When you have had a long day, deciding what to cook can feel like the hardest part of making dinner. That is where a good spice rub comes into its own. With one well-balanced blend, a simple piece of chicken, salmon or a tray of vegetables can become something genuinely delicious with very little effort.

Spice rubs are not only for barbecues, either. They work beautifully in a frying pan, air fryer or oven, making them ideal for quick midweek meals throughout the year. Here are seven easy dinner ideas to help you turn everyday ingredients into flavour-packed meals.

What Is a Spice Rub?

A spice rub is a mixture of herbs, spices and seasonings rubbed or sprinkled directly over food before cooking. Unlike a marinade, there is no need to leave it soaking for hours. You can season your ingredients and cook them straight away, although resting meat for 15–30 minutes will allow the flavour to develop further.

For the best results, pat meat, fish or vegetables dry first. Add a small drizzle of oil, sprinkle over your chosen seasoning and rub it gently across the surface. That is really all there is to it.

Quick tip: Start with approximately 1–2 teaspoons of seasoning for every 500g of food. You can always add a little more next time, but you cannot take it away once it is on!

1. Smoky Bonfire Chicken Thighs

Juicy chicken thighs are wonderfully forgiving and take on bold flavours beautifully. Our Bonfire Spice Blend adds a smoky warmth that is ideal for a speedy supper.

You will need

• 600g boneless, skinless chicken thighs
• 2–3 teaspoons Bonfire Spice Blend
• 1 tablespoon olive or rapeseed oil
• A small pinch of salt, if needed
• Lemon wedges, to serve

Method

1. Pat the chicken dry and place it in a bowl.
2. Add the oil and Bonfire Spice Blend, then turn the chicken until evenly coated.
3. Heat a large frying pan over a medium-high heat.
4. Cook the thighs for approximately 6–8 minutes on each side, or until golden and completely cooked through.
5. Check that the thickest part has reached 75°C, then rest for a few minutes before serving.

Serve with microwave rice, salad or warm flatbreads for an easy meal in around 20 minutes.

2. Fiery Vindaloo Salmon with Greens

Vindaloo seasoning is not limited to curry. Used lightly, it gives salmon a wonderfully warm, tangy character without covering its natural flavour.

You will need

• 2 salmon fillets
• 1 teaspoon Vindaloo Masala
• 1 teaspoon oil
• 200g spinach or other leafy greens
• 1 garlic clove, finely chopped
• A squeeze of lemon

Method

1. Pat the salmon dry, drizzle with oil and sprinkle the Vindaloo Masala over the flesh side.
2. Place the fillets skin-side down in a non-stick frying pan over a medium heat.
3. Cook for 5–6 minutes, then turn carefully and cook for another 3–4 minutes, depending on thickness.
4. Remove the salmon and allow it to rest while you wilt the greens and garlic in the same pan.
5. Finish with a squeeze of lemon and serve immediately.

If you prefer less heat, simply use a smaller amount of seasoning.

3. Bangalore Chicken and Pepper Traybake

This colourful traybake needs very little preparation and leaves you with hardly any washing-up. Our extra-hot Bangalore Curry Blend gives it a lively kick, so adjust the amount to suit your taste.

You will need

• 500g chicken breast or boneless chicken thighs, cut into chunks
• 2 peppers, sliced
• 1 red onion, cut into wedges
• 2 teaspoons Bangalore Curry Blend
• 1½ tablespoons oil
• 250g pouch of cooked basmati rice, to serve

Method

1. Preheat the oven to 220°C, 200°C fan or Gas 7.
2. Place the chicken, peppers and onion on a large baking tray.
3. Add the oil and seasoning, then toss everything together until evenly coated.
4. Spread the ingredients out in a single layer.
5. Roast for 20–25 minutes, turning once, until the chicken is completely cooked and the vegetables are lightly charred.
6. Serve with hot basmati rice and a spoonful of cooling yoghurt.

4. Bonfire Pork Medallions with Peppers

Pork tenderloin cooks quickly and works particularly well with smoky seasonings. Cutting it into medallions keeps this meal fast enough for a busy evening.

You will need

• 450–500g pork tenderloin, sliced into thick medallions
• 2 teaspoons Bonfire Spice Blend
• 1 tablespoon oil
• 2 peppers, sliced
• 1 small red onion, sliced

Method

1. Coat the pork medallions with half the oil and the Bonfire Spice Blend.
2. Heat the remaining oil in a large frying pan over a medium-high heat.
3. Cook the pork for approximately 3–4 minutes on each side, depending on thickness, until browned and cooked through.
4. Transfer the pork to a plate and leave it to rest.
5. Add the peppers and onion to the same pan and cook for 6–8 minutes until softened and lightly charred.
6. Return the pork to the pan briefly to warm through, then serve.

This is lovely with couscous, rice or crusty bread to catch all the flavours from the pan.

5. Vindaloo Cauliflower and Chickpea Bowls

Spice rubs are just as useful for vegetables as they are for meat. Roasting cauliflower at a high temperature creates golden edges, while chickpeas make the meal more filling.

You will need

• 1 medium cauliflower, cut into florets
• 1 x 400g tin chickpeas, drained, rinsed and dried
• 1–2 teaspoons Vindaloo Masala
• 1½ tablespoons oil
• Cooked rice or salad leaves
• Natural yoghurt or plant-based yoghurt, to serve

Method

1. Preheat the oven to 220°C, 200°C fan or Gas 7.
2. Place the cauliflower and dried chickpeas on a large baking tray.
3. Add the oil and seasoning, then toss well.
4. Spread everything out so it can roast rather than steam.
5. Cook for 25–30 minutes, turning halfway through, until the cauliflower is tender and browned at the edges.
6. Spoon over rice or salad leaves and finish with yoghurt.

6. Smoky Sweet Potato and Halloumi Traybake

Sweet potato, salty halloumi and smoky Bonfire seasoning make a cracking combination. It is colourful, comforting and easy to adapt with whatever vegetables need using up.

You will need

• 2 medium sweet potatoes, cut into small cubes
• 1 courgette, thickly sliced
• 1 red onion, cut into wedges
• 225g halloumi, cubed
• 2 teaspoons Bonfire Spice Blend
• 1½ tablespoons oil

Method

1. Preheat the oven to 220°C, 200°C fan or Gas 7.
2. Toss the sweet potato, courgette and onion with the oil and Bonfire Spice Blend.
3. Spread the vegetables over a large tray and roast for 20 minutes.
4. Add the halloumi, turn everything gently and cook for another 10–12 minutes.
5. Serve with salad leaves and a squeeze of lemon.

Cutting the sweet potato into small, even pieces helps it cook more quickly.

7. Bangalore Spiced Prawns with Quick Coconut Rice

Prawns are perfect when dinner needs to happen quickly. They cook in minutes and pair beautifully with the warming spices in our Bangalore Curry Blend.

You will need

• 300g raw peeled prawns
• ½–1 teaspoon Bangalore Curry Blend
• 1 teaspoon oil
• 250g pouch of cooked basmati rice
• 3 tablespoons coconut milk
• 100g frozen peas
• Lime or lemon wedges, to serve

Method

1. Pat the prawns dry, then coat them with the oil and seasoning.
2. Heat a frying pan over a medium-high heat and cook the prawns for 3–4 minutes, turning once, until pink, opaque and completely cooked.
3. Meanwhile, place the rice, coconut milk and peas in a covered microwave-safe bowl. Heat according to the rice packet instructions, making sure everything is piping hot.
4. Fluff the rice with a fork and spoon the prawns over the top.
5. Finish with a squeeze of lime or lemon.

Which Spice Blend Should You Use?

There are no strict rules, but these easy pairings are a good place to begin:

Spice blend	Delicious with	Flavour
Bonfire Spice Blend	Chicken, pork, halloumi, potatoes and roasted vegetables	Warm and smoky
Vindaloo Masala	Chicken, salmon, prawns, cauliflower and chickpeas	Tangy, aromatic and fiery
Bangalore Curry Blend	Chicken, prawns, paneer and vegetables	Rich, fragrant and extra hot

Remember that stronger blends can be added gradually. Begin with a light coating, particularly on fish or if you are cooking for the whole family.

Making Midweek Cooking Easier

A little preparation can make weekday dinners feel far less demanding. Keep one or two favourite blends within easy reach, choose ingredients that cook quickly and make use of convenient extras such as microwave rice, couscous, tinned chickpeas and frozen vegetables.

You can also roast extra vegetables for lunch the following day or cook an additional portion of chicken to chill promptly and use in a wrap or salad. Always refrigerate cooked leftovers within two hours, keep them properly chilled and use them within two days.

Big Flavour Without the Fuss

Quick dinners do not have to be dull. A good spice blend takes care of the measuring and guesswork, helping you put something colourful and full of flavour on the table even when time and energy are in short supply.

Explore the Spice & Dipity collection and discover an easier way to add a little excitement to your midweek meals.

Frequently Asked Questions

Do spice rubs need oil?

Not always, but a small amount of oil helps the seasoning cling to vegetables and lean ingredients. Fatty cuts of meat may only need a very light coating or none at all.

How long should I leave a spice rub on food?

You can cook most food immediately after seasoning it. If time allows, leave chicken or pork covered in the fridge for 15–30 minutes. Delicate fish and prawns usually need no resting time.

Can I use spice rubs in an air fryer?

Yes. Coat the food evenly and follow the cooking time recommended for your particular air fryer. Avoid using too much loose seasoning, as it may blow around inside the basket.

How much spice rub should I use?

Around 1–2 teaspoons for every 500g of food is a sensible starting point. The ideal amount will depend on the strength of the blend and your personal taste.

Are spice rubs only suitable for meat?

Not at all. Try them on potatoes, cauliflower, chickpeas, courgettes, mushrooms, tofu, paneer or halloumi. A drizzle of oil and a hot oven will help create deliciously browned edges.