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    Summer Berry Sprinkle

    Strawberries are at their very best at this time of the year with sales of the fruit more that quadrupling during the months of May & June. Whether you pick your own or take advantage of the supermarket offers the sweet and juicy fruits need a little in the way of help with flavour and are great served simply with a sprinkle of sugar and a dollop of cream.

    If however, like us at the Spicery, you’re keen to try something spicier, this month’s free sample is a Summer Berry Sprinkle that can be used in several different ways with strawberries. Pepper may seem like an odd addition to flavour something sweet but the mild heat surprisingly brings out the intensely fruity, sweet flavour of the strawberries.

    You need:

    • 2 tbsp of sugar
    • 1 punnet of quartered strawberries
    • Cream, Greek yogurt or creme fraiche to serve.


    1. Mix the sachet (or 1tsp) of Summer Berry Sprinkle with 2 tbsp of sugar the sprinkle over a punnet of quartered strawberries.
    2. Leave to stand for an hour then serve with the cream, Greek yogurt or creme fraiche.

    Want more Summer Berry Sprinkle? Click here!



    This month’s free sample blend is a really simple and delicious noodle dish from Sichuan province in China. It’s great served cold as a light lunch and you can use any mix of spring vegetables to make this dish.

    Sichuan Noodles

    Free Sample Sichuan Noodle Blend Photo RGB

    You need:

    • 250g mixed spring veg (e.g asparagus, purple sprouting broccoli, spring onions etc) – chopped into 3cm lengths
    • 95m oil (vegetable oil or sunflower oil is fine)
    • 250g dried egg noodles
    • 2 tbsp vinegar (white wine vinegar or cider vinegar is fine)
    • 2 tbsp soy sauce
    • 2 tbsp honey
    • 2 tbsp tahini or peanut butter


    1. Bring a large pan of salted water to the boil
    2. Boil the egg noodles according to the packet instructions, adding the veg for the last minute of cooking then drain, run under cold water and drain well
    3. Stir 1 tbsp oil into the noodles and vegetables
    4. Fry the SICHUAN NOODLE BLEND in the remaining 80ml oil for 1 minute or until the chilli starts to darken in colour and the oil turns red
    5. Whisk the soy sauce, vinegar, honey and tahini to the oil until fully combined
    6. Dress the noodles and vegetables with the chilli oil dressing making sure the dressing is evenly spread throughout and serve

    Sichuan Noodle Blend: Chilli, toasted Sichuan pepper, star anise, lemongrass, ginger.

    Want some more Sichuan Noodle Blend? Click here to buy more!




    April’s Top Tips!

    March 28, 2017

    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 […]

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    March’s Top Tips

    March 1, 2017

    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 […]

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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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