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Recipe: Vegan Picadillo

Featuring MarshallsCreekSpices Spice of the Day: Clove

Splash of water/oil
1 Onion diced
4 cloves of Garlic minced
2 tbsp Tomato Paste🍅
1 tsp Cinnamon*
2 tsp Cumin ground*
2 tsp Oregano*
A pinch of Cloves ground*
A pinch of Nutmeg*
2 Bay Leaves*
28oz Can of Tomatoes
1 Potato diced 🥔
1 Red Pepper diced
1 1/2 tbsp Red Wine Vinegar
4 cups cooked lentils
1/2 cup Green Olives sliced
1/4 cup Raisins
1/2 tsp Salt
Some Black Pepper*
White/Brown rice
Small bunch of Cilantro/   Parsley*

  1. Heat a large saucepan over medium heat. Add a splash of water or oil, the onion and garlic and sauté until soft. Add the tomato paste and all the herbs and spices and fry for a couple of minutes, stirring, until the tomato paste darkens in colour and the spices are fragrant.
  2. Add the whole tomatoes and break them up a bit with your spoon. Add the potato, pepper and vinegar and cover the pan. Simmer until the potatoes are tender.
  3. Uncover the pan and add the lentils, olives, raisins, salt and pepper and cook for a couple of minutes to warm everything through. If you like a bit of a sauce, you can add some of the reserved tomato juice.
  4. Serve the picadillo with rice and garnish with some cilantro or parsley.

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Lamb Shank with Soft Polenta and Persian Lime Pesto

Featuring Marshall Creek’s Spice of the Day: Persian Limes

Serves 4
4 Lamb Shanks🐑
120ml Yogurt
2 Persian Limes ground*
3 Sprigs of Rosemary ground*
To Cook–
1 Leek
2 Carrots*
2 Shallots*
1 Fennel*
300ml of Red Wine (available as powder)*
300ml of Chicken Stock
Some Olive Oil*
For Polenta–
600g of Chicken Stock
150g of Polenta
3 tbsp Yogurt
1 tbsp Lemon zest*
50g of grated Parmesan (also available as powder)*
Some Salt*
For Pesto–
2 Persian Limes*
1 bunch of Parsley*
5 Garlic Cloves Minced*
2 Limes

1. Make the marinade by combining the yogurt, lime and rosemary. Thoroughly cover the lamb shanks with the marinade, cover and leave to marinate in the fridge for 12 hours, removing 1 hour before cooking

  • 120ml of yoghurt
  • 2 Persian limes, ground
  • 3 sprigs of rosemary, finely chopped
  • 4 lamb shanks

2. Preheat the oven the 150˚C/gas mark

3. Place a large, heavy-based, ovenproof saucepan on a high heat and add a good dash of olive oil. Add the marinated shanks to the pan to seal, cooking until dark and golden all over. Once ready, remove from the pan and set aside

  • olive oil

4. While the shanks are browning, place a separate pan on a medium heat, add a dash of olive oil and sweat the leek, carrot, shallot and fennel for 10-15 minutes, until soft but with no colour. Remove from the heat and set aside

  • 1 leek, finely diced
  • 2 carrots, finely diced
  • 2 shallots, finely diced
  • 1 fennel, finely diced

5. Deglaze the shank pan with the red wine, scraping all of the caramelised crust from the base of the pan as this will contain a lot of flavor from the marinade

  • 300ml of red wine

6. Add the dark chicken stock and cooked vegetables to the shank pan, followed by the lamb. Bring the liquid to the boil, cover with a lid and place into the oven to braise for 90-120 minutes. When the shanks are ready the meat will be soft, tender and just beginning to come away from the bone. Remove from the oven and allow the shanks to cool in the liquid

  • 300ml of dark chicken stock, or veal stock

7. When cool, remove the shanks and return the pan to the heat. Bring to the boil then turn down and simmer until the liquid has reduced by half

8. Transfer the contents of the pan to a blender and blitz until smooth. Season to taste and return to a clean saucepan along with the lamb shanks, ready to re-heat later

9. To make the pesto, combine the parsley, dried limes, lime juice and garlic in a food processor and blitz to form a paste. Transfer to a dish and set aside until required

  • 1 Persian lime
  • 1 bunch of parsley
  • 1 garlic clove
  • 1 lime

10. For the polenta, bring the stock to the boil and slowly pour in the polenta, whisking continuously. Be careful as the hot polenta thickens, as it will bubble and spit

  • 600g of chicken stock
  • 150g of polenta

11. Cook for 5-10 minutes until the polenta is soft and smooth. Remove from the heat, stir in the yoghurt, preserved lemon and Parmesan and season to taste. Keep warm

  • 3 tbsp of natural yogurt, heaped
  • 1 tbsp of preserved lemon, chopped
  • 50g of Parmesan, grated
  • salt, to taste

12. To serve, reheat the lamb shanks in the sauce at a gentle simmer. Add a good helping of soft polenta to the base of a shallow bowl or small cast iron dish. Add the hot lamb shank, the sauce, a good dollop of the pesto and sprinkling of toasted almonds and parsley

  • 30g of flaked almonds, toasted
  • 1 handful of parsley, chopped

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Blueberry Chamomile Donuts

Featuring Marshalls Creek Spice of the Day: Chamomile
Chamomile is great for its simple aromatic characteristics, but did you know that it also doubles as a digestive relaxant? Use it in loose-leaf for a relaxing Chamomile Tea! It is also an ingredient in fragrant sweets, such as these donuts and Chamomile Lemon Bavarian Cake


Serves 8
1/4 cup Water💧
2 tsp Marshalls Creek Chamomile*
1/2 cup Coconut Cream
Dash of Apple Cider Vinegar
1 tbsp Chia Seed*
1/2 cup Oil
1/3 cup Rice Malt Syrup
1/2 cup Blueberries
1/2 cup Banana Flour
1/2 cup Brown Rice Flour
1/2 tsp Baking Powder
1/4 cup Coconut Sugar
Pinch of Salt*
1/2 cup Blueberries
1/2 cup Coconut Butter

  1. Preheat an oven to 180C.
  2. For the wet ingredients, steep the chamomile tea in hot water and set aside. Mix the coconut cream with the apple cider vinegar and set aside. Mix the ground chia seeds with the water and set aside.
  3. For the dry ingredients, sift all ingredients into a bowl and create a well in the centre.
  4. Remove the chamomile tea from the hot water. In a separate bowl, combine all wet ingredients, including the chamomile tea but excluding the blueberries. Pour wet ingredients into dry ingredients and mix until combined
  5. Divide mixture into a donut pan. Sprinkle and press blueberries into each donut.
  6. Bake donuts for 15-20 minutes or until a skewer can be inserted into and comes out clean.
  7. For the frosting, bring the blueberries to a boil on the stovetop. Reduce to a simmer until most of the liquid has evaporated. Puree with a whizz stick and stir in coconut butter until it has softened.
  8. When the donuts have cooled, dip each donut into the icing. If desired, sprinkle some chamomile leaves on top. Enjoy immediately or keep in the fridge in an airtight container for up to 3 days. If you want to eat them later, you may need to let the donuts come back to room temperature or warm it up in the oven/microwave briefly.

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Chamomile Lemon Bavarian Cake

Featuring Spice of the Day: Chamomile

Chamomile is great for its simple aromatic characteristics, but did you know that it also doubles as a digestive relaxant? Most people who know it as a tea would be surprised by the delicious, unique recipes that utilize Chamomile.

About 1 cup of Biscuits
About 1/2 cup of Butter
Little over a cup of Heavy Cream
1 cup Milk🐮
1/4 cup of Sugar
2 tbsp of Honey*
4 Egg Yolks🍳
2 Lemons Zest* & Juice🍋
10 grams Gelatine Leaves
2 tsp Chamomile*

  • Grease the bottom and sides of a 20 cm (8 inch) springform cake tin with a knob of butter and line it with parchment paper.
  • In a food processor crush the digestive biscuits until they form fine crumbs. Put them in a large bowl. Melt the butter in the microwave or in a little pot and mix this into the digestive biscuits crumbs, stir to combine.Transfer the mixture into the springform pan and use a spoon to press it evenly into the bottom. Put it in the fridge for 20-30 minutes.
  • Put the lemon zest and the milk in small saucepan over medium heat and slowly bring to a boil.
  • Remove pan from heat, add chamomile. Let steep 1 hour.
  • Place the gelatine leaves in cold water, leave to soak for about 10 minutes.
  • Meanwhile, in a saucepan, whisk sugar, honey and egg yolks together.
  • Strain chamomile and lemon milk through a fine-mesh sieve to remove lemon zest and chamomile flowers.
  • Warm the milk again and pour it in the yolks mixture, a little at a time, stir it well, then place the mixture on medium heat setting keeping temperature below the boiling point (about 80° C), and stir until it is thick enough to coat the back of a wooded spoon. Remove from heat and let cold slightly.
  • Squeeze the water out of the gelatine leaves, than add to the pan and stir until the gelatine has dissolved, add the juice of 1 lemon too. Leave to cool completely.
  • In a bowl, using an electric mixer, beat the cold heavy cream until soft peaks begin to form.
  • Gently fold the whipped cream in the eggs and milk mixture, using a spatula.
  • Pour the bavarian cream into the springform pan, above the crust. Place into the fridge for at least 5-6 hours, until set.
  • Decorate with edible flowers, lemon slices and strawberries.
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Recipe: Beet Dark Chocolate Scones w/ Pistachio Crumble

Featuring Spice of the Day: Beet Powder

Makes 12
1 cup Sorghum Flour
3/4 cup Oat Flour
1/4 cup Arrowroot*
1 tbsp Baking Powder
1/4 tsp Cardamom Ground*
1/4 tsp Sea Salt*
1 cup Beet Purée
1/4 cup + 1 tsp Coconut Oil
1/4 cup Maple Syrup
1 tsp Pure Vanilla Extract*
1/2 cup Dark Chocolate
1/3 cup Pistachios
1 tsp Coconut Sugar

*Beet puree:
  1. Preheat oven to 375°F. Scrub and wash beets under water until clean. Wrap beets tightly in foil, place on a baking sheet and roast for about 1 hour or until a knife inserted falls out without resistance. Set in the fridge to cool or let cool at room temperature.
  2. Once cooled, rub the skin off the beets – they should peel away easily. Place cooked beets in a food processor and blend until smooth. Measure out 1 cup of puree and set aside.
  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. In a large mixing bowl, whisk together the sorghum flour, oat flour, arrowroot flour, baking powder, ground cardamom and sea salt.
  3. Measure ¼ cup of melted coconut oil and place into a medium mixing bowl. Add the beet puree, maple syrup and vanilla extract and stir to combine.
  4. Pour the wet mixture into the bowl of dry ingredients and mix to combine. You might want to use your hands at this point – the dough will be quite dry. Mix well until everything is combined and a sticky ball of dough forms – be careful not to over knead the dough.
  5. Measure ¼ cup of the chopped pistachios and fold into the dough, along with the chopped dark chocolate. Mix with your hands again until the pistachios and dark chocolate are distributed evenly.
  6. Transfer dough to a well-floured surface and form two balls. Flatten into two 1-inch thick disks. Brush the top of each disk lightly with melted coconut oil.
  7. In a small bowl, mix together the remaining chopped pistachios, coconut sugar and 1 teaspoon of melted coconut oil. Sprinkle each disk with this mixture and use your fingers to lightly press into the dough.
  8. Use a large knife to cut each circle into 6 wedges. Transfer scones to the prepared baking sheet, leaving at least one inch between each.
  9. Bake for 22-25 minutes, rotating the pan half way through. Allow scones to cool slightly before serving. Serve warm.

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Recipe: Pan Roasted Chicken with Harissa Chickpeas

Featuring Spice of the Day: Harissa

Harissa is a hot North African red chile paste spice. It’s comprised of a mix of Caraway, chili powder, coriander, cumin,  and garlic but varies from region to region.  Harissa is used in a multitude of dishes, including meats, fish soups and couscous.

Serves 4
1 tbsp Olive Oil
8 Chicken Thighs🐥
Some Kosher Salt*
Some Ground Black Pepper*
1 Onion chopped
2 Garlic Cloves chopped
2 tbsp Tomato Paste🍅
2 15oz cans of Chickpeas
1/4 cup of Harissa* Paste.  (Add a few drops of water to the Harissa powder and mix until it forms a paste)
1/2 cup Chicken Broth
1/4 cup Marshalls Creek Parsley*
Lemon Wedges for serving

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  • Preheat oven to 425°F. Heat oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Working in 2 batches, cook until browned, about 5 minutes per side; transfer to a plate.
  • Pour off all but 1 tablespoon drippings from pan. Add onion and garlic; cook, stirring often, until softened, about 3 minutes. Add tomato paste and cook, stirring, until beginning to darken, about 1 minute. Add chickpeas, harissa, and broth; bring to a simmer.
  • Nestle chicken, skin side up, in chickpeas; transfer skillet to oven. Roast until chicken is cooked through, 20–25 minutes. Top with parsley and serve with lemon wedges for squeezing over.

Szechuan Popcorn Chicken Recipe

Yes, you can make this youself! Featuring the spice of the day, Marshall Creek’s Szechuan Seasoning

Serves 4

8-10 Chicken Tenders cut up
1/4 cup Corn Starch 🌽
2 large Eggs 🥚🥚
1 1/2 cup Flour
1/2 tsp Salt*
1/4 tsp Black Pepper*
1 tbsp Sesame Oil
5 cloves Garlic Minced*
1 tbsp Ginger*
1 tsp Chili Flakes*
1 tbsp dried Onion Flakes*
1 Green Onion, chopped
2 tbsp Chili Sauce
2 tbsp Soy Sauce
2 tbsp Tomato Paste
2 tbsp Brown Sugar
2 tbsp White Vinegar
1 tbsp Sesame Seeds*
1/2 cup Water 💧
Veggie Oil for frying

**Instead lieu of sesame seeds, garlic and pepper, you can use 3 tbsp Szechuan Seasoning.

  1. Begin by setting up a dredging station. To do so, beat the eggs in a large bowl and set aside. In another bowl, whisk together the flour, salt, and pepper; set aside. Lastly, toss the chicken pieces with the corn starch and set aside.
  2. In a deep skillet or pot, add enough vegetable oil to deep fry the chicken pieces. Bring the oil to proper frying temperature, somewhere between 350-375 degrees.
  3. In the meantime, shake off the excess corn starch and add the chicken pieces to the eggs. Toss to coat.
  4. Remove the chicken from the eggs and toss into the flour mixture. Toss well to coat each piece.
  5. When the oil has reached the right frying temperature, carefully fry the chicken pieces in batches. Once a golden brown crust has been achieved, drain onto a paper towel-lined baking sheet.
  6. In the meantime, in a sauce pan, add the sesame oil, garlic, ginger, chili flakes, and dried onion flakes. Sauté on a medium heat for 2 minutes.
  7. Add the chili sauce, tomato paste, brown sugar, vinegar, and water. Stir together and bring to a low boil. Turn off the heat and allow to rest.
  8. Once the chicken has been fried, transfer to a large bowl, add the green onions and sesame seeds, and toss with the sauce.
  9. Transfer the entire chicken dish to a large lightly oiled skillet. Bake at 350 degrees for 15 minutes.
  10. Serve immediately.

This recipe is from Lod Byrons Kitchen! For this and other incredible recipes:


Recipe: Sweet Pumpkin Soup

Spice of the Day: Nutmeg

Serves 6
1 2/3 lbs cubed Sugar Pumpkin
2 chopped Carrots🥕🥕
2 Onions
2 1/2 tbsp Vegetable Oil
1 Potato 🥔
1 quart Water💧
3 cubes Chicken Bouillon
1 cup Heavy Cream
1 1/4 tbsp Marshalls Creek Nutmeg Ground*
1 tsp Black Pepper Ground*
Pinch of Salt*

Full Recipe Instructions:

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Place pumpkin, carrots and onions in a baking dish or roasting pan. Drizzle with vegetable oil.
  3. Bake in preheated oven 40 minutes, until soft but not blackened.
  4. In a large pot over medium heat, bring water and bouillon to a boil. Cook potato in simmering water until soft, about 20 minutes.
  5. Combine potato and water with roasted vegetables and puree in a blender or food processor or using an immersion blender until smooth. Return to pot over low heat, and stir in cream, nutmeg, pepper and salt. Heat gently; serve.

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Lavendar Pork Chops

Spice of the Day: Lavender Buds

Recipe: Lavender Grilled Pork Chops

Serves 4
1 cup Vegetable Oil
4 tbsp Lavender
3 tbsp Rosemary
1 tbsp Thyme
4 Pork Steaks

  1. Preheat an outdoor grill for low heat.
  2. Pour oil into a large, resealable plastic bag. Add lavender, rosemary, and thyme; let stand for 10 minutes. Place steaks in bag with marinade, and marinate for 5 minutes.
  3. Lightly oil grate. Remove steaks from marinade, and arrange on grill. Cook, turning once or twice, for 20 to 30 minutes, or until done.

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Honey Lavendar Scones

Spice of the Day: Lavender Buds

Recipe: Honey Lavender Scones

Serves 12
1 tbsp Marshalls Creek Lavender Buds
1 large Egg🥚
2 tbsp Honey
2 1/2 cup Flour
1 tbsp Baking Powder
1/4 tsp Salt
6 tbsp Butter
3/4 cup Heavy Cream


  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
  2. In a small saucepan add heavy cream, honey and lavender buds. Warm over medium / low heat for 10 minutes. Remove from heat and let chill at room temperature.
  3. In a large bowl whisk together flour, baking powder and salt. Cut in butter with a pastry blender or two knives until the butter is broken down into the flour mix forming a crumbly mix.
  4. Whisk egg into cooled cream/lavender mix and pour into flour mixture. With a fork combine ingredients (don’t over mix).
  5. Put dough on a lightly floured surface and kneed until dough is combined (10-12 strokes). Gently form dough into a 10 x 4 inch rectangle. Cut in half lengthwise and cut each side into the shape of a triangles (6 per side). Place on prepared baking sheet 2 inches apart and brush with heavy cream. Bake for 13 minutes or until lightly browned. Serve with additional honey or lemon curd.


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