Recipe Types

Grills
Stir Fries
Barbeques
Dips, dressings and salads
Casseroles
Roasts
Starters
Autumn and winter

66 Our Marinades, Sauces and Dressings are created from fine natural ingredients to bring immediate flavour to meat, fish and vegetables - as a glaze, casserole, stir fry or barbeque sauce, marinade or dip.

All Jethro's sauces are great for experimenting with - but here are a few tried and tested tips to get you going! 99

Grills

Chargrilled, Marinated Mediterranean Vegetables - Quarter and seed red and yellow peppers. Slice courgettes lengthways. Slice aubergines on the diagonal. Brush with marinade and grill till softened. Cool and dress with herbs.
Recomended by us - Lemon Bay Rosemary

Seared Tuna Steak - Coat tuna with marinade - leave 20 minutes. Grill briefly each side under fierce heat. Serve with salad and bread.
Recomended by us - Lemon Chilli Coriander

Marinated Chicken and Fig Kebabs - Slice each chicken breast into 6 - marinate. Quarter large black or green figs. Thread on to skewers, alternating chicken and fig. Brush all with marinade and grill till well cooked. Great with tabbouleh salad and warm tortillas.
Recomended by us - Amadou Barbecue Sauce