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A little taster of what's cooking...


  • Curry Filled Polish Dumplings!

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    After a Polish friend of ours introduced us to Pierogi, the cogs in our minds started whirring…

    Pierogi are a traditional Polish dumpling found throughout Central & Eastern Europe. A lovely light dough that is super easy to make serves as a platform to deliver either sweet or savoury fillings.

    In this example, we decided to fill our dumplings with a veggie Rogan Josh, we chose to finely chop the veg so it filled the pierogi nicely, otherwise, we followed the usual instructions for the kit, simmered it for an extra ten minutes to reduce the liquid.

    These make a wonderful side, a portable snack for lunch or main meal.

    What You Need

    • 500g Poznanska flour (a.k.a. Wheat Flour Type 500) – Find this in your local deli/baker/polish food store
    • 2 Tbsp. Turmeric – completely optional, but adds a lovely rich colour.
    • 1 Tbsp. Panch Puram – again optional, substitute for black onion seeds or similar, adds a nice texture and crunch to the dumpling.
    • 300ml hot water


    How To Do It

    1. Pour 450g flour onto your work surface (save 50g some to roll with – so doesn’t stick).
    2. Sprinkle your optional spices into the flour and mix together.
    3. Make a hole in the top of your flour/spice pile and gradually add your hot water, see images to support our weak description! Use a knife to ‘chop’ the water into the flour and add more as it absorbs. The dough should be moist and firm and hold its shape after kneading.
    4. Rest the dough, covered in a bowl for 30 mins.
    5. Start to roll the dough (add a little more water if it is tough to work) use your remaining flour to dust your surface to stop the dough from sticking.
    6. Roll to 1-2mm thickness, not too thin.
    7. Cut with a 13cm cutter (or a spare plant pot if that’s all that available), in this example, we ended up with ten dough circles.
    8. Start a large pan of water boiling.
    9. Grab a dough disc, moisten around the perimeter – this will help them seal.
    10. Spoon in your curry mixture, 1 heaped tbsp. was plenty to fill these.
    11. Seal the dumpling into a standard pasty shape then use your middle and index finger, along with your thumb to pinch the seam closed and achieve the traditional clam shape – see pics!
    12. Your Pierogi need a quick boil to cook the dough, this should take 4-5 minutes, the larger the longer. Once they float allow them to simmer for a further minute then remove.
    13. If you’ve made extra, this is the time to stash them away for future consumption!
    14. The final step, shallow fry your dumplings on a medium heat to finish them off!
    15. We served ours with a greek yoghurt and coriander dip – ‘Piękny!’ (Beautiful!)

    As always, we’d love to see them if you give them a go!

  • Autumn Sides Collection

    We’ve pulled together a selection of our favourite side dishes, sourced from customers, industry friends and the team here at Tastesmiths.

    These dishes are perfect as a little accompaniment to a couples curry, family meals, or table fillers for a larger spread when hosting. Click the title of each dish to head over to the full recipe!

    Let us know your favourites, or how you find these, over on our social channels.

    Indian Samosa Pie with Minted Yogurt

    Indian samosa pie with minted yogurt

    “Everyone’s favourite takeaway staple and turned it into a warming pie that’s perfect for dinner and even better for leftovers the very next day.”

    Dal Shorba Recipe – Indian Style Lentil Soup

    Dal Shorba Recipe - Indian Style Lentil Soup

    “Dal Shorba is a healthy and light soup/shorba made with yellow moong dal and spiced with dry ginger powder and pepper powder that gives it that powerful punch of spice, topped with lemon juice.”

    Indian Vegetable Pakoras with Ginger Pachadi

    Indian vegetable pakoras with ginger pachadi

    “Vegetable pakoras are delicious, tasty and a great starter to any Indian dinner party.”

    Palak Ka Saag Recipe

    Palak ka Saag

    “Pureed spinach leaves cooked tender with added zests and cream.”

    Tandoori Cauliflower

    Tandoori cauliflower, my way

    “These tandoori cauliflowers make for a filling and flavour-packed vegetarian dish. Who said vegetables had to be boring?”

    Besan Kadhi Recipe

    Besan Kadhi

    “Kadhi is a popular north Indian dish, made with besan and yoghurt as main ingredients along with various spices with gram flour pakodas dipped in it. A popular lunch recipe across all Indian households!”

    Spiced Cauliflower Dip with Crisp Fried Florets

    Spiced cauliflower dip with crisp fried florets

    “Dr. Sam Prince’s sumptuous cauliflower dish is part of his mission to re-invigorate Indian and Sri Lankan cuisine, and these crispy florets go amazingly with the richly spiced dip.”

    Glazed Pumpkin with Crispy Chickpeas and Paneer

    Glazed pumpkin with crispy chickpeas and paneer

    “This recipe is great served alongside an Indian banquet or on its own as a light and easy mid-week meal.”



  • Persian Style Herby Rice

    23.10.21 tastesmiths herby rice (6 of 6) 2


    Our Khoresh is the perfect autumn/winter dish. Hearty, filling, warming you from within on those cold days.

    Great with meat or veggies, our personal favourite is sweet potato, carrots, aubergine and courgettes.

    If you’re going all out, this is what you need to pair with it!

    “Sabzi Polo is a staple on the Persian New Year’s table. It’s made with basmati rice and layers of fresh herbs, but what is most coveted is the tahdig—the crunchy crust that forms on the bottom of the pot during cooking.”

    We’ve seen many methods and ingredients to create this dish, this is our simplified take on it!

    What You’ll Need for 3-4 portions:

    • 25g Chives
    • 25g Dill
    • 25g Parsley
    • 25g Corriander
    • 3 Cloves Garlic
    • 200g Basmati Rice
    • 3 Tablespoons of Natural Yoghurt
    • 1 Large Egg Yolk (or two medium)
    • 50g Butter


    How To Do It:

    1. Wash your rice to ensure all the starch is removed.
    2. Bail the rice until it’s just starting to soften, drain and pop to one side.
    3. Finely chop your herbs, mix together in a bowl.
    4. Whisk your egg yolk and yoghurt together.
    5. In a large pan heat your choice of cooking oil, enough to cover the whole of the base of the pan.
    6. Turn the heat to low, pour in your egg mixture, then add one-third of your herb mix with one-third of the rice.
    7. Repeat this in layers until all of your rice and herbs have been used.
    8. Pour in 50ml of boiling water then thinly slice the butter onto the top of the rice, cover the pot and allow to steam for 10 minutes.
    9. Finally, once the rice has finished cooking, carefully flip the pot onto a large plate or bowl to reveal the ’tahdig’, serve.


    23.10.21 tastesmiths herby rice (1 of 6)

    23.10.21 tastesmiths herby rice (2 of 6)

    23.10.21 tastesmiths herby rice (3 of 6)

    23.10.21 tastesmiths herby rice (4 of 6)

    23.10.21 tastesmiths herby rice (5 of 6)

    23.10.21 tastesmiths herby rice (6 of 6)

  • Dhal Stuffed Marrows – Fill Them Up, To Fill You Up!

    Tastesmiths Goan Stuffed Marrows 001


    Who knew marrows were so tasty? We did not, now we’re bingeing on these giant squashes at every opportunity, this simple recipe gives our Dhal Kit a new platform, in both presentation and flavour profile!

    Better yet, it’s super simple, terrifically tasty, and fabulously filling.

    1. Slice your marrow into sections, they’re softer than they look so watch those fingers!
    2. Scoop out the sections’ seeds and the hollow-ish bit near the centre, you’ll end up with a ring of ‘marrow flesh’ around 2-3cm thick (see image below).
    3. A few options here to prepare the marrow: steamer for 10mins or so, bake for 15-20mins or, as we prefer, boil water in a large pan, about 1-2cm deep, sit the marrow sections in it, and pop the lid on – for about ten mins.
    4. Scoop the sections out and allow them to sit.
    5. Prepare your Dhal kit as normal, you’re aiming for a slightly thicker than usual mix so simmer for more time at the end until the desired consistency is achieved.
    6. In this ‘main course’ example we added chickpeas, some brown rice, and a few sliced tomatoes at the final stage to bulk it out, if you’re serving these as a side, the Dhal as standard will be sufficient.
    7. Place the sections onto an oven try/dish and spoon your Dhal into your marrow, stack it good!
    8. Bake them in the oven at 200℃ for 10 mins to allow the flavours to become friends.


    Let us know if you give this a try, we’d love to see your version!

    Shop our Dhal Kit, here.

  • Eat Healthy: Eat Scratch-Cooked!

    In its June 2021 report on Obesity & Overweight, the World Health Organisation states that “the food industry can play a significant role in promoting healthy diets by reducing the fat, sugar and salt content of processed foods”.

    With our kits, you cook from scratch, with hand-picked fresh herbs and spices; that we’ve selected for their quality.

    There’s no salt or sugar in them as standard.

    Also: no ‘E’ Numbers, no preservatives, no added colours.

    Furthermore, in their April 2020 ‘Eating Healthy’ guide the World Health Organisation state:

    ‘An adult’s healthy diet includes the following:

    • Vegetables, legumes (e.g. lentils and beans), nuts and whole grains (e.g. unprocessed maize, millet, oats, wheat and brown rice).
    • At least 400g of fruit and vegetables per day, excluding potatoes, sweet potatoes, cassava and other starchy roots.
    • Less than 10% of total energy intake from free sugars, but ideally is less than 5% of total energy intake for additional health benefits. Free sugars are all sugars added to foods or drinks by the manufacturer, cook or consumer, as well as sugars naturally present in honey, syrups, fruit juices and fruit juice concentrates.
    • Less than 30% of total energy intake is from fats. Unsaturated fats (found in fish, avocado and nuts, and in sunflower, soybean, canola and olive oils) are preferable to saturated fats (found in fatty meat, butter, palm and coconut oil, cream, cheese, ghee and lard) and trans-fats of all kinds, including both industrially-produced trans-fats (found in baked and fried foods, and pre-packaged snacks and foods, such as frozen pizza, pies, cookies, biscuits, wafers, and cooking oils and spreads) and ruminant trans-fats (found in meat and dairy foods from ruminant animals, such as cows, sheep, goats and camels). It is suggested that the intake of saturated fats be reduced to less than 10% of total energy intake and trans-fats to less than 1% of total energy intake. In particular, industrially-produced trans-fats are not part of a healthy diet and should be avoided.
    • Less than 5  g of salt (equivalent to about one teaspoon) per day.’

    With a Tastesmiths curry or marinade, you have complete control over your meal, so they’re super easy to build healthily.

    👉🏼 Tried adding some beans or chickpeas to your chicken Makhani?

    👉🏼 How about subbing out your white rice for brown, or a side of cauliflower and broccoli.

    👉🏼 We add no sugar to our kits.

    👉🏼 Saturated fats and trans-fats can be minimised by mixing beef portion in your Madras a portion with vegetables, such as green beans or courgettes!

    👉🏼 There are no industrial-produced trans-fats anywhere in our range 🤓

    👉🏼 We add no salt to our kits either.

    We’ve linked both reports below, and would love to hear your tips and suggestions for healthy eating!