…where my grandma taught me how to cook and make our family’s secret sauce. I love music and cooking and mixed ‘em up in Reggae Reggae Sauce.

I sold it in Brixton and the Notting Hill Carnival and made my music. Then I got my big break. I went on Dragons’ Den and slayed ‘em with the power of Reggae Reggae Sauce. Now I want to put music in your food.

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Birds Eye have teamed up with Levi Roots and taken their juicy Chicken Chargrills and smothered them in my Reggae Reggae Sauce.

It’s got a flavour that’ll make your taste buds want to dance.

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  • 1 Birds Eye Reggae Reggae Chicken Chargrill
  • 1 Pita bread
  • 15ml (1tbsp) Low Fat Mayonnaise
  • 1 leaf lettuce
  • 2-3 slices cucumber
  • 1 sliced Tomato
  1. Cook the Reggae Reggae Chicken Chargrill according to pack instructions.
  2. Warm pita bread and slice open, spread with mayonnaise.
  3. Place Birds Eye Chicken and salad into the pita and serve.

SERVES 1

Prep Time 5 Mins
Cooking Time 20 Mins

Approx 480 kcals and 15g fat per serving

  • 1 Birds Eye Reggae Reggae Chicken Chargrill
  • 2 flour tortillas
  • Shredded lettuce
  • 4 cherry tomatoes
Dressing:
  • 30g natural yoghurt
  • Dash of lemon juice
  • Milled black pepper
  • Chopped Coriander
  1. Cook the Chicken Chargills according to on pack cooking instructions
  2. Heat the wraps.
  3. Slice the chicken and fill the wraps with tomatoes, lettuce, chicken and the dressing.

SERVES 1

Prep Time 5 Mins
Cooking Time 20 Mins

Approx 550 kcals and 12g fat per serving

  • Reggae Reggae chargrills with rice and peas

    • 2 Reggae Reggae Chargrills
    • 1dsp vegetable oil
    • ½ onion (diced)
    • 1 clove garlic crushed
    • 100g uncooked rice
    • 1 sachet creamed coconut (50g)
    • ½ tsp ground allspice
    • 250 ml water
    • 200g canned kidney beans drained and washed
    • 4 spring onions chopped
    • Chopped thyme (small handful of leaves)
    • 1 large tomato (deseeded and chopped)
    • Seasoning
    1. Cook the Chargrills as per pack instructions.
    2. Heat the oil and cook the onions until soft, then add the garlic.
    3. Add the washed rice, allspice, seasoning and creamed coconut to the onions.
    4. Add water and cook for 20minutes.
    5. Add chopped tomato, kidney beans and thyme; heat through and serve with the cooked chargrills.

    SERVES 2

    Prep Time 30 Mins
    Cooking Time 20 Mins

    Approx 680 kcals and 34g fat per serving

  • Reggae reggae chargrill with exotic fruit salsa

    • 2 Reggae Reggae Chargrills
    • 1 ripe mango(peeled and diced)
    • 1 ripe papaya (deseeded and peeled and diced
    • 1 ripe avocado (peeled and diced)
    • 1 small red chilli (deseeded and finely diced)
    • ½ small bunch coriander (chopped)
    • Season to taste
    1. Cook the Chargrills as per pack instructions.
    2. Mix all the ingredients together and leave to sit in a refrigerator for 1hr.
    3. Once the salsa is ready serve with your Reggae Reggae chargills.

    SERVES 2

    Prep Time 20 Mins
    Cooking Time 20 Mins

    Approx 385 kcals and 22g fat per serving

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