Some things just go together. Seriously Good.

The Gordon Ramsay recipes use the Seriously Good sauce range which are Comic Relief’s only source of fun raising all year round. There is quite the selection of dishes suitable for entertaining this summer.

Rice Salad

Serves 8-10, as a light lunch

Prep time: 15 minutes

Cooking time: 15 minutes, plus 10 minutes resting

¼ jar Seriously Good Butter Chicken sauce

3 x 250g packets steamed basmati rice

200g Greek yoghurt

zest and juice of 1 lime

200g vine cherry or baby plum tomatoes, halved

150g sugar snap peas, cut into thin strips

100g button mushrooms, thinly sliced

10g mint, chopped

10g parsley, chopped

Prepare the rice according to pack instructions. Allow to cool.

Mix the Seriously Good Butter Chicken sauce with the yoghurt and lime juice and zest.

Add the remaining ingredients and stir well before spooning onto a serving dish and serve with the rice.

Tip: for a heartier meal, grill 250g sirloin or rump steak, slice and add to the salad

Paprika Pork Chops with a Spicy Red Pepper Marinade

Serves 4

Prep time: 10 minutes plus marinating

Cooking time: 20 minutes

1 jar Seriously Good Spicy Red Pepper & Italian Sausage sauce

½ tsp hot smoked paprika

½ tsp ground cumin   

½ tsp ground coriander

Sea salt and freshly ground black pepper

4 pork loin chops on the bone, 250-300g each

2 tbsp olive oil

Sea salt and freshly ground black pepper

Pour the jar of Seriously Good Spicy Red Pepper & Italian Sausage sauce into a wide dish and mix with the paprika, cumin and coriander. Trim the excess fat from the pork and lay in the baking dish, turning to coat in the marinade. Cover and leave to marinate in the fridge for 2 hours or overnight.

When you are ready to start grilling, scrape the excess marinade from the pork into a small pan. Pour the rest of the marinade from the dish into the pan and bring to the boil. Simmer for 10 minutes and then remove from the heat.

Brush the pork all over with 1-2 tablespoons olive oil and season generously. Grill the pork for 5-6 minutes on each side, basting with the marinade towards the end of cooking, until the pork feels firm but springy to the touch. Leave the pork to rest on a warm plate for 5 minutes. Serve with a little of the remaining marinade brushed over.

Serve with sweet potato wedges and green vegetables or salad on the side.

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