Macadamia Nut Oil

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Bacon and Tomato Sauce
This is a simple, flavoursome sauce is ideal to use with pasta, or as a base for pizza. The smoked bacon adds warmth and slight saltiness, which blends well with the fresh, sharper flavours of the tomato. Ale-gar©® introduces some spice, depth and richness, giving the recipe a real point of difference.

Oriental Lamb Stir Fry with Bean Sprouts and Almonds
The origins of stir-frying, or ‘chao’, in China may date back as far as the Han dynasty (206 BC to AD 220). Chronic fuel shortages at that time meant people needed to find a way to cook without using too much fuel. Stir-frying food quickly, in a pan made of thin metal needing little fuel to heat up rapidly, was a perfect solution. Today, stir-frying has become China’s best-known cooking technique, and my combination of tasty lamb, crisp bean sprouts and crunchy almonds, with the sweet and sour flavours of my Ancient Greek Vinaigre©®, are perfectly balanced ingredient combinations.

Pasta Sausage Bake and Roast Tomato Cream
This tasty, yet simple, dish can be traced back to the first written record of pasta with tomato sauce, which can be found in the 1790 cookbook L’Apicio Moderno by Roman chef, Francesco Leonardi. Prior to the addition of tomato sauce, pasta was eaten dry with the fingers. Once the liquid sauce was introduced, it demanded the use of a fork!

Pot Roast Shin Beef in Ale and Honey
This recipe dates back to the late 14th century (approximately 1591), where it was the centrepiece of celebrations for the harvest and other festivals. Ale was the main liquid of the day, accompanying breakfast, lunch and dinner. It was, therefore, used a great deal in dishes, with most farms and homes brewing their own ale on a daily basis. The ale of that period did not contain hops, which prevents the souring process, so soured ale (or ale-aigre as it was known in French and within the English Royal courts) was used in the same way as we use vinegar today for seasoning and preserving. This recipe contains both ale and Ale-gar©®, which give this dish a truly wonderful flavour.

Roman Fish Stew
This dish appears to have been very popular in the coastal regions of Britain at the end of the Roman conquest in 410 AD. There are cockle companies that have records of the Romans harvesting cockles in Wales. It would also have been natural to add other fish and the catch of the day to the pot. This authentic version of the dish includes my Roman Vinaigre©®, which adds fresh, clean acidity to draw out the best from the ingredients.

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