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A little taster of what's cooking...


  • ‘Korma-Chameleon’… No Boy George, Just Real Curry

    Originally Korma was reserved for Moghul Emperors as it contained expensive ingredients like almonds and coconut.

    It can be hot & spicy or sweet & mild, we’ll show you both!


    Beef Korma

    Korma needn’t be tied to chicken, this one’s super simple… Gently fry your diced beef off and add at ’Step 10’, beef benefits from some extra simmer-time, or if you’re able (a.k.a. patient enough) let it sit overnight to really get the flavour into the meat!

    This is a brilliant option for the slow cooker too, further details on slow-cooking our kits can be found on our site, here.


    Veggie Korma

    Possibly our favourite combo, the sweet Korma flavours really compliment vegetables, for this one we went with sweet potatoes and courgettes.

    Boil the sweet spuds then lightly fry the chunks with courgette, add the potato at ‘Step 10’ then the courgettes when you add the cream, easy!


    Vegan Korma

    Vegan Korma

    For this vegan option, we chose Tofoo Co’s organic tofu, added asparagus and parsnips.

    Parboil the veggies and tofu then fry lightly before adding to your base mixture (‘Step 10’ on the recipe).

    Almond cooking cream is a perfect substitute for double dairy cream if you wish at ‘Step 12’!


    Gluten-Free Korma

    We sent our Korma kit to Sam of @Glutenfreegan_ (Instagram) to get some feedback and tips on producing a gluten-free curry…

    “For the first time since my Coeliac diagnosis nearly 3 years ago I have tonight enjoyed a thoroughly authentic ‘takeaway’ feel meal and I am so, so grateful I have found your kits.”

    As our kits are gluten-free as standard, the process was easy for Sam… “The things I added were naturally gluten-free if people are adding yoghurt or pasta make sure to check their ingredients to ensure they’re safe”.

    “I’m still singing and dancing about this guys, absolutely incredible!”

  • Seasonal Goodness: Pumpkin Curry!

    Sri Lankan Chicken Pumpkin Squash 001


    PUMPKIN CURRY – At this time of year, pumpkins are everywhere. Each shop you visit will have a selection of sizes, and they’ll get further and further reduced in price as Halloween drifts into the past.

    How many of this tasty seasonal squash actually get eaten? We’re guessing not many, and we hate food waste! So we tasked the team to find their favourite uses for pumpkin which complements our kits – here’s the shortlist…

    Sri Lankan Pumpkin & Butternut Squash Curry

    The simplest method we found for pumpkin prep was suggested by ‘Minimalist Baker‘:

    – Halve them
    – Scoop out the seeds and ‘stuff’
    – Pop them on a tray flat side down
    – Brush with oil
    – Roast at 180 for around 50 mins

    While your squashes are baking, get that Sri Lankan kit open and follow the instructions. Once the oven timer is up –  peel, dice, and chuck them veggies into the awaiting curry mix, leaving overnight to soak up the goodness.

    You can find our ever-popular Sri Lankan kit in the store, here.

    Our pick of sides…

    Spiced Pumpkin Sabzi with Coconut

    A simple, easy and minimally spiced dish wish also happens to be vegan! The full recipe by ‘Vegan Recipes of India’ can be found here.

    Pumpkin and Coconut Pilau

    A flexible option from Delicious Mag to prepare with our Fragrant Pilau as a base. Serve as a meal in itself or as a chunky side… Find the full recipe here.

    Pumpkin Kheer

    A celebratory sweet dish widely served during Indian festivities – great as an afters, should you have space! The full instructions for this tasty dish by ‘Indian Healthy Recipes’ are here.



  • Wild garlic & cheese scones with ‘gathered’ salad

    I love this time of the year (when it’s not raining!). Go out for a walk and everything is bursting into life.

    Foraging is in my blood, my Dad’s grandmother had Romany gypsy roots and taught him about the edible things that were safe to eat when they went for walks. My Dad passed that on to me and I love the walks I have with my own children which enable me to give them a taste of ‘living off the land’.

    We went out and about today to try and gather some very simple wild food for us to enjoy when we got home (with lots of wayside snacks along the way!)

    We found a huge bank of wild garlic which we started to gather, along with our first snacks to see us along the rest of our adventure.

    A whole ‘field’ of wild garlic!

    The smell of wild garlic is really pungent and you’d think that the leaves would taste really strongly of garlic. You’d be wrong – it’s a very mild taste. A cross between spinach and chives which you can add wherever you’d add these well known herbs would be used. Great in omelettes, quiche, pesto, dressings etc.

    Wild garlic flowers are the thing that I like best about this time of the year. They are delicious! Each little white flower is a concentrated tiny bomb of garlic flavour. They taste like a cross between a fresh very sweet pea and garlic. They’re much stronger than the leaves and are quite hot. If you like watercress – you’ll love the lovely white flowers of wild garlic. Good to munch as you walk along.

    The new tender leaves of the hawthorne were shiny next to the buds that had just started to form. Both the leaves and the buds are a lovely snack and part of our salad. The older leaves aren’t so good (they just taste of ‘green’). The buds have an astringent quality to them, the same as the berries when they appear.

    The new leaves, buds and flowers of the hawthorne are edible

    Next we found some Jack by the Hedge.

    Jack by the hedge or Garlic Mustard as it’s sometimes known

    This is a useful addition to a salad as the leaves bulk out the other things that you might have. It’s supposed to have a ‘garlicky’ taste, but it’s not as overtly garlic as you may think. You may pick up a hint of garlic in some of the younger leaves, but other than that it’s pretty much the same as raw spinach but a bit sweeter. The flowers on the other hand have a much punchier flavour and are quite spicy. The seed pods when they form are a great wayside snack and do have a garlic taste.

    Everyone knows about Goose grass (or Cleavers and it’s also known). It’s the thing that children throw at each other because it sticks to clothing. It’s covered in tiny hairs which cause it to ‘stick’ onto anything that it touches which means that the older growth is difficult to eat raw and can get stuck in your throat, so it’s best avoided. It can be cooked as spinach which makes the hairs disappear. But if you want to eat it in a salad, just choose the very top new growth, it has a lovely fresh pea taste which is ideal in salads. I’ve heard that you can dry and grind the seeds which make a kind of coffee, but I’ve never tried that myself.

    Goose Grass/Cleavers. Just pick the top new sprouting growth to eat in a salad.

    We stumbled upon lots and lots of wonderful Wood Sorrel which is a magical find and normally only happens every so often to me. Today we saw it everywhere!

    A patch of Wood Sorrel

    It has a zingy lemon flavour which makes it a wonderful addition to salad or just as a garnish to fish or chicken. It’s a lot like sherbet and the flavour becomes apparent after giving it a good chew – you won’t notice anything if you give a couple of chews and then swallow! It’s a very ‘trendy’ wild food and something that you would definitely find it on the menu at the best Michelin starred restaurants. You should be careful not to take the whole plant. Just take what you need and leave the rest for another day. It doesn’t transfer well to other soil and it’s a shame to move it somewhere else when it’s obviously so happy where it is.

    Wood Sorrel

    We headed home to feast on our bounty, discussing what to do with it all on the journey. We came up with Wild Garlic scones with cheese. We happened to have some feta that needed using up and the pairing was genius!

    Wild Garlic Scones with Feta

    In a food processor (or large bowl) add 150g plain flour and 50g wholemeal flour (or any combination of the two, making up 200g), 2 tsp mustard powder, 1/2 tsp salt, 1 tsp sugar and 2tsp baking powder.

    Add 50g soft butter and whizz until it disappears or rub in. If using a food processor, empty the whizzed mixture into a large bowl.

    Chop 150 – 200g cheese (your choice, I used 120g feta and 50g strong cheddar) cut into 1cm cubes. Add the cheese to the large bowl and stir around.

    Add around 10-15 leaves of wild garlic (washed, dried and cut into strips) to the bowl and stir around. You can add more wild garlic if you want to, but don’t overdo it. I also added the flowers from around 5 stems, just to intensify the garlic flavour.

    In a jug/mug/bowl whisk 1 large egg and 2tblsp plain yogurt and stir into the dry mixture. You need to make a slightly sticky dough so you may need to use upto another 2 tbslp plain yogurt. Add it 1 tblsp at a time so that the dough doesn’t get too wet.

    Tip out onto a well floured surface and roll out to about 2-3 cm thick.

    Rolled out dough

    Cut into rounds with a glass or cutter, or pat the dough into circles if you prefer. The dough will make around 8-12 depending on the size of cutter.

    Bake in a hot oven 210C or 190C fan, Gas 7 for around 10-15 minutes or until golden.

    Wild Garlic and Cheese scones

    The only thing left to do is to assemble the salad, making sure to add lots of the lovely white wild garlic flowers for extra punch! A drizzle of olive oil and your favourite vinegar (we used some dandelion vinegar made a couple of weeks ago!) and you’re in heaven!

  • Wild berry picking in Shropshire

    Every year during October half term, we head towards the Shropshire Hills for a long walk and to pick berries in the last of the watery autumn sunshine.

    Shropshire hills

    The berries that we go to look for are Crow Berries, Cowberries (also known as Lingonberries) and Whinberries. Mostly Whinberries, but it’s a shame to leave the other berries there when they’re easily picked along with the whinberries.

    Crow Berries

    These are probably called Crow Berries because they’re black, or because Crows eat them? I don’t know why they’re called that, but they’re good to pick. Their flavour isn’t in the same league as the other two berries – they taste sweet but a little watery. They’re known as ‘pie fillers’ because of their ability to be thrown into pies along with other, tastier fruit to make a little go a long way. However, they’re incredibly high in vitamin C so are a good addition to your pie. They grow very close to the ground and you can sometimes see them as a massive carpet over rocks and hills.

    Crow Berries – easy to see, easy to miss!


    Cowberries (commonly known as Lingonberries) are fantastic little things! Packed full of vitamins and good amounts of omega oils in the seeds. They are tart, like cranberries but a lot smaller. In fact, Lingonberries and Cranberries are interchangeable. Because they are so sharp, they aren’t really good for eating raw, but they are so good made into a jam which you can use in place of Redcurrant Jelly or Cranberry Sauce.


    Whinberries, depending on where you live are also called Whortleberries, Bilberries, Blaeberries and Huckleberries! Whatever you call them, they’re well worth seeking out. They’re a smaller version of blueberries – just as tasty, packed with as many nutrients – but free for the picking! It can be back breaking work collecting enough for a pie, but believe me when I tell you that it is WELL worth the effort! They grow low to the ground like the other two berries, so it’s great to take children with you as they’re lower to the ground to start with! I’d recommend taking a small plastic bag that you can hook over your arm to put the Whinberries in, with a couple of smaller bags inside to separate any other berries that you find.

    Your fingers quickly get stained with the juice from the berries, but we look on it as a badge of honour and think that whoever has most purple on their hands, must have picked most berries and thus deserves a bigger slice of pie!

    We left with a good amount of berries and definitely enough Whinberries to make a pie when we got home. Put the berries in a bowl of cold water when you get home and stir around with your hand. Leave them to soak for a few minutes so that all of the tiny leaves and bugs can float to the surface and you can scoop them off. Leave to drain in a sieve. Don’t leave them to soak for too long, you don’t want them waterlogged.

    Our haul

    Whinberry Pie

    This recipe makes a buttery, crumbly pastry base and a thin, almondy top. You can make it with as many Whinberries as you’ve managed to collect – maybe bulk it out with some Blueberries from the supermarket or some Crowberries if you managed to get some of those – but the amount below makes for a lovely thick filling of delicious Whinberries.


    The pastry is a rich one made with 125g (8oz) plain flour, 25g (1oz) cornflour, 2tsp caster sugar, 110g butter (4oz), 1 egg yolk and 2tblsp cold water. Sift together the flours, add caster sugar. Rub in the butter. Add the yolk and water – stir together with a knife until it comes together into a ball of dough. Put in a plastic bag and chill for 15-30 minutes. Oven 400 F, 200 C Gas 6. Roll out on a lightly floured surface and line a 22cm (9 inch). Line with foil and beans and bake blind for 10 mins or so until beginning to firm. Cool.

    Spread the part cooked pastry case with around 500g whinberries (1lb), or a mixture of whinberries/cowberries and bought blueberries. You could also make this recipe just using blueberries. You won’t need to add any sugar to them – you want to be able to taste all of that gorgeous fruit.

    Pie Topping

    Oven 325 F 180 C Gas 3. Mix together 50g icing sugar (4oz) with 2 eggs, 85g ground almonds (3oz) with a whisk or an electric hand mixer. You can add a couple of drops of almond/vanilla essence to this mixture if liked. Blob the mixture over the whinberries until you’ve blobbed the mixture over pretty much all over the blueberries. You may have some gaps – don’t worry, this pie is all about the whinberries. Bake for 45-55 minutes until golden brown. Dust with icing sugar if liked.

    Serve with cream.

    Well worth the back ache…mmmmmm.

  • Turmeric

    Left to right: fresh red turmeric, fresh white (Mango ginger) turmeric, dried Haldi (turmeric) and ground turmeric.

    There has been a lot in the press just lately about the amazing health benefits of turmeric and it seems that people are eager to include more of it into their diets.

    Turmeric is that golden powder that you keep in your spice cupboard to add to the occasional curry, but we’re discovering that it has many more uses.

    At Tastesmiths, we are lucky enough to be able to experiment with the freshest ingredients available – our trips to market over the years have taught us a lot about seasonal produce. There’s something wonderful about spotting the first Jersey Royals in their hand woven baskets, commanding a truly ‘Royal’ price, or the first slender stems of asparagus and purple sprouting broccoli. I can’t resist buying a box full and sharing them out at work, so that we can all think of new ways to use them to showcase their unique fresh flavours. Even though I don’t buy a big box of fresh turmeric, from my market trips I know when it’s in season and head to my local Indian store to buy enough to freeze (just put it in a freezer bag and use from frozen).

    Turmeric is also known as Indian Saffron because of the gorgeous golden colour it imparts to everything it touches. At work, we use orange aprons because it’s the only colour that lasts a full day in the production unit. Even if we’re not packing a spice blend that includes turmeric, we seem to end up with some on our aprons!

    Turmeric (or Haldi as it’s called in Indian) is a member of the ginger family. There is a ‘red’ version and a white version which is referred to as ‘Mango Ginger’.

    ‘Red’ turmeric on the left and white (Mango Ginger) on the right

    Red Turmeric

    The red turmeric is the one that is boiled, dried and ground and gives us the golden powder that we’re used to buying in jars. This is one of the spices that doesn’t deteriorate hugely after grinding as it’s mainly used as as a colouring rather than to flavour. So that pot you’ve had in your cupboard for the past five years? Yep, it’s fine to use! When you taste fresh red turmeric, you’ll understand why less really is more when it comes to using the dried stuff. It has a pleasing crunch which gives way to a fresh taste, similar to ginger but without the heat. It also has a bitter after taste. That’s why when using turmeric, it’s best to add a small amount because it can make a whole dish taste bitter while you’re trying to achieve a deep orange colour. In a shop, if you’re unsure if what you’re seeing is fresh red turmeric, a little scrape with your finger nail will reveal the golden colour beneath the skin, so that you can be sure.

    White Turmeric

    White turmeric is used extensively in Indian pickles, chutneys and relishes. It looks like a thinner version of fresh ginger and that same finger nail scrape will reveal a white interior. It has a warmer taste that red turmeric and is still nice and crunchy. It’s a little sweeter too and does indeed have a taste similar to a tart mango. The bitter aftertaste is there too, which is why it is still only used in small quantities.

    Dried Haldi (Turmeric)

    Red turmeric is boiled, peeled and dried to preserve it. If you’re looking for it in Indian stores, look for Haldi which is its Indian name. This is what is ground into powder and sold in jars. If you want to use a fresher version of the powder, you can keep a jar of these and then finely grate them into any dish.

    Ground Turmeric

    Whenever we open a bag of turmeric in the production unit, I always think it smells of earthy boiled new potatoes with butter! So for me, turmeric and butter go hand-in-hand – dhal, beans, kedgeree, eggs all of these are made better with a bit of turmeric and butter.

    If you want to include more turmeric into your diet, you can add 1/2 tsp to anything that you’d like to have a more golden hue – scrambled eggs, egg tortilla, quiche, soup or dhal. You can add a pinch to dishes that you won’t be able to see its golden colour in, too – chilli, stews etc. Just remember to not add too much so that you don’t make your dish bitter.

    2.5cm (1″) of fresh turmeric = 1tblsp grated dried turmeric = 1tsp ground turmeric

    Turmeric Tea

    In 2 small mugs, divide: 1″ ginger, red turmeric and white turmeric peeled, thinly sliced and cut into quarters (you can substitute both turmerics for 2tsp ground turmeric), 1 lemon grass (or a lemon grass tea bag) and 6 peppercorns (optional). Add boiling water, a squeeze of lemon juice and honey to taste.


    Hard boil 2-3 eggs and set aside. Fry a finely chopped small onion in a glug of oil with a knob of butter until it’s translucent. Add 1″ of grated ginger, white turmeric and red turmeric (substitute the fresh turmerics for 1tsp ground turmeric). Add 4 tsp of curry powder (I used Tastesmiths Madras!) half a small red pepper finely chopped and a handful of peas (optional). Add a finely chopped red chilli (optional). Stir in a handful of chopped coriander or parsley. Add 3-4 handfuls (as much as you can hold in a clenched fist) of rice and stir until it’s coated in spicy butter. Add enough boiling water to just cover the rice with 2cm over (or if using a rice cooker, add 4 provided cups of rice and fill to the ‘4 servings’ with water). Stir gently and add 1/2tsp (or to taste) of salt and some pepper . Bring to the boil (or turn your rice cooker on, put the lid on and leave it to do its stuff). Cover your pan with foil and then put the lid on. Turn the heat right down and simmer for 5 minutes, then turn the heat off. Don’t look under the foil, just leave the pan alone for 20 minutes. After 20 minutes peep underneath and try a bit of rice – if it’s not quite cooked, add another splash of water and then bring back to the boil before turning off and leaving (still covered) for another 5 minutes. If using a rice cooker, leave it alone until it tells you it’s cooked! Stir 200g of flaked, smoked fish (I’m using Arbroath Smokies picked up from Whitby last week!). I also added some smoked salmon too. Peel the eggs and cut them into quarters. Serve on top of the kedgeree. Garnish with more chopped coriander/parsley and a squeeze of lemon.