Our new set includes three marinades that do all the heavy lifting for you, a tomato pesto, and a Hawaij spice paste we've relied on in the test kitchen for years. 

Hawaij (pronounced ha-WAY-ij) - a Yemeni spice blend that brings together ginger, cardamom, and turmeric with warming cinnamon and cloves – we've blended it into a ready-to-use paste that saves you grinding and mixing. Stir a spoonful into soups, rub onto meat before roasting, or mix it with oil for a quick vegetable marinade.
Black Garlic and Scotch Bonnet Marinade is a friendship of opposites – the fermented garlic softens the chilli's kick, creating gentle sweetness and spicy warmth. Brush it over aubergines before they hit the grill. Coat chicken thighs before roasting. Stir through vegetables as they cook.
Smokey Honey Marinade is our take on hot honey – with caraway, chipotle chilli, and smoked paprika. It caramelises beautifully when cooked, bringing depth to roast chicken and root vegetables, and works very well brushed onto halloumi before grilling.
For our Preserved Lemon Marinade we've softened the intensity with herbs and olive oil to create something that elevates without overwhelming. Lovely with fish and chicken, but equally good with roasted cauliflower or drizzled over a simple salad.
Calabrian Chilli and Tomato Pesto isn't traditional, but made with the same generous spirit. With hickory-smoked tomatoes and the perfect warmth from chilies, it’s ideal for pasta, soup, toast, or eggs. It's punchy, so a little goes a long way.