Feijoa Marshallow

Soft, fluffy and oh, so delicious. It’s super easy to turn our unique jelly mixes into all kinds of desserts. We’ve curated a selection of our favourite recipes below just for you. Some are classic 50’s desserts re-invented for todays palate, like our Pear Flummery. Others are a contemporary take on old classics like the Chai Yoghurt Panna Cotta.

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All you need to know

FLOUR, SUGAR, ORANGE, CARROTS, MILK, CHOCOLATE, POTATOES, EGGS, BUTTER, GARLIC, ONIONS, BASIL, NUTS, OLIVE OIL, SHRIMPS, SALT, SWEETCORN, PEAS

Add olive oil to a skillet over medium heat. Add onion, bell peppers and garlic and sauté until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron, salt and pepper. Stir and cook for 5 minutes.

Cook for 10 minutes.

Add chopped parsley and cook for 1 minute.

Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!). Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth once or twice during cooking.

Don’t stop here. We have recipes for every occasion. Have a look at these.