Lemon, Fennel & chilli Sea salt
- In a dry frying pan toast the spices for a minute or until they start to release there aroma’s (be careful not to burn the spices)
- Place the salt and spices into a pestle & mortar and give them a good smash (Alternatively place everything into a spice grinder and pulse 3-4 times).
- Mix through the lemon zest
- Store in an airtight jar until required
Indian Spiced Rub
- In a dry frying pan toast the spices for a minute or until they start to release there aroma’s (be careful not to burn the spices)
- Place the salt and spices into a pestle & mortar and give them a good smash (Alternatively place everything into a spice grinder and pulse 3-4 times).
- Store in an airtight jar until required
Lemon, Rosemary & Garlic Marinade
- Mix all the ingredients together. Store in the fridge until required
Chilli, Ginger & coriander Marinade
- Mix all the ingredients together. Store in the fridge until required
Tequila, Chipotle & Lime Marinade
- Mix all the ingredients together. Store in the fridge until required
Togarashi (Japanese) Seasoning
- Place the orange zest onto greaseproof paper lined baking tray and bake in the oven on a low heat (100°c fan) for 40 – 45 minutes or until the orange zest is completely dry.
- Mix all the ingredients together and store in an airtight container
Orange & Miso Marinade
- Mix all the ingredients together. Store in the fridge until required
