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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.

Prep: 20mins | Cook: 40mins | Serves: 4 Ingredients Lamb Chops: 4 large lamb chops olive oil, for frying 1/4tsp turmeric 1/2tsp rosemary 1/2tsp thyme 1/4tsp ground black pepper 1/4tsp salt 4 garlic cloves Moroccan Aubergine Cous-Cous: 2 cup of cous cous + 2 1/2 cup of boiled water 50 g (1 3/4 oz) butter 1 onion roughly chopped 1 aubergine chopped into small chunks 3tsp ground cumin 1/4tsp ground cinnamon 1tsp paprika 1/4tsp ground cloves 2-3tsp salt to taste a handful of roughly chopped fresh parsley cherry tomatoes (as many as you like) Instructions Lamb Chops: Preheat the oven to 200/180 Fan/Gas 6. Evenly season the lamb chops with salt, pepper, herbs and spices. Lightly crush the garlic cloves and drizzle oil before putting it in the oven for 30 minutes, turning halfway. Lamb chops are my absolute favourite meat and I will always use herbs rosemary and thyme, fresh or dried, roasted in the oven or pan fried. I had never had it with turmeric before this recipe. It gave the lamb this wonderful aroma and lovely golden hue. Moroccan Aubergine Cous-Cous: Into a cooking pot, combine the cous cous and boiled water and allow it to cook for 10 minutes (do not put on hob). Once cooked, use a fork to fluff it up and break up the clumps. Leave to aside. Chop the aubergine into small chunks then transfer to a mixing bowl. Sprinkle over all the spices then toss and coat all the chunks well. We were lucky to have 5 small home grown aubergines growing this year in our vegetable plot. Yet since they were off colour and slightly bruised (not like the supermarket ones that are large, perfectly plumpy and has that appealing dark purple colour all round) i went and bought one just in case. However they were just fine and even more delicious! First Sauté the onions and garlic in a large skillet/ frying pan with 2tbs of olive oil. Then add and melt the butter into the same pan. Add in the aubergine and cook on a low-medium heat until the aubergine is cooked though, soft and squishy. This will take about 10mins. Combine together the aubergine and Cous-Cous. Mix well before garnishing with cherry tomatoes and a handful of freshly chopped parsley. Season with salt and pepper if needed. Most of our flat-leaf parsley had died off but i still had some curly-leaf parsley alive and well for me to use from my herb garden. But I absolutely love the pink and lime colour that the flat-leaf parsley gives before it dies down, its really beautiful to look at just using it for garnishing. Enjoy! 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

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

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

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

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

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

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

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

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.