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Traditional fruit cake pack containing the dried ingredients you will need along with a recipe card with all the instructions.
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Traditional fruit cake pack containing the dried ingredients you will need along with a recipe card with all the instructions.
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Chop it finely and add to cakes, buns or cookies for extra heat and crunch.
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Lily O Briens Desserts Collections Contains 16 chocolates
- Crème Brulee
- Raspberry Infusion
- Key Lime Pie
- Hazelnut Torte
- Banoffee Pie
- Lemon Posset
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Summerdown Mint Chocolate Collection A selection box of after-dinner chocolates, all infused with our cooling peppermint oil. Gluten Free Vegetarian 170g
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Psyllium husk is a great natural source of fibre and a wonder ingredient in gluten free baking. 200g bag
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Bouillon Swiss Vegetable Powder Instant Stock and Delicious Hot Drink Makes 25 Litres 500g Tin
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Unlike shredded or desiccated, flaked coconut is much larger. The coconut is shaved into long, wide flakes. Flaked coconut comes from the dried flesh of the coconut. It has a naturally sweet flavour and is used in many curries, savoury and sweet dishes.
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Golden-coloured dried grapes that are made from various varieties of seedless white-fleshed grapes.
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A South Indian classic that's packed with warming spices, such as mustard and peppercorns, and finished with tomatoes. The perfect comfort food.
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This dish is adapted from a favourite family recipe. It's a savoury, tomato-based dish with creamed coconut and an intoxicating mixture of aromatic spices such as star anise and black cardamom. Origins: The Moghuls from the northern part of India originally created this dish. They would make it with fragrant spices, nuts, saffron and plenty of cream. Our Korma has a more South Indian influence, where the Moghul dynasty ended. The difference is that the combination of coconut cream and tomatoes infused with spices create a much less sweet dish. The addition of nuts and cream as a garnish are purely optional.
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This is a Spicebox exclusive, based on a recipe from Rafi’s Mother-in-law. Rafi's in-laws were originally from Kerala, India, but they emigrated to Malaysia in the 1930s. Hence the invention of this dish! A Malay and South Indian fusion, flavoured with coconut, curry leaves and fennel. A great celebration dish, cooked for Christmas day in the Fernandez family (with 20kg of mutton!).
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Curry and fenugreek (methi) leaves add savoury tones to this tangy, tomato-based curry. Cook it slowly with the lid off for a thick, concentrated sauce. The perfect curry to scoop up with naan bread. Origin of the name: Balti means a bucket in India, but in Baltistan, the northern-most region of Pakistan, it is a wok-shaped utensil which this sauce is cooked in.