Peri Peri(heat 6/10)

Peri Peri(heat 6/10)
Serves: 8-10

The classic mix of North Africa and South Med (20g net). We have given you a very traditional cooking method, but this is such a versatile blend that we use it in everything: spicy bolognese, spicy lentil casserole, spicy pizza base... See some ideas below.


For four people:

  • 4 tsp Peri Peri mix
  • 3 tbsp olive oil
  • 4 chicken breasts
  • 2 cloves garlic, crushed
  • 2 tbsp lemon juice, or to taste


  1. Make cuts in the chicken breasts so that there is a larger surface area to absorb the flavours.
  2. Mix the oil, garlic and lemon juice with the peri peri mix and marinate the chicken overnight, or for as long as possible.
  3. Either cook on the barbeque, basting regularly with the liquid, or place with the marinade in a dish in the oven and bake uncovered for 25 minutes at 180 degrees.

Cook's Notes

  1. Can be used with almost any meat or fish using this cooking method.
  2. Try cutting the chicken into bite-sized pieces, marinating then cooking on skewers.Or hammer the meat till an even 1cm thickness before marinating, then griddle on each side for a couple of minutes.
  3. Try a tablespoon of the mixture added to a tomato sauce for an extra piquant flavour. It also livens up a Bolognese sauce!
  4. Try a creamy pasta sauce using very thinly sliced chorizo, creme fraiche, parmesan and a generous tsp of peri peri. Cook till it bubbles, then serve with the pasta and cooked brocolli stirred in.
  5. Try rubbing a salmon steak with olive oil, then scattering with peri peri and black pepper. Bake in foil for 20 minutes, then serve with a squeeze of lemon.
  6. Try adding a sprinkle to a tin of baked beans. Heat gently to allow the flavours to develop.

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Customer Comments

Tina B, London... "It was wonderful... the heat creeps up on you but with the blend of herbs it's so tasty, you can't wait for the next bite! Delicious!