• Slow Cooked Lamb Kasoundi /
• Aromatic Vegetable Kasoundi /
• Hot Sour Sweet Salty Prawns /
• Simone's Raspberry Slice /
• Morello Cherry Cheesecake Brownie

Top 6 Sandwich Fillers

• Mango & Pineapple Chutney, chicken, mayo, chopped celery & almond flakes
• Tomato Kasoundi, boiled egg and mayo
• Green Tomato Pickle, cold roast lamb and cheddar cheese
• Tomato & Red Capsicum Relish, ham, cream cheese and rocket
• Beetroot & Orange Relish, pate and endive
• Caroline's Onion Jam, roast beef, brie and spinach leaves

Quick Ideas

• Mix Cunliffe & Waters Beetroot & Orange Relish, feta, walnuts and rocket  in a salad bowl, drizzle with olive oil. Serve.
• Marinate your favourite cut of lamb or pork in equals parts Cunliffe & Waters Apple & Mint Jam for Lamb and olive oil overnight or for at least 2 hours before cooking.
• With wet hands, combine 2 tablespoons of Cunliffe & Waters Lime & Date Chutney with 500g minced chicken breast, 1 egg, ½ cup breadcrumbs and fresh coriander to taste for a delicious Chicken Burger mix.

Slow Cooked Lamb Kasoundi

• 1kg diced lamb shoulder (or similar cut)
• 1 large leek, finely sliced
• 1 jar Cunliffe & Waters Tomato Kasoundi
• 1 tin diced tomatoes
• a little flour, salt and pepper
• Toss the lamb in seasoned flour.

1. Sautee the leek in a good splash of vegetable oil (olive is fine) in a heavy based pot on a medium-low heat until it softens, but does not start to change colour.
2. Turn up the heat and add the lamb. Stir continuously until browned.
3. Add the jar of Cunliffe & Waters Tomato Kasoundi, 250ml water and the tin of tomatoes.
4. Simmer on a low heat with the lid on for 2 hours - checking occasionally to see if more liquid is required.
5. Season and serve with basmati rice, Cunliffe & Waters Lime and Date Chutney, cucumber raita and naan bread. You will be very popular indeed!

Aromatic Vegetable Kasoundi

• ½ a cauliflower cut into florets
• 2 medium sweet potatoes, peeled and diced
• 2 medium zucchini, diced
• 1 jar Cunliffe & Waters Tomato Kasoundi
• 1 tin coconut milk
• 1 tablespoon vegetable oil
• Cunliffe & Waters Lime and Date Chutney, basmati rice and roti to serve.

1. Heat the vegetable oil in a heavy based pan and add the sweet potato and cauliflower and lightly sautee for a few minutes.
2. Add the jar of Tomato Kasoundi and 250ml’s of water and simmer for 20 minutes.
3. Add the zucchini and coconut milk once the sweet potato has softened and cook for a further 5-10 minutes.
4. Season to taste and serve with the above accompaniments.

Hot Sour Sweet and Salty Prawns

• ½ kg prawn tails
• 1 jar Cunliffe & Waters Hot Sour Sweet Salty Sauce
• 1 finely julienned red capsicum
• 1 handful finely sliced spring onion
• 1 handful coriander leaves
• Noodles or rice to serve.

1. Pour the oil from the top of the Hot Sour Sweet Salty Sauce jar into a wok and bring to a fairly high heat (you may want to add a little extra oil).
2. When very hot toss in all the prawns. Stirring constantly, add the capsicum and spring onions and the remaining contents of the Hot Sour Sweet Salty Sauce.
3. When the sauce is heated stir through the coriander and it is ready to serve.

Simone's Raspberry Slice

• 1 cup coconut
• 1 cup SR flour
• ¾ cup brown sugar
• 1 cup crushed weet-bix
• 125g melted butter
• 1 heaped tblsp golden syrup
• 2 tablespoons Cunliffe & Waters Willamette Raspberry Jam
• 125g White chocolate bits

1. Add dry ingredients to a large mixing bowl, stir through melted butter and golden syrup.
2. Press into a lined slice tin and bake in a moderate oven 180° for 20 minutes or until golden.
3. Melt chocolate bits in a bowl over water.
4. Once slice is cooled spread on the Cunliffe & Waters Willamette Raspberry Jam, then spread on the white chocolate.

Morello Cherry Cheesecake Brownie

Brownie Base

• 185g melted butter
• ¼ cup cocoa powder, sifted
• 1 cup caster sugar
• 2 eggs
• 1 cup plain flour, sifted

1. Preheat oven to 160°.
2. Place the melted butter, cocoa powder, sugar, eggs and flour in a bowl and mix well until smooth.
3. Spoon into a 20cm slice tin lined with non-stick baking paper and set aside.

• 285g cream cheese, softened and chopped
• 2 tablespoons caster sugar
• 2 eggs
• ½ jar Cunliffe & Waters Morello Cherry Conserve

1. Place cream cheese, sugar and eggs into a food processor and mix until smooth
2. Spread large spoonfuls of the cheesecake mixture on top of the brownie base until the chocolate is covered and then evenly dollop spoonfuls of the Morello Cherry Conserve and swirl in with a butter knife.
3. Bake for 45-50 minutes or until set and cool in the tin.
4. Cut into slices and serve with double whipped cream (optional).