• Wash and dry the chicken pieces. Make 3-4 slashes across the skin-side of the chicken about 1cm deep. Place the chicken into a bowl and pour over the Encona Jamaican Jerk BBQ Sauce, chopped parsley and mix well.
• Cover the chicken with cling-film and Ideally leave to marinate overnight in the fridge or for a minimum of 2 hours.
• Cook the chicken over a medium heated barbecue or under a grill for 25-30 minutes, occasionally and brushing with any left over marinade.
• Meanwhile, to make the rice, add the onion, coconut milk, chicken stock, bay leaves and lemon grass to a medium saucepan and bring to a simmer. Add the rice and simmer for 15 minutes stirring occasionally.
• After 15 minutes add the red kidney beans, parsley and season with salt and pepper. When the rice has softened, transfer to a serving bowl and serve with the Jerk chicken. Enjoy!

• Marinade the pork by mixing 4 tbsp of the Encona Barbados Creole Pepper Sauce with the fresh thyme and sage and then brush all over both sides of the pork.
• Meanwhile, cook the potatoes and sweet potatoes in a large pan of salted water until tender. Drain and leave to stand for 2 minutes.
• In a small microwavable bowl, heat the cream and butter and mash into the potatoes along with 2 tbsp of the Encona Barbados Creole Pepper Sauce and the chopped parsley, and cover until you are ready to serve.
• Cook the pork either on the barbecue or under the grill for 12-15 minutes, until the juices run clear, turning half way through cooking. Serve with spicy mash. Enjoy!

• Pre-heat the barbecue or grill for 5 minutes on full heat.
• Thread the chicken onto the wooden skewers alternately with the sweet potato and the red peppers. Place the kebabs to one side.
• Mix the Encona West Indian Smooth Papaya Hot Pepper Sauce with the honey and coriander and brush all over the kebabs.
• Cook on the barbecue or grill for around 15 minutes, turning occasionally and brushing with any remaining marinade.
• Meanwhile, to make the fruity salsa simply place all of the ingredients into a small bowl and combine.
• Serve the fruity salsa with the kebabs. Enjoy!

We will be attending a series of events and festivals this summer, sampling some of your favourite Grace and Dunn's River products!

We would love you to come along:

The African Market Day - Saturday 8th May, Hampstead Town Hall, Haverstock Hill, London

North London's 2nd Annual Fish Fry and Jerk Festival - Sunday 30th May, Broadwater Farm Centre, Adams Road, Tottenham, London

Luton International Carnival - Monday 31st May, Wardon Park, Luton

Akeba Fun Day - Saturday 24th July, Lewsey Park, Pastures Way, Luton

• In a large saucepan, fry the onion, carrot, celery and thyme for 3-4 minutes over a medium heat until they begin to soften.
• Add the sweet potato, tinned tomatoes, coconut milk, vegetable stock and bay leaves. Bring to a steady simmer and cook for 20 minutes, stirring occasionally.
• After 20 minutes, add the black eye beans and season the soup with the Encona West Indian Original Hot Pepper Sauce. Continue cooking for a further 10 minutes and then serve. Enjoy!

• Pre-heat your grill to ¾'s heat and line the grill tray with tinfoil.
• Place the Encona Thai Chilli and Garlic Sauce into a bowl, stir in the coriander, then add the chicken. Mix well and place onto the grill tray and cook for 10-12 minutes, turning half way through and brushing any left over sauce over the chicken.
• Soak the noodles in boiling water for 6-7 minutes (uncovered) then drain.
• Whisk together the rice wine vinegar, caster sugar, fish sauce, light soy sauce and sesame oil until the caster sugar has dissolved.
• Now add the warm noodles, carrot, spring onions, red pepper, bean sprouts and herbs tossing well to combine, then divide between serving plates.
• Slice the chicken and arrange over the noodles. Finish with a scattering of peanuts(optional) Enjoy!

·         Pre heat the oven to 190*C/gas mark 5 ·         Place the chicken wings into a bowl, pour over ¾ of the Encona Louisiana Cajun Hot Sauce. ·         Add the brown sugar, honey and coriander. ·         Mix so all the wings are coated in the sauce then transfer to a roasting tin and cook for 20 minutes, turning occasionally.·         Meanwhile, cook the corn cobs in a pan of boiling water for 10 minutes. ·         Make some spicy butter for the corn cobs by mixing the butter with one tbsp of the remaining Encona Louisiana Cajun Hot Sauce.·         To make the dipping sauce for the wings, mix the sour cream with one tbsp of the Encona Louisiana Cajun Hot Sauce, lime juice, chopped mint and stir loosely.·         Serve the spicy chicken wings piled up with side bowls of the dipping sauce and corn cobs. Enjoy!

Leading Caribbean food and drink supplier, Enco Products is expanding the appeal of its popular fruit juice range, Grace Tropical Rhythms, by launching three new flavours for the summer, which has proven to be hotter than ever.

The new 500ml PET compliments the existing 500ml glass bottle range, as interest in alternative refreshing soft drinks increases amongst UK consumers.

The new flavours include Pineapple & Guava, Orange & Mango and Lulo & Orange. Regarded as a royal fruit, Lulo has a distinct sweet-sour taste, similar to a mix of juiced pineapples and lemons.

The Caribbean favourite mixes a range of three exciting and delicious new flavours and exotic fruit blends to create a refreshing, thirst-quenching drink suitable for all. The re-sealable bottles will be available from the beginning of July with an RRP of 99p.

Ideally served chilled, Grace Tropical Rhythms is the perfect drink for summer, whether it is on the go, or at home as a mixer with both alcoholic and non-alcoholic drinks.

George Phillips, Enco Products Commercial Director, says: "The new PET packaging enables us to target a broader audience, those on the move as well as consumers who purchase for consumption at home.

"The PET bottle is consumer friendly and allows consumption on the go. What sets the product apart from competitive brands is the exotic new flavours we have available, meeting increased demand from shoppers for exciting and innovative flavours.

"Grace Tropical Rhythms is a delicious, refreshing alternative to the products currently available in the UK soft drinks market and part of the products appeal is its versatility, as a stand alone drink or as a mixer."

Take your taste buds on a journey they will never forget with Encona Sauces, the chilli sauces and hot pepper sauces range that adds a dash of inspiration to any dining occasion.

Encona Sauces Taste Explorers have travelled the world in search of new and exciting flavours for you to enjoy with your family and friends. The search has taken Encona Sauces far beyond its Caribbean origins, to exotic destinations across the Far East, Asia and the Americas.

New-look Encona Sauces still feature all your favourite varieties, such as West Indian Original Hot Pepper Sauce the perfect accompaniment to spice up any dish, Thai Sweet Chilli Sauce, adding a Thai twist to any meal and Indian Sweet Mango Chilli Sauce, but get ready to broaden your taste horizons with four new mouth-watering flavours!

The new additions feature two delicious sauces inspired by the Far East, the UK’s only Thai Chilli and Ginger Sauce made with fresh Asian ginger and Thai Chilli and Garlic Sauce, made to a traditional Sriracha recipe from Thailand. They are joined by Jamaican Jerk BBQ Sauce and a real family favourite, American Chilli Ketchup.

Check out the eye-catching new packs at your local supermarket. Our best selling range is available in a variety of different pack formats and heat levels to suit both chilli novices and chilli hot-heads alike.

Encona Sauces are wonderfully versatile, the perfect condiment for meat, chicken, fish, sea-foods and vegetables. Also try drizzled into stir-fries, rice dishes, dips and salad dressings. Great too as a marinade brushed onto food during grilling or barbecuing, stirred into soups and stews or use simply as delicious, everyday table sauces for all your favourite foods.

Prepare to send your taste buds around the world. Enjoy!

The Encona Sauces range is available in 142ml, 220ml and 285ml squeezy packs, prices start at 99p (142ml), £1.39 (220ml) and £1.89 (285ml Squeezy).

Available at Tesco, Asda, Sainsburys, Morrisons, Somerfield, Waitrose, Co-Op, Iceland , Netto and at all good convenience stores nationwide.

Method

1. Coarsely crumble cinnamon water
   crackers and place in a bowl.
2. In another bowl, combine milk
   and other ingredients.
3. Pour liquid mixture over
   cinnamon water crackers and let stand for fourth minutes.
4. Bake at 350ºF (180ºC) for two
   hours.
5. Serve warm with Brandy Orange
   Sauce.

   *Can also
   be made with large pack (300g) or 2 small packs (150g) Excelsior Water Crackers
   plus 1 tablespoon cinnamon powder.

Method for Brandy Sauce

1. Mix all ingredients in a
   saucepan.
2. Simmer slowly for five minutes.
3. Dissolve cornstarch in water
   and add mixture to thicken, stirring constantly over low flame.
4. Allow to cool and drizzle over
   Festive Cinnamon Water Cracker Pudding.