RECIPES

You need

• 3 eggs
• 1 sachet of Chefmaxxing
• A knob of butter
• 60g smoked salmon
• Chives, finely chopped

Method

1. Beat the eggs until just combined. Do not over whisk them.
2. Melt the butter in a non stick pan over a medium low heat.
3. Pour in the eggs and let them set for 30 seconds without stirring.
4. Rip & Tip one of our neat little sachets directly into the pan as the eggs are cooking, to get a perfectly seasoned omelette.
5. Fold, slide onto a warm plate and drape the smoked salmon over the top. Finish with chives.

You need

• 1kg Maris Piper potatoes, quartered
• 2 sachets of Chefmaxxing
• 3 tbsp beef dripping or olive oil

Method

1. Heat the oven to 220C or 425F and put the fat in a tray to heat up.
2. Parboil the potatoes for 8 minutes, then drain and steam dry.
3. Shake them hard in the colander to rough up the edges. This is where the crunch comes from.
4. Tip into the hot fat, turn to coat and roast for 40 minutes, turning once.
5. Rip & Tip both sachets of Chefmaxxing over them the moment they leave the oven, while they are still glistening.

You need

• 250g beef mince (20% fat)
• 1 sachet of Chefmaxxing
• 2 slices of cheese
• 2 brioche buns
• Butter, for toasting

Method

1. Split the mince into 2 loose balls. Do not pack them tight.
2. Get a heavy pan or flat top smoking hot.
3. Add the balls and smash them flat. Rip & Tip the sachet of Chefmaxxing straight over the tops.
4. Sear 2 minutes until a deep crust forms, then flip and add the cheese.
5. Cook 1 more minute. Toast the buttered buns, build and eat.

You need

• 500g cold cooked rice, ideally a day old
• 2 sachets of Chefmaxxing
• 2 eggs, beaten
• 3 spring onions, sliced
• 2 tbsp neutral oil
• 1 tbsp soy sauce

Method

1. Break up the cold rice with your hands so there are no clumps left.
2. Get a wok or wide pan as hot as it will go, then add the oil.
3. Pour in the eggs, scramble them for 20 seconds and push them to one side.
4. Add the rice and fry hard for 3 minutes without stirring too much, so it catches and crisps.
5. Rip & Tip one sachet of Chefmaxxing over the rice, add the soy and toss everything together.
6. Off the heat, Rip & Tip the second sachet over the top with the spring onions. Serve straight away.

You need

• 300g mixed mushrooms, torn not sliced
• 1 sachet of Chefmaxxing
• 40g butter
• 2 cloves garlic, thinly sliced
• 2 thick slices of sourdough
• A handful of parsley, chopped

Method

1. Tear the mushrooms by hand. The ragged edges catch more colour than a clean cut.
2. Dry fry them in a hot pan for 4 minutes with no fat, until the water has cooked off.
3. Add the butter and garlic and cook for 2 minutes more, spooning the foaming butter over.
4. Rip & Tip the sachet of Chefmaxxing in and toss for 30 seconds. It will cling to the butter.
5. Toast the sourdough, pile the mushrooms on and scrape every last bit of the pan butter over the top. Finish with parsley.