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COOK WITHLINGHAM’SInside you’ll find a range of delicious recipes, using the world'sfinest multi-use condiment Lingham’s to recreate at home.6 delicious flavours:Original, Garlic,Ginger, Extra Hot,Ginger & Garlicand Sriracha.

LINGHAM’S - OVER 100 YEARSOF TRADITION AND PERFECTIONLingham’s are passionate about delivering anexceptional taste experience and enhancing yourrecipes with high quality ingredients that are allnatural. With 6 delicious flavours, Lingham'schilli sauces have no colourings, flavourings,perservatives or emulsifiers.Our product range is Gluten Free, Vegan Friendly,Vegetarian Society approved and Halal andKosher certified. We've collaborated with somefood enthusiasts to create some signature dishesusing Lingham's, to inspire you to recreate in thecomfort of your own home.WHAT’S INSIDE123Zaleha’s StickyCauliflowerSunny’s Cheeky ChilliChickenLia’s Asian-StyleSweet Chilli Meatballs456Amardeep’s ChilliPaneerKat & Sue’s Sweet &Spicy RoastedRainbow TroutZarina’s RockShrimp TempuraBe sure to share your finished recipes with us at@linghamsukwww.facebook.com/LinghamsUKTrade Enquiries: www.ascofoods.com

ZALEHA OLPIN@That Rendang LadySIGNATURE DISH:Laksa or Nasi Lemak.ZALEHA’S STICKY CAULIFLOWERPREP: 30 MINUTESCOOK: 30 MINUTESINGREDIENTSSERVES: 4METHODCUT INTO BITE SIZE CHUNKSCombine all the batter ingredients and setaside to let the baking powder work.1 RED PEPPER, CUT INTO CHUNKSHeat vegetable oil in a wok.250G OF CAULIFLOWER,1 GREEN PEPPER, CUT INTO CHUNKS½ A CUP OF CHOPPED ONIONS2 CLOVES GARLIC, MINCED2 CM GINGER, MINCEDOIL FOR DEEP FRYINGFOR THE SAUCE1 TBSP LINGHAM’S EXTRA HOT CHILLI SAUCE1 TBSP LINGHAM’S GARLIC CHILLI SAUCE1 TBSP LINGHAM’S GINGER CHILLI SAUCE4 TBSP KETCHUP2 TBSP SWEET SOY SAUCESALT AND SUGAR TO TASTEDip the cauliflower and fry for 4 minutesturning them a few times. Set aside. Now dipbell peppers in the batter and fry until cookedthrough. Drain and set aside.In another separate shallow pan, heat 2tablespoons of the oil used for the cauliflowerand bell peppers and sauté the garlic andginger until fragrant. Add the onions and stiruntil smooth. Reduce heat and add all threesauces and cook again until thick and sticky.Add the cauliflower and fried bell peppers.Gently stir until the vegetables are coatedwith the sticky sauce. Garnish with somespring onion. Serve straight away.FOR THE BATTER1 CUP PLAIN FLOUR½ CUP OF RICE FLOUR¼ CUP OF CORN FLOUR2 TBSP LINGHAM’S ORIGINAL CHILLI SAUCE1 TSP SALT1 TBSP BAKING POWDER200 TO 250 ML WATERLingham’s Extra Hot, Lingham’s Garlic& Lingham’s Ginger chilli sauce.FAVOURITE LINGHAM’SCHILLI SAUCE: I love allLingham’s chilli sauces butmy favourite is still theclassic Original.I grew up in Malaysia andwas taught to cooktraditional Malaysian dishesby my mother from an earlyage. I’m most well-knownfor being a contestant inMasterChef UK season 14.Since then, I’ve gainedtremendous support fromfoodies all over the world.My cookbook, ‘My RendangIsn’t Crispy and OtherMalaysia Favourites’ haswon the World GourmandWorld Cookbook Award for‘The Best in the World’ inthe Celebrity Chefs categoryin May 2020.I’m based in Bristol, whereI run the successfulMalaysian Kitchen UK andproduce my own spicepaste under the brandname, ‘That Rendang Lady’.I also teach cookery toshare the taste and flavoursof Malaysian cuisine withothers.

SUNNY CHADHA@foodblogwallaSIGNATURE DISH:Char Kway Teow –Malaysian Street FoodNoodle Dish.SUNNY’S CHEEKY CHILLI CHICKENPREP: 30 MINUTESCOOK: 15-18 MINUTESINGREDIENTS400G CHICKEN BREAST THINLY SLICED½ RED PEPPER DICED IN 2CM SQUARES½ GREEN PEPPER DICED IN 2CM SQUARES½ YELLOW PEPPER DICED IN 2CM SQUARES½ RED ONION DICED IN 2CM SQUARES2 TSP OF CHOPPED GARLIC2 TSP OF CHOPPED GINGER2 TSP OF CHOPPED BIRDSEYE RED CHILLI(DESEEDED UNLESS YOU WANT MORE HEAT)1 GREEN CHILLI, CHOPPED FINE (REMOVETHE SEEDS IF YOU LIKE IT LESS HOT)1 SPRING ONION, SLICED FINE TO GARNISHSESAME SEEDS TO GARNISH2 TBSP OF VEGETABLE OIL FOR FRYINGSAUCE8 TBSP LINGHAM’S ORIGINAL CHILLI SAUCE2 TBSP LIGHT SOY SAUCE2 TBSP OF DARK SOY SAUCE150ML OF VEG STOCK2TBSP CORNFLOUR SLURRYSPLASH OF SHAOXING RICE WINEA FEW DASHES OF SESAME OILSERVES: 2-3METHODStart by adding vegetable oil to a wok andadd the mix of garlic, ginger and red chilli andfry for 30 seconds and then add the slicedchicken cook for 3-4 minutes until the chickenstarts to brown.Add the mix of onions and peppers to thechicken and continue to cook and stir for afurther 3-4 minutes.Add the soy sauces and Lingham’s Originalchilli sauce and ensure everything is wellcoated and continue to cook for 2 minutes.Pour in the veg stock and cook for a further2 minutes and then add the cornflour slurry tothicken the sauce and cook for 2 minutes.Add a splash of Shaoxing rice wine and a fewdashes of sesame oil, let it cook for anothercouple of minutes and then it’s ready to serve.Garnish with finely sliced spring onion andsesame seeds for that authentic look.Best enjoyed with a bowl of jasmine rice,quick and convenient for Cheeky ChilliChicken.For the brave, replace Lingham’s Original withthe Extra Hot version for a real firecracker.Feel free to swap the chicken for prawns,tofu, tempeh or even paneer.FAVOURITE LINGHAM’SCHILLI SAUCE:The OriginalBIO:Becoming a foodie wasencouraged by my fatherinsisting we eat all varietiesof cuisines from a veryyoung age. I’ve alwaysloved to cook be it indoorsor outdoors, hard and fastor low and slow come rainor shine. You’ll find me withthe biggest smile on my facein the kitchen cooking forfamily and friends or makinga mean cocktail behindthe bar.Lingham’s has been a staplein our kitchen for years andwhether you cook with it oruse it as a condiment, it’sperfect and so versatile, toptip, try it with fish and chips!Enjoy!

LIA ZUHRI@lilofoodieSIGNATURE DISH:Creamy chicken CajunPasta.LIA’S ASIAN-STYLE SWEETCHILLI MEATBALLSPREP: 15 MINUTESCOOK: 35 MINUTESINGREDIENTS450G TURKEY MINCE (OR ANY OTHERGROUND MEAT / VEGAN MINCE)70G PANKO OR BREADCRUMBS1 SPRING ONION, CHOPPED1 SHALLOT, CHOPPED1 TBSP GINGER PASTE1 TBSP GARLIC POWDER1 RED CHILLI, CHOPPEDA HANDFUL OF FRESH CHOPPEDCORIANDERBLACK PEPPER & SALTFOR THE SAUCE2 TBSP SOY SAUCE5 TBSP OF LINGHAM’S ORIGINAL CHILLI SAUCE2 TBSP LIME JUICE1 TBSP FISH SAUCE1 TBSP SESAME OILGARNISHING1 SHALLOT, THINLY SLICEDSESAME SEEDSSERVES: 2METHODPreheat the oven to 180 C. Line a piece ofbaking sheet on an oven proof tray and lightlyspray with some olive oil.In a large bowl, add the mince. Mix in thespring onion, shallot, ginger paste, garlicpowder, red chilli and coriander and combineusing your hands.Slowly add in half of the breadcrumbs andmix again. Then add in the rest of thebreadcrumbs to make sure all the ingredientsare fully combined.Roll around 3 tablespoons of the mince into12-15 meatballs and place them half an incha part on the prepared baking sheet. Cook inthe oven for 20-25 minutes or until cookedthrough.While the meatballs are in the oven, combinethe soy sauce, Lingham’s Original chilli sauce,lime juice, fish sauce and sesame oil in a panand heat until simmering.Using a spatula, remove the cookedmeatballs and add to the sauce and mixthem together until the meatballs are fullycoated.Garnish with thinly sliced shallot and sesameseeds. Serve over rice, quinoa or a greensalad.FAVOURITE LINGHAM’SCHILLI SAUCE:The Original because it'swhat I grew up with andhave enjoyed it in so manydifferent ways for the last 20years of my life.BIO:My name is Lia, I’m 26 yearsold and a MarketingManager based in London. Iam also a food blogger anda content/recipe creator. Iwas born and raised inMalaysia, the home of amelting pot of cultures andcuisines so it’s no surpriseI've always enjoyed deliciousfood and sharing my foodadventures with the world. Ispend a lot of my free timeexperimenting and creatingsimple but tasty recipes, so Ican prove that anyone canbe a home chef and theytoo can fall in love withcooking. You can also findreviews on some of myfavourite places to eat in theworld on my Instagram page@lilofoodie

AMARDEEPDOHIL@ the.24.7.foodieSIGNATURE DISH:A Dhaba lamb curry.FAVOURITE LINGHAM’SCHILLI SAUCE:Garlic and Ginger.AMARDEEP’S CHILLI PANEERPREP: 30 MINUTESCOOK: 15 MINUTESSERVES: 2-3INGREDIENTSMETHOD250G PANEER CUT IN TO BITESIZED CHUNKSAdd all the batter ingredients except for the waterinto a large bowl and mix well. Slowly add thewater and stir to create a batter.1 RED PEPPER1 GREEN PEPPER1 RED ONIONAdd the paneer chunks to the batter and coat well.4 GARLIC CLOVES, MINCEDChop the peppers into bite-sized chunks, quartera red onion, separating each of the layers.THUMB SIZED PIECE OF GINGER, JULIENNED1 GREEN CHILLI, CHOPPED FINE2 SPRING ONIONS, SLICED FINE2 GREEN CHILLIES SLIT LENGTHWISE(OPTIONAL)RAPESEED OR SUNFLOWER OILVEGETABLE OIL FOR FRYINGFOR THE SAUCE3 TBSP LINGHAM'S ORIGINAL CHILLI SAUCE3 TBSP LIGHT SOY SAUCE1/4 TSP CORNFLOURFOR THE BATTER2½ TBSP CORNFLOUR2½ TBSP RICE FLOUR OR PLAIN FLOUR1/2 TSP KASHMIRI RED CHILLI POWDER1/2 TSP WHITE PEPPER1/2 TSP GARLIC POWDER1/4 TSP SALT3 TBSP WATERIn another bowl, combine all of the sauceingredients and mix well.Heat a few inches of vegetable oil in a large pan.Simultaneously, heat a wok on medium/high heatuntil hot, then add a tsp of rapeseed or sunfloweroil. Once hot, add your peppers and onions andpan fry for 5 minutes tossing occasionally, untilthe vegetables become seared yet still retain theircrispness. Once done, set the vegetables aside.BIO:I have always had a passionfor cooking and travelling totaste amazing foods of theworld. Coming from a foodiefamily, I first got into cookingthrough my father, who is anabsolutely incredible cook.The key for me is flavourflavour flavour! I've beenusing Lingham's sauces inmy cooking for over 10years, so I'm excited to besharing some of my recipeswith you. You can follow mycooking journey onInstagram using the handle:the.24.7.foodieOnce your frying oil is hot, fry half the paneer foraround 45 seconds before draining. Repeat withthe remaining half of the paneer.Return to your wok and add a tbsp of rapeseed orsunflower oil. Fry the garlic for 30 seconds, beforeadding the ginger, chopped green chilli andlengthwise-cut chillies (optional). Stir to combineand cook for a further 30-45 seconds.Add sauce mix, stir well and cook for 30 seconds.Add the battered paneer chunks, peppers andonions and then toss to combine.Turn off the heat, add the spring onions and serve immediately.