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WEBSITE TEMPORARILY CLOSED Due to the unprecedented increase in sales, I have taken the difficult decision to close the website to new orders until we can clear the current backlog. This means that you are unable to add items to your basket and can therefore not complete a purchase. I am hopeful that with extra staff and no interruptions we can get back on track within a couple of days. If you have questions regarding existing orders or need help, please use the Contact us page to do so. Stay safe, Dan
Use FERNS' Tandoori Paste to make a delicious, fragrant and authentic curry. Tandoori Curry Recipe: 3 tsp Ferns' Tandoori Paste, 4 tbsp yogurt, 2 x chicken breasts, 1tsp olive oil, 1inch (2.5cm) root gingedr finely chopped, Juice and zest of one lemon. Method: In a large bowl mix together the tandoori paste, yogurt, ginger and lemon. Fan the chicken breast out and cover in the mixture. Leave to marinate for at least 30 minutes. Cook under a hot grill for 10 minutes and then turn and cook for a further 5. Serve! Why not try a beef or lamb Tandoori? Suitable for vegans, vegetarians & halal. Free from artificial colours, flavouring and preservatives. Gluten free and nut free. Ingredients: Water, Chilli powder, Sunflower oil, Salt, Coriander powder, Cumin powder, Turmeric, Acetic acide, Pepper, Ginger powder. Store in a cool dry place. Refrigerate after opening and consume within 8 weeks.