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Gently Spiced Carrot Salad

A lovely, fresh tasty salad that goes beautifully with Tandoori Masala Chicken and our Mint and Coriander Raita.  Combine for a delicious starter or meal.1 tablespoon oil1/2 teaspoon black mustard seeds1/4 teaspoon cumin seedspinch of ground turmeric1/2 teaspoon salt1/2 teaspoon caster sugar1 1/2 tablespoons lemon juice500g grated carrots, gratedcoriander leaves, to garnishHeat the oil in a small pan, then add the mustard and cumin seeds.  Cover and shake the pan until the seeds start to pop.  Remove from the heat, add the turmeric, salt and sugar and stir well.  Leave to cool for 5 minutes.  Mix in the lemon juice  then pour it all over the grated carrots, thoroughly coating.   Leave for 30 minutes or longer for the flavours...

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Pea and Potato Samosas

​This recipe is super easy (even easier if you have leftover, cooked vegetables).  I mostly use filo pastry but you can use puff pastry. My kids love these and of course, you can change the filling according to what you have lurking in the fridge.  A superb way of using up Christmas Leftovers - Boxing Day samosas with a glass of something cold.  Perfect.  Vegetarian - Gluten Free - Dairy Free​Ingredients:1 tablespoon oil (I use coconut oil)1 onions, finely chopped3cm piece of ginger, grated2 cloves of garlic, crushedKorma Spice Pot - 2-3 teaspoons, to taste (or use the Goan or Bhuna)500g of potatoes, peeled and cooked300g frozen peas1 tablespoon lemon Juice (optional)Salt, to tasteHeat the oil and cook up the...

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Roast Vegetable soup, slightly spiced

This is a different way to make soup - it's great for busy people who need to get on with something else instead of standing at the hob cooking the onions.  Easy, healthy, vegan, vegetarian, gluten free and DELICIOUS.  Makes a great starter or lunch.  Also a good way to use up any vegetables in your fridge.Ingredients:1kg mixed vegetables, including an onion4 cloves of garlic, peeled but left whole2 tbsp oil1 tbsp spice pot spicesSalt and Pepper1.5 liters vegetable stockMix the oil and the spices in a little bowl.  Prepare the vegetables, then put into a roasting tin.  Poor over the oil and spice mixture and mix well with your hands.  SeasonRoast in the oven for about 30-35 mins, until...

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Vegetable Pakoras

These are super easy to make and you can use whatever vegetables you have to hand. Gluten free, vegan and vegetarian.  Great for party nibbles or a simple starter.  Serve with our mint and coriander raita or chilli jam. Serves 4-6 Ingredients 250g chickpea flour (also called besan or gram flour)8 tsps of either Korma, Bhuna, Goan or Tandoori Masala Spice Blends1 tbsp lemon juice2 tsps salt300g potatoes, peeled and cut into small pieces (too big, and they won't cook properly)2 onions, finely sliced3 spring onions, trimmed and finely choppedhandful of spinach, finely chopped​handful coriander1 green chilli, finely chopped (optional)2 tsp saltOil, for deep fryingPut the gram flour in a bowl and add the Spice Pots spice blend of your choice, and...

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Spice Pots Daal

This is a very simple recipe which can easily be made as a main meal or as an accompaniment to other curries.  Lentils are a great source of iron and contain high levels of proteins.  Use coconut oil in place of your usual oil for maximum health benefits.  This recipe is dairy and gluten free.Serves 4-6​Ingredients:1 onion, finely chopped3 cloves garlic, crushed4 cm piece of ginger, grated400g tin tomatoes (or use fresh tomatoes)3 teaspoons of Goan Spice Pot (or more if you like it hot)300g red split lentils, rinsed400ml tin coconut milkSalt, to tasteHeat the oil then slowly cook the onions, ginger and garlic until soft and browning.Add the tomatoes and cook down for a few minutes then add the...

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