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Ras-el-Hanout Spice Blend

Ras-el-Hanout is a traditional spice mix from North Africa. We use it for our Moroccan tagineMoorish roasted cauliflower, and special festive Bastilla.

If you're interested in Moroccan cookery, please do join one of our courses!

Ras-el-Hanout Spice Blend


  • 2 cinnamon sticks, broken into several pieces 
  • 1 tbsp cloves 
  • 1 tbsp coriander seeds 
  • 1 tbsp cumin seeds 
  • 1 tbsp fenugreek 
  • 1 tbsp fennel seeds 
  • 1 tbsp mustard seeds 
  • 1 tsp turmeric 
  • 10g dried rose petals


  1. Place all the ingredients in a dry frying pan and place over gentle heat. 
  2. Cook until the seeds begin to pop in the pan. Toss as they start to pop and cook for a couple more minutes, taking care not to let them burn. Remove from pan and grind the mixture in a coffee grinder, mini food processor or pestle and mortar while still warm. 


  • Store in an airtight container. The spice mix will keep for about three months but is better used quickly. 
  • Use the spices for soups, tagines, adding to roasted nuts or seasoning roasted vegetables.


Nazima on 11th Nov 2014 said:

I love Ras El Hanout. I bought ‘The Food of Morocco’ cookbook a little while ago and was amazed at the varieties of Moroccan/North African spice mixes for Ras El Hanout and Za’atar. Your recipe looks wonderful and must smell amazing.

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