What it takes: making spice blends
Magali Russie of Spice Mountain on the art of selecting and blending spices
Spice Mountain
Whole spices and blends from across the world
three crown square
MAGALI DRAWS ON HER EXTENSIVE KNOWLEDGE TO CREATE NEW AND TRADITIONAL SPICE BLENDS
Spice Mountain is 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 culturally diverse recipes, both new and traditional.
Opening times
- Monday Closed
- Tuesday – Saturday 09:00 – 17:00
- Sunday 10:00 – 16:00
Three Crown Square
Recipes
Easter bourbon nests
Beca Lyne-Pirkis
Duck egg & fennel potatoes
Nicole Pisani
Easter egg cookies
Juliet Sear
Hot cross buns
Daniel Tapper
Jollof spiced guinea fowl
Zoe Adjonyoh
Morel, pea & pink peppercorn pasta
Rosie Birkett
New potatoes, coconut & shallots
Meera Sodha
Rhubarb & ice cream
Tim Maddams
Seared beef with asparagus stir-fry
Jenny Chandler
Spiced lamb burgers
Jenny Chandler
Spiced rack of lamb with tomato & caper salsa
Kay Plunkett-Hogge
Radish & pink peppercorn salad
Olia Hercules
Tamarind prawns with lime rice
Roopa Gulati
Beef heart tacos
Ed Smith
Salmon pollichattu
Meera Sodha
Curried monkfish & clams
Ed Smith
Masgouf (butterflied sea bream)
Phil Juma
Muhumarra
Jenny Chandler
Keralan fish curry
Lesley Holdship
Chana chaat
Jenny Chandler
Garlic & onion fried rice, sambal & mashed avocado
Bettina Campolucci Bordi
Croatian chocolate spread swirls
Ed Smith
Hilbeh – fenugreek dip
Ed Smith
Sumac & hazelnut meringues
Ed Smith
Tiroler gröstl – beef & potato
Ed Smith
Black butter spiced monkfish
Ed Smith
Mushroom & paneer samosas with garlic & chilli dip
Roopa Gulati
Baghare baingan – aubergines with peanut masala
Roopa Gulati
Chicken chaap
Asma Khan
Girolles, chanterelles, brambles & egg
James Lowe
Glazed plums & vanilla mascarpone
Hayden Groves
Grilled corn in harissa mayo with feta, mint, coriander & chilli
Sabrina Ghayour
Hot smoked salmon with beetroot, lentils & crème fraîche
Jenny Chandler
Kleicha – date & cardamom cookies
Philip Juma
Pigsty pie
Ed Smith
Quince tart
Regular Ysewijn
Roast pumpkin pie
Beca Lyne-Pirkis
Toffee apple mille-feuille
Ed Smith
Barberry & pistachio stuffing
Saliha Mahmood Ahmed
Braised & roasted duck with spiced cranberry chutney
Saliha Mahmood Ahmed
Christmas wreath cake
Juliet Sear
Cranberry crisp with toffee bourbon sauce
Celia Brooks
Grilled courgettes & spicy chickpeas
Urvesh Parvais
Curried greens & duck eggs
Hope Batchelor
Blood orange, olive & feta salad
Elly Curshen
Coffee-rubbed ribeye steaks
Stuart Ovenden
Cod & rhubarb karahi
Omar Foster
One-pot Urfa chilli chicken
James Walters
Radish, broad bean & fresh pea salad
Romy Gill
Sardine biryani
Omar Foster
Chicken satay in the hole
Omar Foster
Slow-braised lamb neck
Mark Jankel
Aubergine schnitzel sando
Ollie Lawrence
Bhelpuri
Gaurav Gautam
Harissa keema shakshuka with naan soldiers
Gurdeep Loyal
Bengali kumror chokka
Romy Gill
Kadhu ki sabzi
Romy Gill
Kentish apple & cheese pie
Jenny Chandler
Tuna pitta
Martyn Odell
Black sesame & sour cherry gateau
Emily Gussin
Gnocchi, spring greens & chilli
Tim Maddams
