Festive Roast Seasoning
How to Use the Festive Roast Seasoning
Ingredients: Salt, Semolina, Rosemary, Thyme, Sage, Oregano, Porcini mushrooms
⚠️ Allergens in bold - Contains gluten (from semolina).
Made in a kitchen that also handles nuts, sesame and soy
For Roast Potatoes
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Parboil potatoes until edges are fluffy.
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Drain and shake to roughen the sides.
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Add 1–2 teaspoons per 500g potatoes along with hot oil or goose fat.
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Roast at 200°C until crisp and golden.
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Finish with an extra pinch before serving for maximum flavour.
For Roast Chicken or Turkey
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Rub the bird with a little oil or softened butter.
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Sprinkle 1 tablespoon per kg over the skin and inside the cavity.
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Roast as usual, allowing the herbs and porcini to infuse deeply.
For Root Vegetables
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Toss carrots, parsnips or squash with oil.
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Add 1 teaspoon per 300g veg.
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Roast at 200°C until caramelised.
For Stuffing Mixes
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Add ½–1 teaspoon to your favourite stuffing to bring out a festive, savoury depth.
For Gravy or Pan Juices
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Stir ½ teaspoon into the roasting tin before adding stock for an instant flavour lift.
A cosy mix of cinnamon, cloves, star anise, allspice & dried orange, everything you need to fill your home with the scent of Christmas.
How to Use:
Simmer 1 spice bag with a bottle of red wine, cider or apple juice. Add a little honey or sugar to taste. Warm gently for 5–10 minutes — do not allow boil.
Perfect for festive gatherings or a quiet evening by the fire.
Ingredients: Cinnamon sticks, dried orange, cloves, star anise, allspice.
Allergens: None.
Storage: Store in a cool, dry place.
Handmade in small batches at Meg’s Scottish Kitchen, Argyll.
Christmas
Mulled Spice
Blend
Winter Warming Spice Mix
Ingredients: Pink Himalayan salt, Smoked paprika, Black pepper, Pink peppercorns, Garlic granules, Onion granules, Dried thyme, Dried rosemary, Bay leaf, Dried porcini
Allergens: This blend contains no major allergens
.
Made in a kitchen that also handles nuts, sesame and soy
How to Use the Winter Warming Spice Mix
A comforting blend of smoky paprika, herbs and earthy spices. Perfect for slow-cooked stews, roasted vegetables and winter soups.
For Winter Stews - Beef, Venison, Lamb, Chicken
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Add 2 tablespoons per 1kg meat.
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Brown the meat, add the seasoning, then simmer slowly with stock and vegetables.
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For deeper flavour, sprinkle an extra pinch in during the final 20 minutes.
For Roasted Root Vegetables
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Toss chunky carrots, parsnips, squash or potatoes with oil.
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Add 1–2 teaspoons per 500g veg.
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Roast at 190–200°C until caramelised.
For Slow Cooker Dishes
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Add 1–2 tablespoons directly to the pot with meat, stock and vegetables.
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Cook low and slow for 6–8 hours.
For Hearty Winter Soups
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Add 1 teaspoon to tomato, lentil, vegetable or bean soups for a warming savoury lift.
For Gravy & Pan Juices
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Stir ½ teaspoon into roasting juices before adding stock.
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Simmer to infuse a rich, smoky, earthy depth.
