Spice Mountain

Whole spices and blends from across the world

“MAGALI DRAWS ON HER EXTENSIVE KNOWLEDGE TO CREATE NEW AND TRADITIONAL SPICE BLENDS”

A one-stop shop for all your flavouring needs, owner Magali Russie sources spices from all over the world: from Calabrian fennel pollen, to Nepalese peppercorns, working directly with producers where possible. Having scoured the globe for the finest quality raw spices, Magali draws on her extensive knowledge to roast and create blends in her London kitchen, following both new and traditional, culturally diverse recipes.

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Recipes

Easter bourbon nests

Easter bourbon nests

Onglet with Tellicherry & long pepper sauce

Bay leaf roast rhubarb & rice pudding

Bay leaf roast rhubarb & rice pudding

Duck egg and fennel potatoes

Duck egg & fennel potatoes

Easter egg cookies

Easter egg cookies

Hot cross buns

Jollof spiced guinea fowl

Jollof spiced guinea fowl

Morel, pea & pink peppercorn pasta

Morel, pea & pink peppercorn pasta

New potato, coconut & shallots

New potatoes, coconut & shallots

Rhubarb & ice cream

Rhubarb & ice cream

Seared beef with asparagus stir-fry

Seared beef with asparagus stir-fry

Spiced lamb burgers

Spiced lamb burgers

Spiced rack of lamb with tomato & caper salsa

Spiced rack of lamb with tomato & caper salsa

Radish & pink peppercorn salad

Radish & pink peppercorn salad

Tamarind prawns with lime rice

Tamarind prawns with lime rice

Lemon & star anise posset & liquorice biscotti

Beef heart tacos made with Borough Market ingredients

Beef heart tacos

Whole baked mackerel with spiced cherry sauce

Salmon pollichattu

Curried monkfish & clams

Curried monkfish & clams

Lemongrass chicken wing ramen with pickled radishes & torched baby fennel 1

Lemongrass chicken wing ramen, pickled radishes & baby fennel

Mango, coconut, turmeric & ginger ices 2

Mango, coconut, turmeric & ginger ices

Masgouf (butterflied sea bream)

Garlic-sautéed new potatoes with saffron mayonnaise

Garlic-sautéed new potatoes with saffron mayonnaise

Muhumarra

Spiced yoghurt whole roast cauliflower

Keralan fish curry

Masala chai

Chana chaat

Garlic & onion fried rice, sambal & mashed avocado

Croatian chocolate spread swirls

Hilbeh – fenugreek dip

Sumac & hazelnut meringues

Tiroler gröstl – beef & potato

Black butter spiced monkfish

Zaffran murgh korma – saffron chicken korma

Mushroom & paneer samosas with garlic & chilli dip

Baghare baingan – aubergines with peanut masala

Chicken chaap

Girolles, chanterelles, brambles & egg

Glazed plums & vanilla mascarpone

Grilled corn in harissa mayo with feta, mint, coriander & chilli

Hot smoked salmon with beetroot, lentils & crème fraîche

Kleicha – date & cardamom cookies

Pigsty pie

Quince tart

Roast pumpkin pie

Toffee apple mille-feuille

Venison & black bean chilli with whole baked squash

Venison sausage, swede, smoked cheddar & peppercorns

Barberry & pistachio stuffing

Braised & roasted duck with spiced cranberry chutney

Christmas wreath cake

Cranberry crisp with toffee bourbon sauce

Griddled courgettes, spicy chickpeas 1

Griddled courgettes & spicy chickpeas

Burrata with toasted seeds & olive oil

What it takes: making spice blends

Magali Russie of Spice Mountain on the art of selecting and blending spices

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