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    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


    • 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


    • 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


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



    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!




    You need:

    • 2 onions – finely chopped
    • 2 cloves of garlic – finely chopped
    • 1/2 tin of tomatoes (200g) OR 2 tomatoes – roughly chopped
    • 200g red lentils
    • 50g butter
    • 1/2 a lemon
    • Plain yogurt to serve


    1. Fry the onions in 20g of the butter for 10 minutes or until soft
    2. Add the garlic to the onion and cook for 1 minute. Add the tomatoes and cook for 2 minutes or until thickened
    3. Stir in the lentils, 1.2 litres of water and 1 tsp of salt then simmer for 40 minutes or until the lentils have fully broken down
    4. Blend half the soup to a smooth texture then return to the pan (add a splash of water if it’s too thick)
    5. Fry the SOUPER DOUPER SEEDS with the remaining 30g butter for 2 minutes until the butter has taken on the colour of the chilli and the cumin seeds have darkened
    6. Stir in the juice of the 1/2 lemon into the soup then serve with a spoonful of yogurt and a swirl of the SOUPER DOUPER SEEDS (including the hot butter)

    Want more SOUPER DOUPER SEEDS? Just click the buy button below!

    Ingredients: Cumin seeds, cracked coriander, nigella, chilli flakes, mint leaf


    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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    June’s Top Tips!

    May 27, 2016

    Welcome to June’s Top Tips on how to use this months free sample! This month’s free sample has been blended with Father’s Day in mind! Spices to create a spicy, tangy pickle flavoured with green pepper, dill seeds, mustard and chilli. It’s perfect for adding to all the things Dad likes including burgers, steak or grilled cheese sandwiches, […]

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