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chancham hot pepper sauce is so utterly tasty it won’t be long before you’re putting it on your cereal at breakfast time!
it really is great on everything from salads to spaghetti bolognese to chips to beans-on-toast. virtually fat free, it makes a great alternative to mayonnaise... |
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chancham smokey lapsang cooking sauce uses long leaf lapsang suchong tea leaves - that’s where the smokey flavour comes from. |
simply cover your meat/veg/fish with chancham smokey lapsang cooking sauce and cook the way you want. devour.
1 bottle is enough for a family of 4-6.
bake, stew, fry, bbq... however you want! |
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chancham tamarind & 3 spice cooking sauce uses whole, fresh tamarind to give the richest flavour possible.
simply cover your meat/veg/fish with chancham tamarind & 3 spice cooking sauce and cook the way you want. devour.
1 bottle is enough for a family of 4-6.
bake, stew, fry, bbq... however you want! |
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chancham green chilli & red onion cooking sauce uses fresh green chillis to give it that bright, zingy flavour. |
| simply cover your meat/veg/fish with chancham green chilli & red onion cooking sauce and cook the way you want. devour. |
1 bottle is enough for a family of 4-6.
bake, stew, fry, bbq... however
you want! |
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chancham scotch bonnet & black pepper cooking sauce uses scotch bonnet peppers - some of the hottest peppers on earth. |
| simply cover your meat/veg/fish with chancham scotch bonnet & black pepper cooking sauce and cook the way you want. devour. |
1 bottle is enough for a family of 4-6.
bake, stew, fry, bbq... however
you want! |
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smokey lapsang pork pot roast
serves 6
prep time 15mins
cooking time 8hrs
1 bottle of smokey lapsang, 1000g shoulder of pork - or any other cheap cut of meat
Start this before you go off to work for the day.
Cover the shoulder of pork with the sauce, place in a casserole pot with around 300ml of water (rinse out the empty bottle and use that) put lid on pot.
Blast in the oven on high for 30mins then turn down to 130°C (110°C fan) and leave for work.
Come back to a perfect, tender delicious dish.
tamarind & 3 spice beef n chickpeas
serves 4-6
prep time 5mins
cooking time 1hr
1 bottle of tamarind & 3 spice, 1000g diced beef, 1 can chickpeas (drained), 125ml red wine (optional)
Place the diced beef and tamarind sauce in saucepan with 300ml of water (rinse out bottle) and simmer for 40 minutes.
Add the chickpeas and cook for further 20mins.
Add some red wine for a deeper richer flavour.
red lentils with chancham green chilli & red onion
serves 4
prep time 5mins
cooking time 10-15mins
40g chancham green chilli & red onion, 200g red lentils, 60g coconut block or 60ml coconut milk, 1 litre of water, 1 stem of curry leaf (optional)
Place the red lentils, chancham green chilli and red onion sauce, water and curry leaf in a sauce pan and cook for 7 to 10 minutes, at a moderate heat.
Just as the lentils start to change in colour, from red/orange to a orange/ yellow add the coconut milk. Cook for a few minutes more. If using the coconut block please ensure it has dissolved completely.
courgette and mushroom stir fry
serves 4
prep time 3mins
cooking time 5-10mins
100g chancham scotch bonnet and black pepper, 200g courgette, 200g mushroom
Slice the courgettes and mushrooms.
Place the courgettes and mushrooms with the scotch bonnet and black pepper sauce in a frying pan and cook on high heat for 5 – 10 minutes.
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