Item Title

This is placeholder text. To connect this element to content from your collection, select the element and click Connect to Data.

Read More

Item Title

This is placeholder text. To connect this element to content from your collection, select the element and click Connect to Data.

Read More

Item Title

This is placeholder text. To connect this element to content from your collection, select the element and click Connect to Data.

Read More

Tasting Notes


chili lime and ginger_edited.jpg

Chilli Lime & Ginger Sauce

This dressing is fresh, tangy and vibrant. Packed with a punch, this dressing is perfect as a dipping sauce for rice paper wraps or use to dress an Asian coleslaw. Saute chicken or pork mince till cooked through, add a handful of mint and coriander, toss with chilli, lime and ginger and serve in a crisp lettuce cup.

Dark Beer_edited.jpg

Dark Beer Chutney

This dark chutney is made with apple, dried apricots, dates and raisins, and, of course, beer. I use Black Hole Stout which I get from The Laboratory in Lincoln.  It is great on a cheese board and with cold meats, serve with a good bread such as sourdough, toasted.

date and preserved lemon_edited.jpg

Spiced Date & Preserved Lemon Chutney

This chutney is so addictive it won’t last long. Great with any vegetable dish, barbecued chicken or spicy roast lamb and couscous and is good in a cold meat sandwich. A spoonful or two is also excellent in a Moroccan tagine to give it depth of flavour, served as a condiment with any Middle Eastern dish and it goes perfectly with blue cheese. Its sweetness also goes well with tart Greek yogurt.


Moroccan Apricot Chutney

The fragrant touch of orange flower water will have you dreaming of the East. It can be served with any cheeses and is especially good with Eastern pastries such as spanakopita and is a natural accompaniment to chicken or lamb.

ras el hanout.jpg

Ras El Hanut Spice Blend

Arabic for “Top of the Shop” , this king of spices is complex, rich, colourful and aromatic. Some recipes my contain up to 80 different ingredients. We’ve left out a few, including Spanish Fly and hashish, the result is a versatile and aromatic blend that hits every layer of your taste buds.
Sprinkle over chicken and fish or lamb before panfrying, grilling or baking.


Berbere Spice Blend

Spicy Alchemy - Spicy, peppery, and mildly sweet, this Ethiopian Berbere packs some flavour. The backbone of Ethiopian and Eritrean cooking, berbere is a spice blend that encompasses the distinctive flavours of North Africa.

Rub into meats, chicken, fish or tofu before cooking. Add to lentils and grains, soups and stews. Enjoy the complex, exotic aromas and flavours.

Japanese blend.jpg

Shichimi Togarashi

A toasty, sweet spice experience.
This blend originated in Japan. Though it's not super-spicy the seaweed lends unami, sesame and hemp seeds bring texture to the table, orange zest adds floral, sweet notes and ginger contributes a bit of a zing.
Traditionally sprinkled over soups, noodles, yakitori and tempura.


Tandoori Masala

Tandoori masala is a fruity, sweet and warming bouquet of spices.
Mix 1 tsp of Tandoori spice blend with ¼ cup of Greek style to coat cubed red meat, especially lamb, chicken, firm fish or prawns. Marinate at least 1 hour but up to 24hours then thread onto skewers and roast on a hot plate. Serve with lemon.

szechuan pepper salt.jpg

Szechuan Pepper Salt

A curious salt for curious people.
Szechuan peppercorns, with their citrus flavour and stealthy ability to leave the mouth tingling, mixed with a ping of salt.

This classic Chinese seasoning is used in Szechuan cooking as a rub for meat or poultry or as a dipping salt for fried food.

Za'atar spice blend photo.jpg


Za’atar-A spice blend hero. Use as a seasoning over avocado or tomato. Mix with olive oil, drizzle over flatbread and lightly toast. Season meat and seafood before cooking. Toss vegetables or chickpeas with olive oil and za’atar before roasting. Make a dip by Use as a garnish for hummus. mixing za’atar with well drained Greek yoghurt. Stir into mashed potato or season baked potato wedges.


Tomato Kasundi

Tomato kasundi is an extremely versatile, fragrant, spicy Indian chutney. Influences of ginger, turmeric, cumin, garlic and chilli will add the wow factor to your food. Eat your kasundi with barbequed meats, piled on poached eggs with yoghurt, za’atar and coriander, slathered on crackers with cheese, spoon over rice with yoghurt and fresh herbs, mix with coconut cream as a marinade for fish or chicken, stir into soups. Seasonal product, not available year round.

black dorris plum_edited.jpg

Doris Plum & Liquorice

This intriguing, elegant chutney is one of my favourites. Unlike most chutneys, the fruit is slow-roasted in the oven with liquorice and spices, to develop a rich, complex flavour. The chutney marries well with most cheeses and is a perfect accompaniment with venison, roast pork or duck. This chutney is “wetter” than the others and can be easily heated gently to act as a sauce. Seasonal product, not available year round.