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Recipes

 

Slow-Braised Lamb Shoulder with Apricots, Mint & Hot Honey

Tender, slow-braised lamb shoulder infused with warming spices, fragrant herbs and sweet apricots. Finished with Peckham Heat Scotch Bonnet Hot Honey, crunchy pistachios and our Lime & Scotch Bonnet Fleur de Sel for a dish packed with layers of flavour.

Serves: 6

Prep Time: 20 minutes

Cook Time: 4–5 hours

 

Ingredients

  • 1 whole lamb shoulder (2–2.5kg)
  • 1 large onion, sliced
  • 2 tbsp Peckham Heat 18 Spice Rub
  • 6 garlic cloves, grated
  • 5cm fresh ginger, grated
  • 1 vegetable stock cube, dissolved in 400ml hot water
  • 1 cup red lentils, rinsed
  • 6 dried apricots, roughly chopped
  • 2–3 sprigs fresh mint
  • 2 sprigs fresh rosemary
  • 1 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • 1 tbsp Peckham Heat Scotch Bonnet Hot Honey

To Finish

  • Fresh mint, chopped
  • A few chopped dried apricots
  • Chopped pistachios
  • Peckham Heat Lime & Scotch Bonnet Fleur de Sel
  • Optional: Peckham Heat Heat Booster

For the Sweet Potatoes

  • 2 large sweet potatoes, cut into 5cm cubes
  • 1 tbsp olive oil
  • 1 tbsp Peckham Heat 18 Spice Rub
  • A generous pinch of Peckham Heat Lime & Scotch Bonnet Fleur de Sel

To Serve

  • Tenderstem broccoli
  • Roasted sweet potatoes

Method

  1. Generously coat the lamb shoulder with Peckham Heat 18 Spice Rub and leave to marinate for at least 30 minutes, or overnight for even deeper flavour.
  2. Heat a large casserole dish over a high heat and seal the lamb until browned on all sides. Remove from the pan and soften the sliced onion.
  3. Return the lamb to the casserole with the onion, garlic, ginger, vegetable stock, red lentils, chopped apricots, mint, rosemary, soy sauce and apple cider vinegar.
  4. Cover and cook at 160°C (fan) for 4–5 hours, or until the lamb is tender and falling from the bone.
  5. Meanwhile, toss the sweet potato cubes with the olive oil, Peckham Heat 18 Spice Rub and Lime & Scotch Bonnet Fleur de Sel. Air fry at 205°C for 18 minutes, shaking halfway through, until golden and crisp.
  6. Carefully remove the lamb and pull the meat apart with two forks. Spoon the rich cooking juices over the lamb.
  7. Finish with a drizzle of Peckham Heat Scotch Bonnet Hot Honey, chopped mint, chopped apricots, pistachios and a generous sprinkle of Peckham Heat Lime & Scotch Bonnet Fleur de Sel. Add Heat Booster if you enjoy extra heat.
  8. Serve with the roasted sweet potatoes and steamed tenderstem broccoli.
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Peckham Heat Tip 🔥

As the lamb slowly braises, the red lentils naturally break down into the sauce, creating a rich, silky texture without the need for flour or cornflour. They add body, absorb all the incredible flavours and make every spoonful even more satisfying.


Peckham Heat Coconut & Lemongrass Salmon 🔥

Serves 6

A light but flavour-packed salmon dish with coconut milk, lemongrass, sweet roasted tomatoes and the warmth of Peckham Heat No Burn Spice Rub.

Ingredients

- 4 salmon fillets
- 2 tbsp Peckham Heat 18 Spice Rub No Burn No Salt 
- 2 whole lemongrass stalks
- 1 lemon, cut into quarters
- 16 cherry tomatoes
- 2 spring onions, sliced
- 1 can coconut milk (400ml)
- 2 tbsp soy sauce
- 1 tbsp of sesame oil

To serve
- Peckham Heat Lime & Scotch Bonnet Finisher Salt and Heat Booster and frsh corriander.

Method

1. Preheat your oven to 175°C.

2. Place the salmon fillets in a roasting dish and season evenly with the Peckham Heat 18 Spice Run No Burn No Salt.

3. Add the whole lemongrass stalks, cherry tomatoes, spring onions and thyme.

4. Squeeze the juice from the lemon quarters over the salmon, then place the squeezed lemon pieces into the roasting dish.

5. Pour over the coconut milk, sesame seed oil and soy sauce.

6. Roast for 20–25 minutes, checking after 20 minutes.

7. The dish is ready usually after 10mins when the tomatoes have started to shrivel and the salmon flakes easily with a fork. Do not over cook.

8. Finish with a light sprinkle of Peckham Heat Lime & Scotch Bonnet Finisher Salt before serving and fail up the heat with Peckham Heat Scotch Bonnet Heat booster depending on your guest and a sprinkle of fresh corriander.

Serving Suggestion

Serve with fluffy basmati brown rice and steamed broccoli and Samphire to soak up the fragrant coconut sauce.

Inspired by Rye Lane. Built for flavour.

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Peckham Heat Oxtail

Rich, comforting and packed with layers of flavour. This recipe lets our 18 Spice Rub do the hard work, creating incredible depth.

Ingredients

  • 1 whole oxtail
  • 1 red onion finely chopped 
  • 2 large tbsp Peckham Heat 18 Spice Rub
  • 5cm fresh ginger, grated
  • 6 cloves garlic, grated
  • 3 spring onions, finely sliced
  • 1 x 400g tin chopped tomatoes
  • 1 x 400ml tin coconut milk
  • 2 tbsp soy sauce
  • 1 vegetable stock cube, dissolved in 200ml hot water
  • 1 tbsp pomegranate molasses 
  • 1 tbsp Peckham Heat Scotch Bonnet Hot Honey

To Garnish

  • Fresh coriander
  • 2 fresh figs, quartered
  • A handful of roughly chopped almonds
  • Peckham Heat Lime & Scotch Bonnet Fleur de Sel Finishing Salt
  • Optional: Peckham Heat Heat Booster

Method

  1. Coat the oxtail generously with the Peckham Heat 18 Spice Rub, making sure every piece is well covered. Leave to marinate for 30 minutes, or overnight in the fridge for even deeper flavour.
  2. Gently fry the onions
  3. Place the oxtail into a large casserole dish and seal it on a high heat. Once browned lower the heat and add the softened onions the grated ginger, garlic and spring onions.
  4. Pour in the chopped tomatoes, coconut milk, soy sauce, molasses and vegetable stock gently mix everything together.
  5. Cover and cook low and slow until the meat is beautifully tender and falling from the bone.
    • Oven: 160°C (fan) for 4–5 hours.
    • Slow cooker: Low for 8 hours.
  6. Serve with rice or creamy mashed potatoes.
  7. Finish with a drizzle of Peckham heat Hot Honey, fresh coriander, quartered figs, roughly chopped almonds and a generous sprinkle of Peckham Heat Lime & Scotch Bonnet Fleur de Sel. If you enjoy extra heat, finish with a pinch of Peckham Heat Heat Booster.

Peckham Heat Tips

  • Don’t be tempted to take the oxtail out too soon. It’s only ready when the meat is falling effortlessly off the bone. Patience is rewarded.
  • If the sauce becomes too thick during cooking, simply add hot water.
  • Stir the Scotch Bonnet Hot Honey through at the end of cooking to preserve its delicate honey flavour and fruity Scotch bonnet notes.
  • The Lime & Scotch Bonnet Fleur de Sel is a finishing salt always sprinkle it on just before serving, not during cooking.
  • For those who love extra heat, add the Heat Booster at the table so everyone can adjust the spice to their own taste.


Peckham Heat Chicken Thighs 

Serves 4–6

A rich, warming one pan chicken dish packed with flavour.

 Ingredients

- 8 chicken thighs
- 3 tablespoons Peckham Heat 18 Spice Rub
- 5cm piece fresh ginger, grated
- 6 garlic cloves, grated
- 3 spring onions, finely sliced
- 2 tbsp soy sauce
- 1 can coconut milk
- 1 can chopped tomatoes
- 1 can of chickpeas, drain water
- 1 vegetable stock cube dissolved in 200ml hot water
- Juice of 1 orange
- 1 red pepper sliced
- 1 tbsp Peckham Heat Scotch Bonnet Hot Honey
- Peckham Heat Heat Booster (optional)
- Peckham Heat Lime & Scotch Bonnet Finisher Salt
- Fresh coriander, to serve

 Method

1. Preheat your oven to 175°C.

2. Wash your chicken in water. Trim any excess skin from the chicken thighs and season generously with Peckham Heat 18 Spice Rum No Burn and Peckham Heat Lime & Scotch Bonnet Finisher Salt so all the thigh are covered in it.

3. Place the chicken thighs skin-side down in a roasting dish.

4. Add the grated ginger, garlic and spring onions.

5. Pour in the soy sauce, coconut milk, chopped tomatoes, chickpeas and stock.

6. Add the Orange juice and red pepper.

7. If you like extra heat, add a sprinkle of Heat Booster before cooking.

8. Cook for 30 minutes.

9. Turn the chicken over and drizzel the Peckham Heat Hot Honey over the Chicken thighs. Cook for a further 20 minutes, or until the chicken is cooked through and the skin is golden.

10. Remove from the oven and finish with fresh coriander.

Peckham Heat Tip

The Peckham Scotch Bonnet Heat Booster, Peckham Heat Scotch Bonnet Hot Honey and Peckham Heat Lime & Scotch Bonnet Fleur de Sel Finsihing Salt  is optional. Add it before cooking or serve it at the table so everyone can dial up their own Peckham Heat depending on how much spice they can handle.

Serve with Rice & Peas or Sweet Potaotes, Cold slaw, Greens (broccoli) and Humous.

Inspired by Rye Lane. Built for flavour.


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Peckham Heat Ackee & Salmon

A quick, flavour-packed Caribbean-inspired dish made even better with Peckham Heat.

Serves: 4

Prep time: 15 minutes

Cook time: 20 minutes

Ingredients

  • 2 tbsp olive oil
  • 1 large red onion, finely diced
  • 4 cloves garlic, minced
  • 5cm
  • cube of grated ginger 
  • Spinkle Peckham Heat Scotch Bonnet Heat Booster
  • 1 yellow or red pepper, sliced
  • 4 ripe tomatoes, roughly chopped
  • 4 sprigs fresh thyme
  • 2 tsp Peckham Heat 18 Spice Rub
  • Freshly ground black pepper
  • 1 large tin ackee, drained
  • 4 fillet of salmon, washed
  • 2 spring onions, sliced

 

To Serve

  • Steamed basmati rice
  • Fried ripe plantain
  • Fresh avocado
  • A pinch of Peckham Heat Scotch Bonnet, Lime & Fleur de Sel

Method

  1. Heat the olive oil in a large frying pan over a medium heat.
  2. Add the diced onion and cook for around 5 minutes until softened.
  3. Stir in the 1/4 tomatoes, yellow pepper and thyme. Cook for another 2–3 minutes.
  4. Season generously with Peckham Heat 18 Spice Rub and add the Peckham Heat Scotch Bonnet Heat Booster. Cook until the tomatoes break down.
  5. Add the grated garlic and ginger.
  6. Fold in the salmon and gently stir until heated through.
  7. Carefully add the drained ackee and gently place it on top, do not stir as it will break up the ackee too much.
  8. Simmer gently for 2–3 minutes until everything is hot.
  9. Finish with sliced spring onions and a pinch of Peckham Heat Scotch Bonnet, Lime & Fleur de Sel.

Serve With

Serve alongside fluffy basmati rice, sweet fried plantain and fresh avocado for the perfect balance of flavour and texture.

Peckham Heat Tip 🔥

For an extra kick, finish with a sprinkle of Peckham Heat Scotch Bonnet Heat Booster before serving.The Peckham Heat Lime Scotch Bonnet Salt goes exceptionally well on Avocardo. 

 

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Peckham Heat Air Fryer Sweet Potatoes 🔥

Serves 2–4

A staple in my weekly meals is sweet potato. I especially love the white sweet potato from Jamaica, which has an almost chestnut-like flavour, but the orange variety works beautifully too.

Peckham Heat 18 Spice Rub No Burn No Salt pairs incredibly well with sweet potatoes, bringing warmth, depth and flavour without overpowering their natural sweetness.

Ingredients

- 2 large sweet potatoes (white Jamaican or orange)
- 2 tbsp Peckham Heat 18 Spice Rub No Burn No Salt
- 1 tbsp extra virgin olive oil
- A sprinkle of Peckham Heat Scotch Bonnet Heat Booster
- A sprinkle of Peckham Heat Lime & Scotch Bonnet Fleur de Sel Finisher Salt

Method

1. Peel the sweet potatoes if desired and cut into roughly 8cm chunks.

2. Place in a bowl and drizzle with the olive oil.

3. Add the Peckham Heat 18 Spice Rub No Burn No Salt and toss until evenly coated.

4. Add a light sprinkle of Scotch Bonnet Heat Booster and Lime & Scotch Bonnet Fleur de Sel Finisher Salt.

5. Place in the air fryer and cook using the chip setting, or until golden on the outside and fluffy in the centre.

6. Serve immediately with an extra pinch of Lime & Scotch Bonnet Fleur de Sel Finisher Salt if desired.

 Peckham Heat Tip

The white Jamaican sweet potato has a firmer texture and a subtle chestnut-like flavour that works particularly well with the warming spices in the rub, but this recipe is just as delicious with orange sweet potatoes.

Simple. Delicious. Built for flavour.

Inspired by Rye Lane.

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Dark Chocolate Peanut Butter Dates


Makes 12–16 dates

These are one of my favourite snacks. Sweet Medjool dates, crunchy peanut butter, dark chocolate and a pinch of Peckham Heat Lime & Scotch Bonnet Fleur de Sel Finisher Salt create the perfect balance of sweet, salty and rich flavours.

They also make an incredible topping for Greek yoghurt with a drizzle of Peckham Heat Scotch Bonnet Hot Honey.

Ingredients

- Medjool dates
- 90% dark chocolate
- Good quality crunchy peanut butter
- Whole almonds
- Peckham Heat Lime & Scotch Bonnet Fleur de Sel Finisher Salt

Method

1. Remove the stones from the dates and set aside.

2. Melt the dark chocolate in a heatproof bowl over simmering water, or microwave in short bursts until smooth.

3. Coat the almonds in a little melted chocolate and place in the fridge until set.

4. Once the almonds have hardened, place one chocolate-coated almond inside each date.

5. Add approximately 1 tsp of crunchy peanut butter to each date.

6. Cover the stuffed dates in the remaining melted dark chocolate and place on a lined tray.

7. Finish with a light sprinkle of Peckham Heat Lime & Scotch Bonnet Fleur de Sel Finisher Salt.

8. Place the tray in the freezer until the chocolate has set.

Serving Suggestion

Enjoy straight from the freezer as a snack or to impress your guest at the end of a meal, or chop into pieces and serve over thick Greek yoghurt with a drizzle of Peckham Heat Scotch Bonnet Hot Honey.

Peckham Heat Tip

The combination of dark chocolate, peanut butter and the citrus warmth of the Lime & Scotch Bonnet Fleur de Sel Finisher Salt takes these dates to another level.

Simple. Delicious. Built for flavour.

Inspired by Rye Lane.