Recipes with mixed spice

Tasmanian Salmon drizzled with a dressing made with Alpine Pepper and soy sauce.

Ripe tomatoes and sweet onions layered with fontina, mozzarella, and Parmesan in a spiced homemade crust, baked until bubbly and golden. This Southern-style tomato pie is summer in every single bite.

A rich Scottish cloutie dumpling studded with currants, sultanas, grated apple, and carrot, boiled in a cloth for 4 hours and served with a warm ginger wine cream sauce. A proper celebration pudding.

Traditional Welsh spice cake loaded with mixed dried fruit, dark molasses, and warm ginger for a moist, treacle-sweetened teatime treat from Anglesey.

Chicken thighs poached with cumin and oregano, rubbed with spice paste, then pan-fried until crisp. Served in a tangy onion broth with banana peppers and apple cider vinegar.

Serve with vanilla icecream or a dollop of best available double cream

Mediterranean style marinated feta cheese and toasted-spiced pita bread triangles are a great pair, delicious and tasty appetizer. Or they can be served as a main course.

Sweet and spicy dill pickles made by slicing store-bought dills and repickling them in a hot sugar-vinegar brine with mixed spice and onion. Ready in 24 hours.

A traditional British Easter fruitcake with a hidden almond paste layer, golden raisins, currants, and candied cherries. Topped with 11 marzipan balls for the Apostles.

British rock buns with currants, candied peel, mixed spice, and nutmeg. Craggy, golden, and baked in just 15 minutes. A classic tea-time treat from scratch.

Traditional Irish porter cake made with stout beer, currants, raisins, mixed peel, and brown sugar. A dense, rich fruit cake that improves with a week of resting before slicing.

Australian-style Lamb burgers and homemade chips, seasoned with Australian native herbs and spices.

Chicken marinated in Australian native spices and olive oil, in a sweet corn and polenta broth.

Old-fashioned pumpkin preserves with lemon and mixed spices, slow-macerated overnight in sugar then boiled until clear and glossy. A heritage canning recipe for fall.

Char-grilled baby octopus simmered in red wine and olive oil.

Braised Pork, served with bunya nut, Australian rice grass and dusted with Lemon Myrtle.