Goan Fish Curry

This is a beautiful tomato and coconut curry with delicate white fish and a hint of chilli. With a spice base of ginger, cumin, nutmeg and paprika the main star of the dish is the mustard seed and star anise garnish. Works perfectly served with rice.

Recipe kit allergens: Mustard, Milk.

Jambalaya

You can choose from chorizo, prawns or chicken to go in this classic rice dish from Louisiana. With the Holy Trinity of peppers, onion and celery, this spicy dish has the classic smoky, spicy flavour from a blend of garlic, paprika and cayenne pepper.

Recipe kit allergens: Celery, Sulphites.

Nasi Goreng

Nasi Goreng - meaning "rice, fried" is a a popular household and hawker food stall dish in Indonesia and Malaysia. Great for using up leftover rice, this dish is known for its savoury flavours and sweet, sticky soy sauce called Katjap Manis. It's often topped with crispy shallots for texture and served with some tangy, pickled cucumbers.

Recipe kit allergens: Soy, Gluten.

Nyonya

Using a combination of chicken, potatoes and green beans this is a lovely, filling curry. With a rich and creamy coconut sauce flavoured with galangal, chilli, coriander, kaffir lime leaves and lemongrass, this is one of our most popular curries!

Recipe kit allergens: Milk.

Beef Stroganoff

Tender strips of beef and sautéed mushrooms in a creamy, smoked paprika and mushroom sauce. The true star of this dish is the mashed potato which has zingy flavours of horseradish and parsley running through it – a lovely warming and comforting dish.

Balinese Chicken

With so many styles of curry in the hawker markets in Bali, Indonesia it was hard to select just one to try, so we’ve taken inspiration from a variety of them. It’s an aromatic curry with coconut, coriander and kaffir lime leaves, the prized signature aromatic ingredient in Indonesian dishes!

Recipe kit allergens: Milk.

Linguine with Prawns and Rocket

This is a simple but sophisticated dish that’s filled with the tastes of Italy. Fresh sweet tomatoes with garlic and chilli are tossed with our seasoning of sundried tomato with leek and Sicilian lemon oil. Pan-fried prawns add texture and a lovely seaside flavour to this quick classic.

Recipe kit allergens: Gluten, Sulphites.

Chicken Makhani

With roots in Punjab in Northern India, rumour has it that the famous Moti Mahal restaurant in Delhi designed this delicious curry. Also known as “butter chicken”, this dish is traditionally made by cooking the chicken in a hot oven (or tandoor) and then simmering it in the curry sauce which is then garnished with fenugreek leaves.

Murgh Kari

A real home-style creamy curry filled with the warmth of classic Gujarati spices. Versions of this recipe have been passed down and personalised through our Head of Food Anisa's family, but it's always been a classic to have on Sundays or when you've got friends round. Now we've made a quick style curry that you can whip up on weeknights too.

Thai Basil Pork

A delicious dish which could be straight off a food stall in the streets of Bangkok. A quick stir-fry of mince of your choice with authentic Thai 7-Spice seasoning and a touch of heat and of course, a lot of fresh sweet basil. Make this your own by adjusting the lime juice and sugar to get the perfect balance.

Recipe kit allergens: Gluten, Fish, Soy.

Malaysian Laksa

All the way from Malaysia, our fragrant chicken and coconut noodle soup. The main spices of ginger, garlic, lime, basil and lemongrass in our Laksa paste work wonderfully with the added asparagus and butternut squash for a super filling, healthy dish.

Recipe kit allergens: Fish, Milk.

Lamb Keema Matar

“Keema Matar”, meaning spiced mince with peas is a traditional South Asian dry-style curry that’s simple to make, but really flavourful. We’ve done ours with lamb, though it can be done with any ground meat. It’s delicious with rice or wrapped in warm Indian naan breads like an Indian burrito, or in a bun as it’s eaten on the streets of Mumbai.

Recipe kit allergens: Gluten.

Beef Massaman

A popular dish from Persian influence mixed with Thai flavours, this is a rich but mild curry with beef, potatoes and crushed peanuts in a tangy coconut sauce. We’ve captured the essence of this travellers’ favourite by prepping the tamarind and blitzing the lemongrass into our fragrant paste. A hearty curry for any night of the week.

Thai Red Prawn Curry

With authentic Thai flavours of galangal, shallots and dried red chilli this is a deliciously savoury curry which is balanced by the sweetness of the coconut milk and the cherry tomatoes. With desiccated coconut and fresh basil leaves to garnish and a steaming bowl of jasmine rice on the side, this fragrant dish is easy to make and really hits the spot!

Recipe kit allergens: Crustacean, Fish, Sulphites.

Iranian Vegetable Stew

Our healthy and hearty spiced stew packed with potatoes, butternut squash, tomatoes and spinach. The key to this dish is the Ras El Hanout – a perfect blend of ginger, cardamom, cinnamon, cumin and allspice. The mushroom stock and tomato paste add a depth of flavour. Finish it off with some sweet cranberries and creamy Greek yoghurt.

Penne alla Rustica

A simple but impressive Italian-inspired dish - Our unique pots of flavour feature a delicious blend of roasted garlic, rosemary, mint and lemon peel and our spicy mediterranean style paste brings depth of flavour to cherry tomato sauce. The sweet red pepper sprinkle works like magic in this dish bringing the rich creamy sauce and all the ingredients together really nicely.

Red Lentil & Squash Curry

A delicious way of getting some goodness in with nutritious lentils, butternut squash and spring greens. Our Spicy Garlic & Coconut paste adds sweetness and depth to the lentils as well as a bit of a kick. If you’re using the optionals – a drizzle of cooling yoghurt and a splash of lime juice, really make the dish come alive!

Recipe kit allergens: Gluten, Milk, Celery, Mustard.

Vietnamese Pork

Pork gently cooked in a sweet, fragrant sauce of garlic, galangal, ginger and spring onions flavoured with our lovely oriental beef stock. Served with Pak Choi and rice for a refreshing and light dish.

Recipe kit allergens: Gluten, Fish, Soy, Milk, Sulphites.

Japanese Seared Steak

Yakiniku is the Japanese term for meats grilled over a flame, their style of BBQ. Our savoury rub featuring umami flavours makes for the perfect steak along with Kinoko Gohan, a steamed rice dish with shiitake mushrooms, seasoned with Japanese 7- spice mix, shichimi togarashi. A buttery miso sauce drizzle finishes the dish.

Recipe kit allergens: Gluten, Soy.

Sichuan Dan Dan Noodles

Sichuan Dan Dan Noodles was named after the pole that the walking street vendors carried (dandan) when selling this dish with two baskets of noodles and sauce attached at either end in Chengdu. Rather than the traditional broth style dish, ours is more like the American Chinese version of Dandan noodles where tender boiled egg noodles are topped with crispy pork with a smoky and spicy chilli oil drizzle.

Recipe kit allergens: Soy.

Spinach & Paneer Curry

The mild, Indian cheese Paneer takes on the flavours of turmeric, cumin and ginger from the korma paste beautifully. Paired together with a thick creamy, tomatoey sauce and heaps of spinach. What makes this dish is the sprinkling of coconut and nigella seeds from our garnish.

Recipe kit allergens: Milk.

Bokkeumbap

A Korean stir fried rice dish – the freshness of the cabbage and spring onion works wonderfully with the slightly crispy and sticky spicy rice. The real stars are the pots with chilli and savoury flavours from our miso and black bean pastes. The runny yolk from the egg stirred through complete this dish.

Recipe kit allergens: Gluten, Soy, Sulphites.

Grilled Halloumi Salad

Courgette and Halloumi grilled in our basil pistou paste served with a couscous salad flavoured with harissa spice blend of paprika, cayenne pepper and cumin and finished with a squeeze of fresh lemon.

Recipe kit allergens: Milk.

Wild Mushroom Penne

Pasta served with a deep and creamy sauce flavoured with our specialist mushroom stock and porcini blend. Extra flavours of garlic, chives and black pepper help bring the sautéed mushrooms to life.

Recipe kit allergens: Gluten.

Cuban Prawn Pasta

Mojo sauce (“moh-ho”) is the name of a variety of sauces that originated in the Canary Islands. Originally it was an olive oil based sauce with garlic, paprika, coriander leaf and lemon, orange and lime juices. The sauce, which emigrated with its people to the Caribbean, was adopted by Cubans and was made their own. It’s so versatile that it can be used on anything from marinating pork to making delicious dipping sauces. Give this "Cuban fusion" pasta a try!

Recipe kit allergens: Sulphites.

Santa Fe Chicken Salad

This colourful salad bowl is our take on the cuisine of Santa Fe, New Mexico - fresh flavours featuring (mild) chilli peppers in a fusion of Mexican, Spanish and South Western style food. The chilli (or "chile" as they have officially recorded their preferred spelling) is this state's largest agricultural crop and features in most of their dishes. Waiters in New Mexico will ask you "red or green?" referring to red or green chilli when you order a dish. If you'd like both, you reply with "Christmas"!

Cajun Chicken with Red Pepper Sweet Potato Mash

We’ve used our spicy Cajun rub of cayenne, paprika and coriander for our chicken. The showstopper is a side of pan-fried bacon and okra which is stirred through the red pepper and sweet potato mash. Crumbled feta cheese sprinkled over the dish cuts through the spicy, smoky chicken.

Recipe kit allergens: Celery.

Thai Green Curry

In our Thai Green Curry we have opted for a mix of chicken, aubergine and green pepper to make a complete all round meal. The key flavours are the lime, chilli, ginger, coriander and lemongrass running through the mild, coconutty sauce.

Recipe kit allergens: Milk.

Churrasco Halloumi Burger

A flavourful Portuguese-style marinade gives the halloumi a delicious glaze. We’ve paired this with some more-ish crispy potato wedges and a saffron and garlic aioli as a perfect accompaniment to the halloumi burger.

Chicken Katsu Curry

“Katsu” is a method of breadcrumbing in Japan and can be used on meat, fish and even vegetables. In Japan they use panko breadcrumbs which are made from bread without crusts and allows for a much lighter, crisp coating. Curry was introduced to Japan by the British when India was still a British colony. Their version and accompaniment to Katsu has become so popular across the country that it is now a national dish!

Recipe kit allergens: Gluten, Soy.

Masala Lamb Chops

Our aromatic masala lamb chops with spiced potatoes offer a great way of enjoying classic Indian flavours with a twist. Whether you griddle the chops on the hob or grill them on the bbq, the lightly charred chops are great when dipped into the minty yoghurt raita. Crispy potatoes seasoned with a cumin and paprika based blend put an Indian twist on oven-baked wedges.

Recipe kit allergens: Sulphites.

Chipotle Grilled Steak Salad

A bold steak blend with cracked black pepper, fennel seed and citrus peel is rubbed onto a sirloin steak, which is charred on the grill, then served on crunchy leaves. Avocado, lemon, herb-roasted red peppers and chunks of feta cheese add texture to this colourful bowl of food! Our chipotle and soured cream dressing ties it all together.

Moghul Chicken Korma

Often thought of as a bland dish for unadventurous diners, the Korma actually has a history as rich as its sauce. It was once a noble dish of high status that graced the banquet tables of the Moghul imperial court. While the curry houses of the UK have spun this dish into a delectably sweet coconutty curry, we’re taking it back to its sophisticated royal roots and letting the warm spices and almond flavours shine through.

Recipe kit allergens: Milk, Sulphites.

Vegetable Makhani

With roots in Punjab in Northern India, rumour has it that the famous Moti Mahal restaurant in Delhi designed this delicious curry. Originally known as “butter chicken”, where this dish was traditionally done with tandoori chicken, you can get a similar tandoori” effect with roasted broccoli (or cauliflower) which creates a great texture and nuttiness for the curry, which is then finished with butter and garnished with fenugreek leaves.

Santa Fe Chopped Salad

This colourful salad bowl is our take on the cuisine of Santa Fe, New Mexico - fresh flavours featuring (mild) chilli peppers in a fusion of Mexican, Spanish and South Western style food. The chilli (or "chile" as they have officially recorded their preferred spelling) is this state's largest agricultural crop and features in most of their dishes. Waiters in New Mexico will ask you "red or green?" referring to red or green chilli when you order a dish. If you'd like both, you reply with "Christmas"!

Bean & Sweetcorn Quesadilla

Folded flour tortillas are filled with cumin and chipotle spiced beans and sweetcorn, oozing with melted cheese. Griddled until crispy, these quesadillas are best when paired with the traditionally zingy 'pico de gallo' salsa and dipped into a cooling Mexican BBQ style soured cream. A family favourite taken to another level by the classic sides, this is an all-round flavour sensation of different tastes and textures.

Recipe kit allergens: Sulphites.

Chipotle Grilled Cauli Salad

Mexican cuisine is based on its native ingredients like corn, beans, avocado and chilli peppers or those brought over by the Spanish conquistadors, like rice. While Mexican food is known for being hot, some dishes (like this one) are fairly mild in heat but bold in taste, focusing on the flavours of the chillies, not the spiciness. Many dishes are defined by their sauces, so we’re showcasing the zingy chipotle chilli pepper in our salad dressing!

Vegetable Jalfrezi

"Jalfrezi" comes from the Bengali words for “spicy” and “fry”, hinting at how this curry is different. Peppers, onions, tomatoes and baby corn are quickly stir-fried then cooked down to create a little bit of sauce which is spicy and tangy, bringing the 'hot-fry' together. A quick alternative to a take-away!

Mushroom Stroganoff

Featured first in a 19th century Russian cookbook, Stroganoff (traditionally with beef) is now a classic dish that’s popular all over the world and comes in many ways. It’s sometimes served with rice but ours comes with mashed potato. We’ve given the recipe our own twist by adding horseradish seasoning for the mash, which complements the paprika infused mushrooms very well turning it into a delicious, hearty meal.

Keralan Coconut Curry

Our latest dish is a delicate curry featuring the classic spices grown in Kerala - mustard seeds, turmeric and warm spices like cinnamon and clove. Kerala’s rich trading heritage via its coconut tree-line coast means that fusion and influences from other cultures can often be seen in their modern day dishes, which is why you'll see courgette in our version. To be truly authentic, serve your curry and rice on a banana leaf!

Recipe kit allergens: Milk, Mustard.

Goan Cauliflower Curry

This aromatic curry is inspired by the classic curry of Goa, which was in turn inspired by the Portuguese. Our flavour pots offer the crucial tangy-ness with flavours of sweet tomato along with ginger, garlic, chilli and clove. A garnish of mustard seeds and star anise finishes the dish and it’s all married together by a sweet and creamy coconut milk. Just close your eyes and pretend you’re on the warm beaches of Goa!.

Cuban Mojo Pasta

Mojo sauce (“moh-ho”) is the name of a variety of sauces that originated in the Canary Islands. Originally it was an olive oil based sauce with garlic, paprika, coriander leaf and lemon, orange and lime juices. The sauce, which emigrated with its people to the Caribbean, was adopted by Cubans and was made their own. It’s so versatile that it can be used on anything from marinating to making delicious dipping sauces. Give this "Cuban fusion" pasta a try!

Recipe kit allergens: Sulphites.

Potato Saag Curry

Here's a taste of what we believe to be one of the tastiest and most overlooked Northern Indian curries. It’s not as heavy as other curries as it's filled with nutritious veg and contains no cream, just a little bit of butter. It’s best enjoyed over Basmati rice with a dollop of yoghurt on top.

Recipe kit allergens: Celery.