The Spice Shop

Barberries, 50g Barberries are small, oblong berries with a sourish flavour, they are widley used in Europe, Asia, north Africa, and North America. Unit price: £2.99 (approx. €3.35)

French Tarragon, 50g Used with, fish, poultry and egg dishes, this herb adds a slight anise, pine flavour. Unit price: £2.25 (approx. €2.52)

Fresh curry leaves, 50g The taste is warm with a slight citrussy note. Add to stir-fries and curries. Either let them dry out for a few days, then store in an airtight container, or freeze them. Please Note that weight may vary. Unit price: £3.55 (approx. €3.98)

Fresh Galangal, 100g Also known as Thai Ginger, this has a slight lemony sourness with a hint of ginger and cardamom. Galangal is used in curries, stews, soups, sambals, satays, sauces and salads. Suitable for home freezing. Unit price: £2.50 (approx. €2.80)

Fresh Ginger, 100g Fresh Ginger has a rich and warm aroma with a refreshing , woody note and sweet, citrussy undertones. Suitable for home freezing. Unit price: £0.95 (approx. €1.06)

Fresh Lemon Grass, per stalk The flavour is refreshingly tart, clean and citrus-like with peppery notes. Bruise the stalk and cook it whole then take it out before serving. Suitable for home freezing. Unit price: £0.65 (approx. €0.73)

Fresh Turmeric fingers, 100g Fresh tumeric is crunchy and has gingery-citrus aromas. It can be sliced, grated, or chopped and added to curries or rice dishes for flavour as well as colour. Suitable for home freezing. Unit price: £3.85 (approx. €4.31)

Green Peppercorns

For a steak sauce: after frying your steak, add a good lump of butter to the pan. When melted, add a couple of teaspoons of green peppercorns and a chopped clove of garlic. Fry gently, then add 1 tbsp of good brandy, 2 tsp wholegrain mustard and 100 ml single cream. Let the sauce bubble up, then pour it over the steak.

Mexican Quesadilla seasoning

Season your meat or re-fried beans with this spice mix. Pile on to tortilla breads, add grated cheese, top with a second bread and fry in oil. Delicious!!

Hungarian Goulasch mix

Brown onions and diced beef in lard, add water and spice (1 teaspoon per person) and cook until meat is done. I normally cook a pot to last me a week, and for each meal I transfer a bit to a smaller pot and add potatoes (which is good but not Hungarian-orthodox). Serve topped with sour cream. Gets better each day.

Byriani Curry Blend

Mix diced beef with spices and natural yogurt and leave to marinade for at least three hours, or better, overnight, in a pot. Cook basmati rice until half-done. Cover the marinated meat with rice; poke few holes through the rice to the bottom of the pot, and pour some oil into them. Cover the pot and cook for half an hour, or until meat is done, then leave on low heat for another 15 minutes. Recipe by Mr. K.