Street Chicken – food with attitude!

Mark Hughes Appetisers & Starters, Leftovers, Light Lunches, Main Courses, Rubs 0 Comments

This is an incredibly simple dish and really shows the flexibility of our rubs. Substitute the chicken for chunky fish fillets or even camembert or brie wedges if you prefer and feel free to add your own personal touch to the mixture too. Spicy breadcrumbs are so easy to make and any leftover can simply go in the freezer for …

Middle Eastern Stuffed Flatbreads

Mark Hughes Appetisers & Starters, BBQ, Dips & sauces, Light Lunches, Main Courses, Rubs, Taste products 0 Comments

One spice you may not have tried before is Sumac. Made from the dried, crushed berries of a sumac tree it is an essential part of any Middle Eastern cuisine, imparting a citrusy, almost bitter taste that’s delicious in marinades, seasonings, stews and soups. Its partner, Za’atar, is Sumac with herbs and spices and both together deliver an incredible and unique flavour. This is …

Quick & easy Paella

Mark Hughes Leftovers, Light Lunches, Main Courses, Rubs, Spice, Taste products 0 Comments

Like risotto, paella is sometimes thought of as a dark art, when in reality it’s pretty straightforward. Rick Stein once said that when he’d asked ‘how the risotto was’ in a restaurant, the answer was simply ‘we have some excellent stock’. Therein lies the secret; good stock turns a good risotto or paella a great risotto or paella. But, more …

Fire-pit BBQ Salmon with 1-minute Lemon Sauce

Mark Hughes Dips & sauces, Light Lunches, Main Courses, Oils, Rubs, Taste products 1 Comment

This is an incredibly quick and incredibly tasty dish and the 1-minute Lemon sauce is so simple it’s a stretch actually calling it a sauce. It’s zingy, lemony, sharp with a beautiful herby depth – the perfect foil for a fish with a hint of sweetness. Ingredients (serves 2) 2 Salmon fillets, skin-on 2 tsp Fire-pit BBQ rub (or Salmon rub …

Smoked duck, goat cheese & Chocolate balsamic

Mark Hughes Appetisers & Starters, Balsamic, Light Lunches, Main Courses, Salads, Taste products 0 Comments

We met the fabulous Elly McCauseland at a food event back in March, when she very kindly did a beautiful recipe for Blackberry & Rosemary Balsamic Glazed Pigeon Breast. So, we were really chuffed when another appeared on her super food blog Nutmegs, seven using our Chocolate & Vanilla Aged Balsamic vinegar! We made our Blackberry & Rosemary Balsamic with a …

Ras-el-hanout Lamb

Mark Hughes BBQ, Light Lunches, Main Courses, Rubs 0 Comments

This is a tremendously easy but incredibly tasty dish, perfect for barbecues and al fresco dining. Of North African origin, Ras-el-hanout literally means ‘top shelf’, referring to the merchant using their finest spices for their best customers. A unique blend often containing more than a dozen different spices according to what’s good at that time, the fresh ground ones have …

King Prawn Linguine with Smoked Chilli Oil

Mark Hughes Light Lunches, Main Courses, Oils, Taste products 0 Comments

The summer is nearly here (though you wouldn’t know it with the rain we’ve had in the past fortnight!) so we have a gear shift when we have pasta. Gone are the heavier, richer tomato sauces and in come much lighter, fresher sauces and dressings – or even just a drizzle of good oil instead. When we do use tomatoes …

New Chicken Rub with Bay & Thyme

Mark Hughes BBQ, Light Lunches, Main Courses, Rubs, Taste products 0 Comments

Tired of cooking chicken the same way? Fancy adding extra flavour to your BBQ this summer? Well, now it’s so easy with our new Chicken Rub! The combination of the thyme and bay gives food a richly aromatic boost that’s just perfect for chicken. For a fantastic flavour, add a splash of oil or yoghurt to a bowl with 1 or …

Steak Rub with coffee & pure cacao

Mark Hughes BBQ, Main Courses, Rubs, Taste products 0 Comments

This is a really special rub and one that’s developed into a big hit! We’re often asked what the best rub for steak is – so we made this one especially. But, because we’re purists when it comes to steak, we wanted something that would add to the flavour, not overtake it. Both coffee and chocolate enhance the meaty flavour …