Singapore-inspired spices
Our spices are suitable for vegetarians and vegans and can be used to spice up a range of vegetable dishes, as well as some other interesting spicy recipes! Take a look at some of our recent recipes below…
Perfect as a light lunch with crusty bread to soak up the juices, or as a side dish for a barbecue, these baked or grilled peppers use our peri peri blend to great effect!
This vibrant and delicious pilau rice is perfect on its own as a vegan meal or served with other dishes. Add some egg for extra protein and some mild chillies for an extra zing!
We can’t pretend we have created a new genre of cooking with our Spicy Veggie Soup! But this is a delicious warming version, perfect for the whole family, with either coconut milk or a creamy dairy version.
This lentil recipe lends itself well to a spoonful of warming spices at this time of year! Keep it veggie by all means, but if you have some ham scraps then stir them in too.
This corn soup is a little like a spicy chowder. I came across a recipe using cream cheese and added this to a basic vegetable soup with extra sweetcorn and a spoonful of our Mexican mild spice.
The sour dressing works really well with the fresh and sweet fruit. Don’t worry about the ripeness of the pineapple - a less sweet one is also delicious! Try with a mango too.
Green bananas are just ordinary ones, but very unripe, very hard and with no sweetness. Think of them as vegetable rather than fruit, as they are high in fibre and low in sugar at this stage. In this simple curry they actually have a cooked texture rather like floury potatoes, and may well completely change your idea of what vegetables (or indeed fruit) work in a savoury dish!
Fritters are a lovely family-friendly way of livening up vegetables or using up a glut. Sweet potatoes work well because they are firm and not too wet, and gram flour is a great way of avoiding gluten…
This spicy bean recipe is a perfect warming winter dish, using lots of seasonal vegetables with a hint of chilli. We used our peri peri blend, full of herbs and dried chilli flakes, but you can always use your own herb blend with some fresh or dried chillies.
Singapore or Malaysian curry puffs are a well-known street food snack, which originally arrived with South Indian workers in the nineteenth century... the best version uses a pastry made from coconut cream. This replaces the ghee or butter found in Indian recipes and produces an easy-to-roll version with a unique but subtle flavour of its own. You can use any filling you like…
We all love a good vegetable curry, especially after the meat feast that is Christmas! But here is a reminder that any veg makes a great curry, so leave the butternut squash and chickpeas for another day and try this version!
Whip up the perfect Stir Fry sauce every time with this quick and simple recipe. All you need are a few store cupboard staples and a wok!
You can make a delicious vegetable filling for tacos, enchiladas or fajitas, and if you use vegan cheese you can feed everyone!
This is a simple but delicious side-dish for enchiladas, chilli or any Mexican meal. It even works really well as a hot dish to serve at a barbeque!
Mushroom bhaji is a delicious curry, normally served as a side dish but perfect as a vegan main course. Any mushrooms will do - we used chestnut - and add as many fresh chillies as you like.
Esquites means fried corn, and here we have a truly delicious but so simple recipe. Traditionally epazote would be used to give its unique flavour…but fresh coriander adds a different but equally good taste.
Coliflor Capeda is such a delicious meal and possibly the best way to eat cauliflower! If you are serving enchiladas simply keep back some of the sauce for this fabulous vegetarian main course
This spicy butternut squash & coconut soup is a true winter warmer! Use as spicy a blend as you like to pep up the flavours - or leave it plain, it’s up to you!
Call this a frittata or a tortilla, this is a deep omelette packed with chaat potatoes. Serve with a crisp salad. Leftovers are also lovely!
This recipe uses the same sambal as the Sambal Sotong (squid), and is really tangy and spicy. Add as many chillies as you can handle! For a vegan version use tamarind paste rather than prawn paste.
Shredded jackfruit is a wonderful substitute for meat, with a texture just like pulled pork or beef. Here we use it with our mild or hot Mexican blend for a quick and easy meat-free dish.
This tofu and mushroom stir fry is so simple that you will not believe it could be so tasty! Particularly good served with egg fried rice, but still delicious with plain rice.
This tasty salad uses our Chaat Masala blend. You can substitute ground cumin or garam masala if easier. It makes a spicy vegan lunch for 2 or a side dish for 4, and can easily be prepared in larger quantities.
Our Chaat Masala is such a useful blend to have in the kitchen - delicious with potatoes and chicken, but also with chickpeas! Serve with curries or a barbecue.
This simple dish is so versatile and a wonderful accompaniment for a barbeque or any grilled meat or fish and salad.
This is a very simple but filling recipe, great for a light lunch when you have a glut of eggs! Serve with some refried beans on the side if you’re hungry.
This is a very rich dish, with the coconut and peanuts offset by a generous squeeze of lime.
If you enjoy eating meat but are trying to cut down, this recipe with soy mince works a treat….Serve with plain couscous and a generous sprinkling of fresh mint.
September is the perfect time of year for fresh tomatillos. If you can’t track them down locally or online, then try growing them yourself in a sunny spot or greenhouse - they are very easy! This salad is fresh, healthy and filling, especially with the warm swet potato on top!