Crisp, buttery and melt-in-the-mouth, these slightly sweet biscuits are sandwiched together with a crunchy peanut buttercream - which we made with Outstanding medal winner, Forty Thieves Peanut Butter. Kathy’s reliable taste testers said they reminded them of our very popular peanut brownie biscuits.

Outstanding food editor Kathy Paterson set out to make a cauliflower soup that didn’t rely on a heap of milk or cream to elevate its flavour. The genius is serving with Forty Thieves Crunchy Peanut Butter croutons helps the flavour mission, as does adding super fresh vegetables and using quality stock - not all store bought stocks are created equal, so taste the soup as you go; as there could be enough seasoning in the stock.

Succulent, juicy beef with tenderness in spades and its own flavour nuances connected to landscape and nature – Matangi rump skewers are subtly enhanced with a spice rub and eaten with an ‘outstanding’ sauce made from Forty Thieves Peanut Satay. Tuck in!