Beef Nachos


For the beef

  • 400g beef mince
  • 4 tablespoons Fuji Fuji
  • 2 teaspoons sea salt
  • 1 tablespoon cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon oil

For the salsa

  • 2 tomatoes, chopped
  • 1 red onion, chopped
  • Juice of half a lime
  • Handful of chopped coriander
  • 1 teaspoon sea salt
  • A few dollops of sour cream
  • Sprinkling of cheddar cheese, grated
  • 1 large packet of tortilla chips
  • 1 jar of Jalapenos

Serving 4 people


  • Place the salsa ingredients into a bowl, mix and set aside.
  • Put the oil in a frying pan and fry the mince until nicely brown.  
  • Once browned add the Fuji Fuji, salt, cumin, and paprika and cook for 15 minutes. Add a little water if the liquid dries out too much.
  • Place some tortilla chips onto a plate or bowl, top with cheese, beef, salsa, jalapenos, and a drizzle of Fuji Fuji.
  • Serve with a side of sour cream.

Pulled Pork Burger

For the burger

  • 600g pork shoulder joint
  • 8 tablespoons Fuji Fuji
  • 6 burger buns, toasted on one side
  • 50ml apple juice
  • 1 tablespoon garlic salt
  • 2 teaspoons fennel seeds
  • 1 lettuce

For the coleslaw

  • 1 small cabbage
  • 1 red onion
  • 1 large carrot
  • 6 tablespoons mayonnaise

Serving 6 people


  • Preheat oven at 180ºC / 350ºF / gas mark 4
  • In a bowl add and stir together the Fuji Fuji, fennel seeds and garlic salt.
  • Add pork and coat in the spice mixture then leave to marinate for at least an hour, preferably overnight in a fridge.
  • Place the marinated pork in a baking tray, pour in the apple juice, cover with foil and roast for 5 hours. For the last 30 minutes remove the foil cover to reduce the cooking juices. Once cooked, shred the meat using two forks.
  • Whilst the meat is cooking, prepare the coleslaw by finely slicing the cabbage, onion and carrot. Mix in the mayonnaise.
  • Toast the burger buns, then layer each up with the pulled pork, coleslaw and lettuce.