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News & Recipes

To see just what we have been up to recently and what we are planning on getting up to in the future please have a look at our News pages.

If you are looking for some inspiration for dinner then how about checking out some of the recipes in our Recipe section. All of the recipes have come from friends and families and we have published them in good faith in the belief that they are their own recipes. If however you see a recipe that you believe is in breach of copyright then please let us know.

London Street Brasserie Polish Rye Bread - Paul Clerehugh

Wednesday, November 12, 2008

What an embarrassment British bread has become. Thank God for Doves Farm and Mapledurham for their exceptional flour that enables me to bake proper bread. This caraway rye is not only a big hit with the restaurant guests, but also with all my superstar Polish Kitchen Porters.

Paul Clerehugh's Harissa Hogget, Quinoa and Mint Pesto

Wednesday, November 12, 2008

If this is your first introduction to hogget then you are in for a treat! This is a recipe that requires a few days pre-planning but the actual cooking is not exactly arduous. A little preparation on a Wednesday after work will set you up for a wonderful Saturday night dinner.

Mulled Wine

Thursday, October 30, 2008

Perfect for Bonfire Night, Carol Evenings, Christmas Parties or just after a good walk in the country, it really isn't winter until you have had a good glass of mulled wine!

Mulled Pomegranate Juice

Thursday, October 30, 2008

Add a touch of style to your party with this wonderfully simple soft drink. Infused with 8 spices, herbs & flowers this will keep the kids and the drivers very happy throughout the party season.

Spiced Autumn Fruit

Thursday, October 02, 2008

This is a really flexible dish that is so simple you can pretty much make it up as you go along. All we are doing is gently stewing fruit with some sugar and spices. It doesn’t need loads of cooking, can be ready to eat in about 20 minutes and the most difficult part is peeling the apples!

Hot Chicken Wraps

Monday, September 01, 2008

Quick, cheap, healthy and tasty, this meal can be on the table in about 15 minutes and makes a perfect mid-week family meal. It is a favourite in Lyn’s house and we are pretty sure that you’ll love it too.

Home Cured Oily Fish

Thursday, July 31, 2008

This recipe is amazingly simple. It needs a little planning ahead, but it is well worth it. Inspired by the freshly salted herrings, as one can find on a fish market in the Baltics or on the Ukrainian Black Sea coast, but made with our own specially formulated luxurious blend of aromatic herbs and spices. Try both salmon and herrings for an absolutely exquisite alternative to smoked fish.

Georgian Chicken Casserole (Chahokhibili)

Thursday, July 31, 2008

We chose this authentic Georgian recipe for its delicate flavour, versatility and its ease of preparation. It does not call for cooking chicken “to death”, yet it provides the intensity of flavour and texture of a slow-cooked casserole. Equally good for a Sunday lunch as for a special occasion, this will forever change your perspective on what can be done with a humble chicken and a few select ingredients.

Crispy Seaweed Salt & Rainbow Pepper Potato Wedges

Monday, July 28, 2008

After tasting these wedges you will never look at oven chips in quite the same way again. Easy to make and supremely tasty they can also be a healthier alternative to the traditional fried chip.

Indian Dahl Soup - From Ian Kilpatrick

Monday, July 28, 2008

This recipe comes from one of our team, Ian Kilpatrick. A well used favourite in his family home in Switzerland, they regularly cook this dahl for family meals and dinner parties alike. It is a particularly easy and healthy recipe and I strongly recommend that you give it a try!

Ayteeyah’s Curry

Monday, July 28, 2008

Possibly one of the easiest curry recipes around, nothing flash or fancy, just a really quick, simple and tasty chicken curry. This recipe will make a fairly mild curry, but if you like something hotter simply add some fresh green chillies at the same time as you add the curry past to the onions.

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