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Introducing creativity into your kitchen

31 recipes from Bart Spices

T hroughout the world, herbs and
spices are used to give each
country’s cooking its own unique
The Bart range includes everything from familiar essentials
such as black peppercorns and mixed spice to the more
unusual and exotic smoked paprika or star anise. Whatever
characteristics. Bart is dedicated to your style of cooking there is the perfect ingredient – whole
sourcing the best ingredients from around spices to grind and blend yourself or convenient and
the world to make it easier than authentic pastes of Thai, Chinese or
ever to recreate all those wonderful Moroccan herbs and spices.
flavours in your own kitchen. The recipes in this book show the
Whether you are an adventurous versatility of the Bart range and reflect
cook who enjoys trying new the way we like to cook today, making
recipes, or are less enthusiastic use of the exciting ingredients which are
when it comes to culinary matters, now widely available. You will find
a glance along the herb and spice inspired ideas for starters and snacks
shelves in your favourite which can be served on their own tapas-
supermarket is bound to inspire. style, as well as some great main courses
Just imagine the smoky aroma of and desserts.
grilled lamb infused with garlic and cinnamon, or the We hope you will enjoy trying the recipes in
fragrance of lemon grass, lime leaves and coriander in a this book and that you will feel inspired to
creamy Thai soup – evocative scents which stimulate the experiment with new ways of using the ever
appetite and heighten the anticipation of what is to come. increasing range of Bart’s herbs and spices.
Thai Fish Soup
The classic Thai flavours of Chilli, Lemon Grass, Lime Leaves and
Coriander give an authentic flavour to this rich seafood soup.
Serves 4

Ingredients Method
1 can Bart Coconut Milk 1. Put the Coconut Milk, stock, Curry Paste, Lemon Grass, Lime
500ml fish stock Leaves, spring onions, Fish Sauce and lime juice in a pan.
2 tsp Bart Green Thai Bring to the boil then reduce the heat and simmer for 5
Curry Paste minutes. Remove the Lime Leaves.
1 Bart Freeze Dried Lemon 2. Add the seafood cocktail and Coriander and cook for
Grass Stalk, finely chopped
3 minutes until heated through.
2 Bart Kaffir Lime Leaves
3. Serve in heated bowls, garnished with lime zest and
6 spring onions, sliced
accompanied by the lime segments.
2 tbsp Bart Fish Sauce
2 tbsp lime juice Cook’s tip: As an alternative to the seafood
1 454g bag frozen seafood cocktail, use any mixture of fish you like, such as
cocktail, thawed cubes of mixed fish fillets, prawns and mussels.
2 tsp Bart Coriander in
Sunflower Oil

lime zest, from half a

lime to garnish

4 segments of lime
to serve

Summer Pea & Lettuce Soup
This delicate, pale green soup has a delicious flavour due to the Garlic
and the Fines Herbes. Usually served hot, but on a warm summer's
day try serving it chilled as a refreshing starter.
Serves 6

Ingredients Method
100g butter 1. Melt the butter in a large pan. Add the onion and cook
1 onion, finely chopped gently for 10 minutes, until soft. Add the lettuce and
2 little gem lettuces, peas and stir to coat with the butter.
finely shredded
2. Stir in the Garlic, stock, lemon zest and lemon juice,
800g frozen peas bring to the boil and simmer for 10 minutes until the
1 tsp Bart Garlic in peas are soft. Stir in the Fines Herbes.
Sunflower Oil
3. Pour the soup into a blender or food processor and
900ml vegetable stock
blend until smooth. Return to the pan and season with
grated zest and juice salt and pepper.
of 1/2 lemon
4. Reheat the soup gently then pour into warmed bowls.
3 tsp Bart Freeze
Dried Fines Herbes Swirl the crème fraîche into each bowl and garnish with
a good grinding of black pepper.
salt and freshly ground
Bart Black Peppercorns
Cook’s tip: On a summer’s day try serving the
150ml crème fraîche
soup chilled. Allow to cool completely then chill
for several hours, you may need to thin it
down with a little stock or milk.

Roast Tomato Bruschetta
Tomatoes on the vine have a wonderful flavour, and roasting brings
out their natural sweetness. They make a perfect starter or snack,
served on toasted ciabatta bread.
Serves 6

Ingredients Method
400g cherry tomatoes 1. Preheat the oven to 220ºC/Gas 7.
on the vine
2. Divide the tomatoes into 6 sprigs and place in a heavy roasting
5 tbsp olive oil
tin. Drizzle over 2 tbsp of the olive oil and season with salt and
salt and freshly ground
pepper. Roast in the oven for 10-15 minutes until lightly
Bart Black Peppercorns
charred, but the tomatoes still hold their shape.
1 tsp Bart Garlic in
Sunflower Oil 3. Meanwhile, toast the bread and arrange the toast on 6 plates.
2 tsp Bart Basil in 4. Mix together 2 tbsp of the remaining olive oil, the Garlic and
Sunflower Oil
Basil. Brush over the toast.
1 ciabatta loaf, cut
into 6 thick slices 5. Arrange the roasted peppers and tomatoes on the toast and
drizzle over the remaining olive oil.

Cook’s tip: As a variation, slice and deseed 2 red

peppers and roast as above. Serve a combination
of the two.

Balsamic Red Onion & Goat’s
Cheese Tart
These tarts make a very good first course or are suitable for a picnic.
The red onion is mixed with garlic, rosemary and thyme to give a
wonderful flavoured filling.
Serves 4

Ingredients Method
450g ready made puff pastry 1. On a floured surface, roll out the pastry and cut out four
2 tbsp olive oil 15cm rounds or four 12cm squares. Score a 1cm border
6 red onions, thinly sliced round the edges and chill for 30 minutes.
1 tbsp balsamic vinegar 2. Meanwhile, heat the oil in a heavy based frying pan. Add the
1 tsp sugar onions and cook gently for 25-30 minutes, stirring occasionally,
until very soft. Add the vinegar, sugar, Garlic, Rosemary and
1 tsp Bart Garlic in
Sunflower Oil Thyme and cook, stirring occasionally, for 10 minutes more,
until caramelised and any liquid has evaporated. Stir in the
1 tsp Bart Rosemary
pine nuts and seasoning and leave to cool.
1 tsp Bart Thyme
25g pine nuts 3. Preheat the oven to 220ºC/Gas 7. Place 2 baking sheets in the
oven to heat.
salt and freshly ground
Bart Black Peppercorns 4. Prick the pastry with a fork and brush the pastry edges with
beaten egg the beaten egg. Divide the onion mixture between the pastry
2 firm goat's cheeses, each cases, avoiding the edges.
100g in weight
5. Cut off the ends of the cheeses and cut them in half, across
and arrange on top of the onions. Bake in the oven for 20-30
minutes until the pastry is golden and risen round the edges
and the cheese lightly browned.

Cook’s tip: Serve the tarts warm with salad leaves

dressed with an oil and lemon dressing.

Smoky Aubergine Dip with
Spiced Flatbread
Grilling the aubergine gives it an intriguing smoky flavour and the
addition of Cumin and Coriander gives an authentic flavour to this
Mediterranean dish.
Serves 6

Ingredients Method
AUBERGINE DIP 1. Grill the aubergines, turning frequently, until the skin is
2 small/medium aubergines
blackened and blistered. Allow to cool then cut lengthways in
2 tsp Bart Garlic in half and scoop out the flesh. Chop the flesh roughly and
Sunflower Oil
place in a colander.
1/2 tsp Bart
Ground Cumin 2. Squeeze out as much liquid as possible then place in a food
processor with the Garlic, Cumin, tahini, lemon juice, salt and
2 tbsp tahini
pepper. Process until smooth.
juice of 1/2 lemon
3. Make the flatbread. Split the pitta breads through the middle
salt and freshly ground
Bart Black Peppercorns and carefully open them out. Brush the cut sides with olive
oil and sprinkle with the Coriander and Thyme.
3 tsp Bart Coriander
in Sunflower Oil 4. Grill the bread until golden brown and crisp. When cool,
SPICED FLATBREAD break into rough pieces.
4 pitta breads
5. Spoon the aubergine mixture into a bowl, drizzle with the
4 tbsp olive oil
olive oil and garnish with the pine nuts and Cayenne Pepper.
4 tsp Bart Coriander Serve with the flatbread.
Seeds, crushed

2 tsp Bart Freeze Cook's tip: It is easier to split the pitta breads
Dried Thyme if they are slightly warmed under the grill or in
1 tbsp olive oil the oven.
2 tsp pine nuts

pinch of Bart
Cayenne Pepper

Fried Halloumi Cheese with
Salsa Verde
Greek halloumi cheese is particularly good when fried or grilled as it
holds its shape when soft. The distinct flavours of the Salsa Verde
greatly enhance the flavour of the cheese.
Serves 4

Ingredients Method
SALSA VERDE 1. To make the salsa verde, place all the ingredients in a bowl
6 tsp Bart Basil in
and mix together thoroughly. Set aside.
Sunflower Oil

3 tsp Bart Coriander in 2. Cut the halloumi cheese into 8 slices.

Sunflower Oil
3. Heat the olive oil in a frying pan and fry the cheese slices for
1 tsp Bart Garlic in 1 minute on each side until golden brown.
Sunflower Oil
4. Serve the cheese on warmed plates, with the salsa verde
3 tsp Bart Freeze
Dried Parsley spooned over.
2 tbsp capers, drained
Cook’s tip: The classic recipe for Salsa Verde often
and chopped
includes chopped anchovies but this one is suitable
1 tsp Dijon mustard
for vegetarians.
2 tbsp lemon juice

6 tbsp olive oil

salt and freshly ground

Bart Black Peppercorns

1 halloumi cheese

2 tbsp olive oil

Patatas Bravas with Aioli
Smoked Paprika (also known as Picante Pimentón) gives this popular
tapas dish a fiery kick.
Serves 8 as a part of tapas

Ingredients Method
PATATAS BRAVAS 1. Preheat the oven to 180ºC/Gas 4. Steam the potatoes over
900g potatoes, peeled
boiling water for 5 minutes until barely tender. Drain
and cut into 2cm pieces
thoroughly and spread the potatoes in single layer in a heavy
5 tbsp olive oil
roasting tin.
1 small onion, chopped 2. Roast in the oven for 25-30 minutes, turning occasionally,
until crisp and golden.
1 tbsp olive oil

1 tsp Bart Garlic in 3. Make the tomato sauce by frying the onion in the oil in a
Sunflower Oil small pan for 4-5 minutes until soft, stir in the Garlic. Add the
230g canned canned tomatoes, tomato purée and Smoked Paprika, stir
chopped tomatoes well and season to taste.
1 tbsp tomato purée 4. Meanwhile, make the aioli. Stir together the mayonnaise and
1 tsp Bart Smoked Garlic and transfer to a serving bowl.
5. Place the tomato sauce in a serving dish and place the
salt and freshly ground
potatoes on top. Serve with a fork for dipping the potatoes
Bart Black Peppercorns
into the aioli.
150ml mayonnaise
Cook's tip: Do not overcrowd the potatoes in
2 tsp Bart Garlic in the roasting tin or they will not brown and
Sunflower Oil
become crisp.

Crab Cakes with
Chilli Dipping Sauce
Crab cakes can be served either as a starter or a light meal. Tiny cakes
can be made to serve with drinks. The dipping sauce has a very
Oriental flavour to accompany the crab cakes.
Serves 4

Ingredients Method
CHILLI DIPPING SAUCE 1. To make the dipping sauce, mix together all the
3 tbsp Bart Fish Sauce
ingredients and set aside.
1 tbsp Sunflower Oil
2. To make the crab cakes, mix together the crabmeat,
2 tsp Bart Hot Chilli in Sunflower Oil
spring onions, Ginger, Coriander, Red Thai Curry Paste,
1 tsp Bart Garlic in Sunflower Oil Fish Sauce and mayonnaise. Stir in enough of the
2 tsp Bart Tamarind Paste breadcrumbs to hold the mixture together.
2 tsp brown sugar 3. Form the mixture into 8 patties and dust with flour.
3 spring onions, finely chopped
4. Heat the oil in a frying pan and fry the crab cakes for
CRAB CAKES 3 minutes on each side.
250g fresh crabmeat
5. Serve the crab cakes with the dipping sauce and some
2 spring onions, chopped
salad leaves.
1 tsp Bart Ginger in Sunflower Oil

2 tsp Bart Coriander in Sunflower Oil

Cook's tip: For best results, use fresh
2 tsp Bart Red Thai Curry Paste crabmeat but if it is unavailable, frozen or
1 tsp Bart Fish Sauce canned crab make a good substitute.
1 tbsp mayonnaise

40g white breadcrumbs

flour, for dusting

2 tbsp oil

salad leaves, to serve

Chorizo Tortilla
In this recipe, chorizo sausage, red peppers and Smoked Paprika have
been added to the classic tortilla ingredients.
Serves 4 as a main course or 8 as tapas

Ingredients Method
6 tbsp olive oil 1. Heat the oil in a 23cm heavy frying pan with a heatproof
450g potatoes, diced handle. Add the potatoes, onion and red pepper. Cover and
1 Spanish onion, chopped cook over a low heat for 20 minutes until soft, but not
brown, stirring occasionally to prevent sticking. Turn into a
1 red pepper, de-seeded
and chopped sieve placed over a bowl to reserve the oil.
5 eggs 2. In a bowl, whisk together the eggs, Smoked Paprika, Mixed
1/2 tsp Bart Smoked Paprika Herbs, Garlic, salt and pepper. Add the drained vegetables
and the chorizo.
1 tsp Bart Mediterranean
Mixed Herbs in Sunflower Oil 3. Wipe out the frying pan with kitchen paper and add
1 tsp Bart Garlic in sufficient of the reserved oil to cover the base of the pan.
Sunflower Oil
4. Heat the oil and add the egg mixture, spreading it evenly in
salt and freshly ground
the pan. Cook over a moderate heat, shaking the pan
Bart Black Peppercorns
occasionally, until the underside is set and beginning
50g chorizo sausage, diced
to brown.

5. Place under a medium grill for 2-3 minutes until the top is
set and golden. Serve cut into wedges.

Cook's tip: The tortilla tastes best served at

room temperature.

Spicy Stir Fry Chicken
& Vegetables
The spices used give the chicken a great flavour and add wonderful
colour to this dish.
Serves 4

Ingredients Method
4 boneless skinless 1. Cut the chicken into strips and place in a basin. Add the
chicken breasts
Ground Ginger, Turmeric, Garam Masala and Garlic. Mix well,
1 tsp Bart Ground Ginger season, cover and allow to marinate for 1 hour in the fridge.
1 tsp Bart Turmeric
2. Heat 2 tbsp of the oil in a frying pan and cook the courgettes
1 tsp Bart Garam Masala over a high heat until they are well coloured. Remove from
1 tsp Bart Garlic in the pan using a slotted spoon and place in a heated serving
Sunflower Oil dish, keep warm.
salt and freshly ground
3. Add the peppers to the pan and cook for 2-3 minutes until
Bart Black Peppercorns
slightly softened. Add the sugar snaps and continue to cook
3 tbsp olive oil
for a further minute, add to the courgettes.
2 courgettes, sliced
4. Heat the remaining oil in the pan and cook the chicken over
1 red pepper, deseeded
a high heat until golden brown all over. Add the honey and
and sliced
lemon juice and allow to bubble until the chicken is tender.
1 yellow pepper, deseeded
Adjust seasoning to taste.
and sliced

115g sugar snap peas, 5. Add the contents of the pan to the vegetables and mix
topped and tailed together. Serve at once with some tagliatelle or other pasta
2 tbsp honey if preferred.
2 tbsp lemon juice
Cook's tip: If you have a large wok, to save time
cook the chicken and vegetables together.

* Chopping board supplied by T&G Woodware Ltd 10

Moroccan Chicken with Lemon
& Olives
Keep this casserole covered until you take it to the table, then when
you lift the lid, the fragrance of all the spices will be released.
Serves 6

Ingredients Method
2 tbsp olive oil 1. Heat the oil in a heavy based casserole. Add the onions and
2 onions, sliced cook gently for 10 minutes until soft, then remove them and
6 chicken joints, breasts or set aside.
legs which can be divided
2. Add the chicken pieces to the casserole and cook, turning,
into thighs and drumsticks
until browned on all sides. Stir in the Cumin, Paprika, Ginger,
1 tsp Bart Ground Cumin
Saffron and Cinnamon Stick. Cook for 1 minute, then return
1 tsp Bart Ground Paprika the onions to the casserole and add the Garlic.
1 tsp Bart Ground Ginger
3. Pour in the stock, season with salt and pepper and bring to
large pinch Bart Spanish the boil. Cover and cook in a preheated oven at 180ºC/Gas 4
Saffron, crushed
for 40-50 minutes.
1 Bart Cinnamon Stick
4. Cut the preserved lemons in half, remove and discard the
1 tsp Bart Garlic in
pulp, then cut the peel into quarters and add to the casserole
Sunflower Oil
with the olives, Coriander and Harissa and cook for a further
250ml chicken stock
10-15 minutes until the chicken is cooked. Remove the
salt and freshly ground Cinnamon Stick and serve with couscous and a selection
Bart Black Peppercorns
of vegetables.
2 preserved lemons

55g pitted green olives Cook's tip: Preserved lemons are available in good
delicatessens and supermarkets, but if you cannot
3 tsp Bart Coriander in
Sunflower Oil find any, add grated lemon zest instead; it will not
have the same flavour, but it will still taste good!
2 tsp Bart Harissa Paste

Turkish Lamb Brochettes
It may seem unusual to add cinnamon to a savoury dish, but it is a
warm, sweet and fragrant spice which is widely used in Middle
Eastern, North African and Indian cooking.
Serves 4

Ingredients Method
MARINADE 1. To make the marinade, mix together all the ingredients in
4 tbsp lemon juice
a large shallow dish. Add the lamb cubes and mix well.
2 tbsp olive oil Cover and leave in the fridge to marinate for 2 hours.
2 tsp Bart Garlic in Sunflower Oil
2. Meanwhile, make the salad. Cut the skin off the oranges,
1 tsp Bart Ground Cinnamon taking care to remove all the white pith and cut into
1 tsp Bart Ground Coriander segments, reserving any juice.
salt and freshly ground 3. Arrange the orange, onion slices and radishes in layers in
Bart Black Peppercorns
a shallow dish, sprinkling each layer with Cumin Seeds,
500g lean lamb cut into 3cm cubes Coarse Black Pepper, Parsley, olive oil and salt. Pour over
ORANGE & RED ONION SALAD the reserved juice and leave for about 2 hours for the
6 oranges flavours to develop. Just before serving scatter with olives.
2 red onions, thinly sliced into rings
4. Remove the lamb from the marinade and pat dry on
75g radishes, sliced kitchen paper. Divide the cubes between 4 skewers,
3 tsp Bart Cumin Seeds adding the Bay Leaves and baby onions at intervals. Brush
1 tsp Bart Coarse Ground well with the oil and grill over a barbecue, on a ridged
Black Peppercorns iron grill pan or under a hot grill, turning occasionally, for
3 tsp Bart Freeze Dried Parsley 10 minutes, until the lamb is browned on the outside but
still juicy inside. Serve with the salad.
6 tbsp olive oil

salt Cook's tip: Marinating the lamb makes a big

12 pitted black olives, sliced difference to the flavour and also tenderises it.
8 Bart Bay Leaves If you have time, leave it for longer than 2
hours, ideally overnight, and the spices will have
12 baby onions, peeled
really penetrated the meat.
1 tbsp olive oil

Coconut & Coriander
Masala Chicken
Curries do not have to be fiery - the spices used in this delicate,
creamy curry are fragrant and aromatic, but not hot.
Serves 4

Ingredients Method
2 tbsp oil 1. Heat the oil in a frying pan or wok. Add the Cardamom Pods
4 Bart Cardamom Pods and Cumin Seeds and fry for a few minutes until the seeds
2 tsp Bart Cumin Seeds pop. Add the onions and cook for 10 minutes until soft. Add
the chicken and stir-fry for 5 minutes until beginning
2 onions, chopped
to brown.
4 chicken breast fillets,
cut into strips 2. Stir in the Garam Masala and Turmeric and cook for a
2 tsp Bart Garam Masala minute, then stir in the Ginger, Garlic, Coconut Cream, stock
and salt to taste, and cook gently for a further 10 minutes or
1 tsp Bart Turmeric
until the chicken is thoroughly cooked. Stir in the Coriander
1 tsp Bart Ginger in
and serve with pilau rice.
Sunflower Oil

1 tsp Bart Garlic in Cook's tip: For a more robust dish use eight
Sunflower Oil
chicken thighs and cook for 20-25 minutes to allow
1 carton Bart the chicken to cook through.
Coconut Cream

125ml chicken stock


6 tsp Bart Coriander in

Sunflower Oil

Duck & Mango Salad
Chinese Five Spice Paste and honey make a delicious sticky coating for
the duck in this colourful Oriental salad.
Serves 4

Ingredients Method
DUCK 1. Preheat the oven to 200ºC/Gas 6.
2 x 125g duck breasts
2. Mix together the honey, Chinese Five Spice Paste, soy sauce
2 tbsp clear honey
and brush all over the duck.
1 tsp Bart Chinese Five
Spice Paste 3. Heat half the oil in a frying pan and fry the duck breasts for
1 tsp soy sauce 1-2 minutes on each side until well browned.
2 tbsp sunflower oil 4. Transfer to a baking tray and roast for 8-10 minutes. Leave to
125g green beans, rest for 5 minutes.
trimmed and halved
5. Blanch the beans in boiling salted water for 4 minutes. Drain
SALAD DRESSING and refresh with cold water. Set aside.
4 tbsp sunflower oil
6. Whisk dressing ingredients together until well blended. Toss
2 tbsp sesame oil
the salad leaves with a little dressing and arrange 4 plates.
1 tbsp lime Juice
Place the remaining dressing in a small pan and heat gently.
1 tbsp soy sauce
7. Thinly slice the duck breasts and arrange on the salad leaves.
1 tsp Bart Ginger in
Add the mango slices and beans.
Sunflower Oil

3 tsp Bart Coriander in 8. Drizzle over the warm dressing and serve at once.
Sunflower oil
Cook’s tip: Choose a ripe mango for this recipe; it
freshly ground Bart
Black Peppercorns may be green but should smell fragrant and yield
slightly when pressed gently.
175g bag mixed
salad leaves

1 mango, peeled, stoned

and thinly sliced

These meatballs are found all over Mexico and are also very
popular in Spain.
Serves 4

Ingredients Method
MEATBALLS 1. In a bowl, mix together the minced pork, onion, breadcrumbs,
500g finely minced pork
Garlic, Oregano, Cumin, salt and pepper. Mix together
1 onion, finely chopped thoroughly then stir in the beaten egg. On a floured surface,
50g fresh white roll the mixture into walnut sized balls. Place on a plate and
breadcrumbs chill for 15 minutes.
1 tsp Bart Garlic in
2. To make the sauce, heat the oil in a pan, add the onion and
Sunflower Oil
cook for 10 minutes until soft. Add the Garlic, tomatoes,
1 tsp Bart Oregano
Chilli and stock and season with salt and pepper. Bring to the
1 tsp Bart Ground Cumin boil then simmer gently, stirring occasionally, while you cook
1/2 tsp salt the meatballs.
freshly ground Bart 3. Heat the oil in a large frying pan and cook the meatballs in
Black Peppercorns
batches, for about 5-6 minutes, turning occasionally,
1 small egg, beaten until browned.
flour for rolling
4. Drain the meatballs on kitchen paper and transfer to a
oil for frying shallow casserole dish. Pour the sauce over and heat through
TOMATO SAUCE in the oven at 180ºC/Gas 4 for 15-20 minutes until bubbling.
1 tbsp oil Scatter over a little parsley and serve immediately with rice
1 onion, finely chopped if liked.
1 tsp Bart Garlic in Cook’s tip: Make tiny meatballs, or albondiguitas,
Sunflower Oil
and serve with the sauce to dip them in, as
1 400g can chopped canapés or tapas.

2 tsp Bart Hot Chilli in

Sunflower Oil

150ml beef stock

Bart Freeze Dried

Parsley to garnish

Five Spice Noodle Stir Fry
Star Anise, with its distinctive liquorice-like aroma, is one of the
traditional ingredients in a Chinese Five Spice blend. Bart Chinese
Five Spice Paste is perfect for stir fries as it blends quickly with the
other ingredients.
Serves 4

Ingredients Method
STIR FRY BEEF 1. Blanch the beans in boiling water for 2 minutes then drain and
200g trimmed French
refresh in cold water. Drain again and set aside.
green beans

1 tsp Bart Garlic in 2. Mix together the Garlic, Ginger, lime juice, soy sauce and sugar.
Sunflower Oil
3. Heat the oil in a wok and add the steak, stir fry for 2-3 minutes
1 tsp Bart Ginger in until browned then add the beans and stir fry for 1-2 minutes
Sunflower Oil
until warmed through. Stir in the Chinese Five Spice Paste then
1 tbsp lime juice add the garlic mixture and stir for a few more minutes until the
3 tbsp soy sauce beef is cooked. Remove from the wok and keep warm.
1/2 tsp sugar 4. Place the noodles in the wok with the sesame oil, Hot Chilli
2 tbsp oil and spring onions. Cook, stirring until well mixed and hot.
450g lean beef, such as 5. Serve the noodles on plates or in bowls and pile the beef on top.
rump steak, cut into strips
Cook’s tip: Ready prepared beef for stir frying would
3 tsp Bart Chinese
Five Spice Paste be a speedy alternative to the rump steak. Chicken
or lean pork could be used as an alternative to beef
300g ready cooked noodles and mange touts could be substituted for the beans.
1 tbsp sesame oil

1 tsp Bart Hot Chilli in

Sunflower Oil

6 spring onions, shredded

Teriyaki Tuna on Pak Choi
The pungent, citrus flavour of Sichuan Pepper combined with Ginger
and Garlic gives a wonderful flavour to a firm, meaty fish such as
fresh tuna.
Serves 4

Ingredients Method
TERIYAKI TUNA 1. In a shallow dish, mix together the soy sauce, rice wine or
2 tbsp soy sauce
sherry, Garlic, Ginger, sugar and Sichuan Pepper. Add the tuna
2 tbsp rice wine or and turn to coat in the marinade. Cover and leave in a cool
medium sherry
place for 30 minutes.
1 tsp Bart Garlic in
Sunflower Oil 2. Pat the tuna dry and grill on a ridged iron grill pan or under a
medium grill for about 3 minutes on each side, until just
1 tsp Bart Ginger in
Sunflower Oil cooked through.
2 tsp soft light 3. Heat the sesame and sunflower oils in a wok, add the Chilli
brown sugar and spring onions and stir fry for 1 minute. Add the pak choi
1/2 tsp Bart and the soy sauce and cook for 1-2 minutes on both sides.
Sichuan Pepper
4. Arrange the pak choi on heated serving plates and place the
4 tuna steaks
tuna on top.
2 tbsp sesame oil Cook's tip: The cooking time for the tuna depends
1 tbsp sunflower oil on the thickness of the steaks, but it is important
1 tsp Bart Hot Chilli in not to overcook it or it will become dry.
Sunflower Oil

6 spring onions, cut into

2.5cm lengths

6 baby pak choi,

halved lengthways

2 tbsp soy sauce

Caribbean Prawns with
Mango Salsa
The sweet and sour mango salsa is the perfect accompaniment for the
spicy prawns.
Serves 4

Ingredients Method
CARIBBEAN PRAWNS 1. In a bowl, mix together the Paprika, Coriander, Garlic, lime
1/2 tsp Bart Paprika
juice, half the oil and seasoning. Add the prawns and mix to
1/2 tsp Bart Ground coat thoroughly. Cover and leave in a cool place for
30 minutes.
1 tsp Bart Garlic in
Sunflower Oil 2. To make the salsa, place all the ingredients in a bowl and
mix together, season to taste and set aside.
juice of 1/2 lime

4 tbsp oil 3. Heat the remaining oil in a large frying pan. Add the prawns
and stir fry for 2-3 minutes until the prawns are pink and
salt and freshly ground
Bart Black Peppercorns cooked. Serve with the mango salsa.
20 large raw prawns in
Cook’s tip: Instead of stir frying the prawns, they
shells, heads removed
could be threaded onto skewers and barbecued
or grilled.
1 mango, peeled,
stoned and diced

1/2 small red onion,

finely chopped

1 tsp Bart Hot Chilli in

Sunflower Oil

3 tsp Bart Coriander in

Sunflower Oil

grated rind and juice

of 1 lime

Sicilian Grilled Sardines with
Saffron Mayonnaise
The mayonnaise which accompanies the sizzling, spicy sardines is
made by the addition of Saffron with its warm exotic flavour and
glorious golden colour.
Serves 4

Ingredients Method
SAFFRON MAYONNAISE 1. To make the saffron mayonnaise, boil the fish stock in a small
150ml fish stock
pan until it is reduced to 1 tablespoon. Add the Saffron Strands
6 Bart Saffron Strands and leave to cool. Strain the stock into a bowl and stir in the
150ml mayonnaise mayonnaise. Add the lemon juice and season to taste.
1 tsp lemon juice 2. In a mortar and pestle, crush together the Fennel Seeds,
salt and freshly ground Oregano, Cumin Seeds and Peppercorns. Stir in the Chilli.
Bart Black Peppercorns
3. Make 2 cuts on each side of the sardines. Brush them with
olive oil and rub the spice mixture over the fish, pressing well
1 tsp Bart Fennel Seeds
into the cuts.
1 tsp Bart Oregano
4. Push a slice of lemon and a piece of Bay Leaf into the cuts
1/2 tsp Bart Cumin Seeds
and brush the fish with a little more oil.
1/2 tsp Bart Bristol Blend
Five Peppercorns 5. Grill the fish for 3-4 minutes on each side until charred and
1/4 tsp ground Chilli cooked through. Serve with salad and the saffron mayonnaise.
from a Bart Crushed
Cook’s tip: This spice mixture could be used with
Chilli mill
other fish such as trout or mackerel.
12 sardines

olive oil for brushing

1 lemon, quartered and

thinly sliced

12 Bart Bay Leaves

Smoked Haddock Pilaff
This is a spicy, Middle Eastern version of kedgeree.
Serves 6

Ingredients Method
450g smoked 1. Place the haddock in a large wide pan with the water, lemon
haddock fillets
juice, Peppercorns and Bay Leaf. Bring to the boil and simmer
600ml water gently for 10 minutes until the fish is cooked. Remove the
juice of 1 lemon fish, skin and flake, removing any bones. Strain the cooking
6 Bart Black Peppercorns liquid into a pan and reserve.
1 Bart Bay Leaf 2. Heat the oil in a large saucepan and cook the onion gently
2 tbsp olive oil for 10 minutes until soft. Add the rice, Coriander, Cumin and
Cinnamon Stick and stir fry for 2 minutes.
1 onion, chopped

225g easy-cook basmati 3. Reheat the cooking liquid and stir into the rice. Bring to the
rice, rinsed and drained boil then lower the heat to simmer. Cover and cook for 15
1 tsp Bart Ground minutes or until the rice is tender and the liquid has been
Coriander absorbed. Remove the Cinnamon Stick and add the sultanas
1 tsp Bart Ground Cumin and cashew nuts.
1 Bart Cinnamon Stick 4. Season with salt and pepper and stir in the Parsley. Carefully
50g sultanas fold in the flaked fish and heat gently for a few minutes until
the haddock is hot. Serve, garnished with the hard-boiled eggs.
50g cashew nuts, toasted

salt and freshly ground Cook's tip: When you buy the smoked haddock,
Bart Black Peppercorns
look out for the undyed fillets.
3 tsp Bart Freeze
Dried Parsley

2 hard-boiled eggs,
quartered, to garnish

Salmon Baked in a Parcel with
Vegetables & Herbs
Wrapping the fish in individual parcels ensures that the flavour and
aroma of the Mediterranean herbs are sealed in until the parcels are
opened for serving.
Serves 4

Ingredients Method
1 tsp Bart Mediterranean 1. Preheat the oven to 220ºC/Gas 7.
Mixed Herbs in
Sunflower Oil 2. In a bowl, mix together the Mixed Herbs, Basil, Garlic, Green
2 tsp Bart Basil in Peppercorns, lemon juice and olive oil. Season, to taste, with
Sunflower Oil Sea Salt and Seaweed from the mill.
1 tsp Bart Garlic in 3. Place each salmon fillet on a large square of baking
Sunflower Oil
parchment and spoon the vegetables over the salmon. Pour
1/2 tsp Bart Green the herb mixture over the salmon and vegetables and then
Peppercorns in Brine,
close the parcels carefully making sure they are
drained and lightly crushed
well sealed.
juice of 1 lemon
4. Bake in the oven for 10-15 minutes, depending on the
2 tbsp olive oil
thickness of the fillets. To serve, place the unopened parcels
Bart Sea Salt and
onto heated plates, leaving them to be opened at table. You
Seaweed Mill
could serve a green salad to accompany the parcels.
4 salmon fillets,
about 200g each Cook's tip: Choose wild salmon fillets for this
200g baby new potatoes, recipe, if possible.
quartered and boiled for
10 minutes

100g carrots, peeled and

cut into small batons

100g baby leeks,

finely chopped

50g sugar snap peas,

topped and tailed

Couscous & Beetroot Salad
Beetroot gives a wonderful sweet, earthy flavour to this salad, as well
as making it extremely colourful.
Serves 6

Ingredients Method
450g couscous 1. Place the couscous in a bowl and pour over enough stock to
vegetable stock cover. Set aside for 10 minutes until the liquid is absorbed.
juice of 1 lemon 2. Fluff up the couscous with a fork, stir in the lemon juice,
1 tsp Bart Garlic in Garlic, Harissa and olive oil and season with salt and pepper.
Sunflower Oil
3. Just before serving, stir the beetroot into the couscous. Add
2 tsp Bart Harissa Paste
the spring onions, rocket leaves, pine nuts, Cumin Seeds and
3 tbsp olive oil, plus Coriander. Transfer to a salad bowl and drizzle a little olive
extra for drizzling
oil over.
salt and freshly ground
Bart Black Peppercorns Cook's tip: Don't make this salad too far in advance
or the couscous will go soggy. For a nutty flavour
300g cooked beetroot,
cut into 1cm cubes use Bart Kalonji Seed in place of Cumin Seed.
4 spring onions, chopped

70g baby rocket leaves

50g pine nuts, toasted

1 tsp Bart Cumin

Seeds, toasted

3 tsp Bart Freeze

Dried Coriander

Gnocchi with Salsa Rossa
Ready made gnocchi is a useful stand by to keep in the fridge. The
sauce is spicy and fragrant due to the Chilli and spices used.
Serves 4

Ingredients Method
SALSA ROSSA 1. Cut the pepper in half and remove the seeds. Grill the pepper
1 red pepper
halves until they are blistered and blackened. Place in a
2 400g cans plastic bag and leave to cool.
chopped tomatoes
2. Place the tomatoes, Cinnamon, Cloves, Chilli and Garlic in a
1 Bart Cinnamon Stick,
broken in half heavy based saucepan. Cook the mixture over a low heat,
stirring occasionally, for 30 minutes, until the sauce is thick.
2 Bart Cloves

2 tsp Bart Hot Chilli in 3. Peel the skin off the pepper and chop the flesh into small
Sunflower Oil pieces. Add to the sauce, season with salt and pepper and
1 tsp Bart Garlic in stir in the Basil.
Sunflower Oil
4. Meanwhile, cook the gnocchi as directed on the pack. Drain
salt and freshly ground and serve with the salsa rossa.
Bart Black Peppercorns
Cook’s tip: This sauce is perfect for serving with all
2 tsp Bart Basil in
Sunflower Oil types of pasta or as an accompaniment to grilled
meat or fish.
2 400g packs gnocchi

Grilled Polenta with Wild
Crisp polenta and creamy wild mushrooms give mushrooms on toast a
new look.
Serves 4

Ingredients Method
POLENTA 1. Put the polenta in a large pan, stir in the stock and cook over
200g quick-cook polenta
a medium heat, stirring, for about 5 minutes until thick and
1 litre hot vegetable stock less grainy. Stir in the butter.
oil for grilling polenta
2. Turn the mixture out onto a flat greased plate and spread into
25g butter a circle about 1cm thick. Smooth the top and cool until set.
3. Cut the polenta into 8 wedges. Heat a ridged iron grill pan,
55g butter
brush with a little oil and cook the polenta for 3-4 minutes
2 shallots, finely chopped
on each side until well marked.
225g chestnut
mushrooms, sliced 4. Meanwhile, make the mushroom topping. Heat the butter in
a frying pan, add the shallots and cook for 5 minutes until
225g mixed wild
mushrooms, sliced soft. Add the mushrooms and cook gently for 2-3 minutes.
Stir in the Nutmeg, lemon juice, Garlic, salt and pepper and
1/4 tsp freshly grated
Bart Nutmeg cook until the liquid has evaporated. Stir in the crème fraîche
and the Tarragon and mix well.
2 tsp lemon juice

1 tsp Bart Garlic in 5. Place 2 wedges of polenta on each plate and top with the
Sunflower Oil mushroom mixture.
salt and freshly ground Cook's tip: For extra convenience, use a pack of
Bart Black Peppercorns
ready cooked polenta and cut into slices.
115ml crème fraîche

3 tsp Bart Freeze

Dried Tarragon

Herb & Feta Filo Pie
Freeze Dried Dill, Chives and Parsley taste fresh and give a summer
feel that complements the salty sharp flavour of feta cheese in this
traditional Greek dish.
Serves 4-6

Ingredients Method
HERB & FETA FILLING 1. Heat the oil in a saucepan, add the onion and cook gently for
2 tbsp olive oil
5 minutes until soft. Add the spinach and cook for 1-2 minutes
1 small onion, until wilted. Remove from the heat and leave to cool.
finely chopped
2. Preheat the oven to 180ºC/Gas 4.
300g fresh spinach, stalks
removed and washed 3. Beat the eggs in a bowl, add the Dill, Chives, Parsley and
2 eggs Nutmeg and season with the Pepper.
3 tsp Bart Freeze 4. Drain the spinach mixture well and crumble in the feta
Dried Dill Tops
cheese. Stir in the egg mixture and the spring onions.
3 tsp Bart Freeze
Dried Chives 5. Lay one sheet of the filo pastry in a 23cm pie tin and brush
well with the melted butter. Repeat using a further 3 sheets.
3 tsp Bart Freeze
Dried Parsley 6. Place the filling in the dish and cover with 4 more sheets of
1/4 tsp freshly grated pastry, brushing well with butter between each layer. Press
Bart Nutmeg the edges well together and trim with a sharp knife. Butter
freshly ground Bart the top of the pie and using a further 2 sheets of pastry,
Black Peppercorns scrunch them on top of the pie to give an attractive finish.
300g feta cheese Brush with the remaining butter.
2 spring onions, sliced 7. Place on a heated baking sheet and bake 35-40 minutes
225g filo pastry until crisp and golden. Allow to cool for 10 minutes before
4 tbsp butter, melted cutting into wedges to serve. Serve hot or cold with salad.

Cook's tip: While you are preparing the filo pie, keep
the pastry you are not working with covered with a
damp cloth or clingfilm to prevent it drying out.

Linguine with Chilli & Rocket
Chilli, herbs and good olive oil make a most delicious dressing
for pasta.
Serves 4

Ingredients Method
350g linguine 1. Cook the linguine in boiling salted water as directed on
4 tbsp lemon olive oil the packet.
1 tsp Bart Garlic in 2. Meanwhile, warm the oil in a large saucepan and stir in the
Sunflower Oil
Garlic and Mediterranean Mixed Herbs. Drain the linguine and
1 tsp Bart Mediterranean add to the pan.
Mixed Herbs in
Sunflower Oil 3. Grind a generous amount of Chilli over the pasta, add the
Bart Crushed Chilli Mill rocket and stir. Serve immediately, in warmed bowls, with
grated parmesan scattered over, if desired.
100g wild rocket

freshly grated parmesan Cook’s tip: Sliced sun dried tomatoes could be
cheese, if desired
included with the Garlic and Herbs, or stir in some
chopped anchovies for added flavour.

Chilli Chocolate Chip Brownies
with Vanilla Mascarpone
Chilli powder sounds an unlikely ingredient in these brownies, but
chocolate and chilli have a natural affinity and the chilli heat makes
these cakes even more addictive!
Makes 9 Brownies

Ingredients Method
CHILLI CHOCOLATE 1. Preheat the oven to 180ºC/Gas 4. Butter and line an 18cm
square cake tin. Put the butter and chocolate in a heatproof
115g butter
bowl set over a pan of simmering water until melted.
115g dark chocolate,
broken into pieces 2. Stir until smooth and cool slightly. Stir in the sugar and salt
250g golden caster sugar and gradually beat in the eggs.
pinch of salt 3. Sift the flour, cocoa, Cinnamon and Chilli Powder into the
2 large eggs mixture and beat until smooth. Stir in the chocolate chips
then pour the mixture into the prepared tin and bake for
115g plain flour
25-35 minutes until the top is a paler brown but the middle
2 tbsp cocoa
is dense and dark. Allow to cool slightly.
1 tsp Bart Ground
Cinnamon 4. Meanwhile, make the Vanilla mascarpone. In a bowl, stir
together the mascarpone and icing sugar. Slit the Vanilla Pod
1/4 tsp Bart Chilli Powder
lengthways and scrape the seeds into the mascarpone. Mix
100g chocolate chips
together thoroughly.
250g mascarpone cheese 5. Remove the brownies from the tin and cut into squares and
serve with the mascarpone.
2 tbsp icing sugar

1 Bart Vanilla Pod Cook's tip: Use good quality dark chocolate in this
recipe, for an intense chocolate flavour. It should
have a cocoa solids content of 70%.

Spiced Fruit Kebabs with
Maple Cream
These fruit kebabs are very attractive and made more delicious by the
addition of spices. They can be quickly grilled or heated in foil on a
barbecue if wished.
Serves 4

Ingredients Method
MAPLE CREAM 1. To make the maple cream, put the cream and maple syrup in
300ml double cream
a bowl and whip to form soft peaks. Cover and chill.
2 tbsp maple syrup
2. Place the strawberries, apricots, kiwi, pineapple and melon in
a bowl. Mix together the caster sugar, Mixed Spice and
18 strawberries
Cinnamon, sprinkle over the fruit and toss gently to coat.
6 apricots, halved
Divide the fruit between the skewers.
3 kiwi fruits, quartered
3. Serve chilled, grill or barbecue the fruit for a few seconds to
pineapple pieces
heat through. Serve immediately with the maple cream.
melon cubes

2 tbsp caster sugar Cook’s tip: Vary the combination of fruit according
to taste and what's available. Apple, banana and
1 tsp Bart Mixed Spice
pear are all good alternatives.
1 tsp Bart Ground

Coconut Rice with Mango &
Passion Fruit
Rice pudding is lifted to new heights in this exotic version which is
fragrant with the scent of cardamom.
Serves 4

Ingredients Method
MANGO & 1. Prepare the mango and passion fruit salsa. Peel the mango
and cut the flesh into small dice. Place them in a bowl. Halve
1 large ripe mango
the passion fruit and scoop the pulp and seeds into the bowl.
4 passion fruit
Stir in the Lemon Grass and Lime Leaf and set aside.
1 tsp Bart Lemon Grass in
Sunflower Oil 2. Slit the Cardamom Pods open and remove the seeds. Crush
them in a mortar and pestle or with a rolling pin.
1 Bart Kaffir Lime Leaf

RICE PUDDING 3. Melt the butter in a saucepan, add the crushed seeds and the
6 Bart Cardamom Pods rice and cook gently for 1 minute. Add the almonds, Coconut
15g butter Milk and milk. Bring to the boil, cover and simmer very
gently for 20 minutes, stirring frequently, until the rice is
125g basmati rice
tender and the liquid has been absorbed. Stir in the sugar.
25g flaked almonds
4. Allow to cool and divide between 4 glass dishes. Serve the
1 can Bart Coconut Milk
mango and passion fruit salsa on top.
200ml milk

50g golden caster sugar Cook's tip: The Lime Leaf adds a delicate citrus
flavour to the fruit, but it should be removed
before serving.

Coconut Pannacotta with
Strawberries in a Star Anise Syrup
Pannacotta is an Italian dessert and its name literally means
'cooked cream'.
Serves 6

Ingredients Method
COCONUT 1. Place the gelatine sheets in a shallow dish and just cover
with cold water. Leave to soak for 5 minutes.
4 sheets gelatine

200ml double cream 2. Place the double cream and Coconut Cream in a heavy based
pan with the sugar. Split the Vanilla Pod and scrape the seeds
2 cartons Bart
Coconut Cream into the pan. Bring slowly to the boil then remove from
the heat.
50g caster sugar

1 Bart Vanilla Pod 3. Remove the gelatine from the water, squeeze well and add to
the cream. Stir to dissolve and leave to cool. Pour the mixture
STAR ANISE SYRUP into 6 ramekin dishes and chill for 2 hours until just set.
175g granulated sugar 4. Meanwhile, prepare the strawberries. Put the sugar and water
175ml water and Star Anise in a saucepan. Heat gently until the sugar has
dissolved then bring to the boil and simmer for 5 minutes
2 Bart Star Anise
until syrupy. Cool and then pour over the strawberries.
500g strawberries, hulled
and quartered 5. Run a knife round the edge of the pannacottas then turn out
onto serving plates and serve with the strawberries.

Cook's tip: Star Anise can be served as a decoration

but should not be eaten.

Orange & Saffron Cake
The golden saffron syrup soaks into this cake, making it sticky
and moist.
Serves 8

Ingredients Method
ORANGE CAKE 1. Preheat the oven to 180ºC/Gas 4. Butter and base line a
115g softened butter
20cm round cake tin.
zest of 1 orange and the
juice of half an orange 2. Put the butter, orange zest and sugar in a bowl and beat
together until light and creamy. Gradually beat in the eggs.
115g golden caster sugar

2 eggs, beaten 3. Mix together the polenta, ground almonds and baking powder
and fold into the creamed mixture with the orange juice.
175g fine polenta
or cornmeal 4. Spoon the mixture into the prepared tin and bake for 30-40
100g ground almonds minutes until well risen. Leave to cool in the tin for a
1 1/2 tsp baking powder few minutes.
SAFFRON SYRUP 5. Make the syrup. Put the orange juice, Saffron, Cinnamon and
300ml orange juice sugar into a pan and heat gently until the sugar dissolves.
pinch Bart Spanish Bring to the boil and simmer for 4 minutes until syrupy, strain
Saffron Strands into a jug.
1 Bart Cinnamon Stick
6. Place the cake in a deep serving dish and using a skewer,
130g golden caster sugar make holes in the warm cake. Pour three quarters of the
4 oranges, peeled syrup over the cake and leave for 30 minutes.
and segmented
7. Place the orange segments and dates in the remaining syrup
115g stoned dates,
and leave to cool.
roughly chopped

icing sugar, for dusting 8. Sift icing sugar over the cake, cut into portions and serve
with the fruit in syrup.

Cook's Tip: When in season, poached fresh apricots

make a delicious alternative to the oranges and
give a more exotic flavour.

Some interesting facts about Herbs and Spices

< Herb and Spice Pastes

Bart Herb and Spice Pastes are packed in Sunflower Oil so they
are ready to stir into any dish. They are ideal for use in quick
recipes such as stir frys, marinades or dressings. This extensive Freeze Dried Herbs >
range features single essential ingredients such as Garlic, Hot
Chilli, Ginger, Coriander, Lemon Grass & Tamarind plus more Bart Freeze Dried Herbs are preserved
exotic World mixtures such as Harissa, Chinese Five Spice and in such a way that when they come into
Red and Green Thai Curry Pastes. contact with liquid or moisture, their
flavour and aroma are released. They
are ideal for use in dishes that need
little or no cooking such as omelettes,
Air Dried Herbs > salad dressings and sauces and should
be added towards the end of cooking.
Bart Air Dried Herbs are ideal for use in dishes such
as roast meats, stews, casseroles, stuffing and soups
when the cooking time is reasonably long. They
should be added at the start of cooking to allow the
flavours to develop.

Using Whole Spices >

For the best flavour and when you have
< Using Bart Garlic Paste more time, use freshly ground spices as
Garlic is one of Bart Spices most popular products. this will provide more aroma than ready
Bart Garlic Paste is packed in sunflower oil so is quick ground products. Use a pestle and mortar or a
and easy to use. It’s more convenient when you have coffee grinder to crush Peppercorns, Cumin Seeds and
limited time to peel a fresh clove. Replace 1 garlic other whole spices. Alternatively dry fry whole spices
clove with 1 teaspoon of Bart Garlic in Sunflower Oil. to release the flavour prior to crushing.

Visit our Website at

Bart also offer an extensive range of versatile and authentic ingredients such as coconut
cream, organic herbs and spices, ready made Thai Curry sauces and Thai fish sauce.

< Bart Coconut Milk

Bart provide a comprehensive range of coconut products so
there is the right type of ingredients for every style of cooking
be it a Thai fish soup or a creamy coconut dessert.

Bart Thai curry sauces >

Made in Thailand, the Bart range of Red, Green and
Satay Sauces give a truly authentic taste. Just add meat,
fish or vegetables for a quick and convenient curry.

< Bart Organic herbs and spices Bart Thai Fish Sauce >
Grown to the Soil Association standard for organic Thai Fish Sauce is a vital ingredient in Thai,
food and farming, Bart offers a range of organic Malaysian and Indonesian cooking as it is
herbs and spices from organic Black Peppercorns to used instead of salt. Made in Thailand, Bart
a Sea Salt and Seaweed mill. offer the best quality Fish Sauce.

Visit our Website at

Bart Spices Limited
York Road Bedminster Bristol BS3 4AD
Tel: +44(0)117 9773474 Fax: +44(0)117 9720216