Paul's Chorizo, Chilli and Halloumi Salad

Serves 4 as a starter or 2 as a main course

1 bag of washed mixed salad leaves
1 ripe avocado pear
6 inch piece of Chorizo
100g Halloumi cheese
Handful of cherry tomatoes - red and yellow (halved)
Mr Filbert's Sweet Chillli and Mango Drizzle

1. Peel and halve the avocado, removing the stone in the middle. Cut into 1cm cubes and mix in abowl with the salad leaves. Divide between the number of plates needed.

2. Skin and slice chorizo into 5mm diagonal slices and place in a dry, medium heat frying pan. Fry for a couple of mins each side.

3. Cut the Halloumi into 2cm cubes and add to the pan - the natural paprika oil from the chorizo will give the Halloumi a lovely colour and flavour. Add the cherry tomatoes and fry altogether until golden brown.

4. Pour the pan ingredients on to your salad leaves and drizzle Mr Filbert's Sweet Chilli & Mango Drizzle over the top. Serve with chunks of fresh Ciabatta.

Chicken Goujons with Kasbah Spiced Almonds

Serves 4 as a main course or 6 for picnics with other eats

4 skinless, boneless chicken breasts
1 egg
50g plain flour
200g chopped Kasbah Spiced Almonds

1. Slice the chicken breasts lengthways into thin strips.

2. Roughly chop the Kasbah Spiced Almonds in a food processor and pour onto a plate.

3. Beat the egg and dip the chicken strips in the flour first and then the egg. Roll in the chopped almonds.

4. Fry the chicken goujons for a few minutes on each side, in a little rapeseed oil. Transfer to an oven dish and roast at about 175c for 10 – 12 mins until cooked through. Serve with fresh cous cous or salad and pitta.

Sweet Chipotle Mixed Nut & Toffee Tart

Makes a 9 inch tart.

A block of chilled shortcrust pastry (at room temperature)
200g granulated sugar
80ml water
150 ml double cream
30g unsalted butter
I tablespoon honey
Zest and juice of one large orange
¼ teaspoon salt
350g Sweet Chipotle Mixed Nuts
1 vanilla pod

1. Pre-heat oven to 175c. Roll out pastry to fit a 9 inch flan dish. Add greaseproof paper, baking beans and bake blind for 15 mins.

2. Put sugar into a saucepan and place over a low heat until sugar dissolves, turning golden. Add the water, increase the heat and bring to the boil. Cook until syrup is a deep amber colour - this should take about 10 mins.

3. Remove from the heat and add the orange juice. Gradually add the cream whilst stirring and then whisk.

4. Place back on to a low heat. Whisk in the butter, honey, orange zest, vanilla seeds and salt. Stir in the Sweet Chipotle Mixed Nuts.

5. Pour the filling into the pastry crust and bake until tart filling is bubbling - this should take around 15 – 20 mins. Remove from the oven and allow to cool completely on a rack. Serve with crème fraiche or Greek yogurt and a sprinkle of orange zest.

Penny's Kasbah Almond Florentines

225g skinned hazelnuts
105g unsalted butter
180g sugar
270ml double cream
300g Mr Filbert's Kasbah Spiced Almonds
8 ready to eat dried figs (sliced)

150g golden sultanas

15g flour

Method

1. Preheat the oven to 180c or gas mark 4. Line baking trays with parchment paper so that the florentines will slide off easily and unbroken, once cooked.

2. Chop the hazelnuts and Kasbah Spiced Almonds roughly by hand. Put the butter, sugar and double cream into a saucepan and bring to the boil. Add the remaining mixture and stir until the nuts are well coated with sugar mixture.

3. Spoon a tablespoon of the mixture onto the baking tray and spread out to form a circular shape.

4. Bake for approx 12 minutes until they are golden at the edges. Allow to cool for several minutes before munching with a cup of fresh coffee and friends!