Steak with Balsamic Buerre Noir

Mark Hughes Dips & sauces, Main Courses, Rubs 0 Comments

It would be easy to think the steak is the star of this dish, but we’d argue it’s actually the sauce! Just as a simple buerre noisette can lift any fish dish, this beurre noir gets its name from the addition of a gorgeous balsamic vinegar. Once mastered, this rich, glossy, intense sauce gives such an incredible hit of flavour in just a …

Magic Vegan Fajitas!

Mark Hughes Dips & sauces, Light Lunches, Main Courses, Rubs 0 Comments

We’re always trying to show how versatile our rubs are and that they’re not just for BBQ or meats, so we were excited to be featured in TheVeganKind box with our Magic Vegan Fajitas! As you may know, Magic BBQ Dust is a fave of ours and this recipe is a lovely way to incorporate it into a totally vegan recipe. Of course, it …

Magic Tomato Sauce!

Mark Hughes BBQ, Dips & sauces, Light Lunches, Main Courses, Rubs 0 Comments

Magic BBQ Dust is one of our favourite seasonings and, here at Spice HQ, one of the things we most look forward to growing each year is our tomatoes. So, we thought we’d combine two of our most favourite things to create our Magic Tomato Sauce and show you how easy it is to get massive flavour with just a pinch of …

Zingy Fresh Tomato Salsa

Mark Hughes BBQ, Dips & sauces, Salads, Side Dishes 0 Comments

This simple 5-miute salsa is the most incredible, freshest, zingiest tasting salsa you’ll ever try and is perfect with anything BBQ’d, as a dip, or a beautiful alternative to ketchup for a burger. The best thing is it takes literally minutes and you’ll get a flavour kick that will liven up your tastebuds. After you’ve made this once, I can …

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 …

Insalata Caprese: Tomato & Mozzarella salad with Smoked Chilli Oil

Mark Hughes Appetisers & Starters, Light Lunches, Oils, Salads, Side Dishes 0 Comments

One of the most obvious uses for any good oil is a salad dressing. But, the classic combo of 3 parts oil to 1 part balsamic vinegar is usually reserved (at least, in our book) for a salad that’s robust enough to cope; for a baby leaf salad or rocket leaves we normally just use a drizzle of balsamic vinegar …