• 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

Vindaloo - Slow Roast Pork Shoulder, Potatoes & Pudding

Slow Roast Free Range Pork Shoulder Vindaloo, Potatoes and Pudding

As seen on UK Ch4 Sunday Brunch

Download pdf here:  Vindaloo - roast pork shoulder

Serves 4-6 people

STEP 1:

Ingredients:

2.5kg (approx.)   boned neck end joint of rare breed, free range pork with a good amount of bright fat, skin scored into                 20mm squares on the diagonal

180ml cider vinegar

50ml sunflower oil

35g of Vindaloo Marinade Mix

-      Black pepper, Kashmiri chillies, salt, sugar

Method 1 - begin:

  1. Combine all the above ingredients in a bowl, mix well, cover with a damp tea towel and set aside for at least two hours (or overnight in the fridge)

STEP 2:

Ingredients:

3 tblsp sunflower oil

10 cloves garlic, crushed or blitzed

4 fat inches ginger, grated or blitzed with the skin on

60g of Vindaloo SAUCE Spice Mix

-      Turmeric, cumin, Kashmiri chilli, coriander, cassia, green cardamom

900ml chicken stock

300ml good cider

1 good sized knob of butter, 30g

Good handful of fresh coriander leaves, chopped

Method 2 - next:

  1. Pre heat your oven to 220˚C.
  2. Place a sauté pan, large enough to fit the pork joint onto a high heat. Lift the joint from its marinade, reserving the marinade for later and scraping excess back into the bowl. Add 1 tblsp of oil to the pan and sear all sides of the meat to a golden, nutty colour.
  3. Take the pan off the heat and remove the joint, scored side up, to a roasting tray. Pour the juices from the pan over the joint. Set aside.
  4. Add the garlic, ginger and SAUCE Spice Mix into the marinade, quick stir, pour this over the joint clearing it from the scored skin, then pour over the remaining 2 tablespoons of oil. Rub both well into every crevice and corner of the meat.
  5. Pour the stock into the tray, pop into the middle of your oven and cook for 20 minutes
  6. Then, turn down the heat to 180˚C, baste and turn the joint in the oven, add the cider and pop back to cook for another 1 hour and 45 minutes to 2 hours
  7. When the meat is cooked and the skin has crisped up, remove the roasting tray from the oven and pop the joint onto a warmed charger
  8. To make the gravy, put the roasting tray onto a fairly high heat and reduce the liquor by about half, or until it's the sort of thickness you like, then add a good knob of butter, sprinkle in the coriander and pour over the joint.
  9. Carve generous slices and serve with roast potatoes and my Yorkshire pud (see below)

Serving Suggestion:

Serve as an alternative Sunday roast with classic Yorkshire Puddings (see below for recipe) and summer vegetables.

Yorkshire Pud

Ingredients:

250g plain flour

Pinch tsp salt

4 medium eggs beaten

500ml to 600ml semi-skimmed milk

¼ tsp baking powder

Dripping and drop of virgin coconut oil to cook the batter

Method

  1. Set your oven to 220°C, gas 7
  2. Sift the flour, add the salt then whisk in the eggs and a little milk until it forms a smooth paste, then carefully mix in the rest of the milk (don’t over-whisk) until it has a thick pouring consistency.
  3. It’s best left overnight covered in the fridge,
  4. Then add the baking powder, pour dripping and a little coconut oil into muffin tin divots to about a fifth way up the sides, heat it in the oven until smoking (this is important), then pour a small ladle of mix in to each divot, about two thirds the way up and bake for 30 minutes until lightly browned and well risen.
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