Serves 4
Sticky Honey Soy Chicken Thighs
Solar Level
This is probably the most natural showcase for the sauce. Honey exaggerates the apricot and pineapple notes, while soy picks up the fermented, savoury character.
Start with 2 tbsp across the marinade. Brush on the remainder only near the end so the glaze turns dark, glossy and sticky.
Ingredients
- 800g boneless chicken thighs
- 2 tbsp Core of the Sun
- 2 tbsp runny honey
- 2 tbsp light soy sauce
- 1 tbsp lime juice
- 1 tbsp neutral oil
- 2 garlic cloves, finely grated
- 1 tsp grated fresh ginger
- 1 tsp sesame oil
- Spring onions and sesame seeds, to finish
Method
- Mix the Core of the Sun, honey, soy, lime, oil, garlic and ginger. Coat the chicken and leave for at least 30 minutes.
- Roast at 200°C fan for 25-30 minutes, turning once. During the final 5-8 minutes, brush generously with the remaining marinade so it becomes dark, glossy and slightly sticky around the edges.
- Finish with sesame oil, sliced spring onions and sesame seeds.
- Serve with steamed jasmine rice and something fresh and cooling such as cucumber.
Why it works
The sauce's apricot and pineapple become almost jammy when caramelised, while the fermented chilli and soy create a deeper savoury backbone. The sweetness arrives first; the Core of the Sun heat follows behind.
Serves 4
Coconut King Prawn Curry
Solar Level
This one is directly inspired by experimenting with coconut powder. Coconut does not suppress the character of the sauce; it gives the tropical flavours somewhere to spread out.
Start with 1 tbsp. Add the second only after tasting: there is a considerable difference between fruity tropical curry and solar event.
Ingredients
- 400g raw king prawns
- 1 tbsp vegetable oil
- 1 small onion, finely chopped
- 2 garlic cloves, crushed
- 15g fresh ginger, grated
- 400ml coconut milk
- 1-2 tbsp Core of the Sun
- 1 tsp light soy sauce
- 1 tsp brown sugar
- Juice of 1/2 lime
- 150g cherry tomatoes
- Small handful fresh coriander
- Basmati or jasmine rice
Method
- Soften the onion in the oil for about 6 minutes. Add garlic and ginger and cook for another minute.
- Add the coconut milk, 1 tablespoon Core of the Sun, soy and sugar. Simmer gently for 8-10 minutes before adding the tomatoes.
- Add the prawns and cook for another 3-4 minutes until just cooked.
- Remove from the heat and stir through the lime juice. Taste before deciding whether it needs that second tablespoon of Core of the Sun.
- Scatter with coriander and serve over rice.
Why it works
Coconut amplifies the sauce's tropical personality, while lime lifts the pineapple and apricot. The fermented base stops the finished curry becoming cloyingly sweet.
Serves 6-8
Slow-Cooked Pulled Pork Buns
Solar Level
This plays to one of the sauce's strongest characteristics: fruit followed by delayed heat. Pork loves both.
Use 2 tbsp in the slow cook, then another 2 tbsp in the finishing glaze to bring the bright fruit and heat back to the front.
Ingredients
- 1.5kg boneless pork shoulder
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp salt
- 1 tbsp brown sugar
- 1 large onion, sliced
- 150ml apple juice
- 2 tbsp cider vinegar
- 2 tbsp Core of the Sun
- For the finishing glaze
- 2 tbsp Core of the Sun
- 2 tbsp honey
- 2 tbsp cooking juices from the pork
- 1 tsp cider vinegar
Method
- Mix the paprika, cumin, salt and brown sugar and rub over the pork.
- Put the onion into a casserole or roasting dish and sit the pork on top. Mix the apple juice, vinegar and Core of the Sun and pour around the meat.
- Cover tightly and cook at 150°C fan for around 4 1/2-5 hours, until the pork pulls apart easily.
- Shred the meat and return some of the cooking juices and softened onions to it.
- Mix the glaze ingredients and fold them through the shredded pork immediately before serving.
- Pile into brioche buns with a sharp cabbage slaw.
Why it works
Slow cooking integrates the fermented chilli into the meat, but adding fresh Core of the Sun at the end preserves its distinctive apricot-pineapple opening and delayed Armageddon punch.
Serves 4
Halloumi, Roast Veg and Yoghurt Flatbreads
Solar Level
This is the one where the sauce is not competing with another powerful sauce or marinade. Salty halloumi is an excellent foil for Core of the Sun.
Drizzle sparingly to start. The yoghurt lets you use enough Core of the Sun to taste the sauce rather than merely survive it.
Ingredients
- 225g halloumi
- 1 red pepper
- 1 courgette
- 1 red onion
- 1 tbsp olive oil
- 4 flatbreads
- 150g Greek yoghurt
- 1 lime
- Fresh coriander or mint
- Core of the Sun drizzle
- 1 1/2 tbsp Core of the Sun
- 1 tbsp honey
- 1 tbsp lime juice
- 1 tsp olive oil
Method
- Cut the pepper, courgette and onion into chunky pieces, toss with olive oil and roast at 200°C fan for around 20-25 minutes.
- Slice the halloumi and fry in a dry pan until deeply golden on both sides.
- Mix the yoghurt with a squeeze of lime and spread generously over warm flatbreads. Add the roasted vegetables and halloumi.
- Mix together the Core of the Sun, honey, lime and olive oil and drizzle sparingly over everything. Finish with coriander or mint.
Why it works
You have salt from the halloumi, fat and acidity from the yoghurt, sweetness from honey, charred vegetables and then the fruity fermented chilli sauce cutting straight through the middle.
