Breakfast

Eggs eggs eggs. The sauce is brilliant at breakfast, so go crazy any time you cook an egg. These are our favorite ways.

Crisp fried eggs

Heat some chili crisp oil in a hot pan, crack an egg and fry until the edges begin to crisp up. Serve on a warm tortilla and spoon crisp on the egg. Brilliant with a side of refried beans.

Soft boiled eggs with avocado and sourdough

Everyone's favorite avocado toast gets an upgrade with the addition of soft boiled eggs. We like to cut them open and top the yolks with a very well stirred spoonful of crisp.

Turkish Eggs

Start by grating a clove of garlic into some greek yoghurt with a little olive oil. Spread in a thin layer on a flat plate. Next poach two eggs in bubbling water, and once done carefully place on the yogurt mix. Top with a generous portion of chili crunch, some sliced tomatoes and a hunk of fresh sourdough.

Our everyday breakfast is…

Seed bread with peanut butter, banana and crisp

Our daily breakfast has to be this. We are obsessed with seed bread. You can make it at home using this recipe https://food52.com/recipes/28886-my-new-roots-life-changing-loaf-of-bread

or Ocado and Waitrose sell the brilliant heart of nature range.

Top a very well toasted slice of bread with a good spread of your favorite nut butter. Top with sliced bananas (or very thinly sliced apples) and finish off with our crisp. If you’re feeling indulgent, a drizzle of honey is always a good idea.

Lunch and Dinner

PIZZA!

The best addition to any slice. Go on, you know you want to try it!!

Seared Steak and lentils with arugula and chili crisp

Sear your favorite cut of steak, and serve alongside rocket and lentils. Drizzle the oil and sauce through the sliced beef.

Parchment paper cod

Lay a piece of fresh cod filet on lemon slices atop parchment paper, add a few tenderstem broccoli stems, and a handful of roughly chopped olives. Top with chilli crisp and a good spoonful of its oil. Tightly close the parchment paper, and airfry for 7 minutes until flakey but still moist.

Red pasta sauce

Saute a diced onion and four minced garlic cloves until warm golden. Add a chopped up red pepper and continue to cook until soft. Optionally add a couple handfuls of chopped mushrooms and cook further until golden brown. Add a tin of high quality triturated tomatoes, a squirt of tomato puree and a knob of butter. Cook on low heat for an hour stirring once in a while. Add half a cup of chopped fresh basil leaves. Season with salt and pepper and add a heaping tablespoon of chilli crunch. Use it with your favorite pasta shapes, and add some crunch to finish off the dish.

Egg fried rice

Perfect for leftover rice. We love to cook up a huge amount of ginger and garlic in the oil from our crisp in a very hot wok. When it's soft and golden, add diced carrots, courgettes, celery, shallots, asparagus or any other veggie you’ve got lurking at the back of the fridge. Meanwhile whisk two eggs move the veggies to the side of the wok and scramble in some more oil in the same wok. Mix the eggs and veggies together, and add the cold cooked rice. Stir until everything is combined; and add equal parts soy sauce, lemon juice, and oyster sauce. Stir again, serve in bowls with a dousing of chiili crunch on top.

Baked brie with chili crisp and honey

Place a whole brie ( which you have scored with a knife) in a heatproof ramekin a similar size of the cheese, top with chili crisp and honey and bake until bubbling. Enjoy with crusty sourdough and apple slices.