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  • Avocado Ritz Lettuce Cups

    This light, bright vegetarian version of a retro seafood recipe makes a perfect light lunch or summer dinner. Fill baby gem lettuce ‘cups’ with crunchy veggies, then drizzle with a delicious dressing flavoured with smoky paprika, lemon juice and a touch of cayenne pepper.

    • Vegan
  • Honey And Mustard Gammon Sandwiches

    You won't want to eat leftover gammon any other way after trying these delicious sandwiches, made with KNORR Creamy Honey & Mustard Salad Dressing plus fresh watercress and baby pumpkin leaves for crunch. If you don't have leftover gammon, used cooked pork fillet or kassler chops instead.

    • Vegan
  • Asian-style Duck Pancakes With Crunchy Coleslaw

    Warm slices of crispy duck piled into pancakes and topped with a deliciously crunchy coleslaw made with red cabbage and pak-choi, which are both on our list of nutritious Future 50 ingredients. These pancakes are made with duck breasts, but you can use leftover roast duck instead.

    • Vegan