flavour

1. Heat the olive oil in a wide pan over medium heat. Add onions, aubergine and ¼ tsp salt and cook for 7–8 minutes until golden. Stir in garlic and capers for 1 minute, then add the gochujang and cook briefly.
2. Deglaze with red wine vinegar. Once almost evaporated, add tomato pulp, peppers, olives, beans with sauce and half a can of water. Season to taste.
3. Bring to a boil, lower the heat and simmer uncovered for 25–30 minutes until soft and thickened. Add a splash of water if needed.
4. Serve warm with bread.

1. Combine tofu, veggies, soy sauce, ginger, garlic and sesame oil in a bowl.
2. Place a spoonful of filling in each wrapper, moisten the edge and fold shut.
3. Fry the gyozas in oil for 2 minutes until golden brown. Add a splash of water, cover with a lid and steam for about 3 minutes.
4. Dip, share and enjoy with our Crispy Chili Oil!

1. Cook the potatoes in boiling water until soft (about 20 minutes). Drain and roughly mash with a fork or potato masher.
2. While the potatoes cook, combine the curry powder and cumin in a small bowl.
3. Heat the oil in a large pan over medium heat. Add the ginger and sauté for 1 minute. Stir in the curry powder and cumin, cooking for 10–15 seconds until fragrant - careful not to burn them.
4. Add the peas to the pan and stir to coat. Then mix in the mashed potatoes. Cook for 2–3 minutes over high heat until bits start to brown. Season to taste.
5. Wet your cutting board with 2–3 tablespoons of water — this stops the rice paper from sticking. You’ll need to re-wet the board now and then as you go.
6. Fill a shallow dish with room-temp water. Dip one rice paper for 2 seconds per side, then place on the wet board.
7. Cut the softened rice paper in half. Add 2 tablespoons of filling in the centre of each half, shaping it into a triangle. Fold in the sides, then roll up from the bottom into a sealed triangle.
   Tip: If the rice paper tears, double-wrap with another half sheet.
8. Time to cook.
   Choose your method: Air-fryer: 200°C for 10 minutes, until golden, Oven: Lightly brush with oil and bake at 220°C (400°F) for 12–15 minutes, Pan-fry: Fry in a little oil for 3–4 minutes per side, until crispy.
9. Blend the mint chutney.
   Pop all chutney ingredients in a blender and blend until fairly smooth. Don’t overblend - it may turn bitter. (If it does, no worries — see tips below!)
10. Dip your golden samosas into the zingy green chutney and let the snacking begin.

Pro tips

• Torn wrapper? No problem. Just double wrap with another half sheet. You’ll get an extra crispy shell!
• Chutney too bitter? Stir in a teaspoon of liquid sweetener like maple syrup or agave. Works like magic.

1. Add the uncooked rice to a dry pan over medium heat. Toast for around 4 minutes, stirring occasionally, until the grains darken slightly and smell toasty.
2. Turn off the heat, stir in the paprika, cumin, salt and pepper. Let the pot cool for 5 minutes before adding the water. Bring to a boil, then reduce to a simmer. Cook the rice according to the instructions on the package.
3. While the rice cooks, prep the salsa ingredients. Mix everything together in a big bowl – don’t forget to keep the pineapple juice!
4. Once the rice is done, remove it from the heat. Pop a lid on and let it steam for 5 minutes.
5. Transfer the rice to a large glass mixing bowl (avoid using metal). Pour in the reserved pineapple juice and give it a good stir. It might look a bit wet at first – don’t worry, the rice will soak it all up.
6. Let the rice cool slightly (5–10 minutes), then add the salsa to the bowl. Mix well so all those flavours can get to know each other.
7. Top with sliced avocado, or check out our serving tips below for more ways to mix it up!

Serving tips

• Scoop it up with Amaizin tortilla chips for a flavour-packed snack.
• Load it into Amaizin taco shells and drizzle with our taco sauce for extra zing.
• Wrap it all up in an Amaizin tortilla wrap for a tropical burrito moment.