Recipes

Harissa is well known as a feisty, aromatic spice blend that’s used a lot in Tunisian cuisine.

A tasty addition to your savoury dish - check out our recipe for Harissa paste.

Votisperifery Pepper: Wonderful flavour from this RARE pepper works beautifully with fish. Serve sprinkled over salmon or whole fish, or prawns, on fish pie or pate, or or or........

Choose your flour- Rice flour is great, say 1 cup of this, add a tsp to a tablespoon, depending on how much fish to the flour. Blend well Dip pieces of fish into beaten egg then into flour mix. Cook in butter for 5 mins on each side or till cooked through. YOU MUST SERVER WITH LEMON WEDGES AS THIS ENTICES THE SPICE!  

Finely grate a lime into some organic butter and mix well. Shallow fry in a little of the butter, the prawns and sprinkle with 'Sumac'.   Cook for a couple of minutes. Once cooked put in a bowl, put the lime butter over the top.  Serve with chunks of lime and coriander. Quick, easy and delicious.

  Moroccan Lamb                               Ingredients: 2 tablespoons Savour & Spice Tagine spice blend 1.5kg boned and chopped shoulder of lamb. (not too small) 1 large onion diced 3-4 tablespoons olive oil 1 tablespoon tomato paste 2 cups chicken stock 1 cup chopped dried apricots 1 tablespoon of minced fresh ginger 1 tablespoon grated lemon peel 2 tablespoons fresh coriander chopped salt & pepper to season 1.  Coat the diced lamb in the S&S spice blend, cover for an hour or so in the fridge. 2. Heat oil...