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image 1: Mexican Chicken Fajita Drumsticks with white sticky rice. This seasoning is gold. I have not tasted roasted chicken so good after using this mix of spices and herbs and i usually have it with chicken wings but drumsticks are just as good. When my customers prefer to cook with premixed blends, this is the first one I recommend as it's so easy to prepare and gives a delicious tanginess flavour combined with the chicken and a spicy kick of chilli. Oven cook or chargrilled, be sure you cook your chicken with a tender crunch! image 2: Homemade Mexican Fajita spice mix. Prep: 10mins | Cook: 30mins | Serves: 4 Ingredients: 12 Chicken Drumsticks 2tbs Olive Oil or Vegetable Oil 4 Garlic Cloves crushed 1 Packet of Mexican Fajita Seasoning Salt & Pepper Instructions: Preheat the oven to 200C/180F Fan/Gas 6. Lay out the drumsticks onto an oven roasting tray and lightly crush the garlic cloves (leaving the skin on) and disperse it in and around the tray. Mix together into a small bowl all the spices, salt and pepper to go with the drumsticks. Sprinkle and spread evenly all over each of the drumsticks. Drizzle with oil and roast for 30 minutes. Turn the chicken drumsticks over after 15 minutes for an even golden charred outside a perfectly cooked tender inside. 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

Ingredients 1 Packet of Adobo Seasoning 650g Pork Belly cut into chunks of about 4cm 1/3 cup coconut vinegar (you can use apple cider or regular vinegar if you don't have this) 1/3 cup light soy sauce 2tbsp peanut oil 1 onion, cut into slices 6 garlic cloves, finely chopped 270ml (9.1 fl oz) coconut milk 1 tbsp brown sugar 2 spring onions (scallions), thinly sliced (optional/garnish) 1tsp sesame seeds for garnish Steamed rice, to serve Instructions: Prep: 10 mins | Cook: 30mins | Serves: 4-6 Combine the pork, vinegar, soy sauce, bay leaves and peppercorns in a large glass or ceramic bowl. Toss to coat. Cover and place in the fridge for 30 minutes to marinate. Drain the pork, reserving the marinade. Pat the pork dry with paper towel. Heat 1 tablespoon of the oil in a large, heavy-based saucepan over high heat. Cook the pork, in batches, for about 3-4 minutes or until golden brown. Transfer to a plate and set aside. Place the pan back on medium-high heat and add the remaining 1 tablespoon of oil if you don’t have at least a tablespoon of fat in the bottom of the pan. Add the onion, garlic and chilli flakes. Season with a pinch of salt. Turn the heat to medium and cook, stirring, for 3-4 minutes until the onion softens. Add the pork, reserved marinade and 1 cup of water. Cover. Reduce heat to low and simmer for 30 minutes. Add the brown sugar and coconut cream and cook, uncovered for a further 45 minutes-1 hour or until the pork is very tender and the liquid reduced. Garnish with chopped spring onions and sesame seeds. Serve with steamed rice. Taste and Enjoy! This recipe was inspired by Marions Kitchen find her YouTube video on cooking this delicious adobo recipe at www.youtube.com/watch?v=N5-YgvUWNNM&t=147s I had a lot of fun cooking this sweet and tangy dish, as it took me back to my college years hanging out at my old Pinoy (Filipino) friends BBQ's and home parties where they would always have this famous dish i could never resist to eat. This is the first time I've tried making any Filipino dish and for those that know about adobo and incase were wondering why this dish looks dark, it would be because i had no light soy sauce in my kitchen and so with the hope that the coconut milk would help lighten the colour, i made a bad decision and used dark! So please excuse my bad decisions and follow the recipe and not me. 😅 Luckily, the difference between light and soy are its colour and saltiness and since dark soy has less salt than light soy, i was able to make up for the taste by adding more salt. 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: 10 mins | Cook: 20mins | Serves: 4-6 Ingredients 500g Gnocchi 50ml Double Cream 100g Broccoli 1/2 cup of Parmasean Cheese 1/2 cup of Mozzerella Cheese 1/4tsp Garlic Powder 1/4tsp Onion Powder 1tsp Chilli Flakes 1tsp Pink Himalayan Salt 1tsp Ground Black Pepper Instructions Boil the broccoli until tender (will only take a few minutes). Using a blender and some of the water used to boil the broccoli, blend until you have a broccoli smoothie. Transfer the blended broccoli back into your cooking pot and heat it back up on a medium-low heat. Add the double cream and mix together. Add half a teaspoon of salt and half a teaspoon of pepper along with all the spices and mixed herbs, mix well and set aside. This mixture is my go to soup for the winter. But this spring i thought why not add it to the gnocchi you've had sitting in the freezer for the past year.. 😅 In a separate pot, boil the gnocchi until it floats then drain off the water. In a large skillet, add a tablespoon of oil and cook the gnocchi for a few minutes until lightly browned. Add the broccoli mixture. Add both cheeses and mix well until all the cheese has melted. To finish, sprinkle over a little of the broccoli's florets topping for garnish and colour. Taste and Enjoy! This is a very filling meal and is best served with meat or fish or perhaps some roasted vegetables. 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: 40 mins | Cook: 90mins | Serves: 4-6 Ingredients 500g Skinless Chicken Thighs (diced into pieces) 90g Butter 400g Tinned Plum Tomatoes 2tbsp Tomato Puree 8tbsp Greek Yoghurt 3tbsp Vegetable Oil 2 Large White Onions (cut in half and thinly sliced into half moons) 5 Garlic Cloves (grated). 1inch piece of Fresh Ginger (peeled & grated) 2tsp Ground Cumin ¼tsp Chilli Powder 2 Cardamom Pods ½tsp Ground Cinnamon ¼tsp Ground Fenugreek 2tsp Ground Coriander ½tsp Ground Turmeric 2tbsp Tandoori Masala Spice Mix 2tsp Salt This recipe includes a unique blend called Tandoori Masala Spice Mix ELEVEN different spices are contained for the mix. Find this product added to our collection of mixes and blends in our store available to purchase plastic packaged free. Instructions Rub the tandoori masala into the chicken pieces along with 3tbsp of the Greek yoghurt and leave to marinate for 30mins (at least). After marinating – place the chicken under a grill (on high heat) and cook through until slightly charred on edges – set aside. Put the oil in a large heavy bottom pan and set over a medium-high heat. When hot, add the sliced onions, ginger and garlic and fry until the onions have softened and turned golden brown. Turn the heat down to low and add the cumin, chilli powder, cardamoms, cinnamon, fenugreek, coriander, turmeric, tomato purée, tinned tomatoes and Greek yoghurt, stir well and cook for a further 5 minutes. Blend the mixture with a food processor until it turns into a smooth sauce – transfer the sauce back to the pan. Add the tandoori chicken to the blended sauce. Return to a low heat and slowly add up to 500ml water to achieve the consistency that you like. Add your salt and simmer for 45-50 mins until the chicken is tender and your sauce has reduced. Finish by stirring the butter through to create a thick and creamy sauce. If you find it’s too thick – add a little water at a time to loosen the mixture. Season, Taste and Enjoy! Serve this curry with rice or flat breads such as naan, roti or even tortilla wraps. This recipe was inspired by @Parlour a home cooked Indian food catering service. Visit her Instagram page @parlour.homecooking for more details. 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

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

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

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: 20mins | Cook: 30mins | Serves: 12 Onion Bhajis Ingredients: 4 Medium Onions (750g) Vegetable Oil Salt Chickpea Flour (100g) 1tbs Unroasted Curry Powder 1tsp Cayenne Pepper / Paprika 1/2tsp Garlic Powder 1 Green Chilli (optional) Choice of Toppings: Mango Chutney, Plain Vegan Yoghurt or Lemon. Fresh Mint or Parsley Instructions: Heat oven to 220C/fan 200C/gas 7 and Prepare an oven tray lined with baking parchment. Peel and roughly chop the onions and cook with 2tbs of oil until soft for about 10-15 minutes over a medium heat. Transfer the onions to a mixing bowl and add the chickpea flour, spices and chop 1 green chilli for extra heat. Mix well until all the onions are coated in the flour mixture. Using either your hands or large spoon, take the mixture and gently form a small size ball, then lay it in onto the tray and gently flatten it using your palm or the back of the spoon. Repeat until you have 12 onion bhajis. Lightly drizzle some oil over before placing them into the oven to cook for 25-30 minutes. Remove from the oven once browned and crispy and let it cool before topping with a choice of mango chutney, plain vegan yoghurt, lemon. Finally garnish with freshly chopped mint or parsley. 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.

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

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

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