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Homemade Laundry Detergent made with Horse Chestnuts / Conkers If you have a Horse Chestnut tree outside your home, collect as many as you can and start making your own laundry detergent from these natural soap nuts. If you don't have a tree near your home, come into our store and grab some from us! Soap nuts are becoming high in demand around Europe. They contain a natural compound called Saponin. These are a great alternative to conventional detergents and synthetic soaps; especially for those with sensitive skin. You will save a few pennies too! Here's how to make your own natural detergent in 3 easy steps: Ingredients: 50g / 8-9 soap nuts 1 Litre of boiled water Instructions: 1. Begin by chopping up the conkers with a sharp knife or you can put them into a plastic bag and use a a large rolling pin to crush them. (be careful not to crush them too much as you will have small bits of the nuts in the detergent. 2. Add these to a bowl and pour 1 litre of boiling water over them. Leave them to soak for a minimum of 30mins or you can leave them overnight. 3. Use a strainer to separate the liquid into an empty container and keep the remaining pieces to use again. Reusing the soap nuts: You can dry the left over crushed nuts by using a dehydrator or keep them on a low shelf in the oven on a low temperature until they have dried out. Each time you use the nuts, you will need to leave them soaking for a longer period of time (about 4-5 hours more than the previous soak). The liquid will keep for 7 days in the refrigerator. LABLE THE CONTAINER AS THIS SUBSTANCE IS POISONOUS IF CONSUMED. Directions for use: 1/3 - 1/2 Cup of Detergent per load of laundry.

Vegetarian Vegan Gluten Free Servings: 4-5 Time: 20mins INGREDIENTS: 100g of Soya Chunks 4tbs of Coconut Milk Powder + 200ml of warm water 1 Large Onion finely chopped 1 Tomato roughly chopped 2 Garlic cloves finely chopped 1 Packet of H&B Sri Lankan Soya Meat Curry spice mix Vegetable Oil INSTRUCTIONS: First soak the soya chunks in water for 20mins then squeeze out the water by hand or using a muslin cloth. In a separate bowl add 4tbs or coconut milk powder and 200ml of warm water. Stir well removing and lumps to make the coconut milk. Into a large pot or deep skillet, add some oil and fry the vegetables until the onions soften and the garlic is lightly browned. Add the spice mix and soya chunks and cook for 3-4 minutes. Lastly add the coconut milk and mix well combining all the ingredients together . Leave to simmer for a few minutes till the gravy thickens to a desired consistency. Turn off the heat and add salt to taste. This dish is best served with rice or Asian flat bread (eg. naan, chapati, roti). Enjoy! If you require any herbs and spices from our recipes, visit our shop for refills and plastic free packaged herbs and spices. In addition you will receive a FREE eco-friendly, mystery gift on your first purchase! I would appreciate it if you could like and leave any comments you have in mind. Enjoy your meal and Thank you for visiting. Come again soon! - Tanya

Servings: 4-5 Time: 30-40mins INGREDIENTS: 8 pieces / 500g of chicken (thighs and drumsticks work best) 1 Large Onion 1-2 Tomatoes roughly chopped 5 garlic cloves finely chopped A thumb of ginger finely chopped 4tbs of coconut milk powder + 200ml of warm water 1 green chilli roughly chopped (optional) 1 packet of H&B Sri Lankan Chicken Curry Spice Mix Vegetable Oil INSTRUCTIONS: Into a frying pan, drizzle some vegetable oil. Once the oil has heated, add the chopped onion, tomato, garlic and ginger. Fry on a medium-low flame until the onions have softened and the garlic is lightly browned. Next add the spice mix and fry for a further 3-4 mins till the mixture is well cooked and the aroma of spices fill the kitchen. Add a chopped green chilli for extra spice. Into a separate bowl ad 4tbs of coconut milk and 200ml of warm water. Stir well and remove any lumps to make the coconut milk. Into a large pot or skillet, add 3-4tbs of oil, then once heated, carefully place the chicken pieces into the pot. Cutting the chicken into smaller chunks is optional. In Sri Lanka, we eat with our hands and serve the pieces whole. It is even considered food tastes better when eating with hands! Then add the vegetable mix and coconut milk. Combine all the ingredients together. If needed add more water or coconut powder. Leave to simmer until the chicken is cooked through and the gravy thickens to a desired consistency. Add salt to taste. This dish is best served with vegetable rice or any Asian flat bread (eg. naan, chapati, roti). Enjoy! If you require any herbs and spices from our recipes, visit our shop for refills and plastic free packaged herbs and spices. In addition you will receive a FREE eco-friendly, mystery gift on your first purchase! I would appreciate it if you could like and leave any comments you have in mind. Enjoy your meal and Thank you for visiting. Come again soon! - Tanya

Ingredients: 170g Tenderstem Broccoli 1 Garlic clove crushed 1tbs Butter or Olive Oil Half a lemon and zest 1tbs Dark Soy Sauce Handful of Almond flakes Pink Himalayan Salt (lime & chilli) Pepper Instructions: In a frying pan add the oil or butter and wait till it completely melts, Then add the garlic clove, soy sauce and broccoli. Coat the broccoli in the sauce and cover. Let the broccoli sauté for 5 - 10 minutes on a medium heat. Once tenderised, add the juice of half a lemon and zest and let cook for a further 2 mins Finally season with the pink salt and pepper and sprinkle with almond flakes and serve with rice of your choice. Tip: You can lightly toast the almonds before adding to the dish. You can find ALMOND FLAKES and the PINK HIMALAYAN SALT (lime & chili) which gives an ever so slight kick to your dishes) at our shop Enjoy your meal and Thank you for visiting. Come again soon! - Tanya

Ingredients: 2 Large Chicken Breasts 5-6 Garlic Cloves (minced) 2 Garlic Cloves (crushed) 1 Medium Onion 1/2 Cup of Chicken Stock Juice of 1/2 a Lime 1/2 Cup Double Cream Olive Oil Butter 1tsp Dried Oregano 1tbs Fresh Parsley / 1tsp Dried Parsley 1/4tsp Ground Nutmeg Salt & Pepper to taste Dried Parsley Refill for just £1.99 Instructions: Allow chicken breasts to come to room temperature. Start by pounding the breasts on the thicker side to tenderise the meat and allow the piece to cook evenly. Then rub salt and pepper on either side and leave aside for 30 minutes . Meanwhile prepare the garlic and finely chop the onions. Heat a large enough skillet, melt 1tbs of butter and fry the 2 crushed garlic cloves, infusing it into the butter on a low heat for a 3-5 minutes. Increase the heat, then add the chicken (and oil if more is needed). Fry until chicken is cooked through and browned nicely on each side. This will take about 10-15mins. Set chicken aside and remove the crushed garlic. Into the same skillet, toss in the onions and cook until softened and transparent. Add the minced garlic and sauté for 10-15 minutes (lower the heat to avoid burning the garlic). Next add the chicken stock and lime juice. Allow it simmer a few minutes till the liquid reduces. Add the cream and herbs, stir continuously to prevent the cream from curdling. Simmer till you have a preferred saucy consistency. Finally add the chicken back the skillet and coat the breasts generously in the creamy lush sauce. Serve with rice, pasta, or cut into peices and add to a fresh salad. If you require any herbs and spices from our recipes, visit our shop for refills and plastic free packaged herbs, spices and seasonings. In addition you will receive a FREE eco-friendly, mystery gift on your first purchase! I would appreciate it if you could like and leave any comments you have in mind. Enjoy your meal and Thank you for visiting. Come again soon! - Tanya

So I know that I usually post a curry recipe and tell you that its my favourite curry, but for sure this is by far my favourite curry of all time! 😅 Pure comfort food, so creamy and satisfying. This recipe does take a little longer than the other curries as the cashews must be soaked and tenderised enough to eat. But if I could have this every day I would have it for breakfast lunch and dinner! 🤤 My Nana would make this for special occasions like family dinners and poojas at the temple and not a chance would there be any left over to bring home. Ingredients: 200g Cashew Nuts 1/2 Onion (chopped) 1/2 Tomato (chopped) 1 Green Chilli (chopped) 4tbs Coconut Powder + 200ml boiled water 1 cup of Frozen Peas 1 packet of Cashew Nut Curry Spice Mix Salt to taste Cashew nut curry is one that some might agree is a little on the pricey side but you must try it at least once, its absolutely worth it. Plus it's vegan too! Me and coconut curries are best friends as cashew nuts and green peas are too. 🤗 Instructions: In a bowl, place the cashew nuts add 1tsp of salt and fill the bowl with water. Cover the bowl with a tea towel and allow it to soak for at least 24 hours. Once ready to cook, drain the water from the bowl and transfer to a cooking pot. Add boiled water to the pot and cover. Leave to boil for about 45mins until they are cooked through but still firm. Keep checking to make sure there is enough water in the pot. Meanwhile, into a frying pan, fry the vegetables on a medium heat with a little oil. Add the spice mix and cook for 5-7mins until the onions have softened and aroma from the spices are released. Once the cashews are ready, add the coconut milk (mix powder and water together), frozen peas and simmer for a further 10-20mins until the liquid has thickened and the consistency is creamy. Add salt to taste. Whatever you choose have this curry with; roti, naan, chapati, poppadum's or rice I hope you will enjoy this flavourful curry as much as I do.

Servings: 8 Time: 1hr 40mins Ingredients: For chicken: 2kg Chicken wings 5tsp Baking Powder 3/4tsp salt 1/2tsp of Mixed Herbs Fresh Coriander Leaves (optional) For cheese dip: 1/2 cup Blue Cheese 1/2 cup Sour Cream 1/4 cup Mayonnaise 1 small Garlic Clove (minced/grated) 1/3tbs Milk 2tbs of juice from a Lemon 1/2tsp Salt 1/4tsp Black Pepper For sauce: 4tbs melted Butter (unsalted) 1/2 cup of a choice of your favourite hot sauce 1tbs Brown Sugar 1/4tsp salt Instructions: Preheat oven to 250°F / 120°C/ Gas Mark 1/2 Lay put all the wings onto a boards and using kitchen paper towel, pat the wings to absorb the moisture. This is the first step to crispy wings. Place all the wings into a large bowl and add the baking powder, mixed herbs and salt. Use your hands to toss and coat the wings evenly. Lay out the wings again onto a baking tray and transfer into the oven on the lower shelf to cook for 30mins at 250°F / 120°C/ Gas Mark 1/2 Once 30mins are over, move the tray to the top shelf, increase the temperature to 425°F / 220°C / Gas Mark 7 to cook for a further 40mins. Transfer all the wings to a bowl. Combine the ingredients for the sauce and add to the wings. Coat the wings evenly in the sauce. Lay out the wings onto a board or platter, you may squeeze a little lemon before serving and garnish with chopped coriander leaves. In a separate bowl, crumble the cheese and combine together the mayo, sour cream, milk, garlic, lemon juice, salt and pepper. For a smoother texture, use the back of the spoon and side of the bowl to smooth out the lumps of cheese until you get a silky smooth consistency with no lumps. (Optional). Cayenne Pepper Refill 30g for just £1.99 If you require any herbs and spices from our recipes, visit our shop for refills and plastic free packaged herbs, spices and seasonings. In addition you will receive a FREE eco-friendly, mystery gift on your first purchase! I would appreciate it if you could like and leave any comments you have in mind. Enjoy your meal and Thank you for visiting. Come again soon! - Tanya

Servings: 2-4 Time: 30mins INGREDIENTS: 2 peices of Kingfish / King Mackerel 1/2 Onion (roughly chopped) 1 Tomato (roughly chopped) 1/2 Lime 4 Garlic Cloves (finely chopped or grated) 4tbs Coconut Powder + 200ml Boiled Water 1 packet of our Kingfish curry spice mix << buy here INSTRUCTIONS: Into a cooking pot, add the onion, garlic, tomato and the spice mix and fry on a medium heat for 3-5mins until the onions soften. Next add the coconut milk mixture (coconut powder and water mixed well) following the fish peices. Leave to simmer until the curry thickens and the fish is cooked through. Finally squeeze the juice of half a lime and stir constantly to avoid the curry from curdling. Off the heat and serve. Enjoy! If you require any herbs and spices from our recipes, visit our shop for refills and plastic free packaged herbs and spices. In addition you will receive a FREE eco-friendly, mystery gift on your first purchase! I would appreciate it if you could like and leave any comments you have in mind. Enjoy your meal and Thank you for visiting. Come again soon! - Tanya

Servings: 2 | Time: 40mins INGREDIENTS: 4 Chicken Thighs 450g Potatoes 15g Sesame Seeds 25g Panko Breadcrumbs 50g Cornflour 1.5tsp Ground Ginger 1tsp of Roast Potato Seasoning 25ml Soy Sauce 65g Mayonnaise 15g Sriracha Sauce 50g Shiitake Mushrooms 150g Tenderstem Broccoli 1 Garlic Clove 50ml Water INSTRUCTIONS: Preheat oven to 200C | 400F | Gas Mark 6 Chop the potatoes (leave skin on) into 2cm chunks. Pop them onto a foiled oven tray, drizzle some olive oil, sprinkle the roast potato seasoning, sesame seeds, salt and pepper then toss the potatoes coating it all in the seasoning. Layer them onto the baking tray evenly and cook in the oven for 25-30mins until crispy and golden turning halfway. Meanwhile cut the chicken thighs into nugget size peices and set aside. Into a bowl, mix the breadcrumbs together with a seasoning of salt and pepper. In another bowl add the cornflour, ground ginger, soy sauce, 50ml of water and whisk with a fork to make a batter. Season with salt and pepper. Take a piece of chicken and using one hand dip and coat it in the batter then shake off any excess and place it into the bowl of bread crumbs. Using the other hand (without getting batter on your hand!) completely coat the chicken in breadcrumbs then take it out of the bowl and place it onto a plate. Do this for all the chicken peices. Using a deep skillet/frying pan add enough cooking oil to completely coat the bottom of the pan and turn the heat to a high flame. When the oil is hot enough, carefully lay the chicken peices into the hot oil and fry for 4-5mins until golden brown on each side. Then transfer to a plate layered with some paper kitchen towels or old newspaper to help drain the excess oil. Next, in a small bowl mix the mayonnaise and sriracha sauce, season with salt and pepper. For the vegetables, halve the mushrooms and grate the garlic clove. Then into a large frying pan, drizzle some oil. Once hot, add the mushrooms, and broccoli. Stir fry for 2-4 mins until the vegetables begin to brown before mixing in the garlic. Add a splash of water, cover with a lid or some foil and leave to simmer for 3-5mins till the broccoli is tenderised. Season with salt and pepper. Enjoy! If you require any herbs and spices from our recipes, visit our shop for refills and plastic free packaged herbs and spices. In addition you will receive a FREE eco-friendly, mystery gift on your first purchase! I would appreciate it if you could like and leave any comments you have in mind. Enjoy your meal and Thank you for visiting. Come again soon! - Tanya

The most staple Sri Lankan curry of all. Extremely delicious and healthy and best of all it's vegan, fluent free and high in protein and fibre. This traditional creamy dhal curry takes only 20- 30mins. It's made from first boiling red lentils in water then adding coconut milk, fried garlic and ginger along with authentic spices such as brown mustard seeds, fenugreek and curry powder mix. You can add chilli flakes or green chilli for more spice. Dhal curry is such a versatile dish you can have it morning, evening and night. It goes perfect with either rice, roti, naan bread, chapati or you could simply have it on its own! INGREDIENTS: 1 cup Lentils 1 1/2 cup Water 1 medium Red Onion (finely chopped) 1 Tomato (diced) 3 Garlic Cloves (chopped) A thumb of Ginger (chopped) 1 Green Chilli (optional) Handful of Spinach (optional) 4tbs of Coconut Milk Powder + 200ml boiled water 1 packet of H&B Sri Lankan Dhal Curry Spice Mix 1/2tsp Chilli Flakes 1/2tsp Brown Mustard Seeds Salt and Pepper to taste INSTURCTIONS: Start by washing and rinsing the lentils until the water runs clear. Into a cooking pot, add 1 1/2 cups of water with the lentils and bring to a boil. Then add the Dhal Spice Mix and keep stirring for 5mins allowing the lentils to cook through. Meanwhile, fry over a medium heat, the chopped onion, tomato, garlic and ginger until the garlic becomes a golden brown and the onions softens. Then add the chilli flakes and mustard seeds an cook for a 3mins. Mix together the coconut powder and 200ml of boiled water then add the milky mixture to the lentils along with the onion spice mixture and combine all the ingredients. Lastly add your spinach and green chilli to the pot and cook until the spinach had wilted. Add salt and pepper to taste. Enjoy If you require any herbs and spices from our recipes, visit our shop for refills and plastic free packaged herbs and spices. In addition you will receive a FREE eco-friendly, mystery gift on your first purchase! I would appreciate it if you could like and leave any comments you have in mind. Enjoy your meal and Thank you for visiting. Come again soon! - Tanya

Pasta is a favourite of mine and this had to be one of the easiest and tastiest pasta dishes I have ever tried. The recipe requires very simple common kitchen ingredients and very easily found in the corner shop if your missing anything. The Cajun seasoning adds amazing flavours and doesn't need any time to marinate and when cooked and combined in this cheesy creamy sauce bring about a firework of flavour in my mouth! INGREDIENTS: 1 Large Chicken Fillet 1/2 White Onion (finely sliced) 1/2tbs Butter 135g Farfalle Pasta 1 Tomato Diced 1 Cup Chicken Broth 1 oz Cream Cheese 2 Spring Onion Olive Oil 1 packet of H&B's Cajun Seasoning INSTRUCTIONS: Begin by boiling the pasta in water for 8-12 minutes. Before adding the pasta to the pot, bring the water to a boil and add a tablespoon of salt. To prep the chicken, cut the fillet into 2cm chunks and keep in a bowl. Add 1 heaped tablespoon of Cajun seasoning to the chicken, mix and coat the chicken in the spice mix and set aside. To a large skillet, add half a tablespoon of oil and add the butter. Once the butter has melted and starts to sizzle, add the onions and sauté for 5mins. Next add the chicken, stir and cook until chicken is seared and opaque white on the outside (don't worry that the chicken is not cooked through). Then add the tomatoes, chicken broth and pasta. Combine all the ingredients together then cover and simmer until the sauce thickens. Once done you will find the chicken is cooked through. Uncover and lastly add the cream cheese. Stir through until the cheese melts and everything is mixed well together. Garnish with sliced spring onions. If you require any herbs and spices from our recipes, visit our shop for refills and plastic free packaged herbs and spices. In addition you will receive a FREE eco-friendly, mystery gift on your first purchase! I would appreciate it if you could like and leave any comments you have in mind. Enjoy your meal and Thank you for visiting. Come again soon! - Tanya

INGREDIENTS: For the yoghurt: 1 cup of whole Yoghurt 1/2tsp Turmeric 1tsp crushed Coriander Seeds 1tsp Chilli Powder 2tsp Garam Masala For the chicken: 450g /1lb Chicken Thighs (cut into large chunks) Homemade Korma Curry Paste (see recipe here) Vegetable Oil 2-3 Curry Leaves 5 Cloves 1/2tsp Black Peppercorns 3 Green Cardamoms 1/2 Cinnamon stick 1tsp grated Ginger 1tsp grated Garlic A bunch of Coriander leaves (roughly chopped) INSTRUCTIONS: To make the spiced yoghurt, simply mix the yoghurt and all the spices into a bowl thoroughly and set aside. Into a cooking pot, drizzle some oil and once heated, add the cinnamon, cardamom, cloves, curry leaves and peppercorns and stir until the cloves start to pop. Then add the grated ginger and garlic and sauté for a 10-15 seconds on a till everything becomes aromatic. Next carefully add the chicken and coat in the oil and spices. Cook until the chicken is seared and is opaque white on the outside (don't worry that the chicken is not cooked through). Turn the heat down to a medium-low and pour in the spiced yoghurt following half of the korma curry paste. (see recipe for korma curry paste here) Add 1tsp of salt and combine all the ingredients together well. Cook until you see the oil separate on the edge of the pot (you will see the oil has risen to the surface). If the curry is looking too thick, add a cup of water and leave to simmer for 10 minutes. Add salt if needed. Turn off the heat and finish with a bunch of roughly chopped fresh coriander leaves and mix into the curry. Serve with Naan Bread or Rice. If you require any herbs and spices from our recipes, visit our shop for refills and plastic free packaged herbs and spices. In addition you will receive a FREE eco-friendly, mystery gift on your first purchase! I would appreciate it if you could like and leave any comments you have in mind. Enjoy your meal and Thank you for visiting. Come again soon! - Tanya