Method

1. Season and oil Oativa.
2. Heat a char gill pan and char grill Oativa for two minutes each side, ensure the Oativa burger is well branded and keep warm.
3. In a frying pan add the garlic oil and fry the onions and mushrooms and cook until soft.

To Serve

Place leaves of lettuce with tomatoes on half a toasted bun. Place the Oativa in the centre, dress with onions and mushrooms and top with the other half toasted bun.

Serve with chips and BBQ sauce.

Method

1. Pan fry vegetables in large casserole until light golden brown.
2. Add barley, red wine and gravy to casserole;
3. simmer until vegetables are cooked (around twenty minutes).
4. Add the Oativa, place in oven and cook for ten minutes at 180°c/Gas Mark 4.
5. Season with care, add chives.

To Serve

Remove Oativa from sauce and slice, dress in large bowls with vegetables and sauce.

Points to Watch

Watch the sauce does not reduce too much, if so add a little water to correct the sauce.

Do not overcook vegetables.

Method

1. Pan fry the onions and mushrooms in garlic oil until soft.
2. Add paprika, gherkins and vinegar.
3. Add cream and boil - reduce until it starts to thicken.
4. Add Oativa and cook for four minutes.
5. Season with care and finish with parsley.

To Serve

Serve with noodles.

Points to watch

Add parsley at the last minute.

Do not overcook sauce as it should not be too thick.

A thin white sauce made from vegetable stock can be used for dietary reasons.

Method

1. Pan fry onions, mushrooms and garlic in oil, add rice and fry well.
2. Add stock, a little at a time, cook for fifteen minutes until the rice is just cooked.
3. Add Oativa and cook until thick and creamy, season with care.
4. At the last minute add the parsley stir well and serve.

To Serve

This risotto can be served as a starter or hot in a wrap with Mushroom ketchup and salad.

Points to watch

Do not make risotto too thin.

Butter and cheese can be stirred in at the last moment if desired.

Method

1. Bring the clear stock to the boil.
2. In order of cooking time place the vegetables into the pot e.g. carrots, asparagus, leeks, beans, spinach etc DO NOT OVER COOK.
3. At the last minute drop in the Oativa and bring to the boil and cook for three minutes, season with care.

To Serve

Serve in a large bowl with chopped chives.

Points to Watch

Make sure that the vegetables are cut attractively and not too large.

Keep the stock clear.

Method

1. Mix pesto with olive oil and seasoning.
2. Cut baguette and spread pesto mix onto the baguette.
3. Layer with Oativa, courgettes and Mediterranean salad.
4. Place top on baguette.
5. Bake in oven for 5 minutes 140°c/Gas Mark 1.

To Serve

Serve with sweet pepper sauce.

Method

1. Pan fry onions in garlic oil, add curry paste and fry well.
2. Add stock and reduce for ten minutes.
3. Add Oativa; cook until it thickens about ten minutes, season with care.
4. At the last minute add the coconut milk and coriander, stir well and serve with lime.

To Serve

Serve curry hot with fragrant Jasmine rice.

Points to Watch

This curry is best served not too thick.

Balance with coconut milk if needed.

Method

1. Place garlic oil into a very hot wok or frying pan and very quickly toss the Oativa, onions and vegetables for two minutes, allow to colour slightly.
2. Add noodles and water chestnuts, season with care.
3. Add sweet chilli sauce, rice wine and spinach and toss well.

To Serve

Place in shallow bowl and serve with dipping sauce.

Method

1. Slice the Oativa thinly.
2. Place sesame seed oil into a wok or frying pan, heat pan and very quickly toss the Oativa and onions for two minutes allowing to colour slightly.
3. Add the sliced mango and sesame seeds and season with care.

Method

1. Pan fry onion and garlic in oil, add curry powder and mustard seeds and fry well.
2. Add stock, potatoes and lentils and cook for twenty minutes. Add Oativa and cook until thick, ten minutes. Season with care.
3. At the last minute add the curry leaf. Stir well and serve.

To Serve

Serve with braised rice.

Points to Watch

This curry is best served thick and chunky.