Known for bringing an Eastern flare to British classics, London-born Jane swept the competition back in 2016 with her ambitious flavours and unique take on national favourites. Uniting gourmet presentation with explosive flavour palettes, the below salad dish is no exception. Jane’s recipes are perfect those with a penchant for local produce that enjoy exploring the recesses of their local Halal supermarket and bulking out their spice rack.

Since winning the show back in 2016, Jane has uncovered a new-found love of cooking demonstrations. Alongside landmark career moments such as working with Michelin star Chef’s such as Michael O’Hare and Atul Kotcher and appearing on BBC Breakfast and Woman’s Hour, Jane’s main takeaway over the last 6 years has been her love of sharing her knowledge of food with others.

Spreading her culinary knowledge reached its pinnacle in 2018 when Jane released her first debut cookbook ‘Hassle Free Gluten Free’ off the back of her son Ben’s Coeliac diagnosis. Imparting over 100 gluten free recipes, Jane wanted to bring a “no nonsense cookbook” that destigmatised gluten free cooking and showed what could be achieved by simply making some minor tweaks to classic dishes. Always committed to making the delicious accessible to all, Jane’s recipes always have ingredient flexibility at their core.


Indulge in a sensory journey with this Garam Masala Spiced Almond and Golden Sultana snack—a harmonious blend of premium almonds and succulent golden sultanas, meticulously seasoned with the rich warmth of Garam Masala spices. This delectable snack offers a balance between nutty crunch and fruity sweetness, invigorated by an aromatic symphony of cinnamon, cardamom, cloves, and cumin. Elevating its versatility, this flavourful concoction seamlessly transforms into a luscious and fragrant nut butter when blended, delivering a creamy spread that marries the exotic essence of Garam Masala with the wholesome creaminess of almonds. Savor the dual delights of snacking and culinary creativity with this enchanting fusion of flavours from MasterChef UK winner Jane Devonshire.


Jane's Spiced Almonds & Sultanas



Prep Time


Cook Time



Bowl, Scales, Fry Pan, Utensils, Sieve, Blender (optional)


100g golden sultanas
100g skin-on whole almonds
tbsp honey
tbsp garam masala
tbsp vegetable oil
100ml boiling water
1 tsp sea salt
1 pinch of chilli powder (optional)


1. Put the sultanas in a small bowl with the honey and cover with the boiling water.

2. Leave to stand until the sultanas are plump (at least an hour or overnight).

3. Put the almonds, salt, garam masala, vegetable oil and chilli powder (if using) in a pan.

4. Toast on a medium heat until the almonds are slightly browned and really well coated in the spice mix.

5. Be careful to watch the almonds as the spices can start to smoke and go bitter if overcooked.

6. Set aside to cool.

7. Drain the sultanas really well (retaining the honeyed water if making a spread - see note).

8. Combine them with the almonds and serve.

For the Spread

1. Place the spiced almond and sultana mix in a blender with the honeyed residual water.

2. Pulse until you achieve the texture of crunchy peanut butter.

3. Toast and butter some brioche bread.

4. over with the spread and some slices of apple, if you have any

5. Eat whilst warm.