This wonderful slow-cooked beef stew is the national dish of Cuba, and also enjoyed in many other Central American countries. It is a great way to cook a cheaper cut of beef, and works perfectly with brisket. The name comes from the fact that when ready the beef cuts up into long strands (like pulled[Read More]
Papas con Chorizo
This dish is from Mexico, and is another of their brilliant breakfast ideas when served with a fried egg on the side. But it is also great as a side dish or something from the buffet. It is simple, basically a Mexi version of sausage and chips although a lot more interesting! The best chorizo[Read More]
Sweetcorn and Chorizo Chowder
An American classic, there are quite a few variations on the chowder theme and this one adds spicy, piquant Chorizo sausage to the mix to give it Mexican notes. The paprika in the sausage combines really well with the creamy flavour of the soup, and we also add a sprinkle of our Cajun blend along[Read More]
Vegetable Sambhar
This lovely, spicy concoction is an ever-present on any vegetable thali served in South Indian restaurants, indeed in the region it is a staple food. The flavours of South India are brought by curry leaves and plenty of black pepper, along with plenty of chilli for heat and tamarind for sourness. It can be served[Read More]
West Indian Pepperpot Soup
A real Winter Warmer, this filling, substantial soup is common allover the Caribbean. The pepper element comes from a combination of allspice and Scotch Bonnet chilli, and it is given a nice fragrance from thyme and bayleaf. In the West Indies it is often made with beef, but this is a veggie version. Traditionally it[Read More]
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