BoTree Seasonings

Orange and BoTree King Caraway Seed cake, King, because the seeds are plump, sweet, and bold. It makes for a delectable treat this Bank Holiday Weekend.

Our King Caraway Seeds are available on our website!

For the cake
125g Butter
175g Caster Sugar
2 Eggs
A zest of an Orange
175g Self Raising Flour
1 tsp BoTree King Caraway Seeds
A pinch of Fleur de Sel
4 tbsp Milk

For the syrup
Juice of 2 Oranges
150g Icing Sugar

1. Preheat the oven to 180°c, and line a loaf tin.
2. Cream the butter and sugar.
3. Beat in the eggs and zest.
4. Fold in the King Caraway Seeds, flour and Fleur de Sel, and then the milk.
5. Bake the cake for 35-40 mins.
6. Meanwhile, add the juice and Icing Sugar to a pan and dissolve the sugar.
7. Take the cake out when the timer goes and skewer the cake, pour over the syrup.
8. Enjoy when cool!

Using our BoTree Turkish Oregano Buds and Smoked Pimenton Paprika from Spain, this Greek style village sausages and beans will please a crowd! Available on our website, the single origin spices make you food that one step better.

Olive Oil
Sausages (fennel ones are great!)
1 Red Onion chopped
4 Garlic Cloves chopped
3 Peppers sliced
BoTree Kampot Red Pepper
BoTree Fleur de Sel
2 tsp BoTree Turkish Oregano Buds
2 tbsp Tomato Puree
1 heaped tsp BoTree Smoked Pimenton Paprika
2 tins Cannellini Beans
1 BoTree Carribean Bay Leaf
300ml Chicken Stock
Toast & Butter to serve

1. Make your sausages into little meatballs and fry in olive oil until browned.
2. Add the onion and garlic and then grind the Turkish Oregano Buds in your hands, fry for 10 mins.
3. Add the tomato puree, Smoked Pimenton Paprika, beans & bean liquid, Carribean Bay Leaf, stock and stir.
4. Season with you Kampot Red Pepper and Fleur de Sel, add the peppers and simmer for 40 mins.
5. Serve on top of buttery toast and enjoy!

The most succulent pork you'll ever eat, believe us and make this! With BoTree True Harvest Star Anise and Kampot Red Pepper both available on our website!

Pork Shoulder
400ml Veg Stock
Half a dozen slices of Ginger
3 BoTree True Harvest Star Anise
8 BoTree Kampot Red Peppercorns

Cook this low and slow for about 3 and a half hours on 150°c, in the last half an hour remove the lid of your casserole dish.
Serve with sprouting brocolli or other greens and enjoy!

Sweet, subtle and sharp stewed rhubarb with BoTree Palmyra Flower Sugar available on our website, you should definitely try this one!

500g Rhubarb
40g Caster Sugar
40g BoTree Palmyra Flower Sugar
1 Lime
30g Water

Stew everything over a gentle heat and enjoy served on Greek yoghurt with a sprinkle more of BoTree Palmyra Flower Sugar, enjoy!