Ingredients for 24 servings

1 can condensed milk
1 cup butter
1 teaspoon vanilla
1 ½ cups P.A.N. Pre-cooked White Corn Meal
2 cups cornstarch
A pinch of salt

Directions

Pre-heat the oven to 375 °F. Cover 2 baking trays with wax paper. Set aside.

Sift P.A.N. Pre-cooked Yellow Corn Meal and cornstarch into a bowl. Set aside.

Combine condensed milk and butter in a mixer until pale yellow and smooth. Then, add vanilla extract.

Gradually add the dry ingredients and blend until smooth, yet compact dough forms.

Divide the dough into 24 equal portions, roll into small balls and place them on the tray. Gently flatten each ball using your hand and then press with a fork.

Bake for approximately 20 minutes or until the bottoms are golden and crispy.

Ingredients for 8 servings

1 large red chilli, sliced
1 onion, finely chopped
1 red pepper, deseeded and diced
1 tbsp olive oil
1 tsp paprika

1 x fish stock cube
1 x 175g pack raw king prawns
1 x 390g pack fish pie mix
1 x 400ml tin coconut milk
1 x 500g pack mussels in coriander, chilli and lime
1 yellow pepper, deseeded and diced

3 cloves garlic, sliced
125g (4oz) cherry tomatoes, halved

Directions

Heat the olive oil in a large pan, add the onion and cook for 2-3 minutes, or until softened. Add the garlic and half the chilli and cook for a further 2 minutes. Next, add the peppers and the paprika, and cook for 2 more minutes.

Mix in the coconut milk, 100ml (3½fl oz) water, and the fish stock cube. Simmer until the mixture has thickened slightly.

Add the fish pie mix, stir well and simmer on a medium heat for 2 minutes before adding the mussels, along with the liquid from the pack. Add the prawns and tomatoes, continue to simmer for a further 3-4 minutes, or until the tomatoes soften, the prawns turn pink and all the fish is cooked through. Season to taste, stir well and remove the pan from the heat.

Serve over long grain and wild rice, sprinkle with chopped coriander and add the remaining sliced chillies to garnish.

Ingredients for 8 servings

1⁄2 x 1 litre bottles apple, mango, passion fruit and peach juice (or other tropical juice)
2 limes, juiced and zested
2 ripe mangoes, sliced into wedges, to serve
2 tbsp caster sugar
3 passion fruit, pulped
3 tbsp fresh mint, finely chopped, plus extra to serve

Directions

Combine the fruit juice, lime juice and zest, passion fruit pulp, mint and sugar in a bowl.

Pour into a freezer-proof container and freeze for 4 hours. Check every hour and, using a fork, break up the frozen crystals and return to the freezer. Repeat until frozen.

Spoon the granita into 8 serving glasses, garnish with a mango wedge and mint sprig, and then serve.

Ingredients for 20 units

2 x 397g tins condensed milk
25g (1oz) cocoa, sieved
40g (1 ½oz) unsalted butter
175g (6oz) chocolate flavoured sprinkles

Directions

In a nonstick saucepan melt the butter over a low heat while mixing in the cocoa completely. Then stir in the condensed milk. Cook over a medium heat, stirring all the time, until thickened and glossy (about 8-10 minutes). The mixture is thick enough when you can pull a spoon through it and briefly see the bottom of the pan.

Remove from heat and leave to stand until cool enough to handle. Form the mixture into small balls, then roll in the chocolate sprinkles and eat immediately. Alternatively, chill before serving in small paper cases.

Ingredients for 4 servings

1 onion, thinly sliced
3 cloves of garlic, crushed
4 eggs, hard boiled and chopped
100ml olive oil

800g of cooked potatoes, sliced
chopped leaf parsley, to garnish
tranche of salted cod (680g and soaked in water for 48 hours)

Directions

Soak the cod in cold water to cover for 24 to 36 hours, changing the water occasionally, drain. Flake the cod into small pieces, removing any bones. Set aside.

In a large saute pan, over medium heat, add 25ml of the oil. When the oil is hot, add the onions and the garlic and season with salt and pepper. Saute until slightly golden for about 6 minutes.

Preheat the oven to 350°C. Grease a medium ovenproof casserole dish with olive oil.

Season the potatoes with salt and pepper. Spread half of the potatoes over the bottom of the prepared dish. Sprinkle half of the salt cod over the potatoes. Place half of the onion mixture over the salt cod. Top the onion mixture with more salt cod. Place another layer of potatoes over the top of the cod. Drizzle the entire pan with the remaining oil.

Place in the oven and bake for 30 to 40 minutes, or until golden.

Cool and serve cold with the chopped hard boiled eggs, olives and chopped parsley.

Ingredients for 8 servings

5 limes
8 passion fruits
40g (1 ½oz) golden caster sugar, plus extra for the sugar rim
200ml (7fl oz) tropical fruit juice
200ml (7fl oz) soda water
400ml (14fl oz) vodka
crushed ice

To serve:

4 passion fruits, halved (optional)

Directions

Cut each lime in half and then each half into quarters and put into a large glass jug. Add the sugar and, using the end of a rolling pin, crush the limes to release their juice.

Add the vodka and the pulp from 3 passion fruits. Put the remaining pulp into a sieve and, using a spoon, press as much juice out as possible. Add the extra juice to the jug along with the tropical fruit juice, soda water and crushed ice. Mix well.

Make a sugar rim on the serving glasses by pouring a little water onto a side plate and golden caster sugar onto a second plate. Dip the rim of the glass into the water and then into the sugar. Fill the glasses with the caipivodka mix.

Garnish each drink with half a passion fruit if you like.

Ingredients for 8 servings

¼ small red cabbage, shredded
½ orange, juiced
1 avocado, sliced
2 carrots, peeled and julienned
2 tbsp red wine vinegar
2 x 206g packs curly kale, sliced
4 tbsp extra-virgin olive oil
200g (7oz) cherry tomatoes, halved

Directions

Put the kale, cabbage and carrots into a large salad bowl. Season to taste and top with the avocado and cherry tomatoes.

Mix together the olive oil, orange juice and vinegar and pour over the salad. Allow to sit for 5 minutes, so the flavours soak in, then serve.

Ingredients for 8 servings

1 tsp oregano
1 tsp smoked paprika
2 garlic cloves, finely chopped
2 tbsp olive oil
3 x 250g (8oz) beef ribeye steak, cut into 2½cm (1in) pieces

For the salad:

1 lime, juiced

1 red onion, thinly sliced
1 red pepper, deseeded and cut into large cubes

1 yellow pepper, deseeded and cut into large cubes
3 ripe tomatoes, finely chopped
handful fresh coriander, chopped
lime wedges, to serve

Directions

Soak 8 wooden skewers in cold water for 15 minutes to prevent them burning during cooking.

Put the steak, olive oil, garlic, oregano, paprika, onion and peppers in a bowl. Season well and leave to marinate for 10 minutes.

Meanwhile, make the tomato salad. Put the red onion into a bowl and cover with boiling water. Leave to soak for 5 minutes then drain. Pour over the lime juice and leave to stand for a further 5-10 minutes. Transfer to a large bowl along with the tomatoes and coriander. Season and mix well.

Thread the meat and vegetables onto the soaked skewers. Place the skewers onto a hot barbecue (the barbecue is ready when the coals are white and ashen) and cook for 2 minutes on each side.

Arrange the skewers on a serving plate. Serve with lime wedges and the tomato salad.

Ingredients for 8 servings

1/8 teaspoon ground coriander
¼ cup chopped fresh parsley (optional) 
½ cup chopped fresh cilantro (optional)
½ cup green onions, chopped
½ pound thickly sliced bacon, diced
1 clove garlic, chopped
1 tablespoon olive oil
1 (12 ounce) package dry black beans, soaked overnight
1 ½ cups chopped onion, divided
2 bay leaves, crushed
2 smoked ham hocks
8 ounces diced ham
salt and pepper to taste

Directions

Heat the oil in a large pot or Dutch oven. Add ¾ cup of chopped onion, green onions, and garlic; cook and stir until softened, about 4 minutes. Pour in the soaked beans and fill with enough water to cover beans by 3 inches. Bring to a boil, then reduce heat to medium-low, and simmer uncovered for 2 hours, or until tender.

While beans are cooking, place ham hocks in smaller pot with ¼ cup of the chopped onion. Cover with water and simmer, until meat pulls off of the bone easily, about 1 hour. Drain and add to the beans.

Preheat oven to 375 degrees F (190 degrees C). Place ham, bacon, and remaining onion in a baking dish. Bake 15 minutes or until mixture is crispy.

Drain the bacon and ham mixture, and add to the beans. Season with bay leaves, coriander, salt and pepper. Simmer uncovered 30 minutes more. Stir in chopped cilantro and parsley just before serving.