1. Preheat the oven to 180ºC.

Dombolo dumplings

• In a bowl, mix all the dry ingredients together.
• Add the warm water and knead until soft
• Place into a greased bowl, cover with Clingfilm and place into a warm area to double in size
• Once doubled, knock the dough down and then return it to the bowl and allow it to prove for a second time.
• Once proved, divide and roll into balls the size of golf balls.
• Set aside to use later.

Sauce

• In a pot, using a bit of oil, fry the chopped onion
• Add the Bull Brand corned meat chili cubes, and cook until browned
• Season with Bull Brand beef seasoning, salt, and pepper.
• Add the can of Rhodes Quality garden peas and tomato
• Allow simmering on low heat for 10 minutes.
• Place into an oven-proof dish and place the dumplings on top of the sauce.
• Cover with a lid and place into the oven for 20 minutes, until the dumplings have cooked through.

1. Preheat your oil to 160ºC.
2. Bring a pot of water to a boil. Cut the potatoes into sticks (size may vary depending on potatoes) and add to the boiling water, cooking until they are slightly softer but still hold their shape.
3. Once cooked, ensure the chips are dry before frying in the hot oil. Fry until golden brown.
4. Once fried, season with Hinds Spices chip seasoning.
5. In a saucepan, fry the tin of Bull Brand corned meat chili and season with salt and pepper.
6. Layer on top of the hot chips and top with various toppings of your choice, cheese and herbs.
7. Place into the oven for 5-8 minutes until the cheese has melted.

Prep time: 15 minutes

Cooking time: 20 minutes

1. Preheat the oven to 200ºC.
2. Roast the butternut halves in the oven for 15 minutes until par cooked.
3. In a frying pan, fry the Bull Brand corned meat chili until brown.
4. Add the Rhodes Quality tomato mix, and the Hinds Spices mixed herbs.
5. Simmer for 15 minutes until the liquid has reduced.
6. Once reduced, spoon the rice into the base of the precooked butternut and then top with the meat mixture into the center of the butternut and place it into the oven to bake for 10/15 minutes until the butternut is soft and cooked through.
7. Top with a drizzle of and garnish with fresh herbs (optional)
8. Season to taste.

• Place the tortilla chips onto a large baking sheet
• In a heavy bottomed pan lightly fry the Bull Brand Corned Meat with Chakalaka in the oil
• Add the Rhodes Quality Mexican style tomatoes, the whole kernel corn, black beans and simmer until slightly reduced
• Evenly distribute the mixture on top of the corn chips.
• Top with grated cheddar cheese
• Place into the oven at 180 degrees and bake for 8 – 10 minutes until cheese has melted
• Optional: Add dollops of sour cream and if so desired, mashed avo

• Preheat your oven to 180° C.
• Place a medium sized pot on a low heat, add your oil, onions and garlic.
• Allow this to fry for 5 minutes until softened.
• Add your Bull Brand Chilli Corned Meat cubes, chutney & curry powder.
• In a bowl add ½ cup of milk and the bread to soak. After 1-2 minutes, squeeze out the excess moisture from the bread and add the soften bread to the mince mixture, combine fully.
• Finally add your sultanas and ½ cup of water and simmer for ±10 minutes. Transfer this mixture to a heat proof oven dish and allow to cool.
• In a heavy bottomed pan place your rice, butter, turmeric, stock on a medium heat, cover and simmer until the rice has absorbed all of the stock. Turn the heat on and keep covered until served.
• In a separate bowl, whisk your eggs and remaining milk together.
• Pour your custard over the cooled corned meat mixture and bake for 15 mins until golden brown.
• Serve with the yellow rice.

• Dust your counter and cut your puff pastry sheet into 8 x 5 cm rectangles.
• Place your Bull Brand Corned meat with chilli stick on at the edge of the short side of the pastry and roll to wrap the Bull Brand corned meat completely.
• Place on a baking tray and refrigerate the sausage rolls for 20-30 minutes.
• Preheat your oven to 200°C.
• Whisk you egg in a small bowl and brush to tops of your sausage rolls with the egg mixture.
• Bake for 10-15 minutes until golden brown.
• Serve and enjoy with tomato sauce or a dip of your choice.

• Preheat your oven to 180°C.
• In a large oven proof pan add the cooking oil, the onions and cubed Bull Brand Corned Meat with Chilli. Cook for 5 mins on a medium heat until the onions are soft.
• Add the cubes of pap and fry until crispy.
• Slowly add the beaten eggs.
• Once the bottom the egg starts to set, add the chopped tomato, sprinkle over your cheese and season with salt and pepper.
• Bake for 8 minutes in the preheated oven until puffed and golden.
• Garnish with parsley. Serve warm or cool.

• Slice the potatoes till desired shape and size is reached and fry in oil till soft and golden.
• Whilst the potaotes are frying.
• In a frying pan over medium heat, saute the corned beef with barbeque spice, two table spoon of Atchar, season to taste.
• Once cooked, remove the fried chips and drain the excess oil with a paper towel.

• Place the bread cubes in a mixing bowl. Whisk the milk and egg together and add to the bread. Mix lightly then add the beef and mix again. Set aside.
• Lightly fry the onion and carrot in the oil then add the garlic. Fry briefly then add the tomatoes, tomato paste, Worcester sauce and dried herbs. Season to taste with the sugar, salt, and pepper. Simmer for 5 minutes then add to the meat mixture and mix well.
• Spoon the mixture into 8 miniature loaf pans (or muffin pans or a large loaf pan) that have been sprayed with non-stick spray. Place the pans on a baking sheet and bake in a preheated oven at 190˚C for 30 minutes. Remove the loaves from the pans and arrange on a baking tray.
• Whisk the tomato sauce, chutney and cayenne pepper together and spoon over each meat loaf and bake for a further 15 minutes or so until baked through. Combine the cheese and parsley and sprinkle over each meat loaf and grill until the cheese has melted. Serve with mashed potatoes and a salad or vegetables of your choice.