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BCO Chicken Burrito

Looking to spice up your burrito game this burrito day? Then look no further than this delicious BCO chicken burrito recipe! This recipe combines tender, juicy grilled chicken with all the classic burrito fillings for a meal that is sure to make your mouth water!


  • 500g chicken breasts (cut into strips)
  • 1 x 400g tin black beans (drained)
  • 1 medium size tomato (sliced)
  • 1 cup white rice (cooked)
  • 1 cup cheddar cheese (grated)
  • 1 cup smoked mozzarella cheese (grated)
  • 1 x avocado (peeled and sliced)
  • 5 x 28cm wraps
  • 1 tsp cumin
  • 1/2 tsp mixed herbs
  • Juice of half a lemon
  • 1 tsp smoked paprika
  • 1/2 tsp cinnamon
  • 20ml Banhoek Chilli Oil plus 20ml for the pan.


  • In a bowl add all the spices, herbs, lemon juice and 20ml of the Banhoek Chilli Oil. Stir until a paste is formed.
  • Add the chicken strips and mix. Ensure the strips are covered evenly. Set aside to marinade for 10 minutes.
  • Heat a pan on medium heat with the remaining Banhoek Chilli Oil
  • Add the chicken strips to the pan and grill.
  • Once the chicken strips are fully cooked, remove from the heat and set aside.
  • Now it’s time to assemble the burrito’s. (Tip: before you start assembling your burrito’s, place the wrap in the microwave for 10 seconds as this will ensure the wrap is pliable. and also make sure the rice and beans are also hot)
  • Place a wrap onto a plate. Sprinkle your cheese, beans, chicken, rice, tomato and then lastly, the avocado.
  • Wrap up carefully. Repeat the process with the rest of the wraps.
  • Place in sandwich press and toast until lightly toasted. Drizzle with a splash of Banhoek Chilli Oil, serve and enjoy! 🌯🌶️✨
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BCO Roast Lamb and Potatoes

This Easter, treat your family and friends to a delicious roast leg of lamb and potatoes, with an extra kick of heat! With just a few simple ingredients and some time in the oven, you can create a delicious and festive meal that will have everyone coming back for more. So go ahead and add this delicious recipe to your Easter menu to make it a holiday to remember!


  • 2kg leg of lamb (on the bone)
  • 30g smoked paprika
  • 15g  ground coriander 
  • 8g ground cinnamon
  • 10ml Banhoek Chilli Oil
  • 20ml rapeseed or olive oil
  • 1kg baby potatoes
  • 2 onions (Medium-sized)


  • Take your lamb out the fridge 1 hour in advance to get it to room temperature. 
  • Preheat the oven to 180°C. 
  • In a small bowl mix together all the dry spices and Banhoek Chilli Oil and set aside.
  • Remove the outer skin of your leg of lamb (your butcher can do this for you).
  • Once removed, take a sharp knife and poke small holes (about 1cm deep) in the lamb for the spice rub to get deeper into the meat.
  • Rub the canola or olive oil onto the lamb and then rub on the spice mix. 
  • Set your lamb aside and leave to marinade for about an hour. In this time you can prep any vegetables that will accompany the lamb.
  • Rinse your potatoes and par boil in salted water for 8 minutes and set aside.
  • Cut the onions into quarters and set aside.
  • After an hour, once your lamb has marinated, place the lamb onto an oven rack with an oven tray underneath (to catch all the drippings), and roast for 30 minutes.
  • Take your lamb out the oven, remove the oven rack and place the lamb into the oven tray with the drippings.
  • Add the potatoes and onions around the lamb and spoon the drippings over the vegetables.
  • Place the oven tray back into the oven and roast for 1 hour 15 mins.
  • After 1 hour 15 mins, remove the lamb and vegetables out of the oven and let it rest for 10 minutes before carving.
  • Carve, serve and enjoy, for an extra BCO kick, drizzle over the drippings! 🌶️
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Beef and Guinness Stew

This traditional Irish dish is the perfect way to celebrate St. Patrick’s Day. Made with hearty beef, potatoes, carrots, and of course, Guinness beer, this stew is rich and comforting. The slow cooking process allows all the flavours to meld together, creating a delicious and satisfying meal which will sham-rock your taste buds!


  • 1,2kg beef sirloin (cubed)
  • 1 large onion (chopped in chunks)
  • 45ml Banhoek Chilli Oil
  • 3 Tbsp butter
  • 5 cloves of garlic (chopped in chunks)
  • 60ml flour
  • 237ml water
  • 1Lt beef or vegetable stock
  • 500ml Guinness stout
  • 227g tomato paste
  • 3 celery stalks (chopped in chunks)
  • 3 carrots (chopped in chunks)
  • 700g baby potatoes (cut in half)
  • 2 Tbsp salt
  • 2 Tbsp ground black pepper
  • 2 Tbsp smoked paprika


  • In a large enough pot, heat the oil and brown the beef cubes in batches. It is important to not crowd the pot as the beef will then steam and not sear.
  • Once the beef cubes are browned, add them all back to the pot with the butter and onion. Cook until caramelised.
  • Then add the flour and stir until all the flour is mixed into the mixture. Stir in the water, stock, beer and tomato paste.
  • Reduce the heat, and let the pot simmer for 2 hours, stirring every 30 minutes.
  • After 2 hours, add all the spices and vegetables to the pot, stir and then leave the pot to simmer for another hour or until the vegetables are cooked through.
  • Serve with either rice, pasta or freshly baked ciabatta and drizzle some extra Banhoek Chilli Oil over the top to sham-rock your tastebuds! 🍀🌶️
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Easy One-Pan Meatballs and Sauce

This classic but delicious one-pan meatball and sauce recipe is sure to become a firm family favourite! With tender meatballs simmered in a flavourful tomato sauce, this dish is both satisfying and comforting with a slight BCO kick!

Ingredients for Meatballs:

  • 500g beef mince 
  • 2 eggs
  • 120g breadcrumbs
  • 10g parsley
  • 2 cloves of garlic crushed
  • Salt and black pepper to season

Ingredients for Sauce:

  • 2 cans of tomato puree
  • 1 can of whole peeled tomato (hand crushed) 
  • 500ml beef or vegetable stock
  • 50g tomato paste
  • 2 cloves of garlic crushed
  • 1 onion chopped
  • 6 dried cloves
  • 10g basil
  • 1/4 tsp black pepper
  • 1 tsp salt
  • 2 Tbsp sugar
  • 40ml Banhoek Chilli Oil
  • 20ml Olive oil
  • 1 packet pasta of choice


  • In a large bowl add the mince, eggs, breadcrumbs, salt, parsley, garlic, black pepper and mix till thoroughly combined. Then portion into small golf ball sized balls and set aside.
  • In a large pan on low heat add the olive oil and Banhoek Chilli Oil add the onions and sauté until translucent.
  • Add the meatballs and brown but don’t burn the onions.
  • Once the meatballs have browned, add the garlic, tomato purée and half of the whole peeled tomato can.
  • Mix the stock, tomato paste and sugar with the other half of the whole peeled tomato and add to the pan.
  • Lastly, add the cloves, black pepper, and a pasta of your choice.
  • Stir everything together, ensuring both the pasta and meatballs are covered with the sauce.
  • Simmer for 25 minutes, stirring constantly to ensure nothing sticks to the pan and catches.
  • After about 25 minutes, once the pasta is cooked, take the pan off of the heat, add the basil and stir it through.

Serve up and garnish with a sprinkle of parmesan cheese. For an extra kick of flavour, drizzle over some Banhoek Chilli Oil! 🍝🌶️

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Banhoek Chilli Oil Valentine’s Day Oyster Dressing

Banhoek Chilli Oil Valentine's Day Oyster Dressing

Experience the magic of our Oyster Dressing, the perfect Valentine’s Day aphrodisiac which promises a burst of satisfaction with every bite.

Serves: 4 

Difficulty: Easy 

Prep and Cook: 10 minutes 

– 12 Oysters (shucked)


– 1 Garlic Clove (minced)

– Thumb-sized Ginger (grated and juice squeezed out)

– 2 tbsp Marin

– 2 tbsp Soya Sauce

– 5 ml Banhoek Chilli Oil

– 2 tsp Sesame Seed Oil

– 1 Red Chilli (thinly sliced)

– Chives (finely chopped)


1. In a big enough bowl, mix all the ingredients.

2. When everything is well mixed, arrange the fresh oysters on a plate and spoon the sauce over.

3. Scatter the chopped chives and chillies over.

4. Enjoy immediately!

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Prawn and Avocado Starter

Prawn and Avocado Starter

Elevate your Christmas feast with this prawn & avocado starter which brings joy to both the eyes and the taste buds.


◦ 100 g butter
◦ 300 g prawns
◦ 210 ml mayonnaise (Hellmann’s recommended)
◦ 60 ml tomato sauce (ketchup)
◦ 30 ml Worcestershire sauce
◦ 25 ml Banhoek Chilli oil
◦ 1 pickle, chopped
◦ 3 avocados, halved and pitted


1 Melt the butter on low heat and cook the prawns for about 5 minutes or until pink if not pre-cooked. Set aside to cool.
2 In a bowl, thoroughly mix the mayonnaise, tomato sauce, Worcestershire sauce, Banhoek Chilli oil, and chopped pickle.
3 Add the prawns to the mixture and spoon into each avocado half.
4 Enjoy your festive prawn and avocado starter!

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Banhoek Chilli Oil Christmas gammon

Banhoek Chilli Oil Gammon

Treat your tastebuds and elevate your holiday celebration with our BanhoekChilli oil Christmas gammon. The perfect festive meal!


2.5kg gammon

160 ml pineapple juice 

80 ml lemon juice 

160 ml orange juice 

100g sugar

3x whole Star anise

3x bay leaves

5X whole cloves 

100g honey 

15ml Banhoek Chilli Oil 


In a large pot, bring water to the boil. Add the gammon (in its bag) and simmer for 2 hours(turn the gammon over halfway through for the last hour).

Leave the gammon in the water until the water cools to a lukewarm temperature. 

Add all the liquids and spices to a saucepan and simmer for 10 minutes (be careful not to burn the glaze). Remove the gammon from the bag and score the fat on the gammon about 1cm deep. Place the gammon on a roasting rack in an oven-proof tray. Glaze the gammon then roast for 10 minutes at 160°C. Glaze again, rotate the tray and roast for another 10 minutes. Glaze for the final time and roast for 30 minutes. Carve into thin slices and enjoy!

If you love Banhoek Chilli Oil as much as we do, drizzle a dash over your meat for the perfect bite of flavour.

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Pip Ratcliffe’s Spicy Spaghetti with Black Olives and Capers

Pip Ratcliffe is a mom of two from the UK with a bunch of dogs, cats, and even some chickens! When she’s not busy taking care of her adorable brood, she’s whipping up delicious meals in her kitchen. One of her absolute favourites is the Spicy Spaghetti with Black Olives and Capers. It’s a real crowd-pleaser that’s super quick and easy to make. Whether you’re cooking for a big gathering or just craving a comforting weeknight dinner, this recipe has got you covered. With its tasty combo of savoury Kalamata olives, tangy capers, and a hint of fiery Banhoek Chilli Oil, it’s guaranteed to leave your taste buds dancing. So why not give it a try?


1 tbsp olive oil

1 tbsp Banhoek Chilli Oil

1 large onion, thinly sliced 

400g cherry tomatoes, halved

55g pitted Kalamata olives, torn in half

20g baby capers


15g parsley, roughly chopped

500g dried pasta 

2 tbsp sun-dried tomato paste 

120g Greek-style yoghurt


  1. Put the Banhoek Chilli Oil into a large sauté pan, for which you have a lid, and place on medium-high heat. Once hot, add the onion and fry for 8 minutes, stirring every once in a while, until soft and caramelised. Add tomatoes, olives, capers and ½ teaspoon of salt and continue to fry for 3–4 minutes, stirring frequently, until the tomatoes start to break down. Add 200ml of water and stir through. Once boiling, reduce the heat to medium-low, cover the pan and simmer for 10 minutes. Remove the lid of the sauce and continue to cook for 4–5 minutes, until the sauce is thick and rich. Stir in 10g of the parsley and set aside.
  2. Fill a large pot with plenty of salted water and place on a high heat. Once boiling, add the pasta and cook according to the packet instructions, until al dente. Drain well.
  3. Return the pasta to the pan along with the sun-dried tomato paste and 1/8 teaspoon of salt. Mix well, then divide between four shallow bowls. Serve hot, with a spoonful of yoghurt and a final sprinkle of parsley.