Pick a pouch.Dinner’s done in 20.

• 250g raw peeled prawns, defrosted
• 2 tsp Pratty’s Garlic & Herb
• 1 tbsp olive oil
• 150g cherry tomatoes, halved
• 100g baby spinach
• 250g microwave rice
• ½ lemon

Cook in batches if your pan gets crowded.

3 easy steps

1. 1Heat oil in a frying pan. Add tomatoes and cook for 3 minutes.
2. 2Add prawns and Pratty’s Garlic & Herb. Fry for 3–5 minutes until prawns are pink, opaque and cooked through. Stir in spinach to wilt.
3. 3Heat rice following the packet instructions. Serve with the prawns and a squeeze of lemon.

• 250g chicken breast, thinly sliced
• 2 tsp Pratty’s Jamaican Jerk
• 1 tbsp olive oil
• 4 small tortilla wraps
• 100g red cabbage, shredded
• 1 carrot, grated
• 4 tbsp natural yoghurt
• ½ lime

Cook in batches if your pan gets crowded.

3 easy steps

1. 1Toss chicken with oil and Pratty’s Jamaican Jerk. Fry for 8–10 minutes until cooked through.
2. 2Mix cabbage and carrot with half the yoghurt and a squeeze of lime.
3. 3Warm wraps following the packet instructions. Fill with chicken and slaw, then drizzle with the remaining yoghurt.

• 200g penne
• 250g chicken breast, thinly sliced
• 1 red pepper, sliced
• 2 tsp Pratty’s No.1 Cajun
• 1 tbsp olive oil
• 100ml single cream
• 30g grated Parmesan

Cook in batches if your pan gets crowded.

3 easy steps

1. 1Cook the pasta, keeping a mug of cooking water.
2. 2Fry chicken and pepper in oil for 8–10 minutes until chicken is cooked through. Stir in the Cajun seasoning for 30 seconds.
3. 3Add cream, Parmesan and pasta. Toss with a splash of pasta water and heat through.

• 400g fresh potato gnocchi
• 250g mushrooms, sliced
• 2 tsp Pratty’s Garlic & Herb
• 1 tbsp olive oil
• 100g baby spinach
• 100ml single cream
• 30g grated mature Cheddar

Cook in batches if your pan gets crowded.

3 easy steps

1. 1Fry mushrooms in oil for 5–6 minutes until golden. Stir in Pratty’s Garlic & Herb for 30 seconds.
2. 2Cook gnocchi following the packet instructions. Save a little cooking water, then drain.
3. 3Add cream and spinach to the mushrooms. Stir until spinach wilts. Add gnocchi and Cheddar, loosen with a splash of cooking water and heat through.

• 225g halloumi, sliced
• 2 tsp Pratty’s No.1 Cajun
• 1 tbsp olive oil
• 2 flatbreads
• 1 avocado, sliced
• 100g cherry tomatoes, halved
• 2 tbsp natural yoghurt
• ½ lemon

Cook in batches if your pan gets crowded.

3 easy steps

1. 1Coat halloumi with oil and Pratty’s No.1 Cajun. Fry for 2–3 minutes per side until golden.
2. 2Warm flatbreads following the packet instructions. Mix yoghurt with a squeeze of lemon.
3. 3Top flatbreads with avocado, tomatoes and halloumi. Drizzle with lemon yoghurt and serve.

• 1 whole chicken, about 1.5kg
• 2 tbsp Pratty’s No.1 Cajun
• 2 tbsp olive oil
• 1 x 330ml can of beer, half full

5 steps to BBQ glory

1. 1Set up: Heat BBQ to 180–200°C. For charcoal, bank coals to the sides. For gas, light outer burners and leave the centre off. Put a drip tray in the indirect zone. Check the lid can close over the upright chicken.
2. 2Season: Remove any giblets. Pat chicken dry; do not wash. Mix oil with Pratty’s No.1 Cajun and rub over the bird. Gently loosen breast skin and rub a little underneath too. Wash hands and clean surfaces after handling raw chicken.
3. 3Stand: Open the beer and pour half out. Secure the half-full can in the rack. Lower the chicken cavity over it and check the bird stands firmly upright.
4. 4Cook: Place over the drip tray, away from direct heat. Close the lid and maintain 180–200°C. Cook about 75–100 minutes, checking from 75 minutes. Probe thickest breast and thigh without touching bone: both must reach 75°C for 30 seconds. Continue cooking if needed; time is only a guide.
5. 5Rest & carve: Using heatproof gloves, move the whole rack and chicken onto a heatproof tray. Rest upright for 15 minutes. Carefully lift chicken off the can, keeping hot beer upright. Carve and serve.

Serve with: corn on the cob, slaw and Pratty’s Cajun wedges.

BBQ outdoors only. Hot beer and steam can burn.