Ingredients : (serves 6)

For the burger

600g pork shoulder joint
8 tablespoons Fuji Fuji
6 burger buns, toasted on one side
50ml apple juice
1 tablespoon garlic salt
2 teaspoons fennel seeds
1 lettuce

For the coleslaw

1 small cabbage
1 red onion
1 large carrot
6 tablespoons mayonnaise


Preheat oven at 180ºC / 350ºF / gas mark 4

In a bowl add and stir together the Fuji Fuji, fennel seeds and garlic salt.

Add pork and coat in the spice mixture then leave to marinate for at least an hour, preferably overnight in a fridge.

Place the marinated pork in a baking tray, pour in the apple juice, cover with foil and roast for 5 hours. For the last 30 minutes remove the foil cover to reduce the cooking juices. Once cooked, shred the meat using two forks.

Whilst the meat is cooking, prepare the coleslaw by finely slicing the cabbage, onion and carrot. Mix in the mayonnaise.

Toast the burger buns, then layer each up with the pulled pork, coleslaw and lettuce.

Fuji Fuji
Halloumi Fries 

Ingredients: (serves 2)

250g Halloumi

6 tablespoons Fuji Fuji

100g plain flour

vegetable oil for frying


Slice the halloumi lengthways into approximately 1 cm thick strips.

Place the halloumi strips into a bowl, pour in the Fuji Fuji and mix until each strip is fully coated.

Place the flour on a plate. Take a halloumi strip from the bowl and dredge in the flour

Repeat this process with the rest of the halloumi strips.

Serve with extra Fuji Fuji for dipping.

Add oil to a deep fryer, or pan, and heat to 160°C/ 320°F. Place the halloumi strips in the pan one at a time and fry for 3 minutes until crisp and lightly brown. Do not overcrowd the pan, cook in batches if necessary.

Use a slotted spoon to remove the halloumi and drain on kitchen towel.

Fuji Fuji
Tofu Skewers 

Ingredients: (serves 4) 

500g firm tofu

8 tablespoons Fuji Fuji

1 red bell pepper

1 green bell pepper

1 yellow bell pepper

1 tablespoon vegetable oil

1 tablespoon honey

1 tablespoon sea salt

Juice of half a lime


Cut the tofu into inch square cubes, then cut the peppers to a similar size.

Place the tofu and peppers into a bowl along with Fuji Fuji, honey, lime and salt. Mix and leave to marinate for 2 hours.

Place a piece of the tofu onto a skewer, followed by the pepper. Repeat until reaching the end of the skewer.

Cook each side on a grill or bbq for 5 minutes.

Fuji Fuji
Beef Nachos

Ingredients: (serves 4) 

For the beef

400g beef mince
4 tablespoons Fuji Fuji
2 teaspoons sea salt
1 tablespoon cumin
1 tablespoon smoked paprika
1 teaspoon oil

For the salsa

2 tomatoes, chopped
1 red onion, chopped
Juice of half a lime
A handful of chopped coriander
1 teaspoon of sea salt
A few dollops of sour cream
A sprinkling of cheddar cheese, grated
1 large packet of tortilla chips
1 jar of Jalapenos


Place the salsa ingredients into a bowl, mix and set aside.

Put the oil in a frying pan and fry the mince until nicely brown. 

Once browned add the Fuji Fuji, salt, cumin, and paprika and cook for 15 minutes. Add a little water if the liquid dries out too much.

Place some tortilla chips onto a plate or bowl, top with cheese, beef, salsa, jalapenos, and a drizzle of Fuji Fuji.

Serve with a side of sour cream.

Fuji Fuji Salmon and
Poached Egg on Toast

Ingredients: (serves 2)

200g salmon fillet

2 slices of thick bread

2 large free-range eggs, poached

1 avocado, sliced

4 tablespoons Fuji Fuji

Juice of half a lime

A pinch of sea salt

Fresh parsley to garnish (optional)


Marinate the salmon in Fuji Fuji, lime and salt for 20 minutes.

Cook the salmon on a grill or bbq for 5 minutes on each side.

Poach the eggs to your liking.

Toast the slices of bread and add some of the avocado, salmon and drizzle Fuji Fuji on top.

Garnish with some fresh parsley (optional).

Fuji Fuji
Chicken Wings

Ingredients: (serves 2)

1kg chicken wings, wing tips removed

1 bottle of Fuji Fuji

2 tablespoons honey

1 tablespoon smoked paprika

1 tablespoon sea salt


Place the chicken wings along with the other ingredients into a bowl and mix together. Cover the bowl with cling film or a lid and leave to marinate in a fridge overnight.

Grill or barbecue the chicken wings over a gentle to medium heat and cook for 30 minutes. Turning the wings occasionally and baste with any sauce leftover from the marinade.

Serve with extra Fuji Fuji on the side.

It’s our plan to have every home in the UK and beyond to experience and enjoy our homemade cooking sauce.