Another summer favourite brought to you by Kachen.

Our summer feast continues as Kachen bring us another delicious recipe.


  • 125 ml peach chutney
  • 100 ml tomato sauce
  • 100 ml juice and grated peel of 1 orange
  • 100 ml Worcestershire sauce
  • 60 ml apple cider vinegar
  • 1 – 2 tbsp crushed garlic, ginger & chilli past
  • 20 beef riblets
  • 1 tbsp sesame seeds
  • 6 – 8 spring onions, finely chopped
  • 60 g coriander


1. Combine the first 6 ingredients. Pour the mix over riblets in a roasting pan.

2. Toss to coat and cook for 30 – 35 minutes or until cooked through and caramelised.

3. Serve scattered with sesame seeds, spring onions and coriander.

  • Add grated orange peel to a little chopped rosemary and sea salt and use
    as seasoning.
  • Add a squeeze of orange juice, some grated peel, chopped thyme, a glug of olive oil and a little cumin to diced sweet potato and butternut. Roast at 180°C until crispy and cooked through.
  • Mix a generous spoonful of marmalade, the juice of an orange, a spoonful of grated ginger and a dash of soy sauce together. Rub onto lean pork chops and grill until cooked through.

© Kachen

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