Happy Happy Birthday Smoked Seasoning Hot! We’ve been thinking for some time that your long time favourite Smoked Seasoning needed a sister, and here she is: Smoked Seasoning with a little Birds Eye.

If you like Smoked Seasoning, and appreciate a little heat, you’ll LOVE Smoked Seasoning Hot. Promise its not HOT (as in melt your face hot), its just a lively Birds Eye buzz.

This is what the taste of Smoked Seasoning looks like… warm, mellow, and smoky – it is exactly what it looks like: a rustic ‘long table’ dinner on a warm Summer evening.

Gazpacho (for a special occasion)

Serves 4; Prep + cooking ± 1hr

Pre-heat oven to 200 C° on a large, low sided baking tray (veg must not be crowded), set out quarters of 6 med-large de-seeded, tomatoes, a large red pepper quartered and de-seeded, one med red onion peeled and quartered, 6 cloves of garlic and drizzle generously with olive oil. Lightly roast together ± 20 min.

Allow to cool and if necessary, remove the skin of the tomatoes & pepper (depending on time of year, the skins can be quite thick!).

Peel and de-seed (if necessary) a medium mediterranean cucumber. Chop into chunks.

Put all the veg into a blender with 2 tsp sherry vinegar, a flat tsp of Smoked Seasoning Hot, and salt to taste. Blend until smooth. Chill in the freezer for 15-20 minutes.

Before serving, add a swirl of top quality Olive Oil (our Smoked Olive Oil is AMAZING!). Garnish with chopped chives or fresh oregano leaves.

Serve with a generous portion of garlic & herb croutons.

BRUSCHETTA – perfect for light lunches.

Slice a day old Ciabatta loaf and toast it lightly.

For the garlic bread spread, there’s two ways to go – the gourmet version makes a spread out of confit garlic with olive oil (don’t forget to salt to taste!); the quick and dirty version brushes the one side of the toast lightly with olive oil and draw a fresh, peeled garlic clove over the toast (leaves a delicious trail of raw garlic flavour). TIP: Not first date food! Lightly sprinkle with salt.

For the topping: chop tomatoes (count ± ⅓ med tomato per slice). Add some shredded fresh basil, some Hot Smoked Seasoning (count a pinch per tomato + 1 extra), a little salt to taste and a splash of red wine vinegar ( ±¼ tsp per tomato). Heap the tomatoes onto the bread, garnish with fresh basil and serve immediately.

These toasts do not like to stand around – the bread goes soggy!

If you need to make them ahead, prepare the toast up to the garlic and make the salsa. Only combine them just before serving.

Vegetable skewers can be very difficult to flavour perfectly without overwhelming the veg. Add a generous pinch of Smoked Seassoning Hot to the marinade or baste – and crumble a little over the skewers when they come off the grill.

And then there’s PIZZA… there is ALWAYS pizza!

With unreserved apologies to all our Italian pizza-purist friends, we’ve found that boosting the tomato base with extra garlic and Hot Smoked Seasoning, it adds extra depth (with a little buzz of heat), that most people love.

Pasta Bake - Still one of our favourite, favourite comfort food bakes – perfect for a cold weekend…

The secret ingredient is without a doubt home made (or fresh bought) pappardelle or broad, thick ribbon pasta in a light tomato sauce.

Griddle a couple of hands full of mini Roma tomatoes. As they come off the griddle, quickly toss them through a mixture of Hot Smoked Seasoning and olive oil.

Set the pasta in an oven-proof container (don’t forget to season lightly), add torn mozzarella (this is one time not to be stingy with the cheese!), pop the griddled tomatoes on top and bake in a hot oven for 15 minutes or until the cheese is melted. Serve immediately.

Hot Smoked Seasoning adds a welcome ‘lift’ to Nachos – especially nachos made for family eating (with not too much added chilli).

We add a couple of pinches of Hot Smoked Seasoning to the salsa and sprinkle a little over the cheese as well – multi-layered smokey flavour!

So - IF you love the mystery of Smoke, and enjoy a buzz of Birds Eye Chili, order your new forever favourite flavour today!