The second change of the month

My first change was putting all my oils into spray bottles, thus making it easier to use and having portion control.  A month in and my second change is introducing new recipes to my weekly meal planner.  Like so many others, I tend to get bogged down with the same old shopping list, and well lets be honest, the same old meals.  I know how much its going to cost and the time it takes to prepare dinner.  So This week I have a whole load of fresh ingredients in my fridge, and frozen veg in the freezer.  I will be making, Chicken Satay with rice, Mushroom and pea curry stuffed in brown pita breads, Rice noodles with lemon grass,coriander and fish, Pasta with meatballs and chicken curry with rice.  So now that I have it all planned and the fridge is filled with all the fresh ingredients, I’m hopping to have a stress free delicious week!



New Year, New Me….

Famous last words I say to myself every year, when I’m setting unrealistic New Years resolutions.   But not his year! Oh No, Not this year!

I’ve been fortunate enough to work with some very talented people, create fabulous flavours and put them up on social media and share my recipes.   The one thing I have learnt is how to create new flavours, using my old family recipes.

Changing my mums recipes was almost like saying, I can do it better, which is by no means true!  I cooked her some of my dishes, which were a take on her recipes and those of my grandmother.  I am happy to say, she was very pleased and looks forward to adding my new recipes to our family cook book!

So, change is good, providing we acknowledge and respect the culture and origin of where it all started.

Going back to my New Years resolutions, well thats simple….. every two weeks I will be introducing one new change, however small or simple it may be.  In fact, I’ve already started, I put some delicious olive oils and cooking oils into spray bottles.  Instead of pouring, I will be spraying! Change is good 💚


A little goes a long way…

Half a packet of Masala Mix is enough to make a chicken and pepper curry, with three chicken breast and two peppers.  Its fair to say, that would feed a family of two-three?  With the other half (2 Tbsp) you could make a vegi curry to serve on the side or add it to a samosa mix and have a starter and a main.  The great thing about our Masala is that its very versatile and fuss free.  You don’t need any more than a hand full of ingredients to make a delicious meal.


Fishy on my dishy

I have recently embarked on a culnery journey with a fantastic ‘fishman’ Alan Hagerty, the owner of the FishMan and Light House Restaurant. Every Saturday, weather permitting, I join him behind his demo kitchen in this shop, were we create simple and delicious fish recipes. Alan drives to promote sustainable fishing and using the more humble and understated fish to make superbly affordable fish dinners. Each week, we give foodies a taster of how easily they could incorporate fish into their diets. With most ingredents available in the shop, including our two products, Pakora Mix and Masala Mix, it makes it even easier to recreate the recipes.

How comes?

I am often asked, how comes I cant taste the coriander in my curry? or how comes my curry tastes bitter  and how comes…………….below I have discussed three of the most commonly ask question during my cooking workshops.

  1.  Why does my curry taste bitter, well this could be down to a few reasons.  The garlic was burnt during the tempering process or the spices you used were over cooked and burnt.  This easily happens when you cook finely ground spices in hot oil,  the finer the spice blend the easier it will burn.  So what to do……. use a freshly ground spice blend, (like Ours) or try to choose one that is coarsely ground rather then powdered.  Always have a glass of water close by,  add a splash a few  seconds after adding and stirring in the spices.  This will stop the spices from burning and making your curry taste bitter.
  2. I cant taste the coriander in my curry…… Fresh coriander should always be added at the end, once the curry is completely cooked.  Mum would often say, if in doubt add coriander, it will make the most questionable curry taste good!
  3. Why does my rice not turn out right?  Everyone has their own idea of what constitutes good rice.  One cup of rice too two cups of water, that the most common ratio but this doesn’t always work.  Here’s my method, no matter how much rice you have in your pot, always add enough water so it sits about an inch over the rice line.  Bring it to the boil and turn down the heat to the lowest it will go, you want to almost steam the rice in the pot.  Don’t be tempted to stir it or open the lid too soon.  one cup of rice generally takes about 20 minutes.  After 20 minutes quickly lift the lid, take a few grains off the top and test to see if its cooked.   The key is not to stir the rice!! use a folk to separate the rice before serving.

This list could go on and on but I will stop here for now, give you a chance to digest and post your feed back and any question you may have.

Summer is finally here?

With summer fast approaching, we hope! its time to get the BBQ ready for some alfresco dinning. Try using our Masala Mix, not only on meat but also on veg. A good tip, marinate some sliced aubergine with rapeseed oil, and a light sprinkling of our Masala. cook on the BBQ , chop into small pieces, add to natural yogurt, together with some small diced boiled potatoes, freshly chopped coriander , very thinly diced red onion and salt to taste. simple, fast and very tasty