Make this Easter meal your best yet

Imagine this year, making puff pastry cheese tarts with Nile Coriander Seeds, grilling lamb with Oregano Buds and Black Urfa Chilli and seasoning roast veggies with Smoked Pimenton paprika, Wild Mountain Cumin and Flowering Hyssop Thyme.

Now, how good does that sound? And we haven’t even mentioned desserts or cocktails yet!

We’re talking chocolate puddings with Morogoro Cacao and Gin & Tonic’s with our heirloom variety of Buffalo Ginger. Yum!

With our Chef’s Essential Collection, you’ll have everything you need to cook an unforgettable Easter lunch. This selection of eight single origin spices is an absolute must-have and the best thing about it, it will be used on a daily basis, covering a wide array of cuisines and flavours.

To start: Mint & Coriander Tomato Puff Pastry

These tomato pastries are a fabulous appetizer, which will definitely kickstart the festive spirit. The secret to this recipe is a good herb mixture: a heavenly combination of Euphrates mint, crushed Nile coriander seeds, crushed garlic, olive oil, cayenne pepper and 1/4 tsp of our Fleur de sel.

Spread a dessertspoon of the herb mixture over each pastry round, leaving a narrow margin of pastry uncovered. Arrange slices of tomato on each tart and sprinkle the remaining herb mixture on top. Season with fleur de sel and black Kampot pepper.

If you’re like us (massive cheese lovers!), we advise adding cheese and spinach to this recipe, as the coriander and cheese complement each other perfectly.

Main course: Easter Lamb

This Easter lamb is an incredible one-pan recipe. The trick is to mix the olive oil with the Oregano buds, chopped rosemary and lemon zest. Rub the marinade all over the lamb, massaging it well into the cuts and add a pinch of Black Urfa Chilli for an extra kick! Roast for 45 mins until the lamb is starting to brown, then pour in white wine and stock.

Roasted Veggies

To complement your Easter lamb, we recommend roasting a big oven dish full of spring veggies (we’re talking brocolli, cauliflower, asparagus, carrots, leeks and red potatoes).

To season: lemon juice, chuck in smoked paprika, wild mountain cumin, flowering hyssop thyme, and of course, add fleur de sel and black Kampot pepper to taste. See recipe here.

And a dreamy chocolate pudding for dessert?

Yes please! What better way to end your Easter feast than with a heavenly chocolate pudding? This recipe is pure bliss - a rich and creamy bowl of chocolate goodness! What’s ever better, it’s so quick and easy! You only need four ingredients: Morogoro Cacao, organic coconut cream, pure maple syrup and pure vanilla extract.

And for all those vegan’s out there, it’s dairy free!

Although our Morogoro cacao is not included in the Chef’s Essential Collection, we are offering FREE cacao with every order until 4th April. Our Morogoro cacao is 100% cacao bean solids ground. It boasts a full-body kick and sparks depth into both sweet and savoury flavours.

A toast to the arrival of Spring!

Spring means warmer days are on the way, and we all know what that means - cocktail season!

Fancy a cool and refreshing Cucumber Ginger Gin & Tonic?

All you need: Gin, soda, fresh cucumber juice, fresh lime juice, fresh ginger and a pinch of our Buffalo Ginger

Our Buffalo Ginger is an heirloom ginger variety, famous for its fruity and herbal aroma. It is a complex ginger, bursting with flavour. It elicits a powerful heat and incredible floral note and will make your gin & tonic pop!

And if you’re feeling extra frisky, throw in some of our salted pepper berries for a peppery kick!