The 10
minute
marinade

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Our Story

We’ve put over 40 years of meat‑obsessive expertise into our marinades & got the seal of approval from thousands of butchers off the back of it. We give meat an intense punch of flavour that beats everyone else hands down. We’ve had to be better because we’re the underdog, a British family business fighting against middle of the road flavours and we’re confident that everyone and their Nan will love it.

flip 'em!

  • A sweet and smoky blend of tomato, smoked paprika and garlic.

  • A super buttery, hot marinade with a vinegar tang.

  • Our famous mix of tomato, garlic, star anise and ginger.

  • A super minty marinade with a sweet tomato base.

  • A buttery marinade packed with garlic, parsley, rosemary & thyme.

  • A seriously fiery blend of ghost, birds eye and red chillies.

  • A hot spicy blend of paprika, cayenne, cumin & pepper.

  • A tangy vinegar based BBQ with a cayenne kick.

  • A hot and crunchy blend of black pepper, paprika and red chilli.

  • A punchy blend of red chilli, cayenne, garlic & tomato.

  • A hot and tangy blend of chilli, garlic & vinegar.

  • A sweet and punchy mix of red chilli, tomato and bell pepper.

The Signature
Serve...

PIRI PIRI CHICKEN DRUMSTICKS

chinese Rack of ribs

Hot & Spicy Pork Belly

Barbecue pulled pork sandwich

peppersteak topped steak

Sweet Chilli Chicken Kebabs

Ghost chilli chicken wrap

Louisiana BBQ Brisket Roll

buffalo chicken wings

garlic, herb & butter chicken

Garden Mint Lamb Kebabs

sriracha chicken wings

You’ll need:

  • Piri Piri Flava-it
  • Chicken drumsticks & thighs
  • Chopped parsley
  • Lemon wedge

Get preppin’:

  1. Preheat your oven to 220C/fan 200/gas 7.
  2. Score the chicken skin and then leave to marinate for 10 minutes in Piri Piri Flava-it.
  3. Pop the chicken in the oven for 30-40 minutes until it’s cooked thoroughly and no longer pink inside.
  4. Squeeze a wedge of lemon over the cooked chicken & scatter with chopped parsley.

You’ll need:

  • Chinese Flava-it
  • Pork loin ribs
  • Spring onion

Get preppin’:

  1. Preheat your oven to 180C/fan 160/gas 4.
  2. Cover the ribs in Chinese Flava-it and leave for 10 minutes to marinate, then wrap tightly with foil.
  3. Oven cook for 60-90 minutes depending on size, removing the foil for the last 20 minutes of cook.
  4. Julienne a spring onion and scatter over the top to serve.

You’ll need:

  • Hot & Spicy Flava-it
  • Rindless pork belly
  • Red & green chillies

Get preppin’:

  1. Preheat your oven to 200C/fan 180/gas mark 6.
  2. Completely coat the pork belly in Hot & Spicy Flava-it and then leave to marinate for 10 minutes.
  3. Cook in a baking dish for 30 minutes. After 30 minutes baste with the dish juices and return for a further 25/35 minutes of cook until cooked thoroughly.
  4. Serve with fresh sliced chillies for an extra-added kick.

You’ll need:

  • Barbecue Flava-it
  • Slow cooked pork shoulder
  • Brioche bun
  • Sliced tomato
  • Sliced red onion
  • Watercress
  • Mayonnaise

Get preppin’:

  1. Preheat your oven to 200C/fan 180/gas mark 6.
  2. Add Barbecue Flava-it to your precooked pork shoulder and leave for 10 minutes to marinate. Cover with foil and add to the oven for 30 minutes.
  3. Shred the pork with 2 forks, making sure to mix with the juices in the tray. Meanwhile toast the brioche.
  4. To assemble, add mayo to the bottom bun, stack on the tomatoes, fill with pulled pork, top with watercress & onion and then add the bun lid.

You’ll need:

  • Peppersteak Flava-it
  • Rump steak
  • Parsley

Get preppin’:

  1. Heat a griddle or frying pan to a medium hot heat (as to not burn the coater).
  2. Coat the rump steak in Peppersteak either on one side or both depending on how peppery you’d like it.
  3. Fry the steak for 4 minutes each side for medium, adjust accordingly.
  4. Allow to rest for a couple of minutes before serving up with fresh parsley.

You’ll need:

  • Sweet Chilli Flava-it
  • Diced chicken breast
  • Red onion
  • Red pepper
  • Lime wedge
  • Coriander

Get preppin’:

  1. Heat a griddle pan to a hot heat and add a small amount of oil.
  2. Tumble the diced chicken in Sweet Chilli Flava-it then leave for 10 minutes to marinate.
  3. Cut the red onion & peppers into small chunks and then skewer with the chicken. Cook for 10 minutes turning regularly.
  4. Squeeze over fresh lime juice and scatter with chopped coriander to serve.

You’ll need:

  • Ghost Chilli Flava-it
  • Chicken breast
  • Sliced red chilli
  • Sliced radish
  • Sliced cucumber
  • Sliced yellow pepper
  • Flat leaf parsley
  • Tortilla wrap

Get preppin’:

  1. Heat a griddle pan to a hot heat and add a small amount of oil.
  2. Coat the chicken breast and leave to marinate in Ghost Chilli Flava-it for 10 minutes.
  3. Cook the chicken for 3-4 minutes (depending on size) each side, until lightly charred and cooked thoroughly.
  4. Slice the breast into strips and then assemble into wraps with the sliced veg and plenty of flat leaf parsley.

You’ll need:

  • Louisiana Flava-it
  • Slow cooked brisket joint
  • Brioche
  • Grated carrot, onion & cabbage
  • Chopped chives
  • Mayo
  • Lettuce

Get preppin’:

  1. Preheat your oven to 200C/fan 180/gas mark 6.
  2. Add Louisiana BBQ Flava-it to your precooked brisket shoulder and leave for 10 minutes to marinate. Cover with foil and add to the oven for 30 minutes.
  3. Shred the pork with 2 forks, making sure to mix with the juices in the tray. Meanwhile toast the brioche.
  4. Mix the grated cabbage, carrot & onion with mayo & chives for the coleslaw. Fill the bun with lettuce, plenty of brisket and a big spoonful of coleslaw.

You’ll need:

  • Buffalo Flava-it
  • Wings
  • 25g Butter
  • 150ml Milk
  • 1 TBSP Flour
  • Crumbled stilton
  • Parsley

Get preppin’:

  1. Preheat your oven to 220C/fan 200/gas 7, and heat a pan to a medium heat.
  2. In a bowl, tumble the wings through the Buffalo Flava-it then leave to marinate for 10 minutes. Bake in a single layer for 45 minutes, turning half way through.
  3. Melt the butter over the pan & mix in the flour and then gently stir in the milk. Add in the stilton and stir until melted.
  4. Serve the wings with fresh parsley and drizzle over the blue cheese sauce.

You’ll need:

  • Garlic, Herb & Butter Flava-it
  • Medium sized chicken
  • Thyme

Get preppin’:

  1. Preheat your oven to 200C/fan 180/gas 6.
  2. Completely cover the chicken with Garlic, Herb & Butter Flava-it and leave to marinate for 10 minutes.
  3. Cook for 1 hour 30 minutes, until cooked thoroughly and juices are clear.
  4. Remove from the oven, wrap in tin foil and allow to rest for 15 minutes. Serve with fresh thyme.

You’ll need:

  • Garden Mint Flava-it
  • Lamb leg steaks
  • Courgette
  • Red onion
  • Mint

Get preppin’:

  1. Heat a griddle pan to a hot heat and add a small amount of oil.
  2. Dice the lamb steaks before tumbling in a bowl with Garden Mint Flava-it, then skewer.
  3. Add the skewers to the pan for 8 minutes, turning regularly for an even cook.
  4. For the last 2 minutes add quartered red onions & sliced courgette to the pan. Serve with fresh mint.

You’ll need:

  • Sriracha Flava-it
  • Wings
  • Spring onion
  • Sesame seeds

Get preppin’:

  1. Preheat your oven to 220C/fan 200/gas 7.
  2. In a bowl, tumble the wings through the Sriracha Flava-it then leave to marinate for 10 minutes.
  3. Bake in a single layer for 45 minutes, turning half way through.
  4. Serve the wings with sliced spring onion and sesame seeds.

Want a quick fix?

Wanna get your hands on our flava-some range? You’ll find us in your local supermarket or pick up a sachet from your local butchers!