Tinoransak is a hot and fragrant Indonesian dish from Sulawesi. It is very simple, using the flavours of green chillies, lemongrass and lime leaves. If you can’t find Thai basil, then use the usual type…
This Chinese stir fry is lifted above the ordinary by the inclusion of chilli bean paste and shrimp paste (both readily available online or in Asian supermarkets and they last for ever in the fridge!).
Chicken Cafreal is a delicious Goan recipe rather like Tandoori but green rather than red! Pieces of chicken are marinated in yoghurt, lime juice, mint and coriander, then grilled or deep fried. This is a perfect barbecue recipe…
The Chinese use a lot of pork in their cooking, and we have made a delicious curry using our Auntie Ang’s Chinese spice blend with dried mushrooms.
Pork Mas is a Goan recipe, and is typical of this former Portuguese (Catholic) colony in using pork, vinegar and paprika as important ingredients. Traditionally it would be cooked very slowly…
Szechuan pork with green beans, or Gan Bian Si Ji Dou, is a full-flavoured stir fry with pork mince and fine green beans from the Szechuan (or Sichuan) province of China.
Chicken Dopiaza crops up on many Indian/Bangladeshi restaurant menus. The word Dopiaza is a Persian word meaning 2 onions…This gives the dish its distinctive flavour, so make sure the onions are really browned and sweet.
Lamb Xacutti is a very popular Goan curry - tender lamb in a rich, meaty sauce with desiccated coconut. We have headed southeast and hopped over the 20 or so miles of ocean to borrow our Sri Lankan spice blend to make our version.
Nothing is more evocative of the flavour of street food in South East Asia than the following recipe…
Tandoori Sak is basically a curry using Tandoori spices, and can be cooked with beef or lamb. It combines all the ingredients you would use to bake meat in a tandoor (clay oven) but in a sauce.
Mushroom bhaji is a delicious curry, normally served as a side dish but perfect as a vegan main course. Any mushrooms will do - we used chestnut - and add as many fresh chillies as you like.
This Malaysian fried chicken is a different way of using our Satay blend. Using strips of chicken means it cooks in a matter of seconds. It’s delicious with our peanut sauce, cucumber and a fresh Asian salad.
Keema Peas lends itself so well to a shepherd’s pie recipe! Spicy lamb mince with peas, topped with sweet potato - what’s not to love!? The recipe suggests using a combination of lentils and lamb…
Esquites means fried corn, and here we have a truly delicious but so simple recipe. Traditionally epazote would be used to give its unique flavour…but fresh coriander adds a different but equally good taste.
Korean pork and cabbage parcels are a light and delicious meal. Serve as a light lunch or as part of a feast!
Coliflor Capeda is such a delicious meal and possibly the best way to eat cauliflower! If you are serving enchiladas simply keep back some of the sauce for this fabulous vegetarian main course
This spicy butternut squash & coconut soup is a true winter warmer! Use as spicy a blend as you like to pep up the flavours - or leave it plain, it’s up to you!
Call this a frittata or a tortilla, this is a deep omelette packed with chaat potatoes. Serve with a crisp salad. Leftovers are also lovely!
This recipe uses the same sambal as the Sambal Sotong (squid), and is really tangy and spicy. Add as many chillies as you can handle! For a vegan version use tamarind paste rather than prawn paste.
Shredded jackfruit is a wonderful substitute for meat, with a texture just like pulled pork or beef. Here we use it with our mild or hot Mexican blend for a quick and easy meat-free dish.
