Ingredients

• 2 skinless chicken thighs, diced
• 1 tbsp honey
• Salt & black pepper to taste
• 1 cup cooked rice
• 1 tomato, diced
• ½ onion, chopped
• 1 jalapeño, finely minced
• 1 avocado
• 1 lime (juice)
• 2 tbsp chopped cilantro
• ¼ cup sweetcorn
• 2 tbsp Flavors by Phoebe Cinnamon Pepper Sauce

Instructions

1. Marinate the Chicken – In a bowl, mix diced chicken thighs with honey, salt, and pepper. Let sit for 5 minutes.
2. Air Fry – Cook the marinated chicken at 400°F (200°C) for 12 minutes, until golden and juicy.
3. Make the Salsa – Combine tomato, onion, jalapeño, cilantro, lime juice, salt, and pepper. Mix well.
4. Make the Guacamole – Mash the avocado with a bit of onion, cilantro, lime juice, salt, pepper, and jalapeño.
5. Assemble the Bowl – Start with a base of rice, add corn, salsa, the cooked chicken, and a generous scoop of guacamole.
6. Finish – Drizzle 2 tablespoons of Cinnamon Pepper Sauce over the top and let the aroma tie everything together.

Ingredients

• 1 ripe avocado
• A few cherry tomatoes, sliced
• 2 slices cooked bacon, crumbled
• 2 slices of bread, toasted
• Crunchy peanut butter
• 2 slices of bread, toasted
• 1 banana, sliced
• 2 slices of bread
• Flavors by Phoebe Crunchy Chili Oil( as much as you like)

Instructions

1. Mash the avocado and spread it over toast
2. Add cherry tomatoes and sprinkle bacon bits on top.
3. Finish with a spoon of Crunchy Chili Oil.
4. Spread a generous layer of crunchy peanut butter on toast.
5. Drizzle Crunchy Chili Oil on top.
6. Lay banana slices on bread and toast or bake until golden.
7. Add a small spoon of Crunchy Chili Oil on top while it’s still warm.

Ingredients

• NY strip steak
• Salt & black pepper
• 2 medium potatoes
• 2 tbsp plain yogurt
• 1 tbsp chopped chives
• ½ cup beef stock
• 2 tbsp brandy or red wine
• 1 tbsp butter
• 1 tbsp chopped parsley
• Flavors by Phoebe Garlic Pepper Sauce (1 spoon or to taste)

Instructions

1. Prep the potatoes - Steam the potatoes with skin on until soft. Flatten them gently with the bottom of a cup, then bake at 400°F until the edges turn golden and crisp. Mix with yogurt and scallions while still warm.
2. Cook the steak - Season both sides of the steak with salt and black pepper. Sear all sides in a hot pan until nicely browned, then transfer to the oven and roast at 130–135°F (medium-rare). Let the steak rest for a few minutes after removing it from the oven.
3. Make the sauce - In the same pan, add beef stock, a splash of brandy, butter, and chopped parsley. Simmer until slightly thickened and glossy.
4. Plate it up - Spoon the sauce onto the plate first, place the steak on top, and finish with a scoop of Garlic Pepper Sauce. Serve the crispy mashed potatoes on the side.

Ingredients

• 1 small head of cauliflower, cut into florets
• 1 bell pepper, sliced
• 1 box baby portobello mushrooms, halved
• A handful of Brussels sprouts, trimmed and halved
• Olive oil, salt, and pepper
• 2 tbsp Flavors by Phoebe Cinnamon Pepper Sauce

Instructions

1. Toss cauliflower, bell pepper, mushrooms, and Brussels sprouts with olive oil, salt, and pepper.
2. Spread everything on a baking sheet and roast at 425°F (220°C) for about 20–25 minutes, until golden and tender.
3. Take them out, drizzle 2 tablespoons of Cinnamon Pepper Sauce, and toss until every piece gets that glossy sweet-heat coat.

Ingredients

• 3 eggs
• A pinch of salt
• Warm water (about twice the volume of the beaten eggs, 40–60°C / 104–140°F)
• Flavors by Phoebe Crunchy Chili Oil (1 spoon or to taste)

Instructions

1. Mix the base - Beat the eggs with a pinch of salt until smooth.
2. Add warm water - Slowly pour in warm water—about double the egg volume—while stirring gently. Strain the mixture to remove bubbles.
3. Steam - Pour into a shallow bowl, cover with plastic wrap or a lid, and steam over low heat for 8 minutes once the water is boiling. Then turn off the heat and let it rest for 3 minutes with the lid on.
4. Finish - Drizzle a spoon of Crunchy Chili Oil on top right before serving.

Ingredients

• 10 shrimp, peeled and deveined
• 150g pasta (fettuccine)
• 2 tbsp butter
• 2 tbsp heavy cream
• Salt and pepper to taste
• 1 tbsp Flavors by Phoebe Garlic Pepper Sauce

Instructions

1. Boil in salted water until al dente, then drain (save a little pasta water).
2. Season lightly with salt and pepper, then pan-sear in butter until pink and slightly golden. Set aside.
3. In the same pan, add cream, the rest of the butter, and Garlic Pepper Sauce. Stir until smooth and slightly thickened.
4. Toss the shrimp back into the pan, add the pasta, and mix everything together. Add a splash of pasta water if it feels too thick.
5. Plate it up while it’s still warm;)