Durban curry masala

Curry aficionados will affirm that the variants developed by the huge Indian population of Durban tend to be among the fieriest in the whole diaspora, using less cream and yoghurt while leaning harder on chillies, oil and spices. Key to the heat, sweetness and rich red colour of the Durban curry is the local masala mix. Its distinct flavour profile is derived from coriander, cumin and cinnamon – said to be the preferred spices of indentured labourers arriving in South Africa from the Chennai region over a century ago. Today that blend is essential to Durban’s signature street food dish, “bunny chow”.

Arabic speakers know the name of this rich and complex mix means ‘head of the shop’, a reference to its status as the very best product that spice merchants could offer in the Morocco of the Middle Ages. The legend says two camels got into a fight in the commercial hub of Sijilmasa, spilling their cargo on the ground and forcing the trader to claim that the resulting mess of spices was a fantastic new blend he had discovered somewhere between Cairo and Damascus. Besides creating intricate flavour, its 30-ish ingredients are said to have various health-giving properties, aiding digestion and acting as an antioxidant

During the Spanish occupation of Tunisia in the 16th century, locals developed a taste for the chillies latterly introduced to North Africa from the colonies of the New World. The story goes that shoppers at the souks would stand and wait for spice merchants to pound out a mix of those novel hot peppers with salt and olive oil – the name for that blend derived from the Arabic ‘harasa’, meaning “to break into pieces”. In the intervening centuries, its use has spread to the point that some estimates suggest that one full quarter of the world now eats harissa on a daily basis.

These little pies make a delicious snack or light meal when served with a fresh tomato salad.

Prep time: 45 minutes (plus proofing time)

Cook time: 30 minutes

Makes: 8

For the b’zar pastry

100ml lukewarm water

7g instant dry yeast

160g SpinneysFOOD All-Purpose Flour

150g SpinneysFOOD Wholewheat Flour

1 tsp b’zar spice

4 tbsp milk powder

1 tsp baking powder

1½ tsp SpinneysFOOD Fine Sea Salt

1 tsp SpinneysFOOD Extra Fine Caster Sugar

50g SpinneysFOOD Salted Butter, softened

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 large SpinneysFOOD Organic Free-Range Egg

For the filling

1 large red onion

3 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 tbsp b’zar spice

500g SpinneysFOOD Lean Organic Beef Mince

1 tsp SpinneysFOOD Fine Sea Salt

1 tsp SpinneysFOOD Black Pepper, freshly ground

3 tbsp tahini or almond butter

1 tbsp black vinegar or rice vinegar

1 tbsp water

Handful of SpinneysFOOD Fresh Coriander

1 SpinneysFOOD Omega-3 Free-Range Egg

1 tbsp SpinneysFOOD White Sesame Seeds

1 To make the pastry, place the lukewarm water in a large bowl, add in the yeast and set aside for 10 minutes. In a large bowl combine the flours, b’zar spice, milk powder, baking powder, salt, sugar and butter. Make a well in the centre of the dry ingredients and add the water-yeast mixture, oil and egg. Using your hand or a spoon, mix to form a rough dough. Place on a lightly floured surface and knead for 10 minutes or until smooth. Place the dough in a lightly greased bowl and cover with cling film. Set aside for 1½ hours, or until doubled in size.

2 Finely slice the onion. Heat the oil in a large frying pan over a medium heat. Add the onion and b’zar to the pan and sauté for 5 minutes, or until golden and slightly caramelised. Add in the beef mince and sauté until caramelised. Season well with the salt and pepper. Remove from the heat and transfer to a heat-proof bowl.

3 In a separate bowl, combine the tahini, vinegar and water. Add the tahini mixture to the meat and adjust the seasoning, if necessary. Finely chop the coriander and add to the meat mixture. 4 Preheat the oven to 220°C, gas mark 7. Line a baking tray with baking paper.

5 Divide the dough into 8 equal portions and roll these into smooth balls. Cover with a damp towel and set aside to rest for 15 minutes. Roll each dough ball out into 12cm rounds and place on the baking tray. Place approx.

2 tablespoons of the filling into the centre of the dough, leaving a ½cm border and pinch the sides around leaving the centre open. 6 Whisk the egg and brush the edges of the pastry with the egg wash and sprinkle sesame seeds over.

7 Place in the oven and bake until golden and cooked through, approx. 20-30 minutes.

8 Serve immediately.

Panch phoran is a whole spice mix literally meaning ‘five spices’. It is a Bengali and Bangladeshi speciality and is particularly good for flavouring dahls and vegetable dishes.

Prep time: 10 minutes (plus marination time)

Cook time: 30 minutes

Serves: 4

For the panch phoran spice mix

2 tsp SpinneysFOOD Cumin Seeds

2 tsp brown mustard seeds

2 tsp SpinneysFOOD Fennel Seeds

1 tsp nigella seeds

1 tsp fenugreek seeds

For the fish curry

4 fresh fish fillets, de-scaled, with skin on ½ tsp SpinneysFOOD Fine Sea Salt

1 tsp SpinneysFOOD Fine Turmeric

1 tsp yellow mustard seeds

1 red onion

2 green chillies

2 ripe tomatoes

2 tbsp coconut oil

1 tbsp panch phoran spice mix

1 tbsp yellow mustard seeds

1-2 tsp red chilli flakes

200ml SpinneysFOOD Bottled Drinking Water

1 lime

To serve

Handful of SpinneysFOOD Fresh Coriander

1 To make the spice mix, combine the whole spices. 2 Place the fish on a plate and rub with the salt and turmeric. Cover and set aside for 10-15 minutes. 3 Coarsely grind the yellow mustard seeds. Peel and slice the onion. Deseed and halve the green chillies. Roughly chop the tomatoes. 4 Melt half the oil in a frying pan over a medium-high heat and add the mustard seeds. Stir for a few minutes until they become fragrant. Lay the fish in the pan, skin side down, and leave to cook for 3-4 minutes. Once the skin is crisp and golden, turn and cook for a further 2-3 minutes until the fish is just cooked through. Transfer the fried fish to a plate, cover and set aside. 5 Heat the remaining oil in the pan over a high heat. Add the panch phoran. Allow the seeds to splutter and pop for 1 minute. Turn the heat down to medium. Stir in the onion and chillies. Sauté gently for 3-4 minutes, until they are just softened and golden. Then stir in the chopped tomatoes and cook for 4-5 minutes until they soften. Add the mustard with the chilli flakes and cook for a further 4-5 minutes, stirring. 6 Pour in the water then add lime juice to taste. Bring to a gentle simmer. Carefully add the fried fish pieces back into the sauce, skin side up, and heat through for 2-3 minutes. 7 Garnish with chopped coriander leaves and serve with rice.

This recipe is also delicious when made with cauliflower instead of potatoes

Prep time: 20 minutes

Cook time: 40 minutes

Serves: 4

For the gunpowder spice mix

25g SpinneysFOOD Channa Dal

25g SpinneysFOOD Urad Dal

25g desiccated coconut

1 tbsp black sesame seeds

2 tbsp curry leaves (approx. 20)

6 red chillies

1 tbsp tamarind pulp

¼ tsp asafoetida

2 tsp jaggery or palm sugar

For the gunpowder potatoes

6 large potatoes

4 tbsp ghee

1 SpinneysFOOD Spring Onion

1 green chilli

1 To make the spice mix, toast the lentils in a dry pan over a low heat for 10 minutes until coloured. Transfer to a bowl and allow to cool. Toast the coconut the same way. When it starts turning golden, add the sesame seeds, curry leaves and chillies. Toast until the chillies are dark. 2 Add in the tamarind pulp and asafoetida and stir for 1 minute before adding the jaggery. Scrape all the ingredients into the lentils and allow to cool. Grind in a spice grinder or use a pestle and mortar to grind to a coarse powder. If storing, spread onto a tray and allow to dry for 1 hour before placing in a jar. 3 Peel and quarter the potatoes. Place in a large pot of salted water and bring to a boil. Simmer until tender. Drain and spread out onto a baking sheet and allow to cool. 4 Preheat the oven to 200°C, gas mark 6. Place a roasting tray with the ghee inside the oven. Once the ghee is hot, remove the tray from the oven, carefully add the potatoes and return to the oven. Roast, turning every now and then, until golden and crunchy – approx. 30 minutes. Remove from the oven and place in a bowl. 5 Chop the spring onion and green chilli. 6 Sprinkle the gunpowder spice mix over the potatoes. Add the spring onion and chilli and toss to coat. Serve immediately.

The holy trinity of Filipino cuisine – bay leaves, black pepper and garlic – feature in nearly every savoury recipe including the unofficial ‘national dish’ adobo. Instead of chicken, here we’ve given the dish a twist by using the spice blend to roast a whole duck. The vinegar cuts through the richness of the duck beautifully.

Prep time: 20 minutes

Cook time: 3 hours

Serves: 6

For the adobo spice blend

200ml coconut vinegar or rice vinegar

100ml soya sauce

6 garlic cloves, crushed

2 tsp SpinneysFOOD Whole Black Peppercorns

4 SpinneysFOOD Bay Leaves

2 tsp SpinneysFOOD Unrefined Raw Sugar

For the roasted duck

3-4 brown onions

½ tsp SpinneysFOOD Fine Sea Salt

½ tsp SpinneysFOOD Fine Black Pepper

1 whole duck (approx. 2kg)

1 To make the adobo spice blend, place all the ingredients in a small saucepan and bring to a boil. Remove from the heat and allow to cool completely. 2 Preheat the oven to 210°C, gas mark 6½. 3 Peel and quarter the onions then place them in the bottom of a large roasting tray, leaving one aside. 4 Season the duck well inside and out with the salt and pepper and place the remaining onion quarter in the cavity. Place the duck on top of the onions. Using a fork gently pierce the skin all over – this helps to render the fat. 5 Brush the adobe spice blend all over the bird and place in the oven for 25 minutes. After 20 minutes lower the temperature to 130°C, lowest oven setting, and bake for an additional 55 minutes per kg (we baked it for 1 hour and 50 minutes more). Baste with the reserved spice mix every 10-15 minutes. Increase the temperature to 210°C, gas mark 6½, and bake for a further 20-25 minutes basting every five minutes, so that the duck skin becomes golden and crispy. 6 Allow to rest for 15 minutes before serving with rice, if desired.

The term ‘jerk’ actually refers to the way in which meat is seasoned, smoked and grilled until tender – similar to American barbecue. It has however, become synonymous with its spice blend, which is dominated by allspice and chillies.

Prep time: 20 minutes

Cook time: 20 minutes

Serves: 4

For the jerk spice mix

1 tbsp allspice berries

¼ tsp nutmeg

1 tsp SpinneysFOOD Whole Black Peppercorns

2 tsp SpinneysFOOD Dried Thyme

1 tsp SpinneysFOOD Chilli Powder

1 tsp SpinneysFOOD Fine Cinnamon

1 tbsp smoked paprika

1 tbsp SpinneysFOOD Fine Grain White Sugar

1 tbsp SpinneysFOOD Fine Sea Salt

1 tsp garlic powder

2 tsp SpinneysFOOD Fine Ginger

For the burgers

4 chicken breasts, skin removed

50g SpinneysFOOD All-Purpose Flour

100ml SpinneysFOOD Bottled Drinking Water

200g dried breadcrumbs

4 tbsp mayonnaise

4 SpinneysFOOD Burger Buns

For the coleslaw

200g coleslaw mix

200g fresh pineapple

Handful of SpinneysFOOD Fresh Coriander

1 To make the spice mix, place all the ingredients in a spice grinder and grind until fine. Set aside. 2 Preheat the oven to 180°C, gas mark 4. 3 Place the chicken breasts between two sheets of cling film and flatten them using a frying pan. 4 Place the flour and water in a bowl and mix to form a paste. Place the breadcrumbs in another bowl. 5 Season the chicken with the jerk spice mix then dip into the flour paste followed by the breadcrumbs. Place on a baking sheet. Roast the chicken pieces for 20 minutes or until golden and crispy. Remove from the oven and sprinkle with more jerk seasoning. 6 To make the slaw, place the coleslaw in a bowl. Slice the pineapple into thin strips. Chop the coriander. Add both to the slaw and mix. 7 Slice the burger buns. Spread the mayonnaise on the bottom halves of the buns then top with the chicken and slaw. Replace the tops of the buns and serve immediately.

Durban, in South Africa, is known as the biggest Indian city outside of India and it boasts its own curry masala blend that is a quintessential part of the city’s famous ‘bunny chow’. Curiously, the dish doesn’t have any ‘bunny’ whatsoever. It is a spicy curry, which is stuffed inside a hollowed out half-loaf of sandwich bread. The bread is used as a container so no crockery is required. This version uses bread rolls instead.

Prep time: 30 minutes

Cook time: 1 hour 40 minutes

Makes: 6

For the Durban curry masala

2 tsp SpinneysFOOD Coriander Seeds

2 tsp SpinneysFOOD Cumin Seeds

1 tsp SpinneysFOOD Cardamom Seeds

½ tsp fenugreek seeds

2 cloves

5cm SpinneysFOOD Cinnamon Stick

6 tsp mild chilli powder

1 tsp SpinneysFOOD Fine Cayenne Pepper

½ tsp SpinneysFOOD Fine Ginger

For the bunny chow

1 large brown onion

5cm piece fresh ginger

4 garlic cloves

2 tomatoes

2 potatoes

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

2 black cardamom pods

2 small SpinneysFOOD Cinnamon Sticks

1 tsp SpinneysFOOD Fennel Seeds

2 tbsp Durban curry masala (recipe above)

2 tbsp tomato purée

500g stewing lamb

12 fresh curry leaves

300ml SpinneysFOOD Bottled Drinking Water

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Fine Black Pepper, to taste

Handful of SpinneysFOOD Fresh Coriander

1 lime

4-6 crusty Portuguese rolls

For the carrot pickle

2 carrots

1 tbsp SpinneysFOOD Fine Grain White Sugar

1 tbsp white grape vinegar

1 tsp SpinneysFOOD Fine Sea Salt

3 tbsp boiling water

To serve SpinneysFOOD Fresh Coriander

1 To make the Durban curry masala, toast the whole spices in a frying pan over a medium heat until fragrant. Then grind and combine with the remaining spices. Measure out 2 tablespoons and store and label the rest.

2 Peel and finely chop the onion. Finely grate the ginger and garlic. Chop the tomatoes. Peel and cube the potatoes. Set aside. 3 Heat the oil in a large pan and fry the cardamom, cinnamon and fennel seeds for 1 minute. Add the onion to the pan. Sauté for 5 minutes. Sprinkle over the 2 tablespoons of the Durban curry masala and stir to coat the onions. Add the ginger, garlic and tomato purée and cook for 2 minutes. Add the tomatoes and cook for 5 minutes. Stir in the lamb, potatoes, curry leaves and water. Season well with the salt and pepper. Simmer for 40-50 minutes or until the meat and potatoes are soft. Roughly chop the coriander and stir into the pan along with a squeeze of lime. 4 To make the carrot pickle, slice the carrot into ribbons with a vegetable peeler. Combine with the remaining ingredients, cover and allow to steam for 10 minutes. 5 To assemble, slice the tops off the rolls and scoop out the soft bread. Spoon the curry into the hollowed-out halves and garnish with fresh coriander and carrot pickle before serving.

Sweet ‘n’ smoky BBQ beef brisket

Steamed tamales freeze very well so make a big batch for another day.

Mole-stuffed tamales

A classic BBQ rub has many regional variations, but this recipe takes brown sugar from Kansas City and paprika from the Memphis rub to combine the best of both.

Prep time: 20 minutes (plus marination time)

Cook time: 4 hours

Serves: 4

For the BBQ rub

1 tbsp SpinneysFOOD Fine Cumin

1 tbsp SpinneysFOOD Fine Cayenne Pepper

1 tbsp SpinneysFOOD Chilli Powder

3 tbsp brown sugar

1 tbsp SpinneysFOOD Black Pepper, freshly ground

4 tbsp smoked paprika

1 tbsp onion powder

2 tbsp SpinneysFOOD Fine Sea Salt

1 tbsp garlic powder

For the sweet ‘n’ smoky brisket

3kg beef brisket, untrimmed

2 tbsp BBQ rub mix

1 head garlic

1 brown onion

3 fresh bay leaves

6 sprigs SpinneysFOOD Fresh Thyme

50g SpinneysFOOD Unrefined Raw Sugar

750ml SpinneysFOOD Bottled Drinking Water

250ml apple cider vinegar

250ml barbecue sauce

1 To make the spice rub, combine all the ingredients in a bowl. 2 Rub the spice mix all over the brisket and allow to marinate overnight.

3 Preheat the oven to 150°C, gas mark 2.

4 Place the brisket in a large roasting pan. Halve the head of garlic. Quarter the onion. Place the garlic, onion, bay leaves, thyme, sugar, water and vinegar in the pan. Cover with foil and roast for 3 hours then remove the foil and roast for a further hour. Brush the barbecue sauce over the brisket and continue roasting until sticky and caramelised. 5 Allow to rest for 15 minutes before slicing and serving.

Mole’s complexity and long list of ingredients is just one of the many reasons it is considered a dish to celebrate special occasions. Typically, it features a variety of chillies and spices (sometimes up to 20) that are ground into a paste then mixed with broth or water. The mixture is then simmered until a thick sauce is achieved. Here, we’ve used a simplified version as a stuffing for celebratory tamales.

Prep time: 1 hour

Cook time: 50 minutes

Makes: 12

For the mole spice blend

2 dried ancho chillies

2 dried pasilla chillies

2 dried mulato chillies

1 tbsp SpinneysFOOD White Sesame Seeds

2cm piece of SpinneysFOOD Cinnamon Stick

¼ tsp SpinneysFOOD Cumin Seeds

¼ tsp anise seeds

¼ tsp SpinneysFOOD Whole Black Peppercorns

¼ tsp cloves

3 tbsp cacao nibs

¼ tsp SpinneysFOOD Dried Thyme

¼ tsp dried marjoram

1 SpinneysFOOD Bay Leaf

For the tamales

1 brown onion

2 garlic cloves

1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 x 400g tin SpinneysFOOD Organic Chopped

Italian Tomatoes

12 x dried corn husks or banana leaves

680g masa harina

2 tsp SpinneysFOOD Fine Sea Salt

2 tsp SpinneysFOOD Fine Cumin

1 tsp baking powder

180ml avocado oil

1½L vegetable stock

1 To make the spice blend, toast the whole spices in a dry frying pan over a medium heat, stirring, until fragrant. Mix with the remaining ingredients and grind. 2 Peel and finely slice the onion and garlic. 3 Heat the oil in a pan over a medium heat. Add all the mole spice and toast for 2 minutes then add the tinned tomatoes. Simmer for 20 minutes. Allow to cool to room temperature. 4 Meanwhile, soak the corn husks in hot water. 5 In the bowl of a large stand mixer, add the masa harina, salt, cumin, baking powder and whisk to combine. Add the avocado oil, then beat on a low speed until combined. Then gradually add the stock and beat on a low speed until combined. Once the stock is incorporated, increase to a medium speed and beat for 10 minutes until fluffy, stopping occasionally to scrape down the sides of the bowl, if needed. Cover the mixing bowl with a damp kitchen towel and refrigerate until ready to use. 6 To assemble the tamales, lay a soaked corn husk on a flat surface. Place 4 tablespoons of the masa harina mixture on the husk and spread it out into a rectangle large enough to enclose the filling. Place 1 tablespoon of the mole filling in the centre of the masa rectangle. Fold the corn husk in half vertically. Then very carefully, fold the corn husk in half so that the masa wraps completely around the filling, you can use your fingers to pinch it together just a little bit. Wrap the corn husk into a little burrito. Continue folding the corn husk completely over to one side so that it is a cylinder shape. Fold the top (skinny) end down to enclose one end of the tamale. One end of the tamale will be exposed, and the other will be folded over. Tie the tamale together using shredded corn husks or string. Repeat with the remaining husks, masa harina mixture and filling. 7 Add water to the bottom of pot with a steamer basket. Fill the steamer with the tamales and steam until the tamales are hot and cooked through (and the masa separates easily from the corn husks), approx. 30 minutes. 8 Serve immediately with extra mole sauce for dipping.

Saffron and pimentón (a mixture of smoked and sweet paprika) are essential to the flavour of authentic Spanish paella. Originally paella was a dish cooked over a woodfire by farmers and farm labourers. It was made with rice, plus whatever was found around the rice fields and countryside, such as tomatoes, onions, snails, rabbit or duck and – for special occasions – chicken. A dash of saffron was added for colour and flavour. Traditionally, paella should be eaten straight from the paellera pan with each person using his own wooden spoon.

Prep time: 30 minutes

Cook time: 40 minutes

Serves: 6

For the paella spice mix

2 generous pinches of saffron threads

3 tbsp smoked Spanish paprika

2 tsp onion powder

2 tsp garlic powder

1 tsp SpinneysFOOD Fine Cayenne Pepper

1 tsp SpinneysFOOD Fine Cumin

1 tsp SpinneysFOOD Black Pepper, freshly ground

1 tsp SpinneysFOOD Dried Parsley

1 tsp SpinneysFOOD Dried Oregano

Pinch of ground cloves

For the paella

1 chorizo sausage

3 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

4 chicken thighs

250ml non-alcoholic white wine

2 large red onions

1 SpinneysFOOD Red Capsicum

1 tbsp tomato paste

3 tbsp Paella spice mix

1 x 400g tin SpinneysFOOD Organic Chopped

Italian Tomatoes

1L chicken stock

500ml SpinneysFOOD Bottled Drinking Water

500g paella rice

500g mussels

To serve

Handful of SpinneysFOOD Fresh Parsley

2 lemons

1 To make the paella spice mix, combine all the spices in a bowl and store in a jar until required.

2 Finely chop the chorizo. Place a very large frying pan or paella pan over a high heat and add 1 tablespoon of the olive oil. Add the chicken pieces and chorizo and sauté until golden brown and cooked through – approx. 15 minutes. Move the meat to the side of the pan and deglaze it with the non-alcoholic wine, scraping off the pieces on the bottom. Finely slice the onions and capsicum and add to the pan along with the tomato paste and spice mix. Sauté for 5 minutes until softened.

Add the tomatoes, stock and water and bring to a boil. 3 Reduce the heat to a simmer and sprinkle the rice evenly over the pan. Stir to coat well then don’t stir again. Simmer on a low heat for 20 minutes. Test the rice – it should be al dente like pasta. Arrange the mussels on top and place a lid or foil on top and continue cooking. 4 When the rice is done, it will start to make a very faint crackling sound. This is the prized socarrat, or paella crust, starting to form at the base of the pan. You can turn the heat up a touch but be very careful, you want your rice crust toasted but not burned. When you start to get a subtle toasting scent remove from the heat. 5 Sprinkle with chopped parsley and serve with lemon wedges on the side.

B’stilla is one of those classic sweet-savoury Moroccan dishes that is an absolute must at any celebration. One of the essential seasonings in the filling is ras el hanout, possibly the most complex of all Middle-Eastern spice blends. Ras el hanout means the ‘head of the shop’, signalling how precious the spice blend is, both because of its price and the fact that it contains up to 30 spices.

Prep time: 45 minutes

Cook time: 1 hour 35 minutes

Serves: 6

For the b’stilla

2 medium brown onions

Handful of SpinneysFOOD Fresh Parsley

Handful of SpinneysFOOD Fresh Coriander

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

500g lamb shoulder cubes

2 tsp SpinneysFOOD Fine Cinnamon

2 tsp SpinneysFOOD Fine Ginger

2 tsp ras el hanout, plus extra for dusting

¼ tsp SpinneysFOOD Fine Cayenne Pepper

2 pinches of saffron threads

1 tsp SpinneysFOOD Fine Sea Salt

450ml SpinneysFOOD Bottled Drinking Water

100g pistachios

2 tbsp SpinneysFOOD Super Fine Icing Sugar, plus extra for dusting

12 sheets phyllo pastry

120g SpinneysFOOD Salted Butter

For the sweet and sour sultanas

1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 shallot

2 tbsp SpinneysFOOD Unrefined Raw Sugar

70g sultanas

125ml red grape vinegar

To serve

1 tsp SpinneysFOOD Super Fine Icing Sugar

½ tsp ras el hanout

50g pistachio

1 Preheat the oven to 230°C, gas mark 8.

2 Chop the onion, parsley and coriander.

3 Heat the oil in a large saucepan then brown the lamb until golden. Add the onion, parsley and coriander to the lamb along with the spices and salt. Sauté for 2 minutes then add the water and simmer for 30-45 minutes or until the lamb is soft. Allow to cool. 4 Place the pistachios on a baking sheet and toast in the oven for 5 minutes. Remove and finely chop. Mix with the icing sugar. 5 Shred the lamb. If the sauce in the pan is not thick, reduce it over a low heat. Mix the shredded lamb into the sauce. 6 To assemble the pie, brush 6 sheets of phyllo with melted butter and lay them on top of each other. Arrange at the bottom of a shallow 30cm round, non-stick baking dish. Spread the chopped pistachios evenly over the pastry. Spread the shredded lamb over the pastry. Brush the remaining sheets of phyllo with melted butter, lay them on top of each other and then place on top of the meat. Tuck the loose ends inside the tin and under the pie. Brush the top with butter and bake for 30 minutes. 7 Meanwhile, make the sweet and sour sultanas by heating the oil in a small saucepan over a medium-low heat. Finely slice the shallot and add to the pan. Sauté for 15 minutes or until softened and starting to caramelise. Add the sugar and cook for a further minute. Add the sultanas and vinegar and simmer for 4-5 minutes until thickened slightly. 8 Remove the b’stilla from the oven. Dust the top with the icing sugar and ras el hanout. Chop the pistachios and scatter over. Top with the sweet and sour sultanas and serve.

This halloumi is sticky, spicy and utterly addictive.

Prep time: 10 minutes

Cook time: 10 minutes

Serves: 4

For the harissa

100g dried mild chillies (like baklouti or Kashmiri)

4 garlic cloves

1 tsp SpinneysFOOD Fine Sea salt

2 tbsp lemon juice

1 tsp SpinneysFOOD Cumin Seeds

1 tsp SpinneysFOOD Coriander Seeds

1 tsp caraway seeds

juice. 4 Heat the oil in a large frying pan over a medium heat. 5 Fry the halloumi in the pan until slightly golden on either side. Add in the harissa mixture and fry for 5 minutes or until golden.

6 Serve the halloumi immediately topped with the dukkah and rose petals, if desired.

1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oli

500g SpinneysFOOD Halloumi-Style Grill Cheese

2 tbsp harissa

2 tbsp SpinneysFOOD Organic Natural Honey

1 lime

2 tsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

To serve

1 tbsp dukkah

1 tbsp rose petals, optional

1 To make the harissa, place the chillies in a bowl and cover with hot water. Set aside for 30 minutes until tender and rehydrated. Drain the chillies and remove the stems and seeds. Place in a spice grinder along with the remaining ingredients. Blitz to a paste. Store in a jar and refrigerate. 2 Slice the halloumi into 1cm-thick slices and set aside. 3 In a small bowl, combine the harissa and honey and squeeze in the lime

Also known as ‘pudding spice’, mixed spice has a similar flavour profile to gingerbread spice and is used in a variety of festive, celebratory bakes during Christmas and Easter.

Prep time: 20 minutes

Cook time: 20 minutes

Makes: 12

For the mixed spice

½ tbsp ground allspice

½ tbsp SpinneysFOOD Fine Cinnamon

½ tbsp ground nutmeg

1 tsp ground mace

½ tsp ground cloves

½ tsp SpinneysFOOD Fine Coriander

½ tsp SpinneysFOOD Fine Ginger

For the scones

520g SpinneysFOOD Self-Raising Flour

2 tsp baking powder

115g SpinneysFOOD Extra Fine Caster Sugar

75g cold SpinneysFOOD Salted Butter

50g sultanas

50g raisins

1 tbsp mixed candied peel

250ml SpinneysFOOD Fresh Full Fat Milk

250ml single cream

For the crosses

75g SpinneysFOOD All-Purpose Flour

2 tsp SpinneysFOOD Pure Sunflower Oil

4-5 tbsp SpinneysFOOD Bottled Drinking Water

1 Make the spice mix by combining all the ingredients in a bowl. 2 Preheat the oven to 180°C, gas mark 4. Lightly grease and line a baking tray with parchment paper. 3 Place the spice mix, flour, baking powder and sugar in a bowl and mix to combine. Add the butter, dried fruit and mix to combine. Make a well in the centre of the flour mixture and pour in the milk and cream. Using a butter knife, gradually mix in the milk and cream until combined, being careful not to overwork the dough.

4 Turn the mixture out onto a well-floured surface and gently bring the dough together with your hands. Roll out the dough until 2½cm thick then use a floured 5½cm round cookie cutter to cut out 15 rounds. Avoid twisting the cookie cutter, instead press straight down. Place the scones close to each other on the baking tray and brush them with milk. 5 To make the crosses, mix the flour, oil and water together and place in a piping bag with a small straight nozzle. Pipe crosses onto each scone. 6 Bake the scones for 15-20 minutes or until cooked when tested with a skewer. 7 Serve with butter.