Little Turban curry sauces at mmm…

Little Turban sauces at mmm

‘Little Turban’ (aka Harj) is an artisan producer of modern regional Indian cooking sauces available at mmm…

Their vision is to introduce real authentic, regional flavours and aromas from around India to your dining table.

Little Turban’s products reflect the diverse flavours, aromas, spices and tastes India has to offer.

Each of their cooking sauces is inspired by a regional classic steeped in tradition and influenced from past generations and rulers.

Little Turban at mmm…

Rich and aromatic Lababdar Curry

A meal fit for Royalty!

A rich sauce made with a cashew nut paste, cream and butter for that decadent experience.

This dish originates from the Mughal era and has stood the test of time as a truly rich royal dish from Hyderabad.

Rustic and hearty Kashmiri Rogan Josh

The famous Rogan Josh created in the way it was orginally created with freshly ground Kashmiri chillies.

These chillies give this sauce a deep red colour.

Combined with a blend of aromatic spices and tomatoes this sauce is a umami hit, which gives it an amazing meaty taste.

Creamy and aromatic Makhani Masala

Creamy, rich and well spiced is the only description for my version of the famous Butter Chicken made famous in Old Delhi

Little Turban was inspired to recreate it with his special blend of tandoori spices.

A real must for lovers of Butter Chicken and for those that enjoy a little spicy kick.

Hot and spicy Naga and Mango Curry

Little Turban’s take on the classic chicken curry but with a bit of kick.

This smooth sauce is combined with a special garam masala blend, naga chilli and mango pulp.

This combination gives the sauce a great balance of heat and sweetness.

A must for chilli lovers.

Creamy coconut Goan Fish Curry

Inspired by Harj’s (aka Little Turban) trip to Goa.

This creamy coconut based sauce brings together a blend of complex spices together which embodies the coastal flavours of Goa.

It’s great with with fish and seafood, as well as chicken, lamb, beef and pork.

Meet the producer – Little Turban’s sauces are already hugely popular with our customers at mmm… so come and try one yourself from 1pm on Saturday, 11 March with Harj himself.

Want to know more?

Kwan’s Kitchen stir fry kits at mmm…

Kwan's Kitchen at mmm...

Kwan's Kitchen family photoKwan’s Kitchen, award-winning Chinese condiments and stir fry kits at mmm… can help you create restaurant quality dishes at home in minutes.

The Kwan family knows a thing or two about the Great British taste for Chinese cuisine.

For more than three decades, they have been preparing authentic Chinese food that excites the taste buds of their restaurant clientele.

Originally from Guangdong province in South China, Kwan’s Kitchen take inspiration from the vast array of Chinese cuisine on the Chinese mainland and Hong Kong.

Kwan’s Kitchen at mmm…

Spicy Szechuan meal kit – this spicy kit uses a delicious blend of tomato and garlic combined with Kwan’s award winning Szechuan chilli oil to give you a true taste of Sichuan cuisine.

Kwans_Kitchen_spicy_SzechuanBlackbean and garlic meal kit – this stir fry meal kit uses freshly ground blackbean and garlic combined with Kwan’s award-winning salt and pepper spice blend and Szechuan chilli oil.

Aromatic curry meal kit – this kit uses a fine blend of herbs and spices combined with Kwan’s award-winning salt and pepper spice blend and Szechuan chilli oil.

Sweet chilli with sesame and coriander meal kit – this Sweet chilli stir fry kit uses a delicious blend of fresh red chillies combined with Kwan’s award-winning salt and pepper spice blend.

Unlike commercial sweet chilli sauce Kwan’s don’t dilute the chillies with water or saturate with sugar.

How to use the kits – simply choose your favourite meat and vegetables, follow the simple three step process and you have a restaurant quality Chinese meal in 10 minutes!

Salt and pepper spice/hot salt and pepper spice – Kwan’s traditional family blend of five spice, ginger and garlic has been used in Kwan’s restaurants since 1978.

Experience authentic Chinese flavours with this versatile seasoning blend.

Want to know more?

May at mmm… and glug…

May is the month of flowers (and indeed flours) and time to look forward to the coming of summer!

To help bring on the sunshine we share some great recipes and invite you to join us in store for some tasty events.

hepple-packshotSupplier of the month: Hepple Gin

We invite you to come and meet Northumberland-based distillers Hepple Gin at mmm… this Saturday (14 May) from 1pm.

Hepple have just won Gold at the drink’s ‘Oscars’ – the 2016 World Spirits Competition in San Francisco.

Hepple go beyond traditional distillation with an innovative three-stage process to reveal botanicals at their most vital.


In season

Bagna Cauda 033A fleeting treat, British asparagus is in season from the end April to mid June.

Freshly picked asparagus is traditionally matched with hollandaise sauce.

But, for a little twist on the traditional try our Bagna Cauda with British Asparagus. 

Moz’s Bagna Cauda – a mmm… recipe


She Devil BBQ sauceRecipe of the month – ‘She Devil’ BBQ sauce

Create a delicious sauce to pep up your barbecues with a bit of a spicy kick.

You can also pour over ribs, sausages or chicken wings just before they’re finished cooking for a nice spicy glaze!

Moz’s ‘She Devil’ BBQ Sauce – a mmm… recipe


Coming up in May….

  • Hepple Gin meet the distiller: this Saturday (14 May)
  • Rose’ wines in-store tasting: Saturday, 21 May
  • Bim’s Kitchen meet the supplier: Saturday, 4 June.

And finally, Real Bread Week runs from 14 to 21 May and whether you are a seasoned bread baker or a first timer we have a wide range of great flours.


Want to know more?

Easter is here – and so is Spring …

This month Easter chocolates and the arrival of Spring …

  • Easter is coming and we celebrate one of our great local suppliers – Davenport’s Chocolates.
  • Sunday, 20 March marked the Persian New Year, ‘Norooz’, celebrating the first day of spring. To mark this event we share with you a recipe for Persian Kisir salad (adapted from Sabrina Ghayour’s book ‘Persiana’).
  • The arrival of spring means the first signs of new produce and one of the tastiest and most fleeting is wild garlic. 
  • We also want to share a lovely recipe for wild garlic and potato soup.

Davenport’s Chocolates

Hand crafted in Tyneside by Jane Williams and her team of chocolate artisans.

Davenports eggsJane trained as a classical chocolatier under Master chocolatier, Philippe Burger and preserves the traditional Swiss method of ‘enrobing’, whereby tasty handmade centres are delicately coated in smooth, rich chocolate couveture.

Jane’s team are multi-skilled with a passion for chocolate and at Davenport’s there is no mechanised production line, every task is completed by hand with care.

Davenport’s chocolates are available all-year round at mmm… and at Easter we are stocking these Davenport’s hand-crafted chocolate eggs:

  • Vintage Collection dark chocolate eggs
  • Vintage Collection milk chocolate eggs
  • Signature Collection milk chocolate eggs
  • Floral Collection dark chocolate eggs
  • Fudge Mallow Milk chocolate eggs.

Persian New Year – Kisir

KisirKisir is a bulgur wheat salad with pomegranate molasses and fresh herbs.

Adapted from Sabrina Ghayour’s book ‘Persiana’, this dish is great for sharing as part of a feast.  

You can also add feta cheese or similar and scoop up in gem lettuce cups for a nice pre-dinner snack.

You will need:

  • 250g Suma bulgur wheat (or try Zaytoun Palestinian Maftoul as an alternative)
  • 160ml boiling water
  • 1 tbsp Asharun Spices harissa paste
  • Juice of 1 lemon
  • 2 tbsp Mutti tomato puree
  • 2 tbsp Arabica Spices pomegranate molasses
  • 5 tbsp Zaytoun extra virgin olive oil
  • 2 tsp Maldon sea salt flakes
  • Fresh ground black pepper
  • 5 ripe tomatoes, finely diced
  • 1 bunch spring onions, finely chopped
  • 1 x 20g bag mint, leaves picked and finely chopped
  • 1 x 20g bag flat leaf parsley, leaves picked and finely chopped
  • 100g fresh pomegranate seeds.

Tip the bulgur wheat or Maftoul into a shallow bowl and pour over the hot water.

Allow to absorb (this should take 15 mins) and then transfer to a large bowl for mixing. 

Add the harissa, lemon juice, tomato puree, pomegranate molasses, oil, salt and pepper to the bulgur wheat and work into the grains using your hands.  

This will allow the grains to absorb all the lovely flavours.

Once you have mixed well, and the grains are well coated, add the tomatoes, spring onions, herbs and pomegranate seeds, and stir well until combined.  

Check the seasoning and adjust with salt, pepper and lemon juice as required. 

Allow to stand for at least 10 minutes before serving at room temperature.


In season – wild garlic

Wild garlicWild garlic is now in season and thrives in woodlands and around deciduous trees, especially where there is a marshy area or pond.

These leaves are delicious raw in salads, or in dressings such as Trotters Wild Garlic Pesto (a must have at mmm… and due very soon).

The taste is quite mild, similar to chives but with a hint of garlic.

Be sure to wash the leaves well before using.

A great way to use them is sliced very finely and tossed in olive oil, then simply tossed through a salad.

Moz’s favourite use for them is with mashed potato – simply slice finely, and stir through buttery mash.

To make delicious croquettes, you need to chill the mash, and form into small balls or sausage shapes.

Then dip them into beaten egg and coat with panko breadcrumbs. Shallow fry in rapeseed oil until brown and crisp – a great alternative to roast potatoes.

Once the plants have flowers, you can also deep fry the flowers as a garnish, or dip in a light batter for tempura – delicious.

Wild garlic and potato soup 

You will need:

  • 2 tbps Baste and Bray Extra Virgin Northumbrian rapeseed oil
  • 2 shallots, chopped finely
  • 200g white potatoes, peeled and diced
  • 400g sweet potatoes, peeled and diced
  • 1 litre vegetable stock (we love Marigold Vegetable Bouillon)
  • 60g wild garlic leaves, washed, dried and finely shredded
  • Maldon sea salt flakes and freshly ground white pepper
  • Creme fraiche or sour cream for garnish.

Heat the oil in a large saucepan.  Gently fry the shallots until softened without colouring.

Wild garlic soupAdd the diced potatoes and sweet potatoes and the stock.

Bring to the boil, and simmer for 15-20 minutes until the potatoes are tender.

Add the wild garlic leaves, reserving a few shreds for garnish.

Transfer the soup to a blender, or blend in the saucepan using a stick blender, until smooth.

Check your seasoning and add salt and pepper to taste.

Serve sprinkled with the remaining shreds of wild garlic, and a swirl of crème fraiche or sour cream.

Serves 4.


Upcoming events at mmm… and glug…

  • Poetic Licence (distilled in Durham) free in-store gin and vodka tasting – Saturday, 2 April from 1pm
  • Hepple Gin (distilled in Hepple, Northumberland) free in-store tasting – Saturday, 23 April (tbc) from 1pm.