Delicious fool-proofed recipes. Easy to make, quick, and convenient using the Armaan and Liberty Foods range. Have meals on the table in no time. Featuring recipes from our online community. Submit your recipes to be featured.


Delicious fool-proof recipes from our online community. Tried and tested, using Armaan and Liberty Foods Products. Get inspired with the different uses, quick and effective meal ideas. Submit your recipes to be featured!


Coconut Fish Curry

Armaan Tilapia Fish Fillets


·        1 tbsp vegetable oil

·        1 onion, finely chopped

·        Pinch of Kaffir Lime Leaves

·        1/2 Tsp Armaan Crushed Ginger

·        3 tbsp Armaan  Crushed Garlic 

·        1/2 tsp Armaan Crushed Red Chilli

·        2 lemongrass stalks, or 1 tsp Dried Lemon Grass

·        Small bunch coriander, finely chopped

·        1 heaped tsp Curry Powder

·        1/2 tsp Salt - Season to taste 

·        400g Coconut Milk

·        500g Armaan Tilapia Fillets

·        1 lime, halved


  • Heat the oil in a wide, lidded frying pan, then soften the onion for 5 mins. Add the Kaffir Lime Leaves

  • Increase the heat a little, stir in the ginger, garlic, chilli and lemongrass, and cook for 2 mins.

  • Add the curry powder and salt. Mix in coriander

  • Add coconut milk and 2 tbsp water, then bring to a simmer.

  • Add the fish to the sauce, squeeze over half the lime. Pop on the lid and simmer for 5 mins more or until the Tilapia is just cooked and flaking,  adding a squeeze of more lime to the sauce if you like. Scatter over the coriander leaves and serve with rice. Enjoy



Vegetable Samosas

Armaan Samosa Leaves


  • 1 tbsp vegetable oil

  • 1/2 tsp whole cumin seeds

  • onion, finely chopped

  • 1 tsp Armaan Crushed Garlic

  • 1/2tsp Armaan Crushed Green Chilli

  • 1 potato / 150g  finely diced

  • carrot  /  100g finely diced

  • 100g frozen peas

  • 2 tsp curry powder or your own blend of spices. 

  • Salt to taste

  • 100ml vegetable stock

  • 1 pack Armaan Samosa Pastry - 100 Sheets Wide


Thaw Armaan Samosa Leaves at room temperature or in the fridge overnight

  • To make the filling, heat the oil in a frying pan, add the Cumin Seeds until they start spluttering

  • Add onion and garlic, mix in the spice blend and salt, and fry for 10 mins until soft.

  • Add the vegetables, stir well until coated.

  • Add the stock, cover, and simmer for 30 mins until cooked, season to taste

  • Leave to cool

  • Brush each edge of the Armaan Samosa Leave with a little water and form a cone shape around your fingers, sealing the dampened edge.

  • Fill with 1 tbsp mixture and press the two dampened edges together to seal the top of the cone. Repeat with the remaining pastry.

  • Heat the oil in a large deep saucepan to 180C. Deep fry the samosas in batches for 8-10 mins until crisp and brown. Take out and drain on kitchen paper. Enjoy



Burgers with Homemade Burger Sauce

Armaan Beef Grills


Burger Sauce

  • 4 tbsp Mayonnaise (Full Fat will be thicker and creamier)

  • 2 tbsp Ketchup

  • 2 tsp Mustard (Preferably Dijon, but Classic Yellow will also work)

  • 2 tsp Pickle Juice (Gherkins)

  • 1/2 tsp Onion Powder

  • 1/2 tsp Sugar (or to taste)

  • 1/4 tsp Salt (or to taste)


Add all of your ingredients in a mixing bowl and stir to combine. Adjust seasoning to

preference then tightly cover and pop in the fridge, or serve right away!


  • Take Armaan Beef Burgers out of the freezer - for best results cook from frozen

  • Grill, BBQ, or Pan Fry the grills, 11/2 minutes on each side, ensure piping hot when taking off the heat

  • Starting with the bottom half of the bun, add the Burger Sauce and any other condiments

  • Add pickles, sliced or caramelized onions, tomato, cucumber, and lettuce - or whatever you fancy

  • Next comes the burger, with a slice of cheese on top to help the cheese melt. Add a little more sauce on the top bun. Enjoy



Picalilli Chicken Pockets

Armaan Samosa Pastry Leaves


Picalilli Chicken

  • Picalilli Sauce / Pickle - Can be bought at your major local grocery store

  • 1/2 Kg Chicken Breast 

  • Pre-marinate chicken in the fridge with 1 tbsp of Armaan Garlic Ginger mix,                                                                                              1/8th tsp Tumeric, a pinch of Red Chilli Powder and 1/2 cup Natural Yoghurt

  • Salt and Pepper to taste

  • Chilli flakes to taste

  • 1 tin Sweetcorn

  • 1/4 cup finely sliced Spring Onions

  • 1 Cup Shredded Cheese (Mild Cheddar works well)

  • Optional: 1/4 Cup Cream (Single or Double) OR Cream Cheese 


Dice chicken breast into very small cubes.Marinate and leave in the fridge for a minimum of two hours

preferably overnight

Heat 1tbsp of oil in a heavy bottom pot and cook the chicken, adding the dry spices. Cover and let simmer on a medium flame.

Once cooked, there will be a lot of chicken stock that had been released, drain and reserve

Mix in Picalilli Sauce, Sweetcorn and Spring onions

Once cooled, mix in the cheese. Let this sit for about 1/2 hour. If you feel the mixture is a little dry add in the chicken stock or cream


  • Take Armaan Samosa pastry  out of the freezer - let it thaw for about 20 minutes at room temperature

  • Make a paste of equal parts plain flour and water. This will be the glue to hold it together

  • Place of Pastry Leaf vertical and the other adjacent horizontally (in an L shape)

  • Brush some 'Glue' so the pastry leaves stick

  • Place about a Tbsp of the mixture on the cross-section

  • Fold over on itself (Horizontal first then vertical, flip over and repeat)

  • Brush glue over the two remaining flaps down

  • Freeze for later use or Fry / Air Fry whenever ready! Enjoy

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