Search Results

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

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

INGREDIENTS: 1 Large Onion (roughly chopped) 5 Garlic Cloves (peeled and chopped) A Thumb of Ginger (peeled and chopped) 5tbs Desiccated Coconut0 55g Cashew Nuts (roughly chopped/crushed) 1tbs Sesame Seeds 1/4 cup of Tomato Puree 1tsp Salt 1tsp Cumin Seeds 1tsp Ground Coriander Seeds Seeds of 2 Green Cardamoms 1tsp Chilli Powder 1tsp Garam Masala 1 1/2 Turmeric Vegetable Oil INSTRUCTIONS: In a large frying pan, start by adding some oil and on a low-medium heat, fry the cumin and coriander and stir until aromas are released. Add the onions then garlic and ginger and stir. As the onions begin to sauté, add salt and the cashew nuts. Then one by one add and mix in each spice; cardamom seeds, chilli powder, garam masala & turmeric Stir for a minute before adding the sesame seeds, tomato puree and finish with desiccated coconut. Keep mixing and combine all the ingredients together until the onions have softened. Transfer all the mixture to a blender and pour in 1/4cup of water and 1/4cup of vegetable oil. Blend until you get a smooth paste. Add more water if needed. Store in a jar or separate into ice cube trays and leave in freezer. Recipe for Chicken Korma CLICK HERE! 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

Time: 45mins | Serves: 2 INGREDIENTS: 2 Sirloin Steak 450g Potatoes (chopped into 2cm chunks) 1 Red Onion (thinly sliced) 1 Echalion Shallot (thinly sliced) Small bunch / 10g Flat Leaf Parsley 1 1/2 tsp Whole Black Peppercorns 15ml Cider Vinegar 10g Chicken Stock Paste 100ml Water 75g Crème Fraiche Olive Oil 1 packet of Roast Potato Seasoning INSTRUCTIONS: Preheat oven to 200C | 400F | Gas Mark 6 First bring your steak out from the fridge or freezer and allow it to come to room temperature then season the steak on both sides with salt and pepper and set aside. Chop the potatoes into 2cm chunks (leave the skin on). Then onto a foiled oven tray, drizzle oil and sprinkle the roast potato seasoning over them. Toss the potatoes lightly to cover them in the seasoning and layer them out evenly across the tray. Roast for 25-30 minutes until golden and crispy turning halfway through cooking. Into a large saucepan, drizzle some oil and fry the sliced red onion over a low-medium heat, stirring occasionally for 15-20 minutes until softened and caramelised. Season with salt then transfer to a bowl, cover to keep warm for use later. (Keep the pan for later also) To make the sauce, slice the shallot and roughly chop the parsley (no need to remove stalks), then crush the black peppercorns using a pestle and mortar (or in a freezer bag and a rolling pin). In the same frying pan add a little oil, and cook the sliced shallot for 5 minutes on a medium heat until softened. Add the cider vinegar allow it to bubble for a few minutes adding the stock paste and water. Allow to simmer for 3 minutes before stirring in the crème fraiche then remove from the heat. Into separate frying pan, drizzle some oil and turn the heat up to high. When the oil is hot, lay the steaks carefully into the pan. Leave to sizzle and brown for a few minutes then turn them over and do the same. (The meat is safe to eat when the outside is browned). Then lower the heat slightly and cook for a further 2 minutes each side until cooked to your preference (medium rare, well done etc). Once the potatoes are ready, remove from the oven and top with the caramelised red onion. Reheat the sauce until hot then add the chopped parsley and mix it into the sauce. (Taste and add salt if needed). Serve the two steaks onto separate plates, divide the potatoes, cut the steaks into slices and finally spoon the sauce over the steak. 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

Time: 45mins | Serves: 2 INGREDIENTS: 4-6 Small Tortilla Wraps 2 Confit Duck Legs 450g Potatoes 1 Cucumber 2 Spring Onions 2tsp Sesame Seeds 2 Plums 64g Hoisin Sauce 3tbs Honey 25ml Dark Soy Sauce 100g Radishes 1tsp Sugar 15ml Rice Vinegar Vegetable Oil Olive Oil 3tsp Chinese 5 Spice 1tbs Roast Potato Seasoning INSTRUCTIONS: Preheat oven to 200C | 400F | Gas Mark 6 Place the duck onto a foiled oven tray, drizzle a little oil and sprinkle 1tsp of Chinese 5 Spice on each side and season with salt and pepper. Leave skin side up and cook on the top shelf of the oven for 25-30 minutes until the duck is crispy and cooked through. 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 out in the tray evenly and cook in the middle of the oven for 25-30mins until crispy and golden turning halfway. Meanwhile chop the plums into small chunks (remove the seed). Then in a frying pan heat some vegetable oil and begin stirring the plums on a medium heat. Once softened, add and stir 1tsp of Chinese 5 Spice before adding the soy sauce, honey and hoisin sauce. (for taste: If you want a sweeter sauce, add a little more honey). Stir well then add 2 tablespoon of water. Simmer on a low heat for 10-12 minutes until the sauce thickens. Stir regularly to avoid burning. Once ready serve into a dipping / sauce bowl and leave to cool. For the vegetables: Radishes: Trim and thinly slice the radishes. Into a small bowl add the rice vinegar, a teaspoon of sugar and a pinch of salt. Add the radishes and mix well. Drain the excess liquid and set aside. Spring Onions: Trim and thinly slice the spring onions and set in another bowl. Cucumber: Halve the cucumber lengthways then chop into long batons and transfer to a bowl. Once the duck is cooked, transfer to a chopping board or plate. Then use 2 forks to pull the meat off the bone an shred the meat finely. Taste and season with salt and pepper if needed. Remove the wedges from the oven, taste and season if needed then transfer to a serving dish. Place the tortillas into the oven for 2-3 minutes before assembling together the duck meat and vegetables upon it. Spoon and drizzle the plum sauce on top, roll up and 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

Prep: 10mins | Cook: 45mins | Serves: 2 INGREDIENTS: 450g Potatoes (chopped into 2cm chunks) 1 Red Onion (thinly sliced) 150g Green Beans (trimmed) 1 Garlic Clove (grated) A bunch of fresh Parsley (roughly chopped) 10g Panko Breadcrumbs Olive Oil 2 Chicken Breast 2tbs Mayonnaise 75ml Water Milk (optional) 1tbs Balsamic Vinegar 2tbs Herbes de Provence INSTRUCTIONS: Preheat oven to 200C | 400F | Gas Mark 6 Bring to a boil the chopped potatoes in a saucepan adding 1/2tsp of salt. Roughly chop the parsley and divide half into a separate bowl. Add the breadcrumbs, herbs, 1tbs of olive oil and season with salt and pepper. Using the back of a spoon, spread the mayonnaise over top half of each chicken breast then sprinkle over the breadcrumb mixture. Place the chicken in the oven and cook for 25-30 minutes until golden on top. Meanwhile, drizzle some oil onto a frying pan, add the sliced onions and fry, stirring occasionally until soft for 7-10 minutes. Remove the pan from the heat and leave aside. Once the potatoes are cooked and you can easily slip a knife through them, drain and return to the saucepan off the heat. Add a knob of butter and a splash of milk (optional) and mash until smooth. Season with salt and pepper before stirring in the fried onions and combine together. To the same frying pan, add a little oil again and on a high heat, fry the green beans for 2 minutes. Add the garlic and water then season with salt. Cover the pan with a lid of some foil and leave to simmer until tender for 3-5 minutes. Drain any left over water then stir through the balsamic vinegar and olive oil. To finish, drizzle the balsamic dressing around the plate and garnish with the remaining fresh parsley. 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

image 1: Basmati rice served with vegetable tikka masala. Ingredients 150g Basmati Rice + 300ml water 1/2 Onion (chopped) Thumb of Ginger (grated) 2 Garlic Cloves (grated) 1/2 Bell Pepper (cut into chunks) 80g Green Beans (trimmed and chopped into thirds) 1 medium Courgette (cut into chunks) 75g Crème Fraiche 200ml Coconut Milk 30g Tomato Puree 1/4tsp Chilli Flakes 1 bunch of fresh Coriander (roughly chopped) 150ml Water for curry 1 packet of Tikka Masala Spice Mix image 2: Paratha served with vegetable tikka masala and lamb curry. Instructions Begin by prepping your vegetables. Wash and drain the rice 3 times before cooking the rice in a rice cooker or cooking pot with 300ml of water. Drizzle some cooking oil onto a large heated frying pan set at a medium heat. First add the onion. Cook and stir occasionally until softened and starting to turn golden brown. Secondly add the bell pepper. Cook and stir for a further 2 minutes. Next add the tikka masala spice mix and mix it in for 30 seconds before finally adding in your ginger, garlic and tomato puree. Pour in 150ml of water into the frying pan mixture. Add the crème fraiche, coconut milk and vegetable stock cube. Bring to a boil, stirring all the ingredients well. Then reduce the heat. Stir in the green beans and courgette and cover the pan with a lid or some foil and let it simmer for 10minutes (stirring occasionally every 3-4 minutes) until the curry has thickened and the vegetables are cooked through. (if the curry looks too thick, just add a splash of water). Add salt and pepper to taste, stir in half the coriander leaves and add chilli flakes for spice. To serve, fluff up your rice and plate it then spoon a portion of the curry on top of the rice and finally garnish with the remaining coriander leaves. image 3: Homemade tikka masala spice mix. 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: 20mins | Cook: 5mins | Serves: 2 INGREDIENTS: 2 Ciabattas 230g Canned Mixed Beans 390g Canned Chopped Tomatoes 1 Carrot 1 Lime 1 Avocado 30g Cheddar Cheese (grated) 40g Ketchup 1/4tsp Ground Cumin 1/4tsp Paprika 1/4tsp Garlic Powder 1/4tsp Chilli Flakes 1/4tsp Thyme 1/4tsp Cayenne Pepper 1/4tsp Ground Pimento/Allspice 1/4tsp Dried Oregano INSTRUCTIONS: First drain and wash the beans then put half of them into a bowl and using the back of a fork, crush and mash the beans. Trim and peel the carrot, then peel the rest of the carrot into long thin ribbons using the vegetable peeler from all sides. Drizzle some olive oil into a large frying pan and add the whole beans and spices, cook for 2 minutes. Next add the chopped tomatoes, crushed beans, carrot, vegetable stock paste and ketchup to the pan and mix all the ingredients together. Season with salt and pepper and leave to simmer for about 5 minutes until the sauce thickens. In a separate bowl, cut the avocado and scoop out the flesh. Cut the lime in half and add a squeeze of lime juice along with a drizzle of olive oil and season with salt and pepper. Crush and mash with the back of a fork. Taste and add more lime or seasoning if needed. Meanwhile set your oven to the grill and halve the ciabattas using a sharp knife then lay them out (crust side down) onto a foiled tray. Once the beans are cooked, divide it between the ciabattas and sprinkle over the cheese onto each slice. Place them into the oven and grill until the cheese has melted, bubbled and browned. (Keep an eye on them as this only takes a few minutes!) When you have removed the ciabattas from the oven, let it cool for a few minutes before finally spooning the guacamole on top of each of the ciabatta slices. 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

Prep: 20mins | Cook: 35mins | Serves: 2-4 INGREDIENTS: 1 Sweet Potato (unpeeled and cut into 2cm chunks) 1 small Onion (thinly sliced) 2 Garlic Cloves (grated/crushed) 50g Korma Curry Paste (Korma Curry Paste - recipe post coming soon!) 1tsp Chilli Powder 500ml Water 10g Vegetable Stock Paste 100g Red Lentils 250g Halloumi (cut into small chunks) 1 Spring Onion (thinly sliced) 40g Mango Chutney 2 Naan Bread Vegetable Oil INSTRUCTIONS: Preheat oven to 200C | 400F | Gas Mark 6 Drizzle oil onto a foiled oven tray, season with salt and pepper, toss and coat the sweet potato chunks and layer out the peices evenly. Place in the oven for 20-35 minutes and cook until golden and tender, turning halfway through. In a large saucepan, drizzle oil on a medium heat. Add the onion and fry for a few minutes until softened, then add the korma curry paste following the garlic and chilli powder. Cook for a couple minutes, combining the ingredients together before adding 500ml of water and the vegetable stock. Add the lentils to the saucepan, stir well and bring to a simmer. Cook for about 20 minutes until the lentils are soft and cooked through, stirring frequently. Add a little boiled water if the dhal becomes too dry. In a separate frying pan, fry the halloumi with a little oil until golden brown and crispy on all sides. Remove from the heat and add the mango chutney, coating the halloumi in the chutney. Once the sweet potato is roasted, remove from the oven (taste and season if needed) then add it to the lentils, stir and combine all together. While the oven is still on, place the naan bread and cook for 3-5 minutes. Dish out the lentils then serve the halloumi on top. Finally slice the spring onion and garnish the dish. Serve with warm naan bread. 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! 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