By Hermione Cole | Summer 2023

Spiced Frittata with a Leafy Salad by Spice Kitchen

‘The best way to increase flavour in a dish is to add spice…and it doesn’t have to be complicated!’ Spice Kitchen.

The faces behind Spice Kitchen are iconic mother and son duo, Shashi and Sanjay Aggarwal. The team specialise in producing small batches of freshly ground spice and tea blends from sourcing only the best, freshest raw ingredients across the globe. From this, they then hand-blend, roast and grind to authentic, delicious recipes in which are then sent on to customers.

Well known for their exquisite spice tins, there are various collections to choose from, including their iconic Indian Spice Tin and their Middle Eastern & African Spice Tin, each holding an assembly of 9 vibrant and gorgeously fresh spices that have been carefully selected to make recipes from the comfort of your home. It’s no surprise that due to the exceptional quality of the spices, Spice Kitchen has won 4 Great Taste Awards and went on to win the 2018 Gift of the Year Award!

Spice Kitchen by Sanjay Aggarwal (Quadrille Books, £22) Photography by Dan Jones

We are delighted to team up with Spice Kitchen to delve into one of their tasty recipes from the team’s recent cookbook: ‘Spice Kitchen. The book is all about empowering you to become confident in cooking with spices and blends, showing you how to transform your mealtimes and add HUGE flavour from the use of one simple spice blend.

Sanjay wants to demystify the inner-panic that you may have around spices and blends, reassuring you that you do not need to waste time, invest in fancy equipment or stock a full cupboard on herbs and mixes to create a delicious dish…simply following the book will unlock you to cook a meal fuss-free and deliver on fantastic flavour!

Spice Kitchen by Sanjay Aggarwal (Quadrille Books, £22) Photography by Dan Jones

When we were exploring the book, we came across a delicious frittata recipe made from an infusion of vibrant curry spices and Maldon Salt to elevate the flavours to new heights. The frittata is also paired with a fresh, leafy salad to give that satisfying crunch as you take in your first bite.

Spiced Frittata with a Leafy Salad

Spice Kitchen by Sanjay Aggarwal (Quadrille Books, £22) Photography by Dan Jones

Sanjay makes this all the time with any potatoes left in the fridge after the weekend. It’s also a great lunch for the team at Spice Kitchen when they’ve got a busy day, because it serves a few and it really quick to throw together!

Serves: 4 people


  • 300g (10½oz) baby new potatoes
  • 1 tbsp vegetable, sunflower or
  • rapeseed (canola) oil
  • 1 tbsp Tandoori Masala (page 27)
  • 100g (3½oz) kale (hard stalks
  • removed) and chopped
  • 100g (3½oz) frozen peas
  • 6 eggs
  • 100ml (scant ½ cup) double
  • (heavy) cream
  • Generous pinch of Maldon Salt
  • 1 tbsp chopped chives
  • For the Salad
  • 3 tbsp Greek-style yoghurt
  • 1 tbsp olive oil
  • 2 tsp lemon juice
  • 2 tsp Tandoori Masala (page 27)
  • 200g (7oz) mixed salad leaves or
  • rocket (arugula)


  1. Heat your oven to 180°C fan/200°C/400°F/gas mark 6.
  2. Scrub the potatoes, add to a small saucepan and cover with cold water. Bring to the boil, then turn down to simmer for 10 minutes, until the potatoes can be pierced with a fork. Drain and set aside to cool a little.
  3. Slice the potatoes in half or in thirds. Warm the oil in a frying pan (skillet), ideally one that can go in the oven, add the potatoes and sprinkle over the spice mix. Cook for a couple of minutes until everything smells gorgeously fragrant, then add the kale.
  4. Continue to cook until the potatoes are crisp and golden at their edges and the kale is crisp but still vibrant green. Stir through the peas, then from from the heat. If you don’t have an ovenproof frying pan you can tip the vegetables into a baking dish once they’re cooked.
  5. Beat the eggs with the cream, season with Maldon Salt, and add the chives. Pour over the vegetables and transfer to the oven.
  6. Cook for 8 minutes until puffed and brown. Meanwhile whisk together the yogurt, olive oil, lemon juice and tandoori blend. Taste for seasoning.
  7. Wash and dry the salad leaves if needed, then toss through the dressing.
  8. Serve the frittata hot, in large slices, with the salad.
Spice Kitchen by Sanjay Aggarwal (Quadrille Books, £22) Photography by Dan Jones

Buy Your Very Own Copy Today!

With this book you can enjoy creating recipes from around the world! From the likes of a authentic Mamma Spice’s Dal Makhani, to a fiery blackened Cajun chicken feast, the ideas are endless and it showcases just how versatile spices can be!

Sanjay also shares his own top tips in making the spice blends from scratch, including classics from Garam Masala, Za’atar, Harissa and Tandoori.

You can purchase your very own ‘signed’ copy of Spice Kitchen Cookbook here, and begin transforming your mealtimes to culinary masterpieces!

Make sure you have your Maldon Salt ready for these recipes! If you are running out, please feel free to browse on our Where to Buy Page to find your nearest store in which stocks our beloved Maldon Salt.

Lastly, we LOVE seeing your creations – please tag us on Instagram using the #maldonsalt so we can share your own take on Spice Kitchen’s recipes!

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