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  • St Kitts Bhaji Mix Recipe

    St Kitts Bhaji Mix Recipe

    We don’t have any of our bhaji mix on the shelf at the moment, but we don’t want to leave you without - so by popular request, here’s how you can make it at home!


    Bhaji mix ingredients:

    200g gram flour

    1 tsp garam masala

    1 tsp baking powder




    Mix dry ingredients together and add enough water to make a batter – you want it thicker than for pancakes, but not stiff.

    My favourite bhaji is cauliflower, so I’ll give you the instructions for that. Break cauliflower into florets and put them into boiling water, bring back to the boil then remove from the heat straight away and strain. They will feel like they are too firm, but trust me this will make them perfect. Drop the cauliflower florets into the batter and coat thoroughly. Heat about an inch of oil in a deep frying pan, once it is hot drop the coated cauliflower in and fry, turning regularly, until a golden brown. Drain on kitchen paper and give a sprinkle of salt before serving. Best served hot with a yoghurt dip, or as a side with a curry.


    You can also use peas, chopped onions, partially cooked sweet potato… anything you fancy really! They’re also great with salad, if the sun finally comes out and you fancy a quick bite…


    Photo credit: mdid via / CC BY

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  • Stuffed Mushroom Burger Recipe - Summer in a Bun...

    Stuffed Mushroom Burger Recipe - Summer in a Bun...

    We had an amazing time at our Summer Party this Saturday – great food, great company and incredible music from the very talented ‘Dog With No Name’. We got through a fair bit of Pimms too! As always, a huge thank you to everyone who came! For those that missed it, here is the recipe for our stuffed mushrooms, which we served in burger buns with a bit of roast sweet potato and pepper for flavour contrast.


    - 4 Large flat mushrooms

    - 250g Cream cheese

    - couple of slices of bread

    - 100g strong cheddar, grated

    - pinch of dried sage or chives

    - salt and pepper to taste


    • Remove and save the mushroom stalks, scoop out the dark gills with a spoon.
    • Put both of these into a food processor with the bread and herbs and pulse for a few seconds, until crumbed. Mix this with the grated cheese.
    • Generously fill the scooped out mushrooms with cream cheese, top with the breadcrumb mixture, pressing into shape as you go.
    • Bake in the oven at about 170C for 20 minutes, until mushroom is soft and top is crispy. Serve with salad; in a bun or pitta bread; or (my favourite) with some crispy roast parsnips.

    If you really want to recreate our evening, you’ll have to check out some of the fab music from Dog With No Name!

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  • Anglesey Eggs

    Anglesey Eggs

    As always, we had a fantastic time at our monthly evening meal! Thank you to everyone who came, we love the community spirit and it’s great fun hosting you all. For those of you who missed it, we had a Welsh theme as a belated St David’s Day celebration, and Susan whipped up her own version of Anglesey Eggs (spoiler alert, they were delicious!). Here’s her recipe so you can give it a go at home…


    Anglesey Eggs

     For 4 people

    500g potatoes, peeled and chopped

    50g butter

    4 leeks, sliced

    50g butter

    50g flour

    ½ litre milk

    mustard powder to taste

    bay leaf

    150g mature cheddar grated

    extra cheese to top, grated

    8 hard boiled eggs


    - Boil and mash the potatoes.

    - Fry the leeks in the butter until tender and then mix into the mashed potatoes.

    - Put the potatoes in the bottom of an oven proof dish.

    - Quarter the boiled eggs and spread over the top of the mash.

    - Melt the butter in a pan, add the flour and mustard and cook until frothy.

    - Remove from heat and whisk in the milk a little at a time, add the bay leaf.

    - Return to the heat and stir until it thickens.

    - Remove from heat and stir in the grated cheese.

    - Pour the sauce over the eggs and potato, sprinkle the remaining cheese over the top and put in a hot oven until the sauce is bubbly and brown.


    It’s great served with herby bread (we used this Welsh recipe) and maybe even a crunchy salad. Enjoy!



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  • Taste of Summer!

    Taste of Summer!

    We love a glass of pimms - it makes it feel like summer no matter what the weather! Here's our twist on the fabulous classic... We've made a special basket of plants, just for this purpose (not that we drink a lot *cough*)


    1 part Pimms No. 1

    3 parts Sparkling Sicilian Lemonade

    Fresh Apple Mint Leaves

    Fresh Lemon Verbena Leaves

    Fresh (Wild) Strawberry Halves

    Fresh Cucumber Slices

    Lemon Slices


    Just pop your ice in a jug and pour over the Pimms. Add your fruit and leaves to taste and top up with lemonade. Find yourself a pretty straw and a nice spot in the garden and enjoy!

    If you're just not a fan of pimms (sacrilegious though it is) here's a few more summer drink recipes - so you can get your practice in while it's still spring!


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  • Susan's Lentil Dahl Recipe

    Susan's Lentil Dahl Recipe

    So we had to cancel last week’s meal (booo…) due to illness, but to try and make up for it, we thought we’d give you our recipe so you can try it at home. To me, this meal is Indian comfort food at its best – a real winter warmer, or just as fabulous cold the next day. I recommend eating whilst in your pyjamas!

    If Indian food is your thing, take a look at Manjulas Kitchen, for some fabulous recipes (and great watching!).

     Susan’s Lentil Dahl

    1 onion finely chopped

    1 carrot cut into thin slices

    2 large potatoes cut into small cubes

    couple of large handfuls of red lentils

    ½ block of creamed coconut (not milk and not a carton)

    1 tsp black or brown mustard seed

    1 tsp ground coriander

    1 tsp ground cumin

    1 tsp turmeric

    ½ tsp black pepper

    1 tsp ground cardamom

    1 inch piece of fresh ginger - peeled and finely grated

    1 clove garlic crushed (totally optional, I don’t use this at all, but if you like garlic knock yourself out!)

    ghee or oil – about two tablespoons

    handful of fresh coriander leaves - chopped


    Heat the oil or ghee in a large saucepan, when hot drop in the mustard seeds and leave until they start to pop, add the onion and cook until it starts to brown. Add the coriander, cumin, turmeric, pepper, cardamom, fresh ginger and the garlic if using. Cook the spices for a moment or two before adding in the carrots, potatoes and lentils and cook for a few seconds. Add enough water to completely cover everything and bring to the boil. Reduce heat to a simmer and cook until everything is soft, adding boiling water if it needs it. When it is cooked there should still be a good amount of liquid in the pot, now add the block of coconut and stir until it’s is completely dissolved, cook on for a minute or two until it thickens. Remove from heat and stir in the most of the fresh coriander, reserving a little for garnishing. Serve with yoghurt, mango chutney and a chapatti.

    We recommend serving with onion (or cauliflower if you’re feeling adventurous) bhajis – check out our easy bhaji mix here.

    Photo credit: srqpix via / CC BY

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  • Recipe - Gremolata

    Recipe - Gremolata

    Herbs are often in short supply in the garden at this time of year; however there always seems to be plenty of parsley around! We think that gremolata is a fantastic way to make use of this herb. This super easy and extremely versatile recipe will use up all of that extra parsley you have hanging around, as well as give you a lovely garlic-y hit - always a necessity over winter!




    2 cups (500mls) parsley

    4 tbsp (60mls) finely grated lemon rind

    2 tbsp (30mls) garlic

    Chop the parsley and garlic until very fine, if you have a Vitamix this will do the job for you, then mix together with the finely grated lemon rind. This spread can be used in all sorts of ways too; freeze in an ice cube tray and then use to season stews and soups, mix with cream cheese for a delicious cracker spread, use as a garnish or mix with breadcrumbs for stuffing or coating. A personal favourite of ours is mashing with butter, smearing on bread and then toasting in the oven for quick and delicious garlic bread. In a sealed container, kept in the fridge, this spread should last a while so you can have the chance to try it all sorts of ways!  In fact here is a great variation using walnuts.

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  • Mock Duck in Spicy Plum Sauce Recipe

    Mock Duck in Spicy Plum Sauce Recipe

    To start with, I just want to thank everyone who came to our Chinese New Year meal. It was a fantastic evening, where we all ate far too much… It’s a long way to come for some of you though, so to make sure no one is left out we thought we’d share our fabulous recipe!

    For those that haven’t heard of it before, Mock Duck is the meatiest vegetarian meat alternative around. Made from wheat gluten, this has a taste and texture almost identical to real duck – and it makes fantastic duck pancakes. You can pick a tin up from your local health food shop or chinese supermarket, or even make your own. We combined it with our very own Spicy Plum Sauce, as an alternative to the traditional hoisin sauce. We also served it with oven baked noodles, just to make sure we got our dose of veg!

    Mock duck in spicy plum sauce


    1 tin mock duck

    1 bottle St Kitts Herbery Spicy Plum Sauce



    Drain the mock duck and rinse under cold water. Cut into thin strips, place in an ovenproof dish and cover with the Spicy Plum Sauce. Cover with foil and cook in oven at 180C for about 20 minutes, until hot and sauce is sticky.


    Oven baked noodles


    1 pack fresh noodles

    1 carrot – cut into very thin strips

    1 small can water chestnuts drained

    1 small can bamboo shoots drained

    2 or 3 mushrooms sliced

    handful of mange tout cut into thin strips

    1 pak choi finely sliced

    small bag of beansprouts

    4 tablespoons of mirin

    4 tablespoons of rice vinegar

    tamari soy sauce to taste

    good dash of dark sesame oil



    Put all veg in a baking tray with the noodles, splash lightly with the sesame oil and toss until it is all coated. Sprinkle the mirin and rice vinegar over the top, cover with foil and bake in the oven on 180C for about 20 minutes until hot. Toss the noodles mix with the soy sauce and serve with the mock duck.

    If you fancy the pancakes too then see the recipe here.




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  • Sage and Thyme Steaming Treatment

    Sage and Thyme Steaming Treatment

    We’ve given ourselves a productive new year’s resolution this year – we’re finally going to get the hang of this blogging business! No more getting distracted, you’re going to be hearing a lot more from us… So to start on the right note (halfway through January, but close enough!) here’s our first ‘make your own’ of the year.

    It’s the time of year for dry skin and blocked noses, but we’ve got a super easy, very relaxing way to combat both at the same time. A sage and thyme steaming treatment will open and unclog your pores, whilst clearing your sinuses for easier breathing.


    Handful fresh sage

    Handful fresh thyme

    Bowl of boiled water


    It really is as easy as it sounds like it’s going to be! Just pop the herbs into a bowl of freshly boiled water, then lean your face over (not so close that you scald yourself…), lay the towel over your head and breathe deeply. You can stay here for 5 to 10 minutes, before wiping your face off with a cold, damp cloth to close up those pores again. For best results, follow up with a refreshing, toning spritzer and moisturiser.

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  • Make your own - Bath Bombs (again!)

    Make your own - Bath Bombs (again!)

    We know you've probably seen this before, but in honour of Christmas we thought we'd share our most popular gift making idea ever. These bath bombs are so easy to make, and are a fantastic, home made gift. They're also great for relaxing after a hard day's Christmas shopping!


    Witch Hazel Water

    Bicarbonate of Soda

    Citric Acid

    Essential Oil (we like lavender for an extra soothing bath, but anything you like will work!)

    Dried herbs, petals, flowers or food colouring  (again, lavender flowers are it for us)



    We've got the kind of house that always has kids running around, and of course that means kids toys everywhere - so we used a plastic ball pit ball, cut in half (ingenious, we know) as our mould. But you can use anything that has the shape you like - ice cube trays, cupcake tins, whatever you've got lying around.


    1. Combine equal amounts of citric acid and bicarbonate of soda.
    2. Add a few drops of the essential oil of your choice, plus any flowers or colouring you’re using & mix thoroughly.
    3. Sparingly add Witch Hazel Water (a few drops at a time) until the mixture is just damp enough to hold its shape when compressed. Go easy on adding the liquid- if you add too much the mixture will do all its fizzing in your bowl instead of your bath!
    4. Pack the mixture firmly into both halves of your mould, then push together to join. (If using an ice cube tray or similar, just make sure to compress the mixture into the mould so it doesn't all fall apart when you take it out).
    5. Allow to set for at least 2 hours before removing from the mould.
    6. If your bomb falls apart when you remove it from your mould, it’s probably too dry- put the mixture back in a bowl and add a few more drops of Witch Hazel water.
    7. Package in some cellophane with ribbon as a gorgeous home made gift - or spoil yourself and get that bath running!
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  • Irish Cobble and Soda Bread Recipe

    Irish Cobble and Soda Bread Recipe

    First things first, thank you to everyone who came to our Irish night – it was a fantastic evening! As always, Susan cooked a delicious meal, and we had quite a few requests for the recipe. So here it is – Susan’s Irish Cobble and Soda Bread…

     Irish Cobble


    250g sausages (we used vegetarian but meat eaters don’t need to be left out!)

    700g white potatoes

    1 carrot

    1 onion

    500ml stock (again, we used vegetable but meat would work too)

    Mature cheddar cheese to taste



    - Preheat the oven to 200C

    - Using the ‘slicer’ attachment in your food processor (or just a knife if you prefer!), thinly slice the sausages and put to one side. Peel the potatoes, then thinly slice, and repeat with the carrot. Peel the onion and roughly chop.

    - In a large baking dish, or small ramekins for individual portions, place a layer of potatoes. On top of this, layer the onion, then the sausages, then the carrot, repeating until all of the ingredients have been used and making sure to top with a layer of potato.

    - Pour over your ready-made stock, making sure to coat as much of the dish as possible. The stock should come to half way up the dish.

    - Cover with foil and place in the oven for roughly 1 – 2hrs, until the potato is completely soft.

    - Remove the foil and cover the top of the potatoes with grated cheese. Return to the oven for 10 minutes, or until the cheese is melted and browning.


    For the soda bread, we used this recipe from the BBC – it’s just the right amount of sour and went deliciously with the Cobble (or just a heap of butter…)

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