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When it comes to celebrating, literally spicing up your drinks cabinet is a fun way to add a twist on the classics. Here are a few of our favourite tips and tricks for spice inspired cocktails. Garnishes A really simple way to up your cocktail game is to use whole spices as garnishes. Try whole cinnamon quills in whiskey or spiced rum-based drinks. With gin, try cardamom pods, pepperberries, pink peppercorns or juniper berries. Be sure to lightly crush your garnishes before adding it to your drink – crushing the spices releases the aroma and oils. If you’re feeling adventurous, sliced dried chillies add a lovely warming kick to a drink. Try a small slice of dried chilli in a Bloody Mary (also sprinkled with Shichimi Togarashi or Old Fashioned Celery Salt), or dried ancho chillies in a spicy Margarita. Rimming the Glass Another way to incorporate spices into cocktails is rimming the edge of the glass. Try dipping the glass into liquid before rolling in your spice of choice. Try Apple Cake Spice and honey on the edge of an Apple Pie Whiskey garnished with a cinnamon quill or Chilli Salt on a Margarita glass. For a less intense flavour, mix the spice to taste in granulated sugar and dip the glass before rolling in the sugar and spice mix. Try this with Gingerbread Spice in an Espresso Martini. Infusing Alcohol Whole spices, teas, and chillies infuse wonderfully in white spirits such as rum, gin, and vodka. Try tonka beans, cardamom pods, pepperberries or juniper berries in gin; vanilla pods, whole chillies or Gingerbread Spice in vodka. For a quick infuse, soak 2/3 tablespoons of your spice of choice and infuse in 1 cup of alcohol and let it sit for around 20-30 minutes. You can use tea in drinks like Moroccan Mint Mojito, mixing it as a sweet sugary syrup to enhance the flavours of the classic Mojito cocktail. Similarly, transform a relatively simple cider into a Mulled Apple Cider. For a twist on a cocktail – particularly if you find yourself enjoying sweet drinks – the Liqueur Hot Chocolate is enjoyed with our Feel Good Hot Chocolate. If you're hunting for the perfect gift for a culinary lovers, look no further than a bottle of Raspberry and Advent Tea Infused Gin or Gingerbread Spiced Vodka. It may take about 2 months to infuse, but the wait is worth it. And your giftee will adore the time you spent making it. 

It's winter: time to stay cosy with winter cooking. Whether you're looking to make comforting one-pot meals or to make batches of soups to freeze ahead, we've got 10 perfect recipes to help you stay warm and well-nourished this winter. 1. Grilled Immunity Chicken & Buttery Mash A delicious and easy-to-make dinner, the Grilled Immunity Chicken & Buttery Mash uses an assortment of vegetables to keep you feeling full and nourished. Simply coat chicken thighs with olive oil and Immunity Blend, then fry slowly to caramelise. Add the buttery mash potatoes and a nutrient-dense vegetable medley for a great mid-week dinner meal for yourself or the whole family.   2. Roasted Fennel, Apple & Almond Soup Roasting vegetables before you blitz them into a soup is essential for this velvety combination of fennel, almond and apple. With the base of Chicken Bone Broth, this Roasted Fennel, Apple & Almond Soup makes for a great winter dish to cook up a batch and freeze for work lunches. 3. Chana Masala A Chana Masala made with our Garam Masala is definitely one reason to look forward to coming home on a winter's night. It's a chickpea-based, delicious Indian curry that's made by cooking the chickpeas in a spiced, tomato-based masala thick sauce, akin to gravy. Served on jasmine rice, Chana Masala is rich in protein, made with hearty winter vegetables and an overall healthy meal to keep you going during winter. 4. 24 Hour Chicken Bone Broth In need of a good and simple recipe for making bone broth at home? Look no further than our 24 Hour Chicken Bone Broth. Bone broth is a great source of nourishment during the cold winter months. It's good for its anti-inflammatory effects and helps with bone and joint health. Using apple cider vinegar in the broth helps to break down the chicken cartilage, bones, and soft tissues, allowing nutrients to leach into the broth. Bone broth is a delicious meal to eat on its own or as a base and supplement for other meals, such as the Roasted Fennel, Apple & Almond Soup. 5. Breakfast Immunity Hash with Mushrooms, Kale & Radishes Wake up to an egg and veggie hash with the Breakfast Immunity Hash. Packed full of mushrooms, kale and radishes with our Immunity Blend. 6. Baked Apples with Rum Apples and rum – yum! This Baked Apples with Rum recipe features sweet, plump apples. The secret to the taste of this recipe is Apple Cake Spice, enhancing the apple's natural sweetness. Scoring around the middle of the apple makes sure the apple doesn't burst during baking, keeping them juicy. Make sure you let the apples cool before serving with the tasty butter mixture, extra thick cream and that extra sprinkle of fresh thyme. 7. Easy Chicken Madras Although there are many variations to the popular Indian Madras Curry, our Easy Chicken Madras made with Madras Curry Masala has been tempered to match any spice level, making it very child-friendly. Coming home to a fragrant curry will make dinner time an absolute pleasure. 8. Harissa Roast Potatoes Definitely a change from your classic, Sunday-night-roast type of Perfect Roast Potatoes. These Harissa Roast Potatoes add a spicy twist to the traditional roast potatoes on a dinner plate. Serve them up with coriander and a generous dollop of sour cream and you'll have a refreshing addition to your weekly dinner rotations. 9. Spanish Seafood Paella Nourishing, vibrant and classically Spanish. Spanish Seafood Paella is made with (naturally!) seafood and saffron, with a combination of Spanish paprika, cumin and parsley. Made using Spanish Skewer & BBQ Spice, this spice blend enhances the Spanish paella made with saffron. Serve with a light salad, parsley and lemon wedges. 10. Mulled Wine The quintessential winter drink. Known as mulled wine in English, this cup of winter magic will warm all hands during cold months. Making mulled wine is very easy, so simple that you'll only need a few things: an infuser bag, a bit of sugar, Glühwein Gewürz and a bottle of wine. And if you're not a wine drinker, never fear: get creative and use mulling spices in your baking – Glühwein Gewürz pairs delightfully with poached pears in a Tarte Tatin or with Poached Quinces.

Whether it’s a hint of heat or something that packs more of a fiery punch, chillies add a depth of flavour and intensity to cooking that is hard to replicate with other spices. Chillies range in heat and flavour from mild (such as the Serrano pepper) through to 'blow-your-mind' hot (like the world's hottest pepper, the Carolina Reaper). With more than ten different varieties of single origin chillies and several speciality chilli blends, shopping chillies can get overwhelming. Here's our wrap up of our 14 chillies, from hottest to most mild, and how to use them. Heat for chillies is measured in units using the Scoville Scale, where the numbers correspond to the pungency (spiciness or heat) of the chili pepper. This unit generally relates to their capsaicin content. To help simplify heat levels, we've included our own heat level indicator on each of our chillies to help you determine whether you can handle the heat. Habañero Chilli Pepper One of the hottest chillies on the market, the Habañero pepper is not for the faint hearted. The habañero ranges from 100,000 to 350,000 Scoville Heat Units (SHU) — for comparison, that between 12-100 times hotter than the jalepeno! Habañeros are mostly grown in the Yucatán region of Mexico and used frequently in Mexican dishes to add a hot yet delicious fruity, sweet, and crunchy flavour. Add sautéd habañero peppers into pots of chile, mango salsa or even cut fresh and sprinkled over crispy tacos, served with guacamole and fresh lime juice. For a small kick, add it sparingly to hot sauces, stews and curries. You can get this chilli as whole or ground. Our heat level puts this chilli as 10/10. Scoville Scale: 100,000–350,00 Bird's Eye Chilli Pepper Containing a staggering amount of heat, the Bird's Eye Chilli is often used in condiments where heat is the main attraction rather than flavour. As a very small and highly pungent chilli, it can be used whole, crushed or ground. You can get this chilli as whole or ground. Our heat level puts this chilli as 10/10. Scoville Scale: 50,000 - 100,000 Arbol Chilli Pepper With intense heat and a subtle smokey flavour, Arbol chilli peppers are popular in western Mexican and Tex Mex cooking. These long, curved chillies start out green and turn a fiery red upon drying. Fry or soak before use for a deeper intensity. You can get this chilli as whole or ground. Our heat level puts this chilli as 8/10. Scoville Scale: 15,000 - 30,000 Cayenne Pepper Cayenne pepper, unlike its name indicates, has nothing to do with pepper other than it being a chilli pepper. Cayenne peppers are thin, long and red or green, and can be used whole or ground in meals. Closely related to bell peppers and jalapeños, cayenne peppers provide a balancing, though strong, heat to a dish. Use these instead of chilli powder or even pepper to bring some more heat to mealtimes — particularly tasty in scrambled eggs, frittatas and quiches. You can get this chilli as whole or ground. Our heat level puts this chilli as 8/10. Scoville Scale: 30,000 - 50,000 Aleppo Pepper Native to Turkey, Aleppo Peppers are highly desirable for their fresh, fruity flavour and mild heat that builds slowly on the palate. These peppers, once ripe, are semi-dried, deseeded and grounded. Used commonly in Turkish and Middle Eastern recipes, and frequently featured in Yotam Ottolenghi’s tomes, the Aleppo pepper is a flavour enhancer. As such, a great substitute for crushed red pepper or paprika. Use the Aleppo pepper to season almost everything, and don't be afraid to use it in salads. Scoville Scale: 10,000 Hot Chilli Flakes Hot chilli flakes are perfect for making your own chilli oil: simply heat peanut oil to between 107°C and 122°C, add desired amount of crushed chilli flakes and allow to cool down before pouring into a sterilised bottle. These flake are also great to use in stir-fries, curries, stews and Asian dipping sauces. Our heat level puts this chilli as 7/10. Mild Seedless Chilli Made by deseeding the fruit of long chilli to remove some of the heat, our Mild Seedless Chilli is then chopped to form a crushed flake. It's excellent when used in pasta, risotto and other dishes where the visual and textural characteristics of the chilli seed are undesired. Its bright colour uplifts BBQ seafood marinades and poultry dishes. Seedless chilli also sticks to food better than its seeded counterpart. Our heat level puts this chilli at 6/10. Chipotle Chipotle peppers are ripened jalapeño chiles that have been smoked and dried. Ground or whole, chipotle peppers are used widely in Mexican and Tex Mex cooking. You'll usually find it in a smoky-flavoured adobo sauce, or in the Mexican seasoning, 'adobo' (where you marinate meat in a flavorful mixture using vinegar, salt, garlic, paprika, oregano and, of course, chipotle). Its smoky and sweet tones, combined with its tenable heat level, will make you reconsider the general perception of chillies adding nothing more than heat to a meal. You can get this chilli as whole or ground. Our heat level puts this chilli as 6/10. Scoville Scale: 2,500 - 8,000 Guajillo Chilli The Guajillo chilli is the dried version of the Mirasol chilli, and used commonly in Mexican cuisine. It has a deep red flesh and a green tea flavour with berry overtones. Used to flavour meats, sauces and salsas, guajillo chillies is particularly taste with meats such as a chicken. You can get this chilli as whole or ground. Our heat level puts this chilli as 4/10. Scoville Scale: 2,500 - 8,000 Pequin Chilli Also known as Chile Mosquito, Pequin chilli peppers are a small yet hot Mexican varietal, a domesticated relative to the Tepin Chilli. We use this chilli in our English Pickling Spice, but it is also good for giving heat and flavour to vinegars, salsas and sauces. With a smoky, nutty and citrus-like taste, its perfect shape is also pleasing to the eye. You can get this chilli as whole or ground. Our heat level puts this chilli as 9/10. Kashmiri Chilli Kashmiri Chilli comes from the northern region of India, and has a wonderfully bright red hue with a fruity and fresh chilli aroma. It's a good all-round chilli to add to curries and sauces, seafood and poultry dishes, or to quickly blanched vegetables in a light sauce. Replace your standard chilli powder with Kashmiri for more depth of flavour as well as bite. You can get this chilli ground. Our heat level puts this chilli as 5-7/10. Scoville Scale: 1,000 - 2,000 Ancho Chilli With less heat than your average chilli, you can take a good sniff of the Ancho chilli; the complexity of its aroma is tantalising – sweet yet smoky, with caramel and molasses wafts. Add to chilli con carne or meat dishes such as spaghetti bolognese where a balance of sweetness and heat are required. You can get this chilli as whole or ground. Our heat level puts this chilli as 3/10. Scoville Scale: 1,000 - 1,500 Pasilla Chilli Affectionately named “little raisin” due to its resemblance to both the colour and flavour of raisins, the Pasilla chilli is one of the main ingredients in Mexican mole. With chocolate overtones and a delicious fruitiness, this chilli is a must try. You can get this chilli as whole or ground. Our heat level puts this chilli as 4/10. Scoville Scale: 250 - 4,000.