Spice Mountain Recipes

This lovely salad of potato and tuna is one of the most popular tapas in Spain’s Cadiz province, as it stars three of the area’s best ingredients. Canned tuna is of really good quality in

We’re including this dish not only because it’s a noodle newsletter, but also because it’s the ideal place to pay a little tribute to a dear friend of Spice Mountain (and Borough Market generally) who

This Spanish dish is basically a paella made with vermicelli noodles which are cut into shortish lengths. There are many versions of the dish available in Spain nowadays, but the classic version comes from Valencia

A very popular snack food in India is a paper plate of Keema (curried minced lamb) with Paratha bread. The curry often includes potato and peas, but sometimes is actually more gravy than anything else.

Always our choice for the starter should we go for a sit-down kebab, lahmajun is often called Turkish pizza. But there’s no cheese involved, and the bread base is a much thinner affair. If you

This recipe is our take on the classic Eggs Florentine, giving it the Spice Mountain touch! A sinful mixture of eggs, cheese sauce and spinach, this is a perfect Sunday brunch dish when served on

This mild curry is typical of the state of Kerala, India’s Deep South, where it is always part of a Veg Thali, the delicious meal of several curries served on a tray at once. The

This is a really lovely spicy, slow-cooked stew, taking advantage of the fact that turkey can take plenty of cooking and plenty of spice. Unusually for a Mexican recipe there is no chilli involved, but

This is a lovely version of the classic Moroccan Pigeon Pastilla, a pastry which is half sweet, half savoury. It is made with filo pastry, stuffed with tender pigeon and lightly scrambled egg, and the

Straight from the Backwaters, this delicious curry contains all the classic elements of Keralan cooking, from curry leaves through to coconut milk. It works best using duck legs, as they will stand up well to

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

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

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;

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

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