Chickpea Curry with Toasted Pumpkin Seeds

Crazy Jack's Chickpea Curry with Toasted Pumpkin Seeds

Serves 2
Handful of Crazy Jack Pumpkin Seeds
1tbsp groundnut oil
1 onion, chopped
1 garlic clove, crushed
Quarter teaspoon salt
Half teaspoon ground cumin
Quarter teaspoon coriander
Quarter teaspoon turmeric
Quarter teaspoon red chilli powder
1 fresh tomato, chopped
1 x 400g tin chickpeas, drained and rinsed
5cm piece root ginger, grated
Pinch of garam masala
Fresh coriander, chopped to serve

1) Toast the Crazy Jack Pumpkin Seeds in a dry frying pan for 5 minutes or so, making sure they don’t burn. Set aside.
2) Heat the oil in a deep heavy based saucepan. Add the onions and garlic and fry until soft and golden.
3) Add the salt, cumin, coriander, turmeric and red chilli powder to the onion and garlic. Cook for a minute then add the tomato. Cook until the sauce begins to thicken.
4) Now add a little water and stir.
5) Tip in the chickpeas and stir again. Cover and simmer for 5 minutes.
6) Add the ginger and garam masala and cook for another minute.
7) Scatter with the toasted pumpkin seeds and coriander and serve with basmati rice.

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Jewelled Crusted Salmon

A photo of Crazy Jack's Jewelled Crusted Salmon recipe

Prep: 15 minutes
Cook: 30 - 35 minutes
Serves 6-8

25g butter
150g fresh breadcrumbs
25g pack parsley, chopped
1/2 x 25g pack chives, chopped
150g Crazy Jack Organic Soft Figs, chopped
50g Crazy Jack Organic Cranberries
50g Crazy Jack Organic Soft Prunes, chopped
50g Crazy Jack Organic Walnut Pieces
150ml white wine
1 side of salmon, approx. 700g

1) Preheat the oven to 200°C, gas mark 6. Line a large baking sheet with baking parchment.
2) Melt the butter in a large frying pan and fry the breadcrumbs and herbs for 2-3 minutes. Add in the dried fruits, walnuts and the wine, season to taste.
3) Place the salmon on the baking tray and press the breadcrumb mixture on top. Bake for 30-35 minutes until golden and cooked throughout.

Crazy Jack tip
Alternatively, press the topping onto 6-8 salmon fillets. This topping is also great on chicken breast fillets.

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Indian Apricot Chicken

A photo of Indian Apricot Chicken

Serves 4
500g chicken breast, diced
2tsp garam masala
Salt and pepper
Rice and Naan bread, to serve

For the Sauce
2tbsp olive oil
1 onion, diced
750ml chicken stock
200g Crazy Jack traditional apricots, chopped
2tbsp apricot jam
60ml white wine vinegar
1 tsp Tabasco
A knob of butter

1) In a large bowl, toss the chicken with the garam masala, garlic powder, salt and pepper. Put to one side.
2) Heat the olive oil in a frying pan over a medium heat and sweat the onions for 5 minutes.
3) Add the chicken pieces and seasoning, then cook for a further 5 minutes. Remove the mixture from the pan and place in a bowl.
4) Add a little of the chicken stock into the pan and bring to a simmer to deglaze the juices and spices. Scrape up the tastiest bits from the bottom of the pan, then stir in the Crazy Jack Apricots, jam and vinegar. Add a little more chicken stock, then add the tabasco.
5) Place the chicken pieces back in the pan and simmer gently until cooked through. Stir in a good knob of butter before serving with rice and the Naan bread.

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Almond & cauliflower korma

A photo of Crazy Jack's Almond & Cauliflower Korma

25g Crazy Jack Organic Blanched Almonds
1 onion, chopped
2 tsp Korma curry powder
1 cauliflower, cut into florets
400ml water or stock
Coriander for garnish
2 tbsp groundnut oil
1 clove garlic, crushed
1 tsp salt
1 carrot cut into batons
40g Crazy Jack Organic Ground Almonds

1) Lightly toast the blanched almonds in a dry pan and set aside.
2) Heat the oil, add the onion and garlic and fry gently for 5 minutes.
3) Add the korma powder and salt and fry for a further 2 minutes.
4) Add the cauliflower and carrot, stir to coat evenly.
5) Add the water, bring to the boil and simmer for 6-8 minutes.
6) Stir in the ground almonds, cook for 2 minutes to thicken.
7) Stir in the blanched almonds, heat through and serve garnished with coriander on a bed of Crazy Jack Basmati Rice.

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Crazy Jack Prune Pilaf

A photo of Crazy Jack's Prune Pilaf recipe

Serves 6
15g butter
1 onion chopped
175g rice
Quarter ground cardamom
Salt and Pepper
600ml hot vegetable stock
100g Crazy Jack Soft Prunes, chopped
40g Crazy Jack Flaked Almonds, toasted
Handful of fresh coriander, chopped
Handful of fresh parsley. chopped
Drizzle of extra virgin olive oil

1) Melt the butter in a large non-stick saucepan over a medium heat. Add the onion, rice, cardamom and salt and pepper, and sauté for about 8 minutes, or until the rice is toasted.
2) Now stir in the stock, Crazy Jack prunes and almonds and bring to the boil. Reduce the heat to medium-low. Cover and simmer for about 25 minutes, or until the stock is completely absorbed.
3) Remove from the heat and leave to stand for 5 minutes.
4) Fluff with a fork, season well, then stir through the herbs and drizzle with olive oil before serving.

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Apricot Tabbouleh with Feta & Chicken

A photo of Crazy Jack's Apricot Tabbouleh with Feta and Chicken

Prep: 15 minutes & cooling
Cook: 2 minutes
Serves 4

200g bulgur wheat
350g hot chicken stock
4 tomatoes, chopped (225g)
25g pack parsley, chopped
100g Crazy Jack Organic Soft Apricots, sliced
Juice 1 1/2 lemons
100g feta, crumbled
200g cooked chicken, shredded

1) Place the bulgur wheat and stock in a small saucepan, cover and bring to the boil. Take off the heat and allow to steam, covered for 5-7 minutes or until tender and liquid has been absorbed. Allow to cool in the pan.
2) Mix in the tomatoes, parsley, apricots and lemon juice. Gently stir in the feta and chicken and serve.

Crazy Jack tip
For a vegan option, omit the feta and chicken and use vegan stock powder.

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Spicy Pork and Apricot Burgers

Spicy Pork and Apricot Burgers

Serves 4
350g pork mince
75g Crazy Jack Ready to Eat Soft Apricots, finely chopped
Half an onion grated
Half a teaspoon of Crazy Jack chilli powder
1tbsp wholegrain mustard
1 medium egg
40g fresh white breadcrumbs
Small handful fresh flatleaf parsley, chopped
Salt and pepper to season
1tbsp olive oil, to fry
4 wholemeal burger buns
Lettuce leaves
Sliced tomatoes

1) In a large bowl, mix together the pork mince, Crazy Jack Apricots, onion, chilli powder, the mustard, egg, breadcrumbs and parsley. Season well with salt and pepper and shape into four burgers.
2) Heat the oil in a large pan and fry the burgers for 5 minutes on each side.
3) Serve in fresh wholemeal buns with lettuce and tomato.

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Vegetable & apricot tagine

Vegetable & Apricot Tagine recipe

1 medium onion, finely chopped
1 medium aubergine, roughly chopped
1 tsp Crazy Jack Organic Ground Cinnamon
1 400g tin chickpeas, drained & rinsed
2 tbsp olive oil
1 tsp ground ginger
1 jar passata
1 small red pepper, sliced
1 medium courgette, roughly chopped
1 medium carrot thickly sliced
1 clove garlic crushed
2 tsp Crazy Jack Organic Ground Cumin
100g Crazy Jack Organic Apricots
Salt & pepper

1) In a large saucepan, heat the olive oil and gently fry the onion until soft. Add the garlic, pepper, aubergine and courgette, and fry for 2 minutes. Add the spices and stir well for a further 2 minutes.
2) Add the remaining ingredients, stir well and cook until the apricots and carrots are soft.
3) Season to taste and serve with couscous.

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Spiced Lamb and Lentil Casserole

Spiced Lamb and Lentil Casserole

Serves 2
200g tomatoes
250g Crazy Jack Red Lentils
2tbsp olive oil
1 onion, chopped
3 rashers bacon, chopped
400g lamb neck fillet, diced
Pinch of ground cinnamon
Pinch of cayenne pepper
1 chicken stock cube
75ml boiling water
1tbsp tomato puree
25g pitted black olives, chopped
Sprig of fresh rosemary
2 sprigs of fresh thyme
Salt and pepper to season
1tbsp chopped fresh flatleaf parsley, to serve
Greek yoghurt to serve

1) Blanch the tomatoes in plenty of boiling water, then remove the skin and seeds and chop the remaining flesh. Put to one side.
2) Place the Crazy Jack Lentils in a pan of cold water, bring to boil and simmer for 25 minutes until just tender. Drain and put to one side.
3) Heat half the oil in a frying pan and fry the onion for 2-3 minutes until soft. Add the bacon and lamb and fry for a further 2-3 minutes.
4) Add the spices, crumble in the stock cube, then add the prepared tomatoes, Crazy Jack Lentils, tomato puree, olives and herbs and pour over 75ml of boiling water.
5) Bring the mixture back to the boil, then reduce the heat and simmer for 8-10 minutes. Season to taste.
6) To serve, spoon into two bowls, add a dollop of yoghurt and sprinkle over the chopped parsley.

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Red lentil & tomato quiche

Red Lentil and Tomato Quiche

1 short crust pastry case
1 clove garlic, crushed
2 tsp Crazy Jack Organic Dried Thyme
2 medium eggs
3 ripe tomatoes thickly sliced
1 tbsp olive oil
2 medium eggs
175g Crazy Jack Organic Red Lentils
600ml milk
75g grated Gruyère cheese

1) Preheat the oven to 190°C, Gas Mark 5. Add the short crust pastry case to a 23cm loose-bottomed flan tin.
2) In a medium sized pan gently fry the leek and garlic until soft.
3) Add the lentils, stir to coat, and then add the thyme and milk. Bring to the boil and simmer gently for 40-50 minutes stirring occasionally until the mixture is very thick. Leave to cool.
4) Beat the eggs and add to the lentils with 50g cheese.
5) Place in the pastry case and arrange the tomato slices on top. Sprinkle over the remaining cheese and bake for 45 minutes, or until the filling has browned and set.
6) Leave to cool in the tin for a few minutes before serving.

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Roast Cod with Lentils

Roast Cod with Lentils

Serves 4
250g Crazy Jack Red Lentils, rinsed
Olive oil to drizzle
4 cod steaks
4 rashers streaky bacon
1x400g can chopped tomatoes
Salt and pepper to season
1tbsp balsamic vinegar
Handful of chopped fresh parsley and thyme

1) Place the Crazy Jack Lentils in a pan of cold water, bring to the boil and simmer for 30 minutes until just tender. Drain and put to one side.
2) Preheat the oven to 200°C/400°F/Gas Mark 6.
3) Drizzle a small roasting tin with a little olive oil and add the cod steaks, skin-side down.
4) Cut the rashers of bacon into small pieces and add to the pan with the fish. Pour over the tomatoes and the cooked Crazy Jack Lentils, then season well and add a splash of balsamic vinegar
5) Bake in the oven for 10 to 12 minutes
6) Scatter with fresh herbs and serve immediately.

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Moroccan Chickpea Stew

Moroccan Chickpea Stew

Serves 4
250g Crazy Jack Chickpeas
2tbsp olive oil
2 large onions, chopped
Half a teaspoon ground cinnamon
Half a teaspoon of coriander
Half a teaspoon of cumin
2 large courgettes, cut into chunks
2 large tomatoes, chopped
4tbsp Crazy Jack Sultanas
450ml vegetable stock
300g frozen peas
Handful of chopped fresh coriander, to serve
Crazy Jack Couscous, to serve

1) Soak the Crazy Jack chickpeas for 4 hours, then boil in plenty of water for 40 minutes
2) Meanwhile heat the oil in a pan and fry the onions for 5 minutes until soft
3) Stir in the spices, then add the courgettes, tomatoes, cooked Crazy Jack chickpeas, sultanas and stock. Bring to boil, then cover and simmer for 10 minutes.
4) Sprinkle with coriander and serve with Crazy Jack couscous.

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Persian Lamb Couscous

Persian Lamb CousCous

Make 2 portions
300g lamb mince
30g sultanas
30g pistachios
1tbsp baharat
1tbsp tomato paste
120g couscous
10g fresh mint
125g natural yoghurt
1 chicken stock cube
Olive oil
Salt and Pepper, to season

1) Place the couscous and sultanas in a bowl and add 200ml of boiling water. Cover well and set aside for 10 minutes.
2) Place a large pan on a medium heat and add the pistachios. Toast for 2 minutes, or until they are darkened slightly, then transfer to a plate and set aside.
3) Place the pan back on a high heat and add the olive oil. Add the lamb mince to the pan and crumble in the stock cubes. Cook for 4 minutes or until it starts to brown.
4) Add the tomato paste, baharat and 100ml of boiled water. Cook for a further 5 minutes, or until crispy and cooked through.
5) Meanwhile, chop the mint finely and mix half with the yoghurt.
6) Chop the toasted pistachios finely.
7) Fluff the couscous with a fork.
8) Mix the remainig mint and the pistachios through the couscous.
9) Plate the couscous, top with the crispy lamb and add a dollop of minted yoghurt.

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Daikon Curry with Lentils and Coconut Rice

Daikon Curry with Lentils and Coconut Rice

Serves 2
300g daikon
155g basmati rice
200ml coconut milk
100g Crazy Jack red lentils
100g carrot
1 red chilli
1 vegetable stock cube
1 tsp curry powder
15g fresh ginger
100g baby leaf spinach
1tsp cumin seeds
Salt and pepper
Vegetable oil

1) Rinse the lentils
2) Peel the ginger, remove the stem and seeds from the chilli and chop both finely.
3) Peel the carrot and cut into thin slices
4) Peel the daikon and cut into 1cm cubes
5) Add the coconut milk, 200ml water, rice and a pinch of salt to a saucepan and bring to a boil. Once boiling, reduce the heat and simmer gently with the lid on for 15-20mins or until all the water has been absorbed.
6) Meanwhile add 1-2tbsp of vegetable oil to a pan on a high heat; and once hot add the ginger, chilli and cumin seeds; cooking for 1 minute, stirring constantly.
7) Add the carrot and daikon to the pan and cook for 2 minutes.
8) Add enough boiling water to the pan to just cover the vegetables and reduce the heat to simmer for 5 minutes, stirring regularly.
9) Crumble the stock cube over the pan and stir to dissolve.
10) Add the lentils and simmer for 5 minutes, stirring regularly
11) Add the curry powder to the pan and stir through
12) Check that the daikon and lentils are tender. If not add a bit more water and cook for a little longer.
13) Add the spinach, stir through and cook for 1 minute or until wilted.
14) Add 1-2tbsp of water of the curry is too dry.
15) Serve with coconut rice and enjoy!

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Filo Salmon Roll


Handful of fresh flatleaf parsley
2 sprigs of fresh tarragon
3tbsp olive oil, plus extra to brush
3tbsp crazy jack flaked almonds
Salt and pepper to season
1x270g pack of filo pastry
1x600g fillet salmon (approx.) skinless and boneless

1) Preheat the oven to 180°C/360°F/Gas Mark 4.
2) Put the parsley, tarragon, lemon zest, oil, almonds and seasoning into a food processor and process until well combined, but completely smooth.
3) On a large greased baking tray, arrange a single layer of filo sheets into approximately a 40cm square. You can overlap sheets in the middle of the tray. Top with a second layer of filo pastry in the same way.
4) Place the salmon fillet in the centre of the pastry and top with the herb mixture.
5) Brush the pastry around the salmon with oil, then gently pull the first layer of filo up and over the salmon, lightly scrunching the pastry at the top into frills. Repeat with second layer of pastry.
6) Use any remaining filo to patch up any holes, or to add more texture to the top of the salmon roll, the brush the frills with a little more oil.
7) Cook in the oven for 15 minutes until golden, then simply slice and serve.

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Prawn and Mango Wraps

Prawn & Mango Wraps

Serves 4
90g Crazy Jack Desiccated Coconut
1tbsp chopped coriander
2 garlic cloves, crushed
2 red chillies, deseeded and chopped
2tbsp sunflower oil
250g raw prawns, peeled and deveined
Salt and pepper, to season
2tsp Thai fish sauce
1tbsp soft brown sugar
1 ripe mango, peeled and finely diced
4 large sandwich wraps

1) To make the wrap filling, cover the coconut with a little boiling water and set aside to soak for 30 minutes. Squeeze out the excess water.
2) Fry the coriander, garlic and chillies in the sunflower oil for two minutes, then add the prawns and coconut and continue cooking for 10 more minutes.
3) Season with salt and pepper, add the fish sauce and brown sugar, then the mango.
4) Stir through, remove from the heat, wrap and serve!

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Green lentil and spinach curry

Green Lentil & Spinach Curry

2 tbsp groundnut oil
1 clove garlic, crushed
150g Crazy Jack Organic Green Lentils; washed and drained
Salt and pepper
1 onion, chopped
200g button mushrooms (halved if large)
1 tbsp medium curry powder
500g spinach leaves, washed

1) Heat the oil in a medium saucepan and slightly brown the onions.
2) Add the garlic and mushrooms and fry gently for about 5 minutes.
3) Stir in the lentils, coating evenly, and add the curry powder. Stir to soak up the juices and add water to cover the lentils.
4) Simmer gently with the lid on for 35-40 minutes until all the lentils are soft, stirring occasionally. Check halfway through the cooking time and add more water if necessary.
5) When cooked, toss in the spinach leaves, adjust seasoning to taste and serve with Crazy Jack Basmati Rice.

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Chicken & pine nut stir fry

Chicken & Pine Nuts Stir Fry

2 tbsp Crazy Jack Organic Pine Nuts
3 tbsp sesame seeds
100g Pak Choi
4 skinless chicken breasts
1 tsp Chinese 5 spice
3 tbsp soy sauce
Juice of 2 limes
1 tbsp golden caster sugar
2 tsp sesame oil
Pinch of dried chilli

1) Stir together the soy sauce, lime juice and sugar. Set aside.
2) Mix the Chinese 5 spice with the sesame oil. Slice the chicken breasts and toss in the spicy oil.
3) Stir fry for 5 minutes. Add the pak choi and fry for 2 more minutes.
4) Tip in the nuts and seeds, a pinch of dried chilli and finally the soy sauce mixture.
5) Serve immediately with noodles or rice.

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