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Spice Pots Venison Bhuna

Venison is one of the most nutritious of all red meats and a good source of healthy protein. Meat from deer has been important to the human diet since prehistoric times. Venison has less than 2% fat – less than skinless chicken – and higher levels of iron than any other red meat. It’s also full of B vitamins. The richness of the meat works so well with our fragrant bhuna blend. Serves 6 - 8  Ingredients:8 teaspoons Bhuna Spice Pot2 tablespoons oil2 large onions, finely chopped4cm piece of ginger, grated or finely chopped5 fat garlic cloves, crushed or finely chopped10-15 curry leaves (optional)1 400g tin chopped tomatoes1kg diced venison2 teaspoons saltHeat the oil then cook the onions, ginger and garlic...

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Tandoori Masala Vegetable and Lentil Curry with Coconut Milk

An easy vegetarian curry, ready in about 30 minutes! Our Tandoori Masala blend pairs well with the creamy coconut milk and tomatoes for a tangy, medium spiced sauce. You can use a mixture of any vegetables such as carrots, courgettes, butternut squash, peppers, mushrooms, peas, spinach - whatever you have! Or if you're short on time, use frozen mixed veg. Serves 4-6Ingredients:2 tablespoons oil, for frying2 large onions, finely chopped5 cloves of garlic, crushed4cm piece of ginger, grated5 teaspoons Tandoori Masala Blend400ml tin of tomatoes500g - 700g mixed vegetables, peeled and chopped 400ml tin coconut milk200g red lentils, rinsed1 tablespoon mango chutneySalt, to tasteFresh coriander, to garnishHeat the oil and fry the onion until soft and browning.  Take your time with this...

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Spiced Cullen Skink

This is a fusion recipe from our Scottish Selection.  A Scottish classic with an Indian twist!  Warming and delicious, hearty enough to be a main meal. Serve with crusty bread smothered in butter. Serves 4-6Ingredients:1 tbsp butter or oil1 medium onion, chopped4 medium potatoes, peeled and cut into 1cm cubes2 teaspoons Goan Spice Blend500ml water250g smoked haddock1 bay leaf250ml milk150ml cream (optional)salt & pepper to tastechopped fresh (or dried) parsleyMelt butter (or heat oil) in saucepan over medium heat, add onion and fry gently until transparent for about 5 minutes (do not allow to burn).Add 2 teaspoons of Goan Spice blend (and a splash of water if pan is very dry) and fry gently for 1-2 minutes.Add potatoes and water...

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Vegan Bean Burgers

These tasty burgers are a lovely consistency - no mushy burgers here!  We have used the Goan blend to season these burgers but you could use any of our savoury blends.   This recipe makes a lot of burgers - I always freeze half the batch - but half the quantities if you are cooking for a small group.Ingredients:1 chopped onion180g cooked brown rice (about 175g uncooked rice)50g breadcrumbs1 tin butter beans1 tin cannellini beans1 tbsp goan blend1 tsp salt2 tbsp ketchup1 fresh chilli (optional)Handful coriander leaves and stalksWhizz up all the ingredients in a blender.  Form into burgers.  If cooking in the oven, grease a baking tray and cook at about 170c for 10 minutes on one side, then...

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Sweet Spice Carrot Cake

For a little twist on your usual carrot cake, add our new sweet spice blend.Ingredients:225g grated carrot100ml oil (sunflower) 110g soft brown sugar2 tbsp clear honey1 tsp vanilla essence2 beaten eggs110g plain flour110g wholemeal flour1 tsp bicarbonate of soda1/4 tsp salt4 tsp of Sweet Spice blendMethod  Grease a 1 kg loaf tin Mix (or put in food processor) - grated carrot, oil, brown sugar, honey, vanilla, and beaten eggs. Add all dry ingredients and mix into the carrot mixture.  Spoon into loaf tin. Bake at 160c for 1 hour. Icing  30g hard butter 85g full fat cream cheese 225g icing sugar Mix icing ingredients together and spread over cake (once cake cooled). Sprinkle with a touch of Sweet Spice blend.  You can also...

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