• 500 gr ground beef mince 10% fat
• 1 red onion
• 1 tablespoon mustard
• 1 clove of garlic
• 1 carrot
• 1 250ml can chopped tomato 
• 200 gr Koffiracha
• 100 ml white dry wine
• 100 ml olive oil 
• Salt
• Pepper
• ½ pack of spaghetti 
• 100 gr grated parmesan

Dice the onion, carrot and garlic and throw them in a pot with olive oil on medium heat until brown.

Take the minced meat and in small quantities add it to the pot, pressing it regularly so it doesn't crumble.

Add the wine, pour a glass for yourself, and let it cook for 5-10 minutes. 🍷

Drink 🥴your wine. 

Add the mustard, Koffiracha and canned tomatoes. Season and let it simmer for 30-40 minutes or until the juices have reduced.

Cook your pasta. Make sure to salt the water. Pray to any or all gods that you guess the quantity correctly. 

Serve the pasta with the beef mince sauce, and finish with grated parmesan. If there's any wine left, you 😈 know what to do. 

• 2 rashers streaky bacon
• 2 rashers back bacon
• 1 egg
• 2 slices white bread
• 1 tbsp mayo 
• 1 tbsp Koffiracha

Crisp up your bacon 🤤 in a pan on medium heat, then crack an egg into the bacon fat so you're soaking up all that flavour.

Whack your bread in a toaster or fry it in the same pan, you do you. The thicker and crispier, the better.

Mix the mayo and Koffiracha and spread the mix across both pieces of toast, then wedge your bacon and egg in there, find a spot on the couch and reap the rewards. You've totally 🛋️💀earned it.

• 1 Vegan Chicken stripes
• 1 pitta bread or any flatbread 
• 1 tbsp yoghurt 
• 1 tbsp of any pickled veg  (onions, cucumber, carrots)
• 4 gr picked parsley or any other fresh herb
• 1 tbsp salt
• 20 gr Koffiracha

Don't freak out, but this requires some prep 2-3 hours before you make it. You'll need to season the chicken thigh with table salt and let it rest in the fridge, covered, for a few hours beforehand. This is the only challenging part of this recipe. If you can't do this, ⚰️stop.

Once your chicken has been in its salt bath (dry brine) for a few hours, take it out, wash it with cold water and pat dry with a paper towel.

With the skin facing up, cook the thighs at 180c for 20 minutes or until done. Once it's rested, slice it chunky.

Warm up your flatbread in a pan on medium heat, then top it with the chicken, yoghurt, Koffiracha, pickles and fresh herbs. Share, or don't. No 👁 one's watching.

• 1 thick slice of sourdough 
• 1 aubergine
• 1 romano pepper 
• 1 avocado, smashed
• 50 gr of tahini
• 1 lemon 
• 10 gr of Za'atar 
• 10 gr pomegranate molasses 
• 1 tbsp sea salt
• 100ml extra virgin olive oil 
• 50 gr Koffiracha

Slice the aubergine in half, lay it on a tray skin up, season with sea salt and olive oil and bake for 20 minutes in the oven at 180 degrees.

Slice the romano peppers, season with salt and olive oil, and bake for 15 min in the same oven.  

Mix the juice of one lemon 🍋 with the tahini and some water and stir until it becomes smooth and creamy. 

Toast the sourdough and smear the smashed avo on top

Dress the toast with a slice of aubergine and roasted peppers. Drizzle tahini, pomegranate molasses, olive oil 🫒 and pour Koffiracha to your heart's content. Sprinkle za'atar and garnish with any herb you fancy. Devour in a single bite.

• 4 fish fingers 
• 1 ltr sunflower oil 
• 2 slices white bread 
• ¼ iceberg lettuce 
• 50 gr Koffiracha 
• 100 gr Mayo 
• 2 slices burger cheese

Deep fry the fish fingers for five minutes in a pan with sunflower oil and then leave on a paper towel to absorb the oils. If you have a deep-fryer, use that. An air-fryer? Go for it. If none of these options sound great to you, just follow the packet instructions, kid. Leave the hard stuff  👴 to the adults.

Toast the bread (you should be able to do that at least) and spread Koffiracha and mayo on both pieces.

Sandwich your iceberg lettuce, fish fingers and cheese in there. Well done 🎉you.

• 2 free-range eggs
• 250 gr canned tomatoes 
• 100 gr roasted red peppers 
• 4 gr parsley
• 100 ml extra virgin olive oil
• 1 white onion
• 50 ml Koffiracha 
• Salt
• Pepper
• Pitta bread
• 100 gr strained yoghurt 
• 40 gr za'atar

Heat the olive oil in a medium high-heat pan, then add the canned tomatoes, peppers and Koffiracha. Season with salt and pepper, make it bubble 🫧and let it reduce.

In another pan with water, poach the two eggs, and toast your bread.

To serve, lay the yoghurt, sauce, two poached eggs, and season. Pitta 🫓 bread is a side piece - optimal dipping material.

• Whole chicken ( pref free range )  
• 500gr carrots
• 500gr maris piper potatoes 
• 2-3 garlic  cloves
• 250gr butter 
• 100gr koffiracha 
• Salt 
• Pepper

Preheat that oven to 180°C (350°F for the 🦅) and grab your biggest baking tray. We're about to get cozy in there.

Give your chicken a good ol' seasoning with salt and pepper. Don't be shy; this bird needs to be flavour-blasted.

Wash and chop those veggies into bite-sized pieces. Carrots, potatoes, you know the drill. Arrange them on the tray, and dot them with butter like a modern art 🎨 masterpiece.

Nestle that seasoned chicken right in the midst of the veggies. It's a party 🥳 and everyone's invited.

Pop that tray into the oven and let the magic happen. Once the chicken is cooked through (use a meat thermometer if you're fancy), brush it with Koffiracha sauce for an extra flavour kick.

Serve it up hot, and get ready for the compliments to roll in. You're a regular Masterchef 👨‍🍳, mate.

• 1 pack halloumi cheese 
• 300 gr Panko bread crumbs
• 4 free range eggs 
• 400 gr flour 
• 1 ltr sunflower oil 
• 1 tbsp ketchup 
• 50 gr pickled onion 
• 2 slices of white bread 
• 100 gr Koffiracha

Grab your halloumi and slice it into strips. Set up your breadboard with three bowls: one for eggs, one for flour, and one for panko breadcrumbs. Put on your favourite tunes and get ready to get your hands dirty (or use gloves 🧤 if you're a neat freak).

Take each halloumi strip and dip it into the egg mixture, then the flour, and finally, the breadcrumbs. Repeat until all strips are coated in a crispy golden blanket.

Heat up some sunflower oil in a pan (do the water drop test if you're a fry-pro). Once it's sizzling, carefully add your breaded halloumi strips and let them crisp ✨up to perfection.

Toast some bread (white, sourdough, whatever floats your boat) and spread a layer of ketchup on one side. Yes, ketchup. Trust 🤷‍♂️ the process.

Layer your fried halloumi strips on the ketchup-smeared bread, top with pickled onions (because why not?), and drizzle that magical Koffiracha sauce all over.

Close the sandwich and prepare for flavour nirvana. Napkins are a must because things are about to get messy (in the best way possible💦).