• Copies of Fresh Spice signed by Arun are available at the unit (address at top of page).
  • We won two more golds at the most recent Great Taste Awards - check out our awards page in the About Us section
  • All of our sauces, spices and chutneys are certified Coeliac, Vegan and Halal friendly
  • "The best, freshest spices I've ever used. Fantastic!" - Richard Corrigan – 'Corrigan's Mayfair'
  • Come shop at our unit for your sauces and spices! Address at top of page. We’re open from Monday to Friday, 10am to 5pm.
  • "I just wanted to thank you for helping me make the best curry my family have ever tasted" - HT – (letter on file)
  • "Green Saffron's spices have such an incredible flavour; they give food a whole new dimension" - Rachel Allen, TV Chef and Food Writer
  • "I cooked up your Rogan Josh – we were all flabbergasted. I mean it! One of the nicest things we've ever tasted." - SG – (letter on file)
  • "Blending spices is an art form that Arun has mastered exceptionally well. The delicate aromas truly show the freshness and quality of the spices." - Asheesh Dewan - Director 'Jaipur', Dublin
  • "...just finished your Balti and it was yummmeeee. I am definitely converted!" - E MCD, Farmers Market Customer
  • "Your green cardamoms and saffron are simply superb..." - Joel Robuchon – Chef 'L'Atelier', Worldwide
  • "Green Saffron's rice has spoilt me for any other. It's the only Basmati I'll use." - Adam Penney - Chef 'Patty & Bun', London
  • "I bought your spices for all my family for Christmas and they love them now as much as I do" - Z.S, Farmers Market Customer
  • "I'm astounded at the freshness of your spices" - Stevie Parle – Chef, 'Dock Kitchen', London
  • "These spices give me a noticeably improved, cleaner flavour than I was ever able to achieve before" - Ross Lewis, Chef, 'Chapter One', Dublin
  • "All of those that ate your food thoroughly enjoyed it (especially the chutney which everyone was raving about). Many thanks for all your help. I would not hesitate to recommend you to friends in the future" - J.Q, Ireland
  • "My Morecambe Bay shrimps would be naked without your blade mace" - Mark Broadbent, Chef, London

Carnival 'split' Quail Pelau

Carnival ‘Split’ Quail Pelau

AAA basmati, pepper capsicums & coconut

This is my cheat’s version of making an ace carnival dish! Hearty, bit trad; the perfect meal to set you up for wandering round Notting Hill’s streets for the day.

Serves 6 people
Download a printable pdf  here: Carnival 'split' quail pelau



4 quails, cleaned, halved along the back-bone

1 jar Green Saffron Jalfrezi sauce

3 tbsp light Muscavado sugar

1 stick celery, peeled, diced

1 red and 1 green bell pepper, chopped into attractive chunks

1 medium carrot, peeled, diced

350g Green Saffron AAA Basmati rice

250g yellow split peas, dried

1 tin coconut milk

500ml water

2 tsp fresh thyme leaves

Garnish: a couple of chopped green finger chillies, small handful raw coconut flakes, chunky lime wedges, strained yoghurt


  1. In a bowl, pour half the jar of sauce over the split quail, mix to coat well, cover with a damp tea towel and set aside for at least four hours (or overnight in the fridge).
  2. Next day, take your quail bowl out the fridge and leave to come to room temperature for an hour or so.
  3. Set your grill to its highest setting and cook the marinated quail for about 1 or 2 minutes each side, to just scorch it. Set aside to cool.
  4. Set your oven to 180˚C, gas mark 4
  5. Grab a heavy bottomed casserole, pop it onto a medium heat, add the sugar and cook until it ‘melts’ and starts to froth slightly, stirring with a fork. Cook for a minute or so until it just begins to darken, this will to help add a desirable slightly sweet, bitter note to the dish
  6. Add the celery, peppers, carrot and remaining half of the sauce, stir to coat well, then pop in the rice, split peas, coconut milk and water, then stir again.
  7. Bring up to a bubble and cook gently for 5 minutes
  8. Then pop the scorched quail halves on top of the rice, pouring in any cooking juices from the grill pan, pop the lid on the casserole pot
  9. Put the casserole into the oven and allow to cook for about 20 to 25 minutes, check after 15 minutes to see if all the liquid has been absorbed, the rice is cooked etc. If you need to add a little extra liquid, then pour in a little water to finish off.
  10. When cooked, take out of the oven, rest with the lid on for 10 minutes to allow all the liquid to be absorbed.

To Serve

Scatter over the chillies and raw coconut, take the casserole pot to table and serve alongside and generous bowl of strained yoghurt, lime wedges and a crisp green, bitter leaf salad.

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