Recipes with mixed spice

Mud Crab seasoned Alpine Pepper and served with smoked sweet potato gnocchi

This Christmas pudding has plenty of delicious fruit and nuts, but it's really simple to make - just plan ahead and then make the warm vanilla-bean custard on the day.

Vegetarian mince pies with a suet-free, no-suet British mincemeat: dried fruits, ripe banana, almonds, brandy, and warm spice tucked inside flaky shortening pastry. The traditional Christmas pie, made meatless.

Get the jump on your Christmas baking by making this classic fruit cake now. Wrap it well and it will be perfect to serve, or give as a gift, on Christmas Day!

Poblano peppers stuffed with Mexican crock-pot chicken, sauteed onion, rice, and salsa topped with melted cheese.

They're supposed to be cookies, but with the texture of muffins. It's a good blenndd:] it's soft, yet cruchy on the outside. if you leave them for longer, it'll also turn slightly chewy.

Hot Cross Buns are a classic Easter treat, fragrant with warm spices and studded with juicy raisins. Fresh from the oven, their golden crust, tender crumb, and glossy glaze make them irresistible. This recipe yields soft, fluffy buns that are easy to prepare, perfect for a festive breakfast or afternoon tea. With clear steps and pro tips, you’ll create a batch of 12 buns to share with family and friends.

Iced coffee cream with spiced coffee, brown sugar, vanilla ice cream, and whipping cream. Flavored with cinnamon and mixed spice, topped with cocoa powder and grated chocolate.

Teisen Sir Fon: a traditional Welsh fruit cake from Anglesey, made with lard, molasses, mixed spice, ginger, and dried fruit. Humble, deeply flavored, and rooted in North Wales tea-time baking.

Pressure cooker beef stew with potatoes, carrots, peas, and stewed tomatoes. Tender stewing beef in 10-12 minutes under pressure with a simple homemade spice blend.

Yorkshire parkin made with fine oatmeal, golden syrup, lard, ginger, and mixed spice. A traditional sticky English gingerbread that improves after a few days wrapped in foil.

Lady Webster's gingerbread made with treacle, brown sugar, ground ginger, and mixed spice in the traditional British style. A dark, sticky, deeply spiced loaf cake that improves with age.

British-style date flapjacks with jumbo oats, chopped dates, molasses, brown sugar, and mixed spice. Chewy, sticky oat bars baked in one pan and cut into squares.

Lamb cutlets pan-fried in ghee and served with an aromatic coffee sauce made with honey, Worcestershire, cardamom, mace, cinnamon, and lemon juice.

Veggie chili with chunky bell peppers, jalapenos, kidney beans, and Roma tomatoes simmered with chili powder and cumin. A hearty meatless chili topped with Monterey Jack and served with cornbread.

Baked apples and pears layered with buttered cake and topped with a peaked meringue. A classic British fruit dessert with warm spice and lemon.

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.

A traditional Welsh double-crust rhubarb tart with spiced lard pastry scented with cinnamon and mixed spice. Dead simple, properly old-fashioned, and adaptable to any seasonal fruit.

Tex-Mex spiced chicken tossed with fresh mango, crunchy jicama, and bell peppers in a zesty lime dressing. Served in crispy microwaved tortilla bowls over shredded Bibb lettuce.

Broiled grapefruit halves with butter, brown sugar, mixed spice and glace cherry garnish. Classic Australian retro breakfast or starter ready in 10 minutes.

British-style ripe banana loaf with sultanas, cherries, almonds, honey, and mixed spice. A fruited tea loaf that slices thin, spreads with butter, and improves over days.

Eccles cakes pack currants, mixed peel and warming spice inside flaky rough puff pastry, glazed with milk and crunchy caster sugar. Classic Lancashire teatime pastry from northwest England.

This recipe is great for 9 to 5 people, because you can put it on before you go to work and come home to a house that smells like Granny's!

Pfeffernusse-style German pepper cookies with white pepper, cinnamon, mixed spice, candied peel, and lemon zest. Small, puffy spice balls dusted in powdered sugar.

Old-fashioned lime pickles (pickling lime, not citrus) with cucumbers soaked in calcium hydroxide for crunch, then sweet-pickled with celery seed and cloves. The Southern church-supper classic.

Traditional Christmas Pudding with Brandy Sauce recipe

Bara Brith is often served as part of the traditional Welsh tea.

Traditional Welsh cakes cooked on a hot bakestone, made with half butter and half lard for the proper crumbly texture. Lightly spiced, studded with raisins, and eaten warm off the griddle.

Welsh cakes, also known as Pice Bach, are griddle-cooked currant cakes spiced with mixed spice. Traditional Welsh tea-time treat ready in 25 minutes.

Rich boiled fruit cake with currants, raisins, and sultanas simmered in sugar water with mixed spice and ginger before baking. A dense, moist British classic.

Irish Porter Cake is a dense, dark fruit cake made with Guinness, currants, raisins, mixed peel, and warm spices. Bakes for up to 3 hours, then rests a full week before cutting.

Warm Irish spice bread studded with golden raisins and candied citron balances cinnamon, ginger, and nutmeg in every buttery slice.

Traditional New Zealand Easter biscuits spiced with cinnamon, cardamom, cloves, and ginger. These buttery cookies can be served plain or layered with strawberries and cream.