Whirl is a versatile, cost-effective alternative to butter, built to bring real value to foodservice businesses across every sector.

If you've picked up one of our 180ml sample bottles — whether it landed on your desk or you grabbed one at an event — we've put together a handful of recipes to try it with: Corn Ribs, Chicken, Pineapple & Halloumi Skewers, and Salmon Croquettes.

Each one's been designed to make the most of your sample bottle, showing off just how far Whirl's versatility stretches — whether you're coating, marinating, or frying.

Three ways with whirl, recipes worth stopping to watch

Some recipes just work better on video. There's something about watching corn go from cob to "rib," or a marinade soak into chicken thighs, that a written method can never quite capture. So we've filmed three of our favourite Whirl recipes this month, and if you haven't caught them yet, here's what you're missing.

Corn Ribs: The side you didn't know you needed

Corn on the cob is fine. Corn ribs are something else entirely. Boil your cobs until tender, slice them into rib-like strips, then coat them in Whirl and a punchy mix of BBQ seasoning, paprika and garlic. From there they go into the air fryer (or the BBQ, or the oven, whichever you've got fired up) until golden and slightly charred at the edges. A final brushing of Whirl, a scatter of spring onion, chives and pomegranate seeds, and you've got a side dish that steals the show.

It's a small change to a familiar ingredient, but the difference in texture and flavour is bigger than you'd expect. Watch the full video to see exactly how those ribs are cut and coated!

Chicken, Pineapple & Halloumi Skewers - built for the BBQ

This is the one for a proper BBQ spread. Chicken thighs marinate in pineapple juice, sweet chilli, garlic and Whirl while you prep the rest: peppers, onion, halloumi and pineapple, all cut into decent chunks that'll hold their shape on the skewer. Thread it all together, get it over a medium heat, and let the char do its work for about 15 minutes, basting as you go.

The result is sticky, smoky and a little bit sweet, finished with a squeeze of lime and served alongside salad and warm flatbread. It's the kind of recipe that looks more complicated than it is, which is exactly why the video is worth five minutes of your time - watching the threading and the marinade going on makes the whole thing feel a lot more achievable.

Salmon Croquettes: Small effort, serious flavour!

Five ingredients. That's genuinely all this one takes: tinned salmon, thousand island dressing, Whirl, panko breadcrumbs and a bit of seasoning. Flake the salmon, mix it with the dressing, shape it into small croquettes, coat them in panko, then shallow-fry in Whirl until they're golden and crisp on the outside and soft in the middle.

It doesn't need to be more complicated than that, and the video proves it!

Go on give it a whirl!

Across all three of these, Whirl is doing the same steady job: coating, basting, frying, holding everything together and helping it crisp up properly. It's not flashy, it just works, whether that's an air fryer, a BBQ or a frying pan.

If you've made any of these already, we'd love to see how they turned out. And if you haven't yet, the videos are the best place to start - go and give them a watch.