Thick, wholesome and a delicious take on the traditional, with a nice kick at the end to keep the winter chills at bay. Be economical, buy a whole pumpkin, make a big batch so on those cold winter nights, all you have to do is defrost, heat and enjoy, with a wedge of buttered bread. GET IT IN YA!!!

This meaty fish can really take and absorb the flavours of my Jax Jerk Marinade*, while still maintaining the delicate flavours. Paired with the sweet pea puree and crispy fries, this dish takes ‘Fish on Friday’ to a brand new level. Paleo/G.F. too!

Crispy Jerk Meatballs are an all-together delicious combination of tender, juicy, aromatic, creamy and spicy!! Bloody hell, I’m even salivating talking about them. The Jax Jerk Marinade* gives these meatballs instant flavour – full of personality. If you’re expecting a crowd, it’s easy enough to double up on the recipe. Something new from the old pantry ingredients.

A combination from heaven, with these juicy, tender pork strips and the sharp tang of the cider. Great with roasted spuds and fresh veg or salad and apple slaw… or just on their own.

Low in fat and high in flavour, venison is a winner wherever you are, so next time you get lucky and find yourself with a venison surplus – have a go at this delicious, impressive yet quick-to-prepare nosh-up!