Wish List 0




·         2 kg leg of lamb

·         2  bot Athula  125 ml Mild Peri Peri  sauces     

·         2 tbsp mustard cream

·         1 bulb of garlic

·         ½ a bunch of fresh rosemary

·         1.5 kg potatoes

·         500g carrots

·         500g parsnips

·         500g  turnips

·         1 lemon

·         olive oil

·         1 bot Athula 125 ml lemon &herb Peri Peri sauce   

·         4 TBSP HONEY

·         1 bunch of fresh mint

·         3 tablespoons wine vinegar

·         1 bulb of garlic

·         ½ a bunch of fresh rosemary

·         olive oil

·         3 tablespoons wine vinegar




1.      Boning  out the leg and butterfly it.

2.      Crush the peeled garlic into a bowl, add the chopped rosemary, finely grate in the 2 tbsp honey  and drizzle in a good lug of oil, mustard then mix together.

3.      Season the lamb with sea salt and black pepper, then drizzle with the Athula Peri Peri  mild one bottle and rub all over the meat. Place on  the tray.

4.      Keep  2-3 hour resting  in the fridge  to get best result over night will be the best 

5.      Remove the lamb from the fridge 1 hour before you want to cook it, to let it come up to room temperature.

6.      Preheat the oven to 200ºC/400ºC/gas 6 and place a roasting dish for the potatoes  and vegetables on the bottom.

1.      Break the garlic bulb up into cloves, then peel 3, leaving the rest whole. Pick and roughly chop half the rosemary leaves. Peel and halve the potatoes and vegetabels

2.      Parboil the potatoes in a pan of boiling salted water for 10 minutes, then drain and allow to steam dry. Gently toss the potatoes in the colander to scuff up the edges, then tip back into the pan. Do the vegetables  also same way.

3.      Add the remaining rosemary sprigs and whole garlic cloves to the potatoes, vegetables season with salt and pepper, Athula Lemon & herb Peri Peri sauces, 2 tbsp honey then drizzle over a good lug of oil. Tip the potatoes and vegetables  into the hot tray and place back under the lamb to catch all the lovely juices.

4.      Cook the lamb for 1 hour 15 minutes if you want it pink, or 1 hour 30 minutes if you like it more well done.

5.      Meanwhile, make the mint sauce. Pick and finely chop the mint leaves, then place in a small bowl. Mix in the sugar, a good pinch of salt, 1 tablespoon of hot water and the vinegar.

6.      When the lamb is cooked to your liking, remove from the oven and leave to rest for 15 minutes or so. Carve and serve with the roast potatoes, mint sauce and some seasonal greens.


Try putting a few parsnips or carrots in with the roast potatoes.

Boneless lamb advantage #1: By boning out the leg and butterflying it, you get a chance to remove the large pockets of fat (which tend to be localized around a few major intermuscular glands), thereby reducing its gaminess while also making the lamb easier to carve and more pleasant to eat. Exterior crisp fat can be great, but too much soft, greasy interior fat can be excessive, even for a fat lover like myself.

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Athula’s Chicken Tikka Masala

Athula’s Chicken Tikka Masala


Serves 4 people

·         2tbs oil

·         2tbs yoghurt ,50ml double cream or Coconut milk (optional)

·         One jar of Athula’s Tikka Masala Sauce

·         100ml water (optional)

·         250g diced chicken breast

·         ½ tsp sugar (optional)

·         Salt

·         pepper




Marinade chicken

 To get better result of this dish  you can marinade chicken  with one table spoon of  Athula’s tikka masala ,two table spoon of yoghurt and rest it more than 30 min.(Evan if not nothing effect to final result )baked in the oven ,grill, or sauté` in the fan till half way cook though.


1.    Cut chicken breast in to cubs and second with salt and pepper

2.    Heat oil in a med saucepan.

3.    Add chicken sute` till half way cooked chicken.( until sealed)

4.    Add Athula’s Tikka Masala Sauce, 50ml of water(optional), . Stir occasionally, until reduced and thickened.

5.    Add 50ml water, bring to the boil, simmer un-covered for 10 minutes.

6.    Add double cream , coconut milk or fresh yoghurt  and a pinch of sugar (optional)

7.    Simmer un-covered for 5 minutes.

8.    Garnish with fresh chopped coriander

9.    Serve  with steam Basmathi rice or naan  bread.



Athula style Spicy   Rice                                    

Serves 6 to 8                                                                                        

 1( 125 ml  ) Bottle of  Athula Peri Peri Hot sauces                                           

1 (28-ounce) can whole peeled tomatoes 
1 medium onion, peeled and roughly chopped
2 cups chicken stock
1 1/2 teaspoons sea  salt
1/2 teaspoon ground cumin
1/3 cup neutral cooking oil, such as RepeSeed oil ( Made in Ireland )
2 cups long-grain white rice
1 to 2 chile peppers,  seeded and minced
4 to 5 garlic cloves, pressed
1/4 cup finely chopped  Fresh coriander
Juice from 2 limes, plus additional wedges for serving

Place the tomatoes and onion in a blender or food processor and puree until smooth. Transfer 2 cups of the tomato mixture to a medium saucepan. Stir in the chicken stock, salt, and cumin and bring liquid to a boil over medium heat. (Reserve excess for another use, like  tomato sauce)

Meanwhile, heat the oil in a heavy Dutch oven over medium to medium-high heat. When the oil is sizzling, add the rice and sauté, stirring frequently until lightly toasted and golden, 8 to 10 minutes. Add  2 table spoon of Athula Hot Peri Peri sauce Add the Green Chilli  and cook until they have softened, about 2 minutes, lowering the heat if necessary. Add garlic and cook for an additional 30 seconds.

Pour the boiling tomato mixture over the rice and stir to combine. Turn heat to low and cook, covered, until liquid has evaporated and rice is done, about 15 minutes. Remove from heat and gently stir the rice. Re-cover the pot and allow to rest undisturbed for an additional 10 minutes. Add coriander and lime juice; fluff gently with

Athula’s chicken korma

Athula’s chicken korma

Serves 4 people


o    2tbs oil

o    1 Jar of  Athula’s Korma Sauce

o    100ml water

o    250g diced chicken breast

o    100ml double cream, coconut milk or yoghurt

o    ½ tsp sugar (optional )

·         Marinade chicken

·          To get better result of this dish  you can marinade chicken  with one table spoon of  Athula’s korma ,two table spoon of yoghurt and rest it more than 30 min.(Evan if not nothing effect to final result )baked in the oven ,grill, or sauté` in the fan till half way cook though.


1.    Heat oil in a med saucepan. Add chicken sauté` till half way cooked chicken.( until sealed)

2.    Add Athula’s Korma Sauce, 50ml of water, Stir occasionally, until reduced and thickened.

3.    Add 50ml water, bring to the boil, cover, and cook for 5 minutes.

4.    Add coconut milk,, yoghurt or double cream and a pinch of sugar (optional)

5.    Simmer for 4 minutes.

6.    Garnish with fresh chopped coriander or toasted coconut flakes

7.    Serve with steam Basmathi rice or naan bread