This recipe is our take on the classic Eggs Florentine, giving it the Spice Mountain touch! A sinful mixture of eggs, cheese sauce and spinach, this is a perfect Sunday brunch dish when served on toasted muffins. We use Aleppo pepper flakes in the cheese sauce, to give it colour and a warm little tingle[Read More]
Cabbage Thoran
This mild curry is typical of the state of Kerala, India’s Deep South, where it is always part of a Veg Thali, the delicious meal of several curries served on a tray at once. The neutral flavour of cabbage is perfect for thoran as this means the flavour of coconut, spices and curry leaf can[Read More]
Yucatan-style Turkey Stew
This is a really lovely spicy, slow-cooked stew, taking advantage of the fact that turkey can take plenty of cooking and plenty of spice. Unusually for a Mexican recipe there is no chilli involved, but that can be rectified by adding some chipotles en adobo if you prefer a hotter dish. Mexicans often cook with[Read More]
Moroccan Pigeon Pastilla
This is a lovely version of the classic Moroccan Pigeon Pastilla, a pastry which is half sweet, half savoury. It is made with filo pastry, stuffed with tender pigeon and lightly scrambled egg, and the finished dish is sprinkled with icing sugar and cinnamon, almost as if it were a cake! But combined with the[Read More]
Kerala Roast Duck Curry
Straight from the Backwaters, this delicious curry contains all the classic elements of Keralan cooking, from curry leaves through to coconut milk. It works best using duck legs, as they will stand up well to the long cooking process. Roasting the duck before cooking it in the sauce removes the excess fat from the duck,[Read More]
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