This dish is a wonderful way to take advantage of seafood, mixing your favourites together in a piquant tomato sauce then using it to dress pasta. Straight from the Italian seaside, you can see yourself eating this on the seafront in Rimini rather than in the garden in Romford! You can use whichever seafood you[Read More]
Cajun Blackened Fish
The Deep South of the USA is the home of this style of cooking, where a food is coated with a dry rub of spice and then grilled or pan-fried on a high heat until the spice crust actually blackens. The process gives the food a wonderful smoky, caramelised flavour, full of garlic and paprika[Read More]
Aloo Paratha
One of our favourite styles of Indian bread is paratha, cooked in a tava or frying pan till golden and crispy on the outside. And this is how to take it to a new level; stuffing the paratha with spiced potato to give it a spicy, smooth inside. These are the best accompaniment to an[Read More]
Baingan Bharta
This delicious dish is the Indian version of the Greek melitzanosalata or the Turkish Imam Bayaldi, roasted then mashed aubergine cooked up with aromatic spices to make a meltingly unctuous meal. It features lots of ginger and garlic, and the spice is provided by our Pav Bhaji curry blend, which is specially designed to make[Read More]
Paneer Tikka
This lovely veggie alternative for tandoori cooking is made with Paneer, Indian cheese. It is a firm, very mild cheese which will soften but not melt on cooking, and due to its fairly neutral flavour it takes on the smoky, spicy flavours of the marinade so well. The recipe calls for the Paneer Tikka to[Read More]
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