This dish is a way we discovered to use our Spice of the Month, Coconut and Beetroot curry blend, and follows the same principles as a ‘normal’ Tandoori but tastes completely different. It works very well with chicken of course, but an interesting variation is to use fish – try cod, swordfish, salmon or tuna[Read More]
Beef Birria
This is a wonderful, slow-cooked casserole which originates from the Mexican state of Jalisco, and particularly the state capital Guadalajara. In its homeland it is traditionally made with goat, but beef works just as well. It stars Guajillo and Ancho chilli, which gives a warm, fruity and slightly smoky flavour, backed up by the Mexican favourites Oregano and Cumin. The long marination[Read More]
Kottu
One of Sri Lanka’s favourite foods, kotthu is genuinely lovely. It is made using chopped up roti/paratha (which if you are lucky enough to have a Sri Lankan/South Indian shop handy can be bought already chopped and frozen) which is then fried up with a selection of veggies, spices including curry leaves and leftover curry. It is[Read More]
Sticky Miso and Tahini Aubergine Wedges
This is one of the best things you can do with our spice of the month, miso. Apart from the umami thwack of the miso, it also throws in earthy, nutty tahini and sesame seeds, sticky and sweet pomegranate molasses, fresh and zingy coriander and mint – all these combining to jazz up one of our favourite veggies, aubergine. The term[Read More]
Salad Nicoise
One of the classic salads, this originated in the French city of Nice, on the sun-kissed Cote d’Azur. In the beginning it was a simple combination of tomatoes, anchovies and olive oil but nowadays there are quite a few versions, and heated discussions about which is the ‘authentic’ one. The recipe here is our favourite[Read More]
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