado, baked beans and eggs

• Preheat the oven to 180 degrees C. Grease a baking dish (with oil spray or oil and brush).
• Heat the olive oil in a sauepan, add the garlic and minced beef.  Cook over medium heat to brown, breaking up the mince with a wooden spoon.
• Add the Beerenberg Tomato Sauce and water and allow to simmer for 10 to 15 minutes or 'til a little reduced.
• Season to taste with salt and pepper.  Allow to cool a little.
• Cut the lasagne sheets into half.  Place a spoonful of the meat mixture on the pasta sheet and gently roll up.
• Place the lasagne rolls into the greased baking dish.  The rolls need to fit snug into the dish.  Drizzle the top of the rolls with any remaining sauce.
• Sprinkle with the grated cheese and bake in the oven for 20 minutes or 'til glolden on the top.