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    october_16-spice-news_04-1

    This one pot curry recipe is based on aloo gosht, a lamb and potato dish cooked in Northern India and Pakistan. You just throw everything into a pot (or slow cooker) then sit back whilst it cooks and fills your house with delicious smells. It’s a little bit like a spicy Lancashire hotpot and is a great meal to utilise delicious spring lamb and early new potatoes.

    FREE-SAMPLE-one-pot-curry-version-2-Photo-RGB

     

     

    One Pot Curry Blend

    You need:

    • 500g diced lamb or use peeled, diced root vegetables for a vegetarian version
    • 500g baby new potatoes – left whole
    • 1 large onion – thinly sliced
    • 2 cloves of garlic – finely chopped
    • Fresh ginger – finely chopped to make 1 tbsp
    • 2 tbsp tomato puree
    • Rice or naan breads and natural yogurt for 4 to serve

    Method:

    1. Preheat the oven to 170°C/gas mark 4 (or you can use a slow cooker if you have one)
    2. Mix the lamb with the potatoes, onion, garlic and ginger then place in a lidded oven-proof casserole dish
    3. Mix the ONE POT CURRY BLEND with 150ml water (or 300ml water and 2 tbsp oil for the vegetarian version), 1 tsp salt and the tomato puree then pour over the lamb and potato mixture, cover and bake for 2 hours (or 6 hours in a slow cooker)
    4. 15 minutes before the curry is ready cook your rice or 5 minutes before warm your naan breads
    5. Serve the curry with the rice or naan breads and yogurt on the side

    Want some more ONE POT CURRY BLEND? Click here!

     

    Ingredients: Spices, may contain shrimp powder, mustard, celery, sesame

     

    *Allergens

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    october_16-spice-news_04-1

    Spring Chicken Blend

    Based on the North African spice blend chermoula, this blend contains plenty of cumin and coriander, plus a medley of different herbs and a touch of cayenne pepper for an added kick! It’s the perfect way to liven up your traditional roast chicken (or use root veg for a meat-free version!) just in time for spring.

    Spring chicken CORRECT

    Ingredients:

    • 1.5kg whole chicken OR 1kg mixed root vegetables – peeled and chopped into large chunks
    • ½ a lemon
    • 1 tbsp olive oil
    • Vegetables of your choice for 4 to serve

    Method:

    • Preheat the oven to 180°C/gas mark 5
    • Mix the SPRING CHICKEN SEASONING with the olive oil, the juice of the ½ lemon and 1 tsp salt
    • Place the chicken in a roasting tin then slash the legs through to the bone
    • Rub the marinade all over the chicken
    • Roast the chicken for 1 hour 20 minutes or until the skin is crispy and the meat is cooked through (you’ll know it’s cooked when you insert a skewer into the thickest part of the thigh the juices run clear). If using vegetables roast for 1 hour or until tender and browning around the edges
    • Whilst the chicken is roasting cook your vegetables
    • When the chicken is cooked, cover with foil and allow to rest for 10 minutes
    • Carve the chicken and serve with a spoonful of the cooking juices and the vegetables on the side

    Need some more SPRING CHICKEN SEASONING?

    SPRING CHICKEN SEASONING: Coriander, cumin, cubeb, onion, garlic, cayenne, parsley, coriander, sage, rosemary, marjoram, chervil, savory, lovage, thyme

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    February’s Top Tips

    January 31, 2017

    With all these cold winter nights there’s nothing better than having a super seed blend to liven up a simple soup to create a satisfying winter warming supper. This fabulously easy soup is topped with seeds that are first friend in butter (or use oil if you prefer) to add fantastic flavour and texture!   […]

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    January’s Top Tips

    December 28, 2016

    The health food world is currently going crazy for the wonder spice that is turmeric. Its beautiful golden hue and earthy flavour can be found in teas, lattes, vitamin pills and even ice cream – all because of its marvellous antioxidant and anti-inflammatory properties. These delicious noodles have turmeric as a key flavour and can […]

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    December’s Top Tips

    November 28, 2016

    Boxing Day Curry Blend Come Boxing Day everyone is a little bit fed up with traditional Christmas food so why not make this South Indian-inspired coconut curry with the big day’s leftovers to liven up everyone’s tastebuds? Made with a simple curry blend which includes mustard seeds, chilli, cumin and coriander with a hint of […]

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    November’s Top Tips

    November 3, 2016

      With nights drawing in and days getting cooler there’s nothing better than having a family-friendly vegetable curry to look forward to as a warming supper. This curry is based on a popular Mumbai street food, pav bhaji, which is authentically served with a white bread roll slathered in butter, but works equally well with […]

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    October’s Top Tips

    September 27, 2016

    At this time of year, apples and pears are in abundance after the long summer months. Traditionally, fruit that was bruised or damaged would be made into cider or chutney so it could be used throughout the winter. The key to making a quality chutney is a combination of the main ingredient with vinegar, salt, […]

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    September’s Top Tips

    August 30, 2016

      Whether you’re a keen gardener or you like to pop to your local greengrocer to grab a bargain, this month’s recipe and free sample is great for using up a glut of seasonal vegetables. This Turkish dish is known as ‘turlu turlu’, which translates as ‘allsorts’ – it’s a spiced up, oven-baked take on […]

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    August’s Top Tips

    July 28, 2016

      Following Spicerer Tung’s recent trip to Marseille (for food research and football!), this month’s free sample is a classic blend of herbs from the region, known as HERBES DE PROVENCE SEASONING. Our version includes the usual suspects such as thyme, rosemary and oregano, as well as the less familiar savory, lemon thyme and lavender […]

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    July’s Top Tips!

    June 29, 2016

    Summer Fruit Sprinkle This month’s SUMMER FRUIT SPRINKLE is a blend perfect for adding to sweet summer fruit, particularly seasonal strawberries (although you could go more tropical if you prefer!). The blend contains green cardamon which imparts a lemony scent and a slightly menthol-like flavour and cracked black pepper which really intensifies the fruity flavour. […]

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