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    This was an exciting one for me, as I was involved in the process of developing this particular one

    Having been brought up in Nepal, I decided to make this one with my sister Rachel, and she was excited to reminisce with me over our favourite childhood treat, Momos.
    Momos are a type of dumpling which are really very similar to fried or steamed dumplings you’ll find in the surrounding Tibet, India and China. The main difference seeming to be that you can steam or fry (or steam AND fry) them and they are always served with a hot tomato-based sauce.
    This was always a huge treat when we were growing up, and we’d always need to establish exactly how many momos each person was allowed or there would ultimately be tears.
    We decided to use Paneer cheese instead of lamb or chicken for this recipe as we had a vegetarian in the house, and though this isn’t what we usually had in Nepal, it was delicious and the texture worked really well in the dumplings, too!
    As you can see we were quite limited in counter space and this is quite a chop and prep-heavy meal- but we managed it with the help of many many bowls which we balanced in various places.
    Making the dumplings is definitely the most fun part of making this meal. We made a few ‘pretty’ dumplings and then just had fun with constructing some more..interesting shapes and the dumplings just gradually got bigger. We actually ended up with a lot of filling left over, so we just fried it up and put it on the side.
    The momos were served with dal bhat, which was a staple meal in Nepal that I could (and have) eaten for days on end. There was also a cauliflower tarkari and fresh carrot and cucumber salad on the side.
    We added turmeric to our rice, which our mum used to do, and loaded up everything with fresh coriander.
    We’ll often eat this with our right hand as most people do in Nepal (plus it’s more fun), but knives and forks will do this time!
    We ate in the warm evening outside, and the meal was a hit! The dal especially drew attention, which we made with black lentils and fresh tomatoes.
    And of course, the momos were brilliant, it felt so great to make our own and bring back some old memories.


    This recipe was really quite simple to make (once you peeled chopped and grated all the ingredients!) The salad was really easy to prep and I was quite surprised with how tasty it was.

    Screen Shot 2017-06-15 at 09.11.15

    I will most definitely be making it again as a side dish with other meals in the future. I enjoyed making the Malai Kofta Curry, I’d never made anything like it before, everything came together quite nicely but I think I made the balls a little too big as i ended up frying them for a bit longer than 5 minutes to make them extra golden!

    Screen Shot 2017-06-15 at 09.11.48 1

    The tomato based sauce that accompanied the Kofta was again nice and simple to make once all the ingredients were prepped and it tasted really fresh with just the right amount of heat. I served the salad, aloo methi, carrot pickle and rice in separate serving dishes and put the curry onto a plate so me and my girlfriend mix and match with what we wanted. All the dishes really complimented one another, we even had enough leftover for lunch the next day! The meal was so filling and we both really enjoyed it.

    Screen Shot 2017-06-15 at 09.12.31


    A bank holiday Sunday in the countryside with extended family seemed a perfect opportunity to try out the Cambodian Saraman beef curry from Friday Night Curry Discoverer. It was a mixed group from grandparents through to kids, so we had a few tricks up our sleeves to stretch a four person meal to feed seven.


    The meal consisted of a deeply flavoured, rich and aromatic beef curry that was simplicity defined to put together. It is finished with peanuts and served with a punchy and zingy pepper sauce that cuts through the curry perfectly. We upped the quantity of beef a bit to feed a few extras which worked really well. The meal is finised off with a really delicious garlic chilli sauce (this was a big hit!), some wilted greens, a refreshing mango salad and some great little prawn fritters, which also worked fine increasing the quantiy a bit. Finally we cooked quite a bit extra rice sop everybody was left feeling really satisfied.

    We also made use of a slow cooker for the curry as we were out in the day which was a great success, and the aromas that greeted us when we returned were fabulous. It also meant that dinner was super speedy to throw together at that point, although certainly long enough for everybody to enjoy a Spring time pre dinner drink and snack in the garden.


    It was a meal that worked well for everybody with the kids especially enjoying the little side dishes that allowed them to feel some autonomy over their dinner, while the older grown ups loved the new and exotic flavours.


    Andrea cooking World Kitchen – Moussaka — Loukoumades with Yogurt Ice Cream

    Moussaka is one of those dishes that I never have thought to make at home. It’s also quite different from the usual Spicery fare that I bring back for home testing, so I wasn’t sure what the end results might be or what the housemates would make of it.


    The prep was a bit time-consuming (so much cucumber!), but this time the housemates were prepared to wait and had beers and a starter of their own at the ready. Once it was finished however everything came together quite quickly and when the moussaka finally came out of the oven, everyone seemed quite impressed.

    Andrea - Moussaka

    The main was delicious and though we thought we didn’t have room for dessert, we somehow forced down the loukoumades and yogurt ice cream (favourite dessert of the housies by far!) and another Spicery meal went down in history as a success.

    Andrea - Loukousmades frying

    Chris cooking Special Edition – Pinchos Morunos — Paella

    This was one of those cooks where everything was going right up until it went wrong. I had everything measured out, ingredients properly prepped into their own (the spicery’s) tupperware containers, a favourite ale on the go and even a welcome surprise in the discovery of wooden skewers in our drawers (where we had forgotten to pick some up…).

    I quickly made my way through the recipe. Most of the steps, while long, we’re very quick to get through. The Allioli and Romesco we’re both very quick to make and now have a permanent place in our condiments cupboard. The pinchos morunos we’re simple and delicious! Very easy dish and great feedback from the fellow guinea pigs!


    The paella, however, is now earning a place in the ‘dishes that should be easy but…’ category, next to frying chilli flakes in oil. Carefully avoiding the bottom of the paella which, instead of the golden crunchy rice, had more of a scorched earth look, I plated up and served. Luckily a taste disaster was avoided and the paella was delicious! I would definitely try this again, having (possibly) learnt from my mistake this time!


    Jess  – Date Night in Provence

    After a year of pasta/pesto-esque meals (oh, life with a baby!) the thought of a three course ‘date night’ was daunting! As much as the meal sounds sophisticated (complicated) it was actually a breeze to prepare and mostly could be done in advance! I followed the instructions but allowed for inevitable gaps between steps which caused no problems at all.
    The starter was Bouillabaisse, a deliciously seasoned but simple prawn soupy stew. It matched one I’ve had in a post harbourside restaurant so I was chuffed! I was a bit perturbed de-veining the prawns but that’s my bad for buying raw prawns and trying to be clever!


    Next was the Daube (a sort of duck leg stew). Duck isn’t my favourite meat but this slow cooked version made for a succulent main and served alongside crunchy green beans and duck fat potatoes, who’s complaining!

    Jess - Olive with green bean

    To finish, we had Bavarois, a set cream infused with vanillery tonka beans and served with Sable (biscuits reminiscent of wet sand, in a good way). This was the perfect, sophisticated end to an indulgent and decadent meal. I’ll enjoy one again in a year’s time!

    Jess - Duck en daube

    Tim – Date Night in Chiang Mai

    The fond memories of Chiang Mai street food from a couple of years ago definitely influenced my decision to pick this recipe this month, despite not actually being sure what I was making.

    Tim - Chiang Mai

    Despite my fears that I may struggle to find some things I had never heard of (Nam Prik) in Tesco, I found everything easily; which was fortunate considering I had promised I was making it in less than 2 hours!

    Tim - Prep and Spices

    The starter was not what I was expecting, (I am not quite sure what I was expecting) but nonetheless it turned out much better than I had hoped for.

    Tim - Starter (1)

    The only bit which we struggled with was saving the Khao Soi after letting it simmer for to long and reducing to much (we took our time eating the starter). We managed to bring it back with some of the left over coconut milk and a decent splash of boiling water. Alls well that ends well (especially when it ends with Mango dessert).

    Dan – Sunday Roasts – Sri Lankan Roast Beef

    So I’m making the Sri Lankan Roast tester kit, The Spicery’s twist on a roast dinner. As Someone who’s always adding extra chilli to their food it sounded very good, and it gave me the excuse to eat meat at home as I usually don’t!

    Dan Sri Lankan Roast Beef
    I really enjoyed the meal and it will all very simple to make, I would say one of the easier Spicery kit’s I have cooked. The beef came out well with the instructions given and the beef spices gave it a spicy twist which was a nice change to the normal roast beef. The Yorkshire pudding was also very nice, different to your standard English one. The cinnamon masala was great and I liked this one the potato’s and with the gravy it worked really well.

    Overall I thoroughly enjoyed the meal and it was a change from a normal Sunday Roast dinner.

    Maisie – Friday Night Curry Discoverer – Bengali Mustard Fish

    A sunny afternoon is when i decided to get into the kitchen and make this Bengali Mustard Fish
    Compared with the other Spicery meals i’ve cooked, this was pretty simple and straightforward to make, which was perfect as I was cooking solo. It does quite a bit of chopping at the beginning, but I really like chopping- I don’t know if that’s strange but there’s something quite nice about spending time prepping veggies.


    The prep and cooking times i’d say were just about equal and it all comes together in the last five minutes, (which meant i was running low of hob space) but the addition of the peas to the Aloo Matar, yoghurt to the fish curry and a whole cabbage sabzi dish meant that suddenly the meal felt complete just before setting up in the garden to eat up in the last sun of the day
    We all agreed that the Aloo Matar was our favourite part, delicious! Especially with little charred potato from the bottom of the pan which tasted amazing whether it should have been there or not! The tomato chutney also went really well and was surprisingly sweet, and mustard fish delicate in a rich creamy sauce of amazingness!


    School Holi-yays!

    April 7, 2017

    School’s out for…spring? That’s the song right? The kids have been released from school and are roaming the pleasant pastures of freedom, for two weeks at least. So we’re celebrating the little chefs around the spice-nation and we are here to offer a few ideas for keen kiddie cooks! We’ve had some wonderful entries into […]

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    Easter Baking

    April 3, 2017

    Spring has arrived and Easter is approaching, which means Lent is almost over! For some of us at The Spicery, this means some well deserved treats after 40 days of resisting the things we love (why do we do it…) We’ve brought back a few of our past favourite recipes to bring you three Spicery style […]

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    Tung’s Top 5 Fiery Chillies

    March 30, 2017

    Here at The Spicery we’re constantly dicing with danger, most notably chilli danger. Stinging eyes, burning skin and a numb tongue. However, even some of the hottest chillies hold delicious and distinctive flavours when used well! Here’s a quick guide to some of our newest chillies on the block, fire extinguishers at the ready! Bullet Chillies […]

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    The Spicery Hay fever Preparation Guide

    March 17, 2017

    As Spring envelops the south west, everyone is beginning to dig out their shades, iron their shorts or dresses and debate whether or not it is too early for sandals, whilst dreaming of the endless barbecues, tall glasses of Pimms and the smell of freshly cut grass… For others, like myself, Spring is the beginning of […]

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    Staff Testing March – Beef 2 ways, fried chicken and a saucy Spanish number

    March 15, 2017

    Chris – World Kitchen Explorer – Nigerian Egusi After a trip to the shops and a short discussion about which bananas were least ripe we had our ingredients prepped and ready to go. Off to a super rocky start; the red oil spices didn’t quite follow the instructions. Have had (bad) experiences with frying chilli […]

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    Spicery Food Truck Dinner

    March 10, 2017

    Last night, to celebrate the launch of our brand new Food Truck subscription, we opened our doors at the Spicery HQ to spice-lovers to enjoy a 5 course Food Truck meal. As our dining room filled with our 40 guests, Matt and Alice prepared plates in the “Food Truck” Meanwhile, our guests started by cleansing their […]

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    Time to spice up your Shrove Tuesday!

    February 28, 2017

    Ah yes, Shrove Tuesday – the one excuse to literally eat everything in your house in preparation for Lent. Pancakes are great, but fancy a spicy twist on this flipping marvellous holiday? We did some experimenting here in the Spicery kitchen to add a little kick to the average pancake filling…have a go at home (with a stack […]

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    The book you’ve all been waiting for…

    February 24, 2017

    Big news at Spicery HQ! After a few years deliberating the best way to bring out a book, the recent Curry Legends workshop triggered boss James’ brain into action and the How to be a Curry Legend Cookbook was formed. For all you curry lovers out there, the book will contain around 60+ recipes – […]

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