Chicken Avo Caprese Salad

Ingredients: 3 packs of chicken bites 1 bag of mixed salad of choice 1 punnet baby tomatoes or tomatoes of choice 1 packet of mini mozzarella balls 2 fresh avocados Fresh basil A good glug of olive oil Method This is a simple but gorgeous one. Layer your salad leaves...

Peperami Meat Platter

Ingredients: 1 pack of mixed salami meats and cheese 4 Peperami sticks 2 packs of Peperami Chicken Bites Olives of choice Mini gherkins Garlic bread to serve Method STEP 1 Using a wooden board, serve your salami meats and cheeses around the board followed by your...

Chicken Bite Stuffed Jacket Spuds

Ingredients 3 jacket potatoes (pierced) 3 packets of Pep'd up Chicken Bites&gt 60g Extra Mature Cheddar Cheese (grated) 30g Emmental (grated) 2 tbsp greek yoghurt 2 tbsp butter Olive oil Sea salt & Black Pepper Method STEP 1 Turn your oven to 180C and place...

Summer Pep Salad

Ingredients: 2 bags of Pep'd up Chicken Pieces Salad bag of choice 2 beef tomatoes (chopped thinly) Cucumber Sweetcorn Red cabbage (sliced thinly) Edamame Beans Parmesan Spring Onions Caesar Dressing Method Summer salads are all you need for those warm days. Start by...

Chicken Tacos

Ingredients Ingredients for tacos 2 packs of chicken bites 1 pack of taco wraps 1 butternut squash (peeled and chopped) 1 broccoli  Giant wholemeal couscous 1 white cabbage (sliced thinly) Salt and Pepper to season 1 tsp paprika Ingredients for ketchup 4 tbsp tomato...

@lickyplate’s Peperami Chow Mein

Ingredients –

  • 400g thin egg noodles
  • 2 packs of @peperamitv ‘Chicken Bites’
  • half an onion, thickly sliced
  • half a green pepper, roughly chopped
  • 50g beansprouts
  • 20g carrot, sliced
  • 2 spring onions, sliced lengthways
  • 50ml soy sauce
  • handful of sliced red chillies

Method :

Cook off your noodles (if dried) in boiling water for 6-7 minutes. Meanwhile, in a hot pan fry off the onion for two minutes in 1tbs of oil, then add pepper for further two minutes.

Finally add chicken and spring onions before removing from heat to warm through, tossing occasionally.
Distribute into 2-3 bowls and scatter with chillies. Then…NOMMMMM! ????????????

Peperami pork salami Pizza

Ingredients –

  • 5 g dried active yeast
  • 25 ml tepid water
  • 300 g flour (ideally strong flour)
  • 220 g full fat yoghurt
  • 5 g salt
  • 250 g tinned chopped tomatoes
  • 200 g mozzarella
  • 8 sticks Mini #peperami pork salami sausages
  • salt
  • olive oil
  • extra flour for dusting

Method –

For the dough:

  • Mix the yeast with the tepid water in a small bowl

  • And allow it to activate for 20-30 minutes, until it gets frothy.
  • Meanwhile, mix the flour with the yoghurt in a larger bowl and let it rest until the yeast is ready to use. Add the yeast and begin kneading n the bowl for 5 minutes. Add the salt and continue kneading until you get a smooth dough (approx 10 minutes). Cover with cling film and let it proof in the fridge minimum 8 hours (you can also let it proof over night).

For the toppings:

  1. place the chopped tomatoes in a small pan, season with salt and cook on medium heat until the liquid has been reduced to a thick consistency.
  2. slice the mozzarella and place it on a paper towel to absorb the extra liquid.
  3. slice the mini Peperami sticks and set aside

For the pizza:

  1. preheat the oven at 240C
  2. dust the working surface with flour
  3. take the dough out of the fridge and divide it into 2 balls.
  4. Roll each ball into a round shape of approx 20 cm diameter.
  5. place each pizza base on baking paper
  6. drizzle some olive oil on each pizza base, then add the tomato sauce, mozzarella and peperami slices.
  7. bake in a tray or directly on a baking stone for 10-12 minutes.



Ingredients –

  • 4 Bags Peperami Chicken Bites (frozen over night)
  • 2 eggs lightly beaten
  • 100g cornflour
  • 150g plain flour
  • Oil to fry


  • 2 tbs vegetable oil
  • 1 large onion peeled and chopped
  • 1 red pepper chopped, 1 green pepper chopped
  • 1 tbs easy garlic paste or 2 cloves of garlic chopped
  • 1 tbs easy minced minced ginger
  • 150m tomato ketchup, 3 tbs vinegar
  • 75g brown sugar

To Serve:

  • 1 tin (435g) pineapple chunks in juice
  • Boiled  rice
  • Sesame seeds

Method –

For the chicken:

  1. Heat the oil in a wok or pan until very hot about 180.
  2. Whilst the oil is heating, place the egg in one shallow bowl and the cornflour in another shallow bowl. Add the flourto another shallow bowl and mix together.
  3. Dredge the Frozen Peperami Chicken Bites  in the cornflour, then dip in the egg (make sure all of the chicken is covered in egg wash), and finally dredge it in the flour. Add to the pan and cook on a high heat for 6-7 minutes, turning two or three times during cooking, until well browned. You may need to cook in two batches.
  4. Remove from the pan and place in a plate lined with kitchen towels.

For the sauce.

  1. Add the oil to a large frying pan/skillet, heat it up on a medium heat and add in the onions.
  2. Cook for 3 minutes, stirring every now and then, until the onions start to go translucent.
  3. Add the peppers and cook for a further minute.
  4. Add in the garlic and ginger, cook for another minute.
  5. Add the tomato ketchup, vinegar, dark brown sugar, and the tinned pineapple (including the juice) and stir.
  6. Bring to a simmer and let it bubble until slightly thickened.
  7. Transfer the cooked crispy chicken to the pan with the sauce and toss to coat.
  8. Serve with boiled or fried rice and a sprinkling of sesame seeds.


The food locker Kebab

Ingredients –

Garlic mayo…

  • 1 Tablespoon mayo
  • 1 teaspoon of garlic paste/powder
  • 1/2 sliced tomato
  • 1/4 thinly sliced white onion

Pickled red cabbage

  • 1/4 thinly sliced red cabbage
  • 2 teaspoons of sugar
  • 1 teaspoon lemon/lime juice
  • Cover with hot water
  • Handful of chips tossed in Pinch of salt, 1/2 teaspoon of cumin
  • Thinly slice the onion and tomato
  • Thinly slice the red cabbage and add 2 tablespoons of sugar

  • lime or lemon juice and hot water and leave to sit all day

Method :

  • Mix garlic powder or garlic puree with mayo
  • Warm the Chicken bites through in a pan with olive oil… I used chilli oil for some extra heat and flavour
  • Spread the garlic mayo on the bread and stack up the topping and wrap!

Peperami Bonfire Night Recipes

Oi Oi Meatheads, Animal here – or as I’m known on Bonfire Night, Guy Porks.

As you’ve been so great munching my meat all year, I’ve come up with a Bonfire Night treat for you to try! This fiery recipe is the perfect dish to warm you up when you’re out watching the fireworks. So, give it a go at home to ensure the night goes off with a BANG!

Fire in the Hole

There aren’t many things you can’t do with a sausage – eat ‘em, use ‘em as javelins in a roast dinner-themed Olympics, and of course, use them to rustle up some SMASHING Bonfire Night recipes. Which is exactly what I’ve done.

On this night of fireworks, I’ve harnessed the raw firepower of my Peperami Firestick. I’ve baked them into a traditional Yorkshire pudding to create an alternative Toad in the Hole, which I’ve christened ‘Fire in the Hole’. Be careful though, it’s not for wimps!


Ingredients –

4 ready made Yorkshire puddings

4 Peperami Firesticks, cut into 3

8 tbsp onion gravy

4 pea size pieces white fondant icing

4 rice grain pieces black fondant icing

Method –

  1. Preheat the oven to 200C, fan 180C, gas mark 6.
  2. Place the Yorkshire puddings onto an oven tray and pop the Peperami into the puddings.
  3. Place into the oven to heat for 3-5 minutes until hot through.
  4. Meanwhile, heat the onion gravy.
  5. Roll the white icing into 8 oval balls.
  6. Roll the black icing into 8 tiny balls and gently press onto the middle of the white balls.
  7. Brush the back of the “eye” with a tiny bit of egg and stick into the Peperami.
  8. Spoon the onion gravy into the pudding and serve straightaway.



I look around every Halloween and am amazed at the effort everyone puts into their costumes, but one thing that’s always bothered me is the lack of terrifying food – and I’m not talking about vegetables HAHA!

So, I smashed some pastry around my Peperami Original, gave them some peepers and made some right scary Meaty Mummies – delicious with ketchup or mustard, they pack a porky punch for any trick or treaters.

Ingredients –

  • 4 x 22.5g Original Peperami
  • 60g ready rolled shortcrust pastry, cut into 1cm thick strips

  • ½ beaten egg
  • 4 pea size pieces white fondant icing
  • 4 rice grain pieces black fondant icing
  • 3 tbsp mild mustard
  • 1 tbsp tomato ketchup

Method :
1. Preheat the oven to 200C, fan 180C, gas mark 6.
2. Wrap the pastry around the Peperami then brush the pastry with the beaten egg.
3. Place on a tray in the oven for 12 minutes until golden brown and hot through.
4. Roll the white icing into 8 oval balls.
5. Roll the black icing into 8 tiny balls and gently press onto the middle of the white balls.
6. Brush the back of the “eye” with a tiny bit of egg and stick onto the Peperami.
7. Mix the mustard and tomato ketchup together and serve as a dip.

Pep’d up Tikka

Have company coming over for dinner? Tick Peperami Chicken Bites off the shopping list. It is the perfect ingredient to include to produce a delicious Chicken Tikka. Mixed in with curry sauce and severed together with rice you will be sure to devour every bite. The Pep’d up chicken will add the ideal amount of flavour to your dish.

Picnic treats

Worried about what to serve at your picnic? Worry no more. Add some scrumptious Peperami Chicken Bites into your menu. They are the perfect protein kick to add to your platter. Your friends, kids and family will love them. Along with some finger foods , fruits and vegetables of your choice, this addition will definitely add some Pep to your meal.

A Little Pita Peperami Chicken Bites

What is a chicken pita without some Peperami Chicken Bites? Some tasty, tender, flavourful Peperami Chicken Bites to make you breakfast, lunch or dinner pita bread complete. It’s a combination your taste buds had no idea they were missing. Some lettuce, tomato and other fillings of your choice will all go great too.

Macho Nachos

Get macho from your nachos by adding some Peperami Chicken Bites. Some premium flavour to help top off your favourite snack. Once you add that yum to your crunch you won’t want nachos without our Chicken Bites. It’s an effortless plate. Some nacho chips, peppers, tomatoes, salsa and most importantly Peperami Chicken Bites. Have some alone or share a plate with family/ friends.

Peperami Recipes: Special Mac ‘N’ Cheese

We’re back with another Peperami recipe, and this time it’s a twist on a classic. Mac ‘n’ Cheese is a true staple. Happy… sad… hungover… it’s the perfect meal for all occasions. But you know me, I’m all for a bit of meat, and making a Mac’ with only cheese doesn’t quite cut the mustard. I want all the trimmings, all the toppings, and of course a whole lot of Peperami in the mix.

So, we’ve created the ultimate, special Mac ‘n’ Cheese. It’s got (almost) all of the food groups – carbs, check. Dairy, check. Fruit? Tomatoes are a fruit. Protein? OOH YEAH. Veg? I’m not entirely sure what that is. Whip this up with minimal effort and feel like a proper master chef.


Serves 4

Main ingredients
250g macaroni spirals
2-3 Peperami (flavour of your choice) sliced in 3 mm slices
10 cherry tomatoes cut into quarters

For the sauce

  • 1 pint of milk
  • 3 tablespoons of plain flour
  • 40g butter
  • 2 garlic clove crushed
  • 150g mature cheddar
  • 1 tsp of Dijon mustard
  • Salt and pepper to season
  • Extra grated cheese for the top


1. Cook the macaroni as per instructions on the packet.

2. Whilst the macaroni is cooking, melt the butter in a medium saucepan on a low heat. Once melted stir in the flour and continue stirring for 1 minute.

3. Add the milk gradually and whisk continuously until you have a nice thick sauce. This should take about three minutes.

4. Stir in the grated cheese, crushed garlic, Dijon mustard and season with black pepper and a little salt.

5. Drain the macaroni and put into a large ovenproof dish. Pour over the cheese sauce, add the sliced Peperami and cherry tomatoes and stir until well mixed.

6. Add a little grated cheese on top and bake for 15 minutes in a preheated oven at 180̊ C.

Want to make it extra special?

Add chopped spinach leaves, sweet corn, cooked peas or cooked mushrooms for some extra green and leafy vegetable goodness.

AND for a crunchy topping, mix the grated cheese with bread crumbs made from two pieces of bread

Now that’s what we call special Mac ‘n’ Cheese.

Discover more Peperami Recipes here.

Peperami Recipes: Peperami Beans

Beans. Beloved food. Anyone who doesn’t like beans on toast needs their British citizenship revoked. It’s like they’re fed to us through a bottle at birth. But do you know what else is a beloved snack? That’s right – Peperami. The meaty masterpiece we all know and love, so why not put them together?

We’re not talking university-style soggy bread and microwaved beans either, oh no. We’ve put our heads together to combine Peperami and baked beans with style. They said it couldn’t be done, but we showed them. Cooked up with some onion, red pepper and paprika you’ve got a whole new taste sensation. More than just a

cheeky afternoon snack, these beans are a masterpiece. Smother them on a freshly baked potato, use them in place of refried beans in a burrito to make it mightily meaty, or just shovel them straight into your mouth, we don’t judge when it comes to our meat.
Ingredients Serves 2-3 (or just you if you’re feeling greedy.)

• 1 tin of baked beans

• 1 small onion finely chopped

• 1/2 red pepper finely chopped

• 1 garlic clove crushed

• 2 Original, Text Mex or Beef Peperami cut into 3mm slices. Feeling spicy? use Hot, or crack it up to volcanic with Firestick. • 1/2 tsp of smoked paprika

• 1/2 tsp of oil


1. Heat the oil in a saucepan and then fry the onions and peppers until softened.

2. Add the Peperami, crushed garlic and smoked paprika and cook for 2 more minutes.

3. Add the beans and simmer for 5 minutes.

4. Serve either on a jacket potato or on toast.

And there you have it, the spiced up, Pep’d up version of beans on toast. Uni lads everywhere rejoice, a new way to enjoy your two favourite things. Just call mum every once in a while, yeah? Discover more Peperami Recipes here.

Peperami Recipes: Leek and Potato cakes

We’re fans of a burger. A big bit of meaty deliciousness between a bun? Yes please, get right in my belly! But sometimes it’s good to mix it up a bit, and at Peperami we love a bit of innovation. Always on the look-out for something different to get our taste buds going.

So we’ve thought up these Super Meaty Leek and Potato patties, mixing all of our favourite things in a hot cake. What taste, what flavour, what innovation.

They work for anything. Cooking dinner for the kids? Done. Having mates over to watch the game? Say no more. Trying to impress your date with a twist on a classic burger?

This is quite literally the ticket.
Want the recipe? Happy to oblige.


Makes 8 patties

  • 3 medium leeks trimmed and sliced
  • 4 medium potatoes peeled and quartered
  • 50g grated cheese
  • 5 pack of Peperami (Original or Beef. Feeling spicy? Use Hot or go volcanic with Firestick) chopped into small pieces
  • salt & black pepper to season
  • 10-12 oatcakes
  • 1 egg


  1. Place the potatoes into a large saucepan and cover with cold water. Bring to the boil, then simmer for 10 minutes
  2. Add the leeks to the pan and cook for another 5 minutes until the potatoes and leeks are cooked.
  3. Drain the leeks and potatoes and season
  4. Add the grated cheese and mash them together.
  5. Stir in the chopped Peperami until well mixed. Make into 8 patties.
  6. Pop the oatcakes into a plastic bag and crush using a rolling pin or glass jar until you have crumbs, place in a shallow dish or plate.
  7. Break the egg into a shallow dish and beat it.
  8. Dip the potato patties into the egg one at a time and then into the crumbs until well covered.
  9. Place on a lightly greased baking tray
  10. Bake for 15 minutes in a preheated oven at 180̊C

And voila. The perfect patties.

Discover more Peperami Recipes here.