Search Results

Prep: 15mins | Cook: 30mins | Serves: 4 Ingredients: 180g Large Prawns 1 Chopped Onion 1 Chopped Green Chilli 1 Inch Chopped Ginger 1 Tomato Diced 3-4 Garlic Cloves Chopped 4tbs Coconut Powder 200ml Boiled Water 1 Packet of Prawn Curry Spice Mix 1/4 Lime for Garnishing Instructions: Remove the shell of the prawns leaving the tail on and leave to aside. In a pan fry the vegetables until the onions are softened and the garlic is lightly browned. Then add the prawn curry spice mix to the frying vegetable mix and combine the ingredients well. In a small bowl add 4tbs of coconut powder and mix with 200ml of boiled water. Stir well and remove any lumps to make the coconut milk mixture. In a cooking pot or deep skillet, begin to heat the prawns on a low to medium heat. Then carefully pour the coconut milk and the vegetable mix and stir. Keeping it on the flame whilst stirring occasionally, leave the curry to simmer till the milk thickens to your desire. Turn the heat off and garnish with a light squeeze of lime over the curry before serving. 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! Enjoy your meal. I would appreciate it if you could like and leave any comments you have in mind. Thank you for visiting. Come again soon. - Tanya

Prep: 10mins | Cook: 30mins | Serves: 4 Ingredients: 2 Medium Potatoes 3tbs Coconut Powder 200ml Boiled Water 1/2 tsp Brown Mustard Seeds 1 tsp Chilli Flakes 1 packet of Potato Curry Spice Mix Instructions: First peel and cut the potatoes into even bite peices. Then, into a cooking pot pour enough boiled water to barely cover them. Cook the potatoes on a medium heat for 5minutes. Add in the spice mix, keeping the potatoes to boil over a low to medium heat. (Careful not allow all the water evaporate). In a small bowl add 3tbs of coconut powder and pour 200ml of boiled water. Stir well and remove any lumps to make the coconut milk mixture. In a pan, fry the onions until it starts to soften then add the curry leaves, mustard seeds and chilli flakes and cook for a further 2 minutes. Add the coconut milk and the onion mix to the pot of potatoes, mix well and leave to simmer, stirring now and then till the milk thickens to your desire. 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! Enjoy your meal. I would appreciate it if you could like and leave any comments you have in mind. Thank you for visiting. Come again soon. - Tanya

To tell you the truth I don't drink wine so I had my mother be the judge of this one. She loved that the orange hint and ginger kick really came through well and gave the beverage those lovely Christmas cosy feels. This is one of the easiest recipes I've had to make and although I don't drink wine, it certainly looked and smelled so deliciously tempting to drink especially while I was adding the orange peel and stem ginger. Who knew hot wine would be the perfect alcoholic beverage for this festive winter season! No need to be fancy about it either, any red wine along with the brewing spices will guarantee the house to be filled with an amazing aroma and taste delicious. I have put together a mix of every spice you will need to brew up your own mulled wine at home. Click here for mulled wine spice mix This easy recipe will have your family and friends hanging in the kitchen rather than around the dinner table with this warm fragrance you cannot resist to keep away from. Ingredients: 1 Bottle of Red Wine 4tbs Brown Sugar 3-4 pieces of Stem Ginger with 2-3tbs of Syrup 1 Orange sliced into 4 wedges. 2 strips of Lemon Peel (I also added in some Lemon and Lime Peel but this is optional if you prefer a more or less bitter tone). 1 packet of Mulled Wine Spice Mix Instructions: Pour a bottle of wine into a large enough pot and leave on a low to medium heat. Do not let the wine boil as it will evaporate the alcohol. Add the spice mix. Add the brown sugar. Add orange peel, lemon peel and lime peel. Cut 1 orange into 4 wedges (no need to peel) squeeze and add to the pot. Roughly dice the ginger stem cubes and add the stem ginger syrup. Let all the ingredients stew in the pot for a few minutes before straining using a sieve and serve with a stick of cinnamon and slice of orange for classy decoration. Watch my video below on how I made mulled wine. 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! Enjoy your meal. I would appreciate it if you could like and leave any comments you have in mind. Thank you for visiting. Come again soon. - Tanya

I'm sure everyone can agree that stuffing is one of the most important dishes to serve at Christmas along with the all famous Turkey. You can either stuff the Turkey or have it separately with mashed peas, casseroles or even keep the left overs to make stuffing muffin cakes for boxing day breakfast. This recipe is a classic, but enhanced with a mix of 7 different herbs such as sage, marjoram and thyme to bring out flavour and fragrance. Prep: 25mins | Cook: 1hour | Serves: 8-10 Ingredients: 1 Baguette Butter 1 Large Onion 3 Garlic Cloves 4 Celery Stalks 1 Leek 2 Chicken or Vegetable Stock Cubes (dissolved in required about of boiled water) 2 Eggs Beaten 1 Packet of Stuffing Seasoning Instructions: First slice the baguette and then tear up the bread into smaller size bite croutons and leave them out to dry for 48 hours to make them stale. If you don't have the time to air dry your bread you can place the slices onto an oven tray and toast them at 250C for 40-60 minutes flipping them over half way. Preheat the oven 200C/fan 180C/gas 6. Chop the onion, celery and leek. Into a frying pan melt a 4tbs of butter and add the vegetables and cook until soft. Slice the garlic and add this to the pan with the stuffing seasoning mix and cook for a further minute or two. Season with salt and pepper. In a large mixing bowl place the bread, and toss in the vegetable mixture and combine all the ingredients together. In a separate bowl, whisk together the eggs and chicken stock before pouring this over the bread mix. Mix well and coat without allowing the bread to become soggy but moist. Into a baking dish add a knob of butter and place the dish in the oven to melt and cover the bottom of the dish. Then transfer the stuffing mix to the baking dish and spread it out evenly. Cover the dish in foil and cook for 45minutes. Remove the foil and cook for a further 15-30minutes for a crisp and golden crust. 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! Enjoy your meal. I would appreciate it if you could like and leave any comments you have in mind. Thank you for visiting. Come again soon. - Tanya

Roast potatoes are a must have not only for Christmas but for any Sunday roast or even just for snacking. But seasoning those pots are the secret to the ultimate flavourful roasted potatoes and this recipe has a special ingredient to make them extra crispy too. Prep: 15mins | Cook: 45-60mins | Serves: 4-5 Ingredients: 1kg Mars piper potatoes or Red skinned Rooster potatoes 100g Goose Fat or Duck Fat (special ingredient) Plain Flour 1tsp Course/Flaky Salt 1 packet of Roast Potato Seasoning Instructions: 200C/fan 180C/gas 6. Cut 1kg of potatoes into even bite size pieces. Peeled potatoes is optional however I nearly never peel the skin as it makes the potatoes much tastier, healthier and most of all no food is wasted. Boil the potatoes for 10 minutes in a pot covered almost completely with water, then using a colander, drain and let them steam dry. Sprinkle over the flour and toss the potatoes whilst in the colander to fluff up the outsides for an extra crispy texture. Next, pour into a roasting pan 100g of goose fat or duck fat and heat it in the oven for about 20 minutes, keeping an eye on your oven so it does not burn. Once 20 minutes are up, take out your roasting tray and carefully tip the potatoes onto the tray (beware of splashes of hot oil!) and coat the potatoes evenly before placing the tray back into the oven for 45-60minutes turning halfway until golden brown and crisp all over. Sprinkle 1tsp of course/flaky salt as well as the seasoning over the potatoes and coat them well before serving. 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! Enjoy your meal. I would appreciate it if you could like and leave any comments you have in mind. Thank you for visiting. - Tanya

With everything being on hold this year and the pandemic keeping us away from our loved ones for so long, I decided we'll start Christmas extra early! Lockdown or not, Covid will surely not ruin this years Christmas and New Year. I will be coming up with favourite meals we all love to cook during these special holidays and will show you how you can use up all your herbs and spices to make your foods taste even more delicious than any Christmas dinner you've made before! Prep: 20mins | Cook: 30-40mins | Serves: 4 Ingredients Roasted Vegetables: Carrots Brussel Sprouts Parsnips Potatoes Sweet Potatoes I made up 1 kilo of chopped vegetables and this was my selection. Of course you can add in any of your favourite vegetables. However some will cook and brown faster than others depending on how much water, sugar and starch content they contain. For example asparagus will be cooked and browned faster than sweet potato. therefore you may want to consider roasting some vegetables separately. Roasted Vegetables: 1 1/12tbs of Goose Fat or Duck Fat Roasted Vegetables Seasoning Herbal Essences Gravy: 2 Chicken Stock OXO Cubes 390ml Boiled Water 1tbs Flour (depending on preferred consistency) 2-3tsp Gravy Granules Herbal Essences Gravy Seasoning Instructions Roasted Vegetables: 1. Preheat the oven to 200/180 Fan/Gas 6. 2. Start by chopping up all your vegetables to bite size peices and lay them out a roasting tray, spreading them out evenly. Don't pile your vegetables as they won't be able to release the water within them to become lovely brown and crispy. 3. In a pan heat the goose fat up for 2 to 4 minutes on a low/medium heat before pouring over the vegetables on the tray. 4. Sprinkle over the herbs and toss coat them gently, keeping them laid out apart. Add salt and pepper for taste. Herbal Gravy: 1. In a cooking pot dissolve 2 chicken or vegetable stock cubes with 380ml of boiled water. 2. First add the goose fat and gravy granules and let it blend into the sauce then add the flour to help it thicken to the consistency you are happy with. (Essentially you would use the gravy juices left over from the chicken / turkey but alternatively you can use goose or duck fat and gravy granules). 3. Finally toss in the onion powder, garlic powder, the herbs and black pepper and mix it in well. This time I did not make a turkey so I chose to have these with my favourite chicken wings I made with a special spice blend, which I will show you how to very easily make in one of my future recipes. If you require any herbs and spices, from any of our recipes, visit our shop for refills and plastic free packaged foods. In addition you will receive a FREE eco-friendly, mystery gift on your first purchase! Enjoy your meal. I would appreciate it if you could like and leave any comments you have in mind. Thank you for visiting. - Tanya

Make your very own Pumpkin Spice at home with 5 spices you'll probably already have in your pantry. 👻 Or if you prefer, buy it in store today! Ingredients: 3tbs Ground Cinnamon 2tsp Ground Ginger 2tsp Ground Nutmeg 1tsp Ground Cloves 1tsp Ground Allspice Pumpkin spice has been around since the 20th Century years and first used to make pumpkin spice cakes and bread. Here are a few simple ways you can use pumpkin spice at home this October: 🎃 Add it to your coffee. ☠️ Sprinkle over roasted vegetables. 👽 Mix it into a pancake batter. 👻 Flavour your popcorn on scary movie night. If you require any herbs and spices, from any of our recipes, visit our shop for refills and plastic free packaged foods. 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. Thank you for visiting. Happy Halloween! 🎃☠️👽 - Tanya

Prep: 40mins | Cook: 10mins | Serves: 4 Ingredients Fresh Spaghetti Pasta: 2 eggs 150g Double Zero Flour 50g Semolina Flour Activated Charcoal Butter Peppers (adult version) 2 cloves of garlic finely chopped or crushed Dried Parsley Dried Sage Dried Thyme Salt Black Pepper 4 Sweet Peppers Basil Pesto Sauce: 2-3 Cloves of Garlic finely chopped or crushed 3- ounces of Basil washed with water still clinging onto the leaves 2tbs Pine Nuts 5 Walnuts 2tbs grated Parmigiano Reggiano cheese 2tbs grated Pecorino Romano cheese Olive oil Coarse sea salt Instructions Spaghetti: 1. Mix together the eggs and activated charcoal in a blender for a few seconds as the eggs will foam. 2. Then add the mixture and flour together on a clean surface, a bowl or food processor. Activated charcoal is typically made from bamboo and coconut shell. I prefer to use charcoal instead of squid ink as it gives a prominent colour and it is neutral in flavour (no taste). Note that there is no difference between making the dough by hand or using machines, it comes out exactly the same! 3. Knead well until you form a soft, smooth ball of dough. Keep in a well sealed container for at least half an hour or in the fridge overnight. We used a pasta machine to make our spaghetti. You can find many videos and tutorials on YouTube and online on how to use a pasta machine as well as how to make spaghetti without a machine. There are also stores online where you can buy ready made black spaghetti. 4. Boil the spaghetti as usual (fresh pasta takes only 2 minutes!), drain the pasta while still reserving a cup of starch water. 5. Add a knob of butter and the garlic to the same pot you boiled the spaghetti, and let it melt whilst you add a couple pinches of each herb. Before the butter burns, tip in the spaghetti back in and coat the noodles with the herbal butter. Use the starch water if noodles are very sticky. Add salt and pepper to taste. Basil Pesto Sauce: 1. Using a pestle and mortar, begin crushing the coarse salt and garlic cloves. Then add both types of nuts and grind these till it forms into a chunky paste. 2. Add the leaves, a handful at a time and keep grinding till all the leaves are crushed finely. 3. Add both cheeses and work these into the mixture. 4. Continue grinding the basil mixture whilst slowly adding drizzles or tablespoons of olive oil at a time, forming an emulsified pesto sauce, adding more oil if needed. I recommend you make the pesto whilst the dough has been left to rise to save you time. You can mix in a blender but it is better made using a mortar and pestle as it gives a more silkier, luxurious texture and flavour. Making it fun for kids: 1. Slice off the top of a sweet pepper leaving on the stalk. 2. Using a knife carefully carve a spooky face with a gapped mouth-shape hole (much like one you would see on carved Halloween pumpkins). 3. Once you have removed the seeds and membranes on the inside, fill up the pepper with the spaghetti noodles and using a toothpick gently pull out some of the noodles through the eyes, nose and mouth holes. 4. Taking a couple spoons of the pesto, place it in and around the mouth-shape hole, imitating a 'vomiting look'. For the more matured folk: 1. Mix the spaghetti and pesto together. 2. Chop some sweet peppers (as much as required) and fry or grill for 5 minutes until slightly browned. Add salt and pepper, serve with the spaghetti. If you require any herbs and spices, from any of our recipes, visit our shop for refills and plastic free packaged foods. In addition you will receive a FREE eco-friendly, mystery gift on your first purchase! Enjoy your meal. I would appreciate it if you could like and leave any comments you have in mind. Thank you for visiting. Happy Halloween! - Tanya

Prep: 10mins | Cook: 30mins | Serves: 4 Ingredients 12 Chicken Wings 2tbs Chinese 5 Spice - see our blog on how to make your own homemade authentic 5 spice blend here. crushed garlic / 1tbs garlic powder 80ml of Light Soy Sauce 85g of Dark Soft Brown Sugar 2tbs White Wine Vinegar (optional) 1/2tsp salt 1/2tsp pepper 2tbs Oil Instructions 1. Heat oven to 220C/fan 200C/gas 7. 2. Into a large bowl, mix together 2tbs of oil (I used olive), 2tbs of Chinese 5 spice, crushed garlic, soy sauce, brown sugar and white wine vinegar. Mix it up and season with salt and pepper. 3. Add in the chicken wings and coat the wings with the mixture thoroughly. 4. Toss all the wings and any remaining mixture out onto a roasting tray and lay out the chicken wings keeping gaps between each one, (there's a reason why this recipe is called sticky!). 5. Cook for 40 minutes turning the wings half way through. We chose to have these wings with jasmine rice, but they are just as delicious on thier own! If you require any herbs and spices, from any of our recipes, visit our shop for refills and plastic free packaged foods. In addition you will receive a FREE eco-friendly, mystery gift on your first purchase! Enjoy your meal. I would appreciate it if you could like and leave any comments you have in mind. Thank you for visiting. - Tanya

Chinese 5 Spice is a perfected blend of 5 essential spices used in Chinese cuisines that has both a sweet and spicy flavour. Many people have this spice, lying around for years in thier pantry but have no clue how to use it in thier cooking. You can use this spice with some soy sauce to marinade meat, fish or poultry and goes particularly well with pork. You can even spice up a hard boiled egg, give a twist to your roasted vegetables or even add a little to your fruit salad. Szechuan Peppercorns are one of the essential spices required for this blend. It is very different to black peppercorns as it does not give the kind of 'hot kick' but instead you would feel a sort tingling, numbing sensation in the mouth. Chinese 5 Spice Recipe: Prep: 5 minutes | Servings: 4tbs 6 Star Anise / 2tbs ground Star Anise 1tbs Fennel seeds / 1tbs ground Fennel seeds 1/2 Cinnamon sticks broken into small peices / 2 1/4 tsp ground Cinnamon 15 whole Cloves / 3/4 tsp ground cloves 1tbs Szechuan Peppercorns (If you don't have this, you can either leave it out or use Black Peppercorns but it won't substitute for Szechuan Peppercorns as they are very different spices, but it will give a slight 'kick'). Ground all the spices using a spice/coffee grinder, blender or food processer until it turns into a fine powder. Spice tablespoon to meat ratio: 2tbs : 4lbs meat If you are one to often use Chinese 5 Spice in your cooking, you can buy our Chinese 5 Spice refill pack at our shop for just £1.99. Our company is here to help consumers reduce plastic pollution and so all our foods are packaged PLASTIC FREE. We shall very soon be posting a new recipe showing you how we used Chinese 5 spice to make some delicious Sticky Chinese Chicken Wings. So stay tuned and please comment and like our blog posts. If you require any herbs and spices, from any of our recipes, visit our shop for refills and plastic free packaged foods. In addition you will receive a FREE eco-friendly, mystery gift on your first purchase! Enjoy your meal. I would appreciate it if you could like and leave any comments you have in mind. Thank you for visiting. - Tanya

RICE: Prep: 15 mins | Cook: 20mins | Serves: 4 PANEER: Prep: 20mins | Cook: 30mins | Serves: 4 Ingredients Ghee Rice: Ratio 1 cup rice : 2 cups water 2tbs ghee butter 1/2 cup of roughly chopped cashew nuts 1/2 cup of raisins 1 chopped onion 4 chopped garlic cloves 1 inch chopped ginger (optional) Ghee Rice Spice Mix Handful of chopped fresh mint (optional) Chilli Paneer: 250g Paneer (cottage cheese) 3tbs cornflour 1/4tsp ground black pepper 5tbs all purpose flour 1 capsicum 1 onion 1/4 cup chopped spring onions 4 Kashmiri chillies + 1 inch chopped ginger (see instructions to make a paste) 4 cloves chopped garlic 1-2 small green chillies (depending on heat preference) 1tbs tomato ketchup 1tbs honey 1tbs soy sauce Mixture of 1tbs cornflour + 2tbs water 1tsp ground black pepper Salt to taste Squeeze of lemon juice Vegetable oil Instructions Ghee Rice: 1. Pour into a large cooking pot or rice cooker 1 cup of rice. Run the rice through some water (enough to cover all the rice) and with clean hands stir the rice and rub the grains against each other to remove any dirt and impurities. You will soon see the water turn translucent and then an opaque milky colour. 2. Using a sieve (or your hands), slowly drain out all the dirty water without letting the rice wash down the drain! Repeat this 2 more times and leave the pot aside. 3. Add 2 tablespoon of ghee butter into a pan and fry the onions, garlic, ginger and all the spices for a few minutes until the onions have softened, garlic is golden in colour.. and the house is filled with a strong fragrance of spices! 4. Add the fried contents to the rice pot and mix it together. Then add 2 cups of water and boil the rice until tender. (Add more water if necessary). 5. Once the rice is cooked, fluff it up with a fork and finally add freshly chopped mint. You can either mix it in or use it to garnish on top. Chilli Paneer: 1. Cut the paneer into small bite size cubes and dry the paneer by damping it with tissue to remove extra fluid from the cheese. 2. In a bowl mix the 3tbs of cornflour, 5tbs of all purpose flour, 1/4tsp of black pepper, and 1tsp of salt. Slowly add some water to make a batter that is neither too thick or too thin for coating the paneer. 3. Dip the paneer cubes into the batter, evenly coating the paneer in the batter before very carefully placing them into the hot oil. Deep fry until the cubes are golden brown. - This will take only a few minutes so keep an eye on them! Drain and keep them to cool upon a plate layered with newspaper or tissue. 4. Blend together ginger and Kashmiri chillies. Add small amounts of water and oil to make a fine paste. (You may want to do this before to save time). 5. Add to a shallow frying pan some oil and fry the garlic, green chillies and sauté this for a few minutes before adding in the paste too. Add a cup of water and stir until the water has evaporated. Take out the paste mixture and leave it aside. 6. Using the same pan, fry the onions and capsicums until they have softened only slightly as you will want them to still be crunchy. 7. Keeping the flame high, add back the paste along with the ketchup, soy sauce, honey, lemon juice, salt and pepper. 8. Add the cornflour and water mixture whilst keeping a stirring motion to avoid clumps forming. You will notice the mixture becoming glossy and give a beautiful deep red colour. 9. Finally tip in the fried paneer and combine together all the ingredients. If you require any herbs and spices, from any of our recipes, visit our shop for refills and plastic free packaged foods. In addition you will receive a FREE eco-friendly, mystery gift on your first purchase! Enjoy your meal. I would appreciate it if you could like and leave any comments you have in mind. Thank you for visiting. - Tanya