For 4 people:

• 800g boneless, skinless chicken thighs
• 60g of Menguy’s cashew nuts
• 1 stick of celery
• 3 peppers
• 60ml of chicken stock
• 5 tablespoons of soy sauce
• 3 tablespoons of vegetable oil
• 3 tablespoons of sesame oil
• 2 cloves of garlic

Step 1: In a wok, brown the garlic and meat in the vegetable oil. Then, add the vegetables.

Step 2: Add the soy sauce and sesame oil and simmer for 10 minutes over a medium heat, stirring occasionally. Then, add the cashew nuts to the mixture. Once again, simmer over a medium heat for 10 minutes.

Serve with rice!

For 2 people:

• 200g of cod loin
• 1 egg
• 1 pack of Menguy’s Peanut and Corn Puffs

Step 1: Dice the fish and beat the egg in a shallow dish. Put 5 handfuls of puffs in a freezer bag and crush to a powder. Dip the fish in the beaten egg and then put it in the bag with the crushed puffs. Shake until all the pieces are covered. Set aside on a plate and place in the refrigerator for 1 hour so the crust hardens and will hold better when cooked.

Step 2: Heat some olive oil in a frying pan and brown the nuggets on all sides for 10-12 minutes.

For 4 people:

• 750g of stewing veal
• 1 bag of Menguy’s olives with Espelette pepper
• 2 cans of peeled tomatoes
• 1 chorizo
• 1 onion
• Basil leaves

Step 1 : In a sauté pan, brown the onion in a little olive oil. Add the meat and sear it on all sides. Then, pour in the contents of the cans of peeled tomatoes in juice and add the sliced chorizo. Then, add the drained olives and chopped basil.

Step 2 : Cover and simmer for 2 hours on a low heat

Serve with rice!

For 4 people:

• 2 x 250g cans of sweetcorn
• 25cl of milk
• 4 handfuls of Menguy’s salted popcorn
• 2 pinches of paprika
• A few parsley leaves
• Salt
• Pepper

Step 1 : Blend the corn and milk together. Strain through a sieve to remove the corn residue and create a smooth soup.

Step 2 : Add paprika, salt and pepper to the mixture and cook over a low heat until the soup is warm or hot, depending on your taste.

Step 3 : Serve the soup in bowls and, at the last minute, sprinkle with parsley and Menguy’s salted popcorn

For about 20 cookies:

• 2 eggs
• 350g of flour
• 240g of chocolate
• 75g of butter
• 100g Menguy’s peanut butter
• 150g of brown sugar
• 10g of baking powder

Step 1 : Mix all ingredients together

Step 2 : Form small balls and squash them slightly before spacing them out on a baking sheet covered with greaseproof paper

Step 3 : Bake for 10 minutes in a preheated oven at 180°

For 4 people:

• 4 yoghurts
• 4 tablespoons of maple syrup
• Menguy’s Chouchou

Step 1 : Mix all the ingredients, except the chouchous, in a mixing bowl

Step 2 : Place the bowl in the freezer for 3 hours, stirring the mixture every 30 minutes

Step 3 : If the mixture is too firm, you can mix it slightly in a blender