If you’re looking for a spice blend that lives up to the boldness of South Asian cuisine, look no further than classic British Curry Powder.

A mild spice blend, British Curry Powder is the product of thousands of years of experimentation and refinement, made with a combination of spices including turmeric, coriander seed, cumin seed, fennel seed, fenugreek, paprika and mustard.

Classic British Curry Powder has a multitude of uses and is a great store cupboard staple that brings a world of flavour to your every day cooking. You can use it wherever a hint of curry required - in a vegetable soup, added to a stew, make Kedgeree or mix it in with some mayonnaise to make Coronation Chicken. We’ve even been known to add it to baked beans!

Below are some very traditional 'British' recipes where our British Curry Powder will bring a new taste dimension without having to buy any new product. Always keep a sachet it in your cupboard for when any cook-book says 'Curry powder', or take it on holiday in case the local cuisine is a bit dull…

Got some British Curry Powder at home? Try these recipes…

1. Curried Parsnip Soup

2. Kedgeree

3. Devilled Eggs

4. Chicken Katsu Curry

5. Mulligatawny soup

6. Chicken British Army Curry with Apples and Sultanas (see recipe below)

7. Burmese Panthay Kaukswe Curry

8. Spicy Sausage Rolls

Traditional Chicken curry with a twist!  

This has a taste and texture a bit like a Tikka Masala. Serves 4

Ingredients:

• 500g/1 lb chicken, cut into bite-sized pieces

• 2 tbsp vegetable oil

• 1 packet British curry spice mix

• 1 onion, finely chopped

• 1 small eating apple, finely diced

• 1 stock cube

• 1 can chopped tomatoes

• 2 tbsp full-fat creme fraiche

• Juice of half lemon

Recipe:

1. Fry the onion in the oil until soft, then add the apple and cook gently for a few minutes.

2. Add the spice mix and stir until fragrant.

3. Crumble in the stock cube, add the tomatoes, bring to the boil and simmer for about an hour. If it seems a bit thick, add some water, but remember the lemon and creme fraiche will loosen the sauce.

4. Add the creme fraiche, and lemon juice to taste.

5. Brown the chicken separately, add to the sauce and cook for about 10 minutes or until ready.