Method

Thaw sausages.

Cut sausages into 5mm discs.

Pre- heat butter (do not burn).

Add whole jeera, sausage discs, lemon / garlic powder.

Stir continuously until crisp.

Enjoy with butter bread and tomato sauce or just with plain rice.

The recipes on this website are not endorsed by Fry’s. These are submitted by consumers and Fry’s does not accept responsibility for the outcome of any meal prepared using these recipes.

Oil for deep frying

Method

Thaw sausages. Slice each sausage in half diagonally and horizontally to obtain four segments. Keep aside. Sift gram flour, baking powder, salt and bicarbonate soda in a mixing bowl. Add spices, garlic and coriander. Pour water gradually whisking with a balloon whisk until you obtain a smooth batter. Heat oil in a large frying pan or Deep Fryer to 180*C. Dip each sausage segment into batter and deep fry into a reddish golden colour. Drain with a slotted spoon onto absorbent kitchen paper.

Serve as a starter and enjoy!!!

The recipes on this website are not endorsed by Fry’s. These are submitted by consumers and Fry’s does not accept responsibility for the outcome of any meal prepared using these recipes.

Method

Heat the olive oil in a large pan – add the onions and fry until soft. Add the mushrooms and garlic and sauté for a few minutes. Mix in the tomatoes, sun-dried tomatoes, FRY’S mince and tomato puree – add the black pepper and fresh basil to taste – heat through for 10 minutes. Serve with spaghetti and garlic bread.

The recipes on this website are not endorsed by Fry’s. These are submitted by consumers and Fry’s does not accept responsibility for the outcome of any meal prepared using these recipes.

Method

Arrange the Chunky Strips in layers with the apple and onion in a 7-8 inch pie dish. Sprinkle each layer with the pepper and herbs. Mix the stock with the tomato puree and pour over the pie. Cover the pie with rolled out pastry and cut an air vent in the centre. Brush with egg or milk (soya for vegans) if desired. Bake in the centre of a pre-heated oven (Gas mark 6) for 25-35 minutes. Serve with mashed potatoes and vegetables of your choice.

The recipes on this website are not endorsed by Fry’s. These are submitted by consumers and Fry’s does not accept responsibility for the outcome of any meal prepared using these recipes.

Method

Mix the ale and the tomato puree and pour over the diced onions, carrots and Chunky Strips. Season with the pepper, mixed herbs and bay leaves. Cook in a medium oven until the carrots are tender. Add the cornflower thickener halfway through cooking. Serve with potato wedges and fresh steamed vegetables.

The recipes on this website are not endorsed by Fry’s. These are submitted by consumers and Fry’s does not accept responsibility for the outcome of any meal prepared using these recipes.

Method

Heat the olive oil in a saucepan and add the onion, peppers and garlic. Fry for about 5 minutes, without browning. Add the FRY’S Chunky Strips, tomatoes, basil, oregano, allspice and salt and pepper to taste. Bring to the boil then cover and cook gently for about 20 minutes, or until the vegetables are tender. Check the seasoning, and serve with fresh gnocchi and black olives.

The recipes on this website are not endorsed by Fry’s. These are submitted by consumers and Fry’s does not accept responsibility for the outcome of any meal prepared using these recipes.

Method

Heat the oil in a saucepan. Add the leeks, onions and peppers and sauté for a few minutes. Add the lentils and vegetable stock and simmer until the lentils are tender, adding more stock or water as required to maintain a good consistency. Add the FRY’S Chunky Strips and button mushrooms and heat through (remembering that the Chunky Strips are pre-cooked!) Serve with mashed sweet potatoes and vegetables of your choice.

The recipes on this website are not endorsed by Fry’s. These are submitted by consumers and Fry’s does not accept responsibility for the outcome of any meal prepared using these recipes.

Method

Heat the oil in a wok then add the Chunky Strips and the red curry paste and fry until thoroughly warmed through. Remove the Chunky Strips from the wok. Add a little more oil then stir fry the onion, garlic, ginger and spring onions for 2-3 minutes. Next add the vegetable stock, coconut milk, chilli, lime juice, lime leaf and fresh coriander.  Bring to the boil, reduce to a low heat. Reduce the heat and return the Chunky Strips to the wok and poach for 3 minutes. Serve with wild rice and stir fried pak choi.

The recipes on this website are not endorsed by Fry’s. These are submitted by consumers and Fry’s does not accept responsibility for the outcome of any meal prepared using these recipes.

Method

Shred lettuce and dice tomatoes (these will be used as fresh ingredients). Slice onion into rings and fry together with Chunky Strips, slices of yellow pepper, salt, pepper, maple syrup or soy sauce with a tablespoon of olive oil for about 10 minutes. Place pitta bread in preheated oven and warm through. Open pitta pocket and generously smear houmous on the inside. Fill the pocket with all the remaining ingredients.

The recipes on this website are not endorsed by Fry’s. These are submitted by consumers and Fry’s does not accept responsibility for the outcome of any meal prepared using these recipes.

1lb plain flour
1/2 lb vegan margarine
pinch of salt
cold water to mix

Rub the margarine into the flour but not too finely. Add the salt and then start adding the water gradually until it works together into a ball without being sticky. Put aside in a cool place.

Ingredients for filling

1 pack Beef-Style Chunky Strips
Raw potato
Raw swede
Small onion
salt and pepper
Walnut sized blob of vegan margarine

Splash of soya milk

Method

Break the Chunky Strips into small pieces (no need to defrost first). Slice the potato and swede into thin, small pieces about half an inch across. Chop onion finely. Dust the work surface with flour. Roll out the pastry to about 1/4 inch thickness. Use a small plate cut out circles. Moisten the edge with soya milk or water and support half of the pastry nearest to you over the rolling pin. On the other half, put a small layer of prepared vegetables then a layer of Chunky Strips. Repeat this once but be careful not to have too much filling which would cause the pastry to burst during the cooking process. Sprinkle sparingly with salt and pepper then add a small bit of the margarine. Sprinkle a dusting of flour over the filling (this helps to make the gravy).

Fold the other half of pastry which has been resting on the rolling pin over the filling and squeeze the half circle edges firmly together. Starting at the right side whilst supporting the left side with the other hand, using first finger and thumb, turn the edge over to form a traditional pasty style crimp. Repeat this process all along the edge. This will come with practice but you must get a good seal. Brush pasty with soya milk to help with the browning process and put a small one inch cut in the centre of the top to allow steam to escape.

Bake in a hot oven Gas Mark 6 (220°C) for about 20 minutes then reduce temperature to Gas Mark 3 (160°C) for a further 40 minutes. Smaller pasties need less time. If they are browning too quickly cover loosely with greased paper.

The recipes on this website are not endorsed by Fry’s. These are submitted by consumers and Fry’s does not accept responsibility for the outcome of any meal prepared using these recipes.

• Served in the traditional way with mashed potatoes, steamed veg and gravy

• In a sandwich with mustard

• Serve with stewed apple sauce in a baguette

• With picalilli and salad in a sandwich

• Serve as part of a fry-up breakfast with grilled tomatoes, hash browns, pan fried mushrooms, baked beans, thick sliced pan-fried FRY’S Polony, toast and a steaming mug of tea!

• Serve in a granary bap with Marmite and fresh watercress

• Try with Branston pickle in a sandwich

• Serve with organic sage & onion stuffing in a warm baguette

• Add onion chutney to a sausage sandwich

• Add steamed sweet potato, rocket and tomato relish to a sausage in a wholemeal pitta

• Mix chargrilled vegetables, sundried tomatoes and grilled pine nuts and serve all with a sausage in a tortilla wrap

• Defrost the sausages and cook over the barbecue with foil wrapped corn on the cob and jacket potatoes – serve with dollops of vegan margarine and ketchup

• Fry/grill sausages and slice. Separately saute chopped onion and chillies in a little oil, add chopped tomatoes or tomato puree and sausages and allow to cook for 5 mins. Serve with fresh coriander on a bed of rice.

• Sauté sausages (8 min) and slice (not too thinly) when cool. Sauté onions, green peppers, mushrooms and garlic until soft (do not burn). Add tomatoes and soy sauce and sauté for a further 3 mins. Add this mixture to cooked warm rice, mixing well. Finally add FRY’S sausages and mix. Serve with salad.

• Pasta salad – chopped tomatoes, diced cucumber, gherkins, cold pasta, olive oil and fresh basil

• Serve in a sandwich with cucumber and vegan mayo

• In a warm pitta, with hummus and fresh salad

• Try with thinly sliced pickled onions in thick sliced bread

• Make a sandwich with fresh tomatoes and finely sliced spring onions

• Try in a granary bap with pickled gherkins

• Eat in a fresh baguette with dollops of mango chutney

• Serve in a bagel with Sheese dairy free creamy cheese and fresh salad

• In a toasted pitta with vegan mayo mixed with organic mixed sprouts

Or heat your defrosted Polony up in the following ways to have a warm snack:

• Slice thinly and grill (as a bacon replacement) and serve with lettuce and tomato in a vegan “BLT”

• Defrost and chop Polony into cubes – place on a skewer with a mix of cherry tomatoes, whole button mushrooms, sliced courgettes, onions & red peppers – baste with olive oil and cook over the barbecue
• Pan fry thickly sliced Polony and serve with grilled tomatoes in thick slices of bread as this could be a messy one!
• Finely sliced Polony and dairy free cheddar Sheese under the grill on a warm baguette
• Defrost the Polony and slice thinly – serve on a pizza base whith any combination of toppings – tomato puree, finely sliced onions, jalapeno peppers, black olives, gherkins, sliced mushrooms, grated vegan mozzarella Sheese, red chillies, pineapple, garlic, red peppers, mixed herbs, fresh basil, black pepper
• Whole grilled portabella mushroom, sweet red peppers, rocket, red onion & vegan pesto – serve with pan fried chopped Polony in a tortilla wrap
• Defrost your Polony, baste with olive oil and fresh herbs and roast whole – serve with gravy, mashed potatoes and steamed fresh vegetables.
• Chop some defrosted Polony into small cubes, mix with a tin of baked beans and serve on warm toast or in a jacket potato – if you’re feeling really decadent, sprinkle with grated smoked cheddar Sheese.

Method

Put the peas and water in a large pan, bring to the boil and skim off any scum. Meanwhile, dice the Polony and set aside. Add the carrot, onion, leek, bay leaves, Polony and the bouillon to the peas. Season, cover, return to a simmer and cook for 40 minutes or till the peas are tender. Remove the bay leaves. Purée the soup. Return to a clean pan, reheat and check the seasoning. Ladle into bowls, garnish with the parsley and serve.

The recipes on this website are not endorsed by Fry’s. These are submitted by consumers and Fry’s does not accept responsibility for the outcome of any meal prepared using these recipes.

Method

Mix the Chicken-Style Strips with the ginger, garlic and dairy free yogurt. Cover and marinade for 12 hours in the fridge overnight. Liquidise the chopped onion and red chillies, add a little water if you need to, blend until smooth. Heat the oil in a pan. Add the ground coriander, ground black pepper, turmeric and garam masala and stir fry for about 1-minute over a low heat. Turn up the heat, add the onion and chilli paste and stir fry for 10-minutes.  Add the Chicken–Style Strips and the marinade and continue to stir fry for another 10-minutes. Add the creamed coconut and enough water to just cover the Chicken-Style Strips and bring to the boil, stirring until the coconut is dissolved. Stir in the ground almonds. Reduce heat to low, cover the pan and simmer for 10 minutes.  Remove from heat, add lemon juice and salt to taste. Mix well. Boil some basmati rice with a cinnamon stick and saffron, drain and serve. (You could cheat and use the free from vegan Korma Sauce from “Safe to Eat” if you are in a hurry!)

The recipes on this website are not endorsed by Fry’s. These are submitted by consumers and Fry’s does not accept responsibility for the outcome of any meal prepared using these recipes.