1. In a frying pan, fry the Bull Brand corned beef until brown and crispy. Set aside to cool down
2. In a bowl, combine the lemon juice, oil and sugar and mix until the sugar has dissolved.
3. In a bowl, grate the cauliflower, using a cheese grater. Place into a bowl and toss together with the remaining ingredients until all evenly combined.
4. Top with the crispy Bull Brand beef
5. Drizzle over the lemon vinaigrette and serve.

1. Open both cans of Rhodes Quality beans, drain and rinse. Set aside
2. Place a frying pan on a medium heat, fry the Bull Brand Corned Beef cubes in oil. Set aside
3. Add a mixture or the Rhodes Quality Butter Beans and Rhodes Quality Red Speckled Sugar Beans to the bottom of each bowl
4. On top of the beans and around the bowl, place the avocado, corn, the fried, Bull Brand corned beef and the shaved cabbage
5. Garnish with coriander

1. Place a medium sized pan on a low-medium heat, fry your onions and garlic in oil until soft.
2. Add your corned beef to the pan, combine and remove from the heat once warmed through.
3. If you are making the yoghurt drizzle; Chop your mint & mix with the yoghurt in a small bowl and combine, season to taste.
4. Heat a heavy bottomed pan on a high heat, toast each pita in the dry pan for 1-2 mins each side (they should puff up nicely once cooked)
5. Serve by placing the toasted pitas on a platter, top with your corned beef mixture. Garnish with the fresh rocket and yoghurt sauce.

• In a saucepan fry the onion in oil until soft and golden.
• Add the Corned Beef, the tomato sauce, water, thyme and the beef flavoured seasoning or beef stock cube.
• Stir in and reduce the liquid by half.
• Season with salt and pepper if needed.
• Place into an oven proof dish and set aside to cool.

For the cheesy pap:

• In a medium pot, bring the water and stock cube to the boil over high heat.
• Gradually pour in all of the ground maize. Bring to the boil, stirring constantly. Lower the heat to medium to thicken it, then simmer at a low heat until cooked.
• After approximately 5–10 minutes, it will start to come away from the sides of the pot. This is a sign it is ready.
• Take off the heat.
• Season with salt and pepper.

To assemble:

• Heat the oven to 180 degrees.
• Top the Corned Beef mixture with the soft cheesy pap.
• Sprinkle over some grated cheese and bake in the oven for 10 minutes until golden and bubbly.

Prep time: 25 minutes

Cooking time: 35 minutes

• Sprinkle the Bull Brand Corned Meat with the seasoned flour, mix lightly then fry it in the oil until golden and crisp. Using a slotted spoon or spatula, remove the meat from the pan and place in a large mixing bowl. Cover and set aside until required.
• Add the onion, green pepper and potato pieces to the pan and fry on medium heat until lightly golden then add the stock. Reduce heat and simmer on low until the potato pieces are tender and the liquids have evaporated.
• Now add the curry powder and stir for a minute then add the flour. Stir until there are no lumps left, then add the milk a little at a time, stirring continuously until all the milk has been added and you have a thick sauce. Remove from the heat and add to the corned beef in the mixing bowl. Add the sweet corn, mix well and then whisk in the eggs. Add the cheese and seasoning and mix well.
• Pour the mixture into a buttered oven-safe pie dish and bake in a preheated oven at 180˚C for 45 minutes or until set and golden.
• Remove from oven and allow to rest for 20 minutes before slicing and serving with a tomato salad and bread.