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Pawel & Jo // Quick and Healthy Recipes for Everyday Essentials

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We soaked the seeds, blitzed just a touch for texture, and let the vinegar do its magic. That’s it. Real mustard, the way we like it — bold, tangy, and perfect on sandwiches, sausages, cheeseboards, salad dressings… you name it.
Save this for your next Sunday roast.

Recipe in the comment 👍

(Homemade wholegrain mustard • from scratch • apple cider vinegar • easy condiment) by @tastespellcom

Gluten Free High-protein cottage cheese bread💪

It's 1 of 50 recipes from our cookbook. Comment 𝗕𝗧𝗕 if you would like to check what else is in this book.

Full recipe is in the comments 👇 by @tastespellcom

What happens when you put a whole team in the kitchen and get them making doner kebabs from scratch? 😍🥙

Lots of cooking, lots of questions, plenty of laughing… and a very good meal at the end.

We had such a brilliant afternoon with @attegagroup at @south_coast_cookery in @the_southsea_deli. Everyone got properly involved - working with the dough, cooking fresh flatbreads, making the doner filling, garlic sauce and sumac onions, and picking up plenty of little tips along the way.

That’s probably our favourite thing about these workshops. You come along for a fun few hours, but you also leave knowing how to make it all again at home.

And judging by the empty plates, the food went down pretty well too 😋

Thank you @attegagroup for such a lovely afternoon with us 🙌❤️

Fancy having a go yourself?

Our next Homemade Doner Kebab Workshop is 23 October at The Southsea Deli.

Places are still available — booking link in bio 👆 by @tastespellcom

30-Second Almond Milk: almond butter + water. That’s it 💚

No soaking. No straining. No gums, thickeners or oils - just clean, creamy milk in one blend. Perfect for coffee, porridge, smoothies and baking. Costs pennies, tastes fresh, and you make exactly what you need (zero waste).

Save this for busy mornings and tag a friend who still buys cartons.
Full recipe in the comments 👇

(homemade almond milk • 2-ingredient milk • additive-free • quick breakfast) by @tastespellcom

Have you ever checked what's actually in the bread you buy every week? 🍞👀

A basic loaf needs just four ingredients: flour, water, yeast and salt. Yet many supermarket breads contain emulsifiers, preservatives and other additives to keep them soft and extend their shelf life.

Of course, not all shop-bought bread is ultra-processed, but it's worth knowing what goes into the food we eat every day.

And that's one of the reasons we love making our own bread. We know exactly what's in it, we can choose our ingredients, and nothing beats the smell and taste of freshly baked bread! ❤️

With Bread Week on @britishbakeoff, we thought it was the perfect opportunity to share why we think everyone should give bread baking a try.

And if you're thinking you don't have the time or skills, you might be surprised!

Most of the time, the dough is simply resting or rising while you get on with other things. And you don't need to bake every day. Make a couple of loaves, slice them and freeze them for whenever you need them.

From everyday sandwich bread and sourdough to cottage cheese bagels, burger buns, tortillas, naan and pizza dough, there's so much you can make in your own kitchen instead of buying it.

That's exactly why we dedicated a whole chapter of our Back to Basics cookbook to homemade bread, with 9 practical recipes to help you make more of your everyday favourites from scratch.

Because once you realise how achievable homemade bread can be, there's a good chance you'll want to keep making it. 🍞

📖 Ready to start baking your own bread? Find all 9 recipes in Back to Basics, available through the link in our bio, or comment BTB and we’ll send you the link to get your copy!

❤️ Do you already bake your own bread, or is there something stopping you from trying? by @tastespellcom

There's something deeply satisfying about a row of jars filled with vibrant purple cabbage you pickled yourself🫙

This is our go-to pickled red cabbage — crisp, tangy, perfectly spiced with allspice, black pepper and mustard seeds. It goes with everything. Cold meats, cheese boards, sandwiches, tacos, burgers — once you have a jar in the fridge you'll find yourself reaching for it constantly.

The colour alone makes everything it sits next to look better.

Full recipe in the first comment 👇

What do you eat pickled cabbage with? Tell us below 🫙

Comment BTB and we'll send you the link to our Back To Basics book. by @tastespellcom

I never buy it. I just make it from peels and cores🍎

We made apple pie today. The peels and cores went straight into a jar. In a few weeks they'll be apple cider vinegar😋

This is one of those recipes that genuinely costs nothing — because it starts with something you were going to throw away. No special equipment, no fancy ingredients. Just apple scraps, sugar water, a kitchen towel and a rubber band.

We filled a 0.9 litre jar about four-fifths full with the peels and cores, covered them with sugared water so everything stayed submerged, and that's it. Three to four weeks at room temperature and it's done.

Zero waste. Zero cost. Real vinegar.

Full recipe in the first comment 👇

Do you save your apple scraps or do they go in the bin? Tell us below 🍎

Comment BTB and we'll send you the link to our Back To Basics book. by @tastespellcom

You can have the best kebab filling in the world — but if the bread isn't right, the whole thing falls apart. Literally. 🫓

This soft pide-style flatbread is fluffy inside, lightly golden on top and strong enough to hold everything together without going soggy. Mixed with a spoon, no fancy kneading, dimpled with your fingers and done in 10 minutes in the oven.

The flatbread recipe is in the first comment 👇

And if you want the full kebab — the spice mix, the meat mix, the onion salad, the garlic sauce and this flatbread all in one place — comment KEBAB and we'll send you the link to our Kebab Pack. It's included with our Spice Mix Guide + Cooking with Spice Mixes bundle for a limited time only.

Have you ever made homemade kebab from scratch? Tell us below 🫓 by @tastespellcom

I never buy mustard, I make it on my own.
It's so easy.

Full recipe in the comments 👇 by @tastespellcom

There’s something very satisfying about sitting down to eat a meal when you’ve made every single part of it yourself🌯

That’s exactly what we’ll be doing at our Doner Kebab Workshop this Wednesday.

We’ll spend the evening cooking together - from the doner and fresh flatbreads to the garlic sauce and sumac onions. Then sit down to enjoy everything we’ve made, served with our homemade pickled red cabbage and fresh salad.

And of course, there’ll be Turkish tea while we cook ☕️

You’ll also take the recipes home, so you can make the whole thing again in your own kitchen.

📍 South Coast Cookery, inside The Southsea Deli, Southsea
📅 Wednesday 30 September
⏰ 6pm
🌱 Vegetarian tofu option available

Bookings close at midnight on Tuesday.

Book your place through the Workshops link in our bio.

And just because we’re curious…
which part would you be most excited to make from scratch — the doner, flatbreads, garlic sauce or sumac onions? 👇 by @tastespellcom

Sardines are better than tuna 😁

This 5-minute high-protein paste is made with:
sardines, eggs and homemade cottage cheese.

No protein powders.
No processed spreads.
Just real food.

Around 45g of proper protein in one batch💪

Creamy, savoury and perfect on sourdough, in wraps, stuffed into baked potatoes or served as a dip with crunchy veg.

Recipe is in the comments.

Did you like this recipe? You’ll love our Back To Basics book. It’s full of similar, easy-to-follow recipes made from scratch. Comment BTB and we’ll send you the link. by @tastespellcom