The Igloo team have generously shared a delicious recipes for readers to cook and enjoy at home.

Wilts and Gloucestershire Standard:



Fajitas mix

10g chilli powder,

10g cumin powder,

10g onion powder

10g garlic powder,

5g sugar

3g nutmeg

Wilts and Gloucestershire Standard:

Chipotle salsa

100g roast red pepper

10g sugar

20ml Chipotle Tabasco


500g tomato base

20g garlic

1 diced red onion

1 carrot

1 celery

20g fresh basil

10g sugar

Salt and pepper to taste

Wilts and Gloucestershire Standard:

Wok mix

Half red pepper

Half red onion

1 whole chicken breast

15g fajita mix

2 tortilla wraps

10g mature white cheddar mix

10g mature red cheddar mix

10g chopped coriander


10g sour cream mix

100g diced salsa mix

Wilts and Gloucestershire Standard:

Diced salsa mix

20g diced tomato

20g diced cucumber

20g pink onion

10g diced red onion

5g diced red chilli

5g chopped coriander

Half a lime juiced

10g Sliced spring onion



1 The base of the dish, get the spices right or it will ruin the entire dish! Weigh and mix all spices into a mixing bowl and keep separate

2 Slice and marinate the chicken breast in 10g of the fajita spice for at least 4 hours but preferable over night

3 Top and tail the pepper, deseed and slice into 1cm slices. Slice the onion

4 Heat a frying pan with a little olive oil and start by frying off your chicken and onions on a medium heat, once the chicken is almost cooked add the pepper slices and 20g of fajita mix and fry off

5 Add Pomoderella to the mix and allow to come up to temperature. Add half the mixture to each wrap

6,Tightly roll making sure to tuck each side in as rolling and place into bowl. Drizzle with Chipotle salsa and top with cheese

7, Place into the oven for 5/7minutes at 180/gas mark 5 fan assisted oven and allow cheese to melt.

Finish the meal with a good helping of sour cream and top with the fresh diced salsa.

Chipotle salsa

Roast the red peppers, cool and store. In a bowl mix together all the ingredients and blitz with a blender until smooth.


In a heavy bottom pan sweat down the onion, garlic, carrot and celery until soft then add the tomatoes and sugar bring up to temperature and simmer for a further 10 mins and finally stir through slice basil and leave to stand.

Diced salad

Dice both tomatoes and cucumber to 1cm and dice the pepper and red onion a fine as possible. Slice the spring onion and chop the coriander, mix all together and finally squeeze lime juice and set aside to finish the dish.

Wilts and Gloucestershire Standard: