Our Recipes

Berry Farm Preserves

Moroccan chicken in a black bowl with white rice and a sprig of coriander on top

Moroccan Chicken


  • 4 Chicken breasts or Maryland pieces
  • 1 jar of Berry Farm Spicy Moroccan Chutney
  • 1 can of quality Roma tomatoes, chopped
  • Flour for dusting
  • Olive oil for drizzling


    1. Lightly dust 4 chicken breasts with flour.
    2. Place in a baking tray, drizzle with olive oil, bake until lightly browned in the oven.
    3. In a bowl mix 1/2, a jar of The Berry Farm Moroccan Chutney and 1 can of quality Roma tomatoes. Pour over chicken and cook in a moderate oven for 1 hour (3/4 hour for chicken breasts) until cooked.
    4. Served with coriander and lashings of extra virgin olive oil.
    Eggplant curry in a black pot, with coriander spinkled on top

    Beef and Spicy Eggplant Curry


    • 500g blade steak, diced
    • 2 tablespoons ghee
    • 1 large brown onion, finely diced
    • 2 garlic cloves, minced
    • 2 teaspoons coriander powder
    • 2 teaspoons turmeric
    • 1 teaspoon cumin powder
    • 1 can diced tomatoes
    • 1/2 Jar  The Berry Farm Spicy Eggplant Pickle
    • 1 teaspoon the Berry farm Chilli Sambal (or to taste)
    • Salt & Pepper to taste


    1.  Sauté onions, garlic in ghee in a large saucepan for 3 minutes.
    2. Add diced steak and cook for 1 minute to seal in the meat juices. Add spices and cook for 1 minute. Add tomatoes, The Berry Farm Spicy Eggplant Pickle and The Berry Farm Chilli Sambal.
    3. Cook at a low simmer for 15 minutes, and then add 125ml of warm water. Continue cooking, covered for about 45 minutes to 1 hour until the meat is tender and you can cut it with a fork.
    4. Check the volume of liquid once or twice and add more warm water as needed. Season to taste and return the meat to the sauce. Serve with Basmati rice.

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