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BBQ Kit

Your starting point for the ULTIMATE bbq! Satay marinade with peanut sauce for your chicken or veg and a sambal mayo dipping sauce to liven up those sides and salads!

Satay Blend: A special paste blend with lemongrass, coriander and fennel.

Peanut Sauce: A rich sauce layered with flavour and crunchy peanuts that can be eaten hot or cold with your satay. We also add this to salads and rice bowls for some extra umami! MILD

Sambal Mayo: A creamy spicy condiment made with our Sambal. This is the dip you’ll want to have with everything – burgers, fries, fritters and even prawn cocktails! MILD

£18.00 inc. Vat

Description

Volume: 300mL each

Once opened, can be kept in the fridge for up to 2 weeks.

Ingredients & Allergens

Ingredients

Satay Blend: shallots, sunflower oil, coconut sugar, lemongrass, ginger, garlic, tamarind, galangal, turmeric, salt, coriander, fennel, cumin

Peanut Sauce: water, shallots, peanuts, coconut palm sugar, lemongrass, sunflower oil, garlic, tamarind, galangal, salt, chilli

Sambal Mayo: vegan mayonnaise (rapeseed oil (72%), water, spirit vinegar, sugar, salt, modified starches (starch sodium octenyl succinate, hydroxy propyl distarch phosphate), natural flavourings (contain MUSTARD), lemon juice concentrate, antioxidant (calcium disodium EDTA), paprika extract), the sambal (tamarind, coconut sugar, water, chilli, ginger, garlic, sunflower oil, galangal)

Allergens

Satay Blend: None

Peanut Suace: peanuts

Sambal Mayo: mustard

Dietary

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Heating Instructions

See individual labels and our recipe page

Delivery

Orders will be delivered on Thursdays – please check our delivery calendar for available dates at checkout page. Orders need to be placed by the Monday before delivery date.

You need to place your order by Monday night to receive it that week.

Orders are sent out from our kitchen on Wednesday via Parcel Force next day delivery and will be with you on Thursday, barring any unforeseen delays. We send frozen food out in specially insulated boxes.

Please check our deliveries page and FAQs for more information