Preparation method
❶ Preheat the oven to 180 °C.
❷ Mix the Baharat spice mix with 5 tablespoons of sunflower oil. Season with salt and pepper. Arrange the carrots, parsnips, leek and red onion on a baking sheet lined with parchment paper and mix with the marinade. Bake in the middle of the oven for 25-30 minutes, checking that the carrots are done by piercing it with a fork. Stir the vegetables halfway through the cooking time.
❸ Roast the almonds too for the last 10-12 minutes, until they are golden brown. Leave to one side to cool. Roughly chop the almonds.
❹ Prepare the Giant Beer Battered Onion Rings for 2-3 minutes in the deep fryer at 175 °C, 10-12 minutes in the airfryer at 180 °C, or 12-15 minutes in the oven at 200 °C.
❺ Finish the traybake with the Giant Beer Battered Onion rings, pomegranate seeds and fresh mint. Serve the traybake with Greek yogurt.

Opt for flavor and convenience with this seasoned traybake with our Giant Beer Battered Onion Rings! Bursting with vegetables such as parsnips, carrots and leeks, and a Middle Eastern twist by adding pomegranate and almonds. Baharat, a Middle Eastern spice mix, and fresh mint round out this flavor combination.

Ingredients
serves 4

16 Giant Beer Battered Onion Rings
6 carrots, peeled
2 parsnips, sliced lengthwise
2 red onions, quartered
1 leek, chopped in lengthwise pieces
75 g pomegranate seeds
40 g almonds
15 g mint
2 tbsp Baharat spice mix
Greek yogurt, to serve
sunflower oil
salt and pepper

Ingredients
serves 4

20 Mini Breaded
Onion Rings
150 g coarse bulgur
3 endives, rinsed
2 (Seville) oranges,
in segments
2 avocados, sliced lengthwise
75 g radishes, sliced
40 g hazelnuts
2 tbsp capers
garden cress, for garnish
salt and pepper

for the dressing
6 tbsp extra virgin
olive oil
2 tsp English mustard
½ (Seville) orange, juice and zest

Preparation method
❶ Preheat the oven to 180 °C. Spread the hazelnuts out on a baking sheet, roast for 10-12 minutes until golden brown. Leave to one side to cool. Chop the hazelnuts coarsely.
❷ Prepare the bulgur according to the instructions on the package. Leave to one side to cool.
❸ Place the radishes in a bowl with a generous pinch of salt. Stir well and leave to stand for a while.
❹ Prepare the Mini Breaded Onion Rings for 1.5-2 minutes in the deep fryer at 175°C, 8-10 minutes at 180°C in the airfryer or 10-15 minutes in the oven at 200°C.
❺ Mix the ingredients for the dressing in a bowl. Season to taste with salt and pepper.
❻ Prepare the salad in the serving bowl. Stir the bulgur together with the chicory, capers, orange, radishes and dressing. Top with the Mini Onion rings, garden cress and hazelnuts.

A perfect recipe for spring: this refreshing salad with our crispy Mini Breaded Onion Rings. The soft texture of the orange and avocado contrasts beautifully with the crispy Mini Breaded Onion Rings. The endive, capers, radishes, garden cress, hazelnuts and coarse bulgur lend this dish a crunchy freshness. It's the perfect spring salad!

Preparation method
❶ Start with the pickled red cabbage; it will taste better the longer it stands. In a small saucepan, heat the water, vinegar, sugar, and salt until the sugar is dissolved. Put the red cabbage in a clean jar. Pour the hot mixture over the red cabbage, press down and allow to cool.
❷ Prepare the Breaded Mushrooms in the deep fryer for 4-5 minutes at 175°C or 12-14 minutes in a preheated oven at 225°C.  
❸ Mix the ingredients for the chipotle sauce in a bowl. Season to taste with salt and pepper.
❹ Heat a skillet over medium-high heat. Brush the pan with some sunflower oil. Toast the mini tortillas 1-2 minutes per side until golden brown.
❺ Now it's time to build up the tortillas. Start with the chipotle sauce, followed by pickled red cabbage, radish, cucumber, Breaded Mushrooms and top with cilantro. Serve with the chipotle sauce and a lime wedge.

Ingredients
serves 4

24 Breaded Mushrooms
8 mini tortilla wraps
2 mini cucumbers, sliced
100 g radishes, sliced
cilantro, to garnish
lime, to serve
salt and pepper

for the chipotle sauce
125 g yogurt
2 tbsp Chipotle sauce
2 tbsp mayonnaise

for the pickled
red cabbage*
¼ red cabbage,
thinly sliced
250 ml water
175 ml natural vinegar
75 g granulated sugar
½ tsp salt

*Tip! Make a large batch of pickled cabbage and keep it in the fridge as a tasty topping.

These baked mini tortillas with our versatile Breaded Mushrooms make for a unique dish to surprise your guests with! Together with the pickled red cabbage, the radish, cucumber, coriander and lime provide a refreshing sour element. The sauce adds a creamy texture and the chipotle brings the spice.

Preparation method
❶ Preheat the oven to 180 °C.
❷ Prepare the tortilla wraps in the microwave according to the instructions on the package.
❸ Cut the tortilla wraps into quarters. Grease a muffin tin with sunflower oil. Place a tortilla quarter in the muffin tin with the tip facing down. Brush with sunflower oil and put another piece of tortilla next to it, overlapping and with the tip facing down, brush again with sunflower oil and close the circle with another piece of tortilla to form a cup. Use 3 tortilla wrap quarters in total to form a cup. Repeat until you have used up all the tortillas.
❹ Add 1 teaspoon of grated cheese to each tortilla cup to cover the bottom.
❺ Bake the tortilla cups for 6-8 minutes until golden.
❻ Prepare the Chili Cheese Nuggets in 2.5-3 minutes in the deep fryer at 175 °C, in a preheated oven at 180 °C for 8-10 minutes or in a preheated airfryer at 180 °C for 5-6 minutes. 
❼ For the mango salsa: stir together all the ingredients in a bowl. Season to taste with salt and pepper.
❽ Spoon 1-2 tablespoons of mango salsa into the tortilla cups, add a Chili Cheese Nugget and top with a dollop of sour cream. Garnish with cilantro and jalapeño and serve.

Ingredients
serves 4

12 Chili Cheese Nuggets
9 mini tortilla wraps
½ jalapeño, sliced
125 g sour cream
60 g grated cheese
5 g cilantro
sunflower oil

for the mango salsa
1 mango, in small cubes
1 avocado, in small cubes
juice of 1 lime
½ jalapeño,
finely chopped
½ red onion,
finely chopped
10 g cilantro,
finely chopped
salt and pepper

These dainty snack bowls are perfect for serving with drinks! The Chili Cheese Nuggets filled with creamy cheese and peppers create a lovely contrast with the fresh mango salsa, jalapeño, red onion and lime. The cilantro and avocado are the finishing touch. Your guests are unlikely to forget this fresh combination anytime soon!

Preparation method
❶ Prepare the Natural Battered Onion Rings in the deep fryer in about 1.5-2 minutes at 175°C, 15-20 minutes in a preheated oven at 225°C or 6 minutes in a preheated airfryer at 180°C.
❷ Prepare the Natural Beer Battered Onion rings in the deep fryer in about 1.5-2 minutes at 175°C, 12 minutes in a preheated oven at 225°C or 6 minutes in a preheated airfryer at 180°C.
❸ Make the Sriracha mayonnaise. Mix the lemon juice with the garlic, leave to one side for 5 minutes. Next, mix the lemon juice and garlic with the rest of the ingredients.
❹ Cut the tomatoes into small cubes and remove the pulp. Stir the red onion with the tomato cubes and half of the cilantro in a bowl. Season to taste with salt and the juice of ½ lemon.
❺ Now it's time to build up the loaded onion rings: divide the iceberg lettuce between the bowls, place the Natural Onion Rings and the Natural Beer Battered Onion on top. Squeeze the sweet chili sauce and sriracha mayonnaise over the onion rings in a zigzagging motion. Garnish with the remaining cilantro, scallions and jalapeño and serve the tomato salsa separately.

Ingredients
serves 4

20 Natural Battered Onion Rings
20 Natural Beer Battered Onion Rings
2 vine tomatoes
1 red onion,
finely chopped
1 jalapeño, thinly sliced
150 g iceberg lettuce, finely sliced
15 g cilantro,
finely chopped
scallions, to garnish
cilantro, to garnish
sweet chili sauce,
to serve

for the Sriracha mayonnaise
5 tbsp mayonnaise
2 tbsp Sriracha sauce
2 tsp lemon juice
½ clove garlic, crushed

Go for a proper flavor explosion with these Loaded Sweet & Spicy Onion Rings! Choose a combination of Natural Battered Onion Rings and Natural Beer Battered Onion Rings with a variety of toppings, such as sweet chili sauce, Sriracha mayonnaise or jalapeño for a spicy note. Finish off with spring onion and cilantro and voilà: an irresistible dish!