A super quick & tasty lunch with Ainsley Couscous 😋 HOT HONEY HALLOUMI, COUSCOUS & HUMMUS WRAPS Wraps are great to make for a quick and tasty lunch and adding our flavoured couscous to the filling makes for a delicious and satisfying bite. The sweet honey with a kick of chilli works beautifully with the salty halloumi. The ingredients can be prepared in the time it takes for the couscous to become nice & fluffy. Share your speedy #ainsleycouscouscreations   Ingredients: 1 x packet of Ainsley Tomato & Chilli Couscous 1 block of halloumi 1 carrot 1 tbsp light olive oil ¾ tsp chilli flakes 3 tbsp runny honey 4 medium soft wheat or corn tortilla 4-5 tbsp shop bought hummus Large handful of baby spinach leaves   Prepare the couscous according to the packet instructions.   Heat a frying pan or griddle over a medium-high heat. Slice the halloumi into 1cm thick strips and grate the carrot. Heat 1 tbsp of oil and the chilli in the pan and fry the halloumi slices for a minute on each side. Drizzle with the honey and cook for a minute longer.   Meanwhile warm the tortilla according to the packet instructions.   Spread the tortilla with some hummus, top with couscous, carrot, spinach and the honeyed halloumi. Drizzle with any honey from the pan and roll up the tortilla. Enjoy! #AD #tastymealsinminutes #ainsleycouscous #couscouscreations #quicklunch #lunchrecipe #easyrecipe #halloumi #wraps #tastyfood #quickrecipes #recipe

Who remembers Percy Pepper?! I’ve still got the same pepper mill in my kitchen 😁 #percypepper #timeflies #oldphotos #memories

Always fun when filming outside 😄. You’ve got to feel sorry for the sound crew! xx #behindthescenes #onlocation #outtakes #rockoystermedia #filming

⭐️Tasty meals made easy ⭐️ Looking for easy recipe ideas for weeknight dinners? Here’s an EASY CARIBBEAN CHICKEN, POTATO & SPINACH CURRY using our Ainsley Flavour Bomb (available from Selected Asda* stores). A quick and tasty meal full of Caribbean flavour to spice up your week 😋🌶️   Serves 4 4-6 chicken thighs, skinless, boneless, cut into 3cm chunks 1 x Ainsley Caribbean Curry Flavour Bomb 2 tbsp oil 1 onion, peeled, chopped 2 cloves of garlic, minced 1 large floury potato, peeled, chopped into 1-2cm chunks 2 spring onions, sliced 1 x 400g tin of coconut milk 2 large handfuls of baby spinach leaves Handful of coriander, roughly chopped (optional) 1 lime, ½ for squeezing, ½ sliced into wedges   Put the chicken in a bowl and add 2 tsp of the Flavour Bomb. Stir to coat and set aside to marinate.   Heat the oil in a large deep-sided frying pan or casserole over a medium heat. Add the onion and cook for 6 minutes until softened and beginning to colour. Add the garlic and cook for 30 seconds. Add the chicken and cook for 5-6 minutes until golden on all sides. Stir in the remaining Flavour Bomb. Add the potatoes and spring onions and stir, adding a splash of water if needed. Pour in the coconut milk, cover and simmer gently for 10 minutes. Remove the lid and simmer for another 10 minutes or until the chicken is cooked and the potato is tender. Add the spinach and stir through until wilted. Stir through half the coriander and a squeeze of lime.   Serve with Ainsley Caribbean-inspired couscous or rice and garnish with the remaining coriander and lime wedges for squeezing. * you can find our range of Ainsley Flavour Bombs next to the stock cubes in selected Asda stores #tastymealsmadeeasy #ainsleyflavourbombs #easydinners #recipe #goodmoodfood #dinnerideas #weeknightdinner #worldofflavour #easymeals

Enjoying an easy and tasty lamb dish for Easter - MOROCCAN LAMB STEAKS WITH RED PEPPER SALSA   Serves 2   1 x packet of Ainsley Moroccan Medley Couscous 2 tbsp olive oil ½ tsp ground turmeric 1 tsp ground cumin ½ tsp ground cinnamon ¼ tsp chilli powder 2 lamb leg steaks 1 small red onion, finely diced 1 whole roasted red pepper, from a jar 1 clove of garlic, finely chopped Juice of ½ an orange 3-4 soft dried apricots, finely chopped Handful flatleaf parsley, roughly chopped Sea salt and freshly ground black pepper   Prepare the couscous according to the packet instructions.   Brush the lamb steaks with olive oil. Mix the spices together and roll the lamb in to them to coat well on both sides.   Heat a frying pan or griddle pan over a medium-high heat until hot. Add the lamb and cook for 3-4 minutes on each side until cooked to your liking. Remove from the pan and keep warm.   Reduce the heat to medium and add a drizzle of olive oil to the same pan. Add the onion, garlic and pepper and cook for 2 minutes. Squeeze over the orange juice, add the apricots and cook for 1 minute. Add the chopped parsley and stir. Pour any resting juices from the lamb into the salsa, taste and season with salt and pepper.   Slice the lamb into 1-2 cm slices. To serve, spoon the couscous onto a serving plate, arrange the lamb slices on top of the couscous and top with the salsa. Enjoy! #tastymealsmadeeasy #ainsleycouscous #easyrecipe #quickrecipes #AinsleyCouscousMeals #recipesoftiktok #lambrecipe #eastersunday #happyeaster