Blogcasts, reflections, recipes and practices
This month’s spice is warming wonder cinnamon. While it will always remind us of Christmas, it’s a really versatile spice that brings a warm richness to sweet and savoury dishes all year round. It’s also been proven to help stabilise blood sugar levels so is a great addition to your diet for your overall wellbeing… and cinnamon swirls.
Read MoreThis month Ruby Dhalay is delving into the unknown with a less commonly used spice - the black cardamom. Bolshy in flavour yet amicable when used in harmony with other spices, it’s the lesser-known big brother to green cardamon which you might have used already.
Read MoreCumin is the ubiquitous underlying flavour that is the source of all deliciousness in cuisines across the globe, from Morocco to Mexico. A gently warming spiciness that is deep and earthy, you can go easy and make it the star of the show in a simple jeera rice or take advantage of its ability to hold its own in a massaman curry paste.
Everyone has a half used jar of mustard lurking around in the kitchen somewhere, right? It’s a store cupboard staple that adds a warming zing to a plethora of dishes.
Read MoreNow the sun’s shining (well nearly…) this a lovely bright summery dish. I’ve used flavours that both compliment and contrast each other - sweet, juicy pineapple, tart and fruity tamarind, earthy cumin, peppery fresh watercress and hot chilli.
Read MoreThis recipe is a zinged up version of a classic.
Read MoreTurmeric. Everyone’s favourite buzzword/food trend/ superfood of 2017. While you may think I’m a bit late to the game here (‘It’s 2018 dahling. We’re all drinking hibiscus tea now.’’) I urge you not to throw this golden delight to the wayside now that it’s not the au-fait ingredient everyones talking about, and keep turmeric as a staple in your spice cupboard.
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Join one of our seasonal workshops to harmonise your inner rhythms with the outer rhythms of the natural world.
