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Our secret to perfect braaied chicken is to par-cook it in the oven before it hits the grill. We’ve been doing it for years, and the braai police are yet to show up.

They’re called Unicorn wings because someone once told us that they are way too tasty to just be chicken.

Our top wing tip is to slice off the wing tips. They make good stock and it makes the wings easier to braai.

B-Well Egg and Rocket Pizza

(Makes 2) Recipe by Nicole Snelling


  • B-well Canola and Olive Oil Blend
  • 2 Whole Wheat or Seeded Wraps
  • 2 Eggs
  • 1 Avocado Peeled and Sliced
  • 1 Tbsp Basil Pesto
  • 1 Tbsp Sun Dried Tomato Pesto
  • Handful of Wild Rocket Arugula
  • Balsamic glaze for serving


  1. Sauté leeks and garlic in olive oil in a large heavy-based pan (add chilli flakes, if using).
  2. Add asparagus and sauté for one minute. Add peas and sauté for another minute. Stir in the baby spinach until just wilted.
  3. Make four wells in the vegetable mixture. Crack an egg into each well. Place the lid on the pan and cook for a couple more minutes, until eggs are cooked through.
  4. Serve immediately with some pieces of trout (optional) and a squeeze of lemon juice.