Serves: 2

Preparation time: 5 minutes

Cooking time: about 10 minutes

• Little olive oil, for brushing and drizzling
• 2 large flour tortilla wraps
• 8 tablespoons barbecue sauce
• 125 g grated mozzarella cheese
• 150 g sweetcorn, from a can drained
• 1 small red pepper, deseeded and cut into thin strips
• 2 x 50 g packs Peparami Smokin’ Chicken Bites
• 1 teaspoon dried oregano
• Freshly ground black pepper

Salad leaves, to serve

Step 1 …

Preheat the oven to 180°C, Gas Mark 4. Lightly brush a large non- stick baking sheet, with the oil.

Step 2

Put the wraps on the baking sheet, spread each with half the barbecue sauce, then sprinkle over some cheese, then add half the sweetcorn and red pepper and top with the Smokin’Chicken Bites. Scatter over the remaining cheese and sprinkle over some oregano.

Step 3

Cook in the oven for 6-8 minutes, until crispy and golden. Remove from the oven to a board, top with the rocket leaves, drizzle with a little oil and grind over some freshly ground black pepper. Serve immediately.

Serves: 2

Preparation time: 5 minutes

Cooking time: about 16 minutes

• 1 tablespoon sunflower oil
• 1 onion, chopped
• 1 clove garlic, crushed
• 2 cm piece root ginger, peeled and grated
• 2 tablespoons tikka curry paste
• 100 ml passata
• 100 ml chicken stock or water
• 100 ml single cream
• 2 x 50 g packs Peparami Pep’d Up Chicken Bites
• 2 tablespoons freshly chopped coriander

Steamed basmati rice, to serve

Step 1…

Heat the oil in a large non- stick saucepan and cook the onion,garlic and ginger over a low heat for 6-8 minutes, stirring occasionally, until the onion is soft and translucent.

Step 2

Stir in the curry paste and cook for 1 minute. Stir in the passata and stock or water and cream, cover and simmer, for 5 minutes.

Step 3

Season to taste with salt and freshly ground black pepper, then stir in Pep’d Up Chicken Bites

Step 4

Return to a low heat and simmer for 2-3 minutes. Stir in the coriander and serve immediately with steamed basmati rice.

Serves: 2

Preparation time: 10 minutes

Cooking time: 25 minutes

• 175 g dried penne
• 1 small onion, roughly chopped
• 15g unsalted butter, 15g plain flour
• ½ teaspoon Dijon mustard, 300 ml milk
• 75g Parmesan cheese, grated
• 2 tablespoons freshly chopped chives
• salt and freshly ground black pepper
• 2 x 50 g pack Peparami Pep’d Up Chicken Bites
• 8 cherry tomatoes, halved

Rocket salad, to serve…

Step 1
Preheat the oven to 200ºC, Gas Mark 6.
Bring a large pan of slightly saltedwater to the boil add the pasta and onion and cook the pasta according to pack instructions.

Step 2

Meanwhile in a medium saucepan, place the butter, flour, mustard and milk and cook over a medium heat, whisking continuously until the sauce boils and thickens, then stir in half the cheese, the chives and season to taste.

Step 3

Drain the pasta and onion, then toss into the sauce. Spoon half the pasta mixture into the bottom of a lightly buttered ovenproof dish, then scatter over half the Pep’d Up Chicken bites and tomatoes. Repeat with the remaining pasta, chicken and tomatoes. Sprinkle over the remaining Parmesan and cook in the oven for 15 minutes, until golden and bubbling.

Step 4

Serve with a rocket salad.

Serves: 2-3

Preparation time: 10 minutes

Cooking time: 10 minutes

• 175 g lightly salted corn tortilla chips
• 400 g can black beans, drained and rinsed
• 225 g tomato salsa
• 12 Jalapenos, drained
• 125 g grated mozzarella
• 2 x 50 g packs Peparami Pep’d Up Chicken Bites

Guacamole:

• 2 ripe avocadoes, halved
• 2 cloves garlic, crushed
• Juice 2 limes

…

To serve:

• 2 tablespoons freshly chopped coriander
• 1 tomato, finely chopped
• Sour cream

Step 1

Preheat the oven to 180ºC, Gas Mark 4. To make the guacamole, remove the stones, then using a spoon scoop out the flesh into a bowl, add the garlic and lime juice and blend with a stick blender or mash with a fork, then stir in the tomato and coriander. Season to taste with a little salt.

Step 2

Arrange a layer of the tortilla chips in the base of an ovenproof baking dish or tray, then spoon over some of salsa, add some of the beans, Pe’pd Up Chicken Bites, some of the jalapenos and cheese. Repeat making 3 layers, finishing with the cheese.

Step 3

Bake for 10 minutes until the cheese is melted and bubbling. Serve immediately with the guacamole and sour cream.

Serves: 2

Preparation time: 25 minutes

Cooking time: about 25 minutes

For the fries:

• 2 medium potato, such as Maris Piper
• 2 teaspoons olive oil
• sea salt

For the coating:

• 25 g panko breadcrumbs
• 2 teaspoons dried mixed herbs
• ½ teaspoon smoked paprika
• 25 g Parmesan
• 4 tablespoons buttermilk
• 2 x 50 g packs Peparami Smokin’ Chicken Bites

…

Barbecue sauce or tomato ketchup, to serve

Step 1

Preheat the oven to 200C, Gas Mark 6. Cut the unpeeled potato into thin even- sized matchsticks, about 1 cm thick.

Step 2

Place on a non stick baking tray, drizzle over the oil and turn the fries to coat. Make sure they are well spread out and not touching, then sprinkle with a little sea salt.

Step 3

Cook in the oven for 15 minutes. Meanwhile place the breadcrumbs, herbs and cheese in a bowl and mix well, Place the buttermilk in a bowl and add the Smokin’ Chicken bites, stir to coat, then roll them in the breadcrumbs until evenly coated.

Step 4

Remove the chips and turn them then add the chicken to the tray with the chips. Cook for a further 10-15 minutes, turning the nuggets and chips once more until they are golden and crisp.

Step 5

Serve immediately with your favorite sauce.

Serves: 2

Preparation time: 5 minutes

Cooking time: 12 minutes

• 1 tablespoon sunflower oil
• 1 small onion, finely chopped
• ½ green pepper, deseeded and chopped
• 125 g basmati rice, rinsed
• ½ teaspoon turmeric, ½ teaspoon dried chilli flakes
• ½ teaspoon smoked paprika
• 125 g chopped tomatoes, from a can
• 300 ml chicken stock
• Salt and freshly ground black pepper
• 50 g frozen peas

…

• 2 x 50 g pack Peparami Pep’d Up Chicken Bites, 4 tablespoons peri peri sauce

Step 1
Heat the oil in a large saucepan, add the onion and pepper and cook over a medium heat for 3 minutes until softened.

Step 2

Stir in the spices and cook for 2 minutes, then stir in the rice to coat in the spices.

Step 3

Add the chopped tomatoes and stock and season, bring to the boil, then reduce the heat, cover and simmer for 7 minutes.

Step 4

Stir in the peas and place the Pep’d Up Chicken on top. Cover and cook for a further 3 minutes, until the rice is tender and the stock absorbed.

Step 5

Divide between 2 bowls and drizzle the peri peri sauce over the chicken. Serve immediately.

Serves: 2

Preparation time: 10 minutes

Cooking time: 15 minutes

• 125 g dried macaroni
• 50 g baby spinach, 50 g diced chorizo
• 75 g light cream cheese, 100 ml semi- skimmed milk
• 75 g mature Cheddar cheese, grated
• 2 x 50 g packs Peparami Pep’d Up Chicken Bites
• 8 cherry or baby plum tomatoes, halved

Step 1

Preheat the oven to 190ºC, Gas Mark 5. Cook the macaroni in a pan of lightly salted boiling water according to pack instructions, …

for about 7-9 minutes.
Drain and return to the pan, stir in the spinach, to wilt.

Step 2

Meanwhile, place the chorizo in a small frying pan and cook for 2-3 minutes until it releases it oil. Drain on kitchen paper. In a small bowl, mix the cream cheese, with the milk and half the cheddar. Stir in the chorizo and Peperami Chicken bites and season with salt and freshly ground black pepper.

Step 3

Stir the cheese mixture into the drained macaroni. Transfer to an ovenproof dish. Sprinkle with the remaining cheese and place the tomatoes on top. Cook in the oven for 15 minutes until golden and bubbling.

Serves: 2

Preparation time: 5 minutes

Cooking time: 10 minutes

• 3 tablespoons dark soy sauce
• 1 tablespoon Gochujang paste
• 35 g soft brown sugar, 50 ml water
• 2.5 cm fresh ginger, peeled and finely grated
• 1 clove garlic, crushed
• 1 tablespoon rice wine, 1teaspoon toasted sesame oil
• 1 teaspoon cornflour blended with 2 teaspoons cold water
• 2 x 50 g packs Peparami Pep’d Up Chicken Bites
• 2 spring onions, thinly sliced, 2 teaspoons sesame seeds

Sticky rice, to serve…

Step 1

In a medium saucepan, place the soy, gochujang paste, sugar, water, ginger, garlic, rice wine and sesame oil.

Step 2

Whisk over a low heat until the sugar has dissolved, then whisk in the cornflour. Bring to the boil, whisking continuously until the sauce thickens and simmer for 3-4 minutes.

Step 3

Stir in the Pep’d Up Chicken bites and simmer for 2-3 minutes.

Step 4

Serve the bites with the rice, spooning over any extra sauce, sprinkled with the spring onions and sesame seeds.

Serves: 2

Preparation time: 10 minutes

Cooking time: 25 minutes

For the sauce:

• 1 tablespoon vegetable or sunflower oil
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 2.5 cm piece root ginger, peeled and finely grated
• 1 carrot, peeled and diced
• 2 tablespoons mild curry powder
• 1 teaspoon turmeric, 1 tablespoon plain flour
• 300 ml chicken stock, 100 ml coconut milk

…

• 1 teaspoon soy sauce, 1 teaspoon honey

For the chicken:

• 2 x 50 g packs Peparami Pep’d Up Chicken Bites
• 1 tablespoon plain flour
• 1 egg, beaten
• 25 g Panko crumbs

unflower oil, for deep frying

Cooked jasmine rice, to serve

Step 1

Heat the oil in a saucepan, add the onion, garlic and ginger and cook for 2 minutes, then stir in the carrots. Cover and cook over a low heat for 10 minutes, stirring occasionally until the vegetables have softened and starting to caramelise.

Step 2

Stir in the spices and flour and cook for 2 minutes, then gradually stir in the stock, bit by bit, then add the coconut milk, soy and honey. Reduce the heat and simmer uncovered for 10 minutes.

Step 3

Press the sauce through a sieve.

Step 4

Whilst the sauce is cooking, prepare the chicken. Place the flour, egg and breadcrumbs in 3 separate small bowls.

Step 5

Dip each Pep’d Up Chicken Bite in the flour, then the egg and finally the breadcrumbs.

Step 6

Heat the oil in a deep frying or wok to come halfway up, then fry the chicken for 2-3 minutes each side until golden.

Step 7

Reheat the sauce and serve the chicken on the rice with the sauce poured over the top.

Serves: 2

Preparation time: 4 minutes

Cooking time: 7 minutes

• Finely grated zest and juce 2 lemons
• 4 tablespoons sweet chilli sauce
• 2 tablespoon light soy sauce
• 1 teaspoon cornflour, 1 tablespoon sunflower oil
• 50 g tenderstem brocolii
• 4 spring onions, thinly sliced
• 50 g sugar snaps, 2 x 50 g pack Peparami Pep’d Up Chicken Bites
• 400 g cooked egg noodles

Step 1

Place the lemon zest and juice, sweet chilli sauce,…

soy sauce and cornflour in a small bowl.
Whisk together until all the ingredients are combined.

Step 2

Heat the oil in a wok or large frying pan and when very hot, add the tenderstem and stir- fry for 3-4 minutes. Add the spring onions and sugar snaps and stir – fry for 2 minutes,

Step 3

Add the then Pep’d Up Chicken Bites and noodles. Stir-fry for 2 minutes until the noodles and vegetables are well mixed.

Step 4

Stir in sauce and stirring continuously, cook for 1-2 minutes until the mixture thicken and coats the chicken., noodles and vegetables.

Step 5

Divide between 2 bowls and serve immediately.

This is really spicy, if you prefer less heat choose a milder red chilli.

Serves: 2

Preparation time: 5 minutes

Cooking time: about 30 minutes

• 1 tablespoon sunflower oil,sprig fresh thyme
• 1 small onion, chopped
• 1 clove garlic, crushed
• 200 g chopped tomatoes, from a can
• 1 red pepper, deseeded and chopped
• 1 tablespoon tomato purée
• salt and freshly ground black pepper
• ½ teaspoon curry powder,½ teaspoon ground ginger
• ½ habanero or scotch bonnet chilli, deseeded

…

• 300 ml chicken or vegetable stock,1 bay leaf
• 125 g easy cook long grain, rinsed under cold water
• 2 x 50 g packs Peparami Pep’d Up Chicken Bites

Step 1
Heat the oil in a large pan and cook the onions and garlic, over a gentle heat, for 4-5 minutes until soft.

Step 2

Stir in the chopped tomatoes, red pepper and tomato purée, then season with salt and freshly ground black pepper. Add the chilli and curry powder, bay leaf and thyme, then pour in the stock.

Step 3

Bring to the boil, then reduce the heat and cover and simmer for 5 minutes. Add the rice to the tomato mixture, bring back to the boil, then reduce the heat to low. Cover and simmer for 20 minutes, stirring occasionally, add the Pep’d Up Chicken Bites and cook for a further 5 minutes or until the rice is cooked and most of the liquid has been absorbed.

Step 4

Divide between 2 bowls and serve immediately.

Makes: 4 wraps,2 x 50 g pack Peparami Smokin’ Chicken Bites

Preparation time: 15 minutes, plus 30 minutes marinating time

Cooking time: 5 minutes

For the marinade:

• 1 tablespoon olive oil,1 tablespoon lemon juice
• 1 clove garlic, crushed
• 1 teaspoon dried oregano,½ teaspoon dried thyme

Tzatziki sauce:

• 8 cm piece cucumber, grated
• 100 g Greek Yogurt,½ teaspoon salt
• 1 tablespoon freshly chopped dill,1 teaspoon lemon juice

To serve:…

• 1 clove garlic, crushed
• 4 flat breads
• 8 cherry tomatoes, halved
• Large handful shredded crispy lettuce
• ½ small red onion, thinly sliced
• Lemon wedges

Step 1

In a small bowl mix together all the marinade ingredients, stir in the Smokin’ Chicken Bites. Cover and leave to marinate in the fridge for at least 30 minutes.

Step 2

Whilst the chicken is marinating, make the tzatziki sauce, place the cucumber in a sieve set over a bowl and stir in the salt, leave for 30 minutes. Squeeze any excess moisture out of the cucumber and pat dry on kitchen paper.

Step 3

Place all the remaining dip ingredients in a bowl and stir in the cucumber. Leave to the side.

Step 4

Heat a griddle pan and when hot, add the chicken, griddle for 2 minutes each side. Warm the pitta breads.

Step 5

Top the pitta with the lettuce, some red onion, some tomatoes. Add the chicken and top with the tzatziki. Squeeze over the lemon juice and serve immediately.