We sell the best corn tortillas that make amazing Mexican tacos, but what do you do with any that are left over? In Mexico, they make tortilla soup. Tortilla soup in Mexico is as common and well-loved as French onion soup is in France. With a base of pasilla chillies and a touch of smoky chipotle, it's warming, comforting and certainly lifts the spirits on a cold day.
I have eaten lots of different gnocchi dishes, some stuffed, some fried and some baked, I love them, just avoid the gnocchi sold in supermarkets! A wonderful Italian friend of mine - Anna has been telling me that I should try Gnocchi alla Romana - it's made with semolina rather than potato...
Morcilla is a Spanish type of black pudding that's eaten throughout Spain, often as tapas or in stews. I absolutely love the whole concept of tapas, I've been on a few trips to Northern Spain where it's easy to spend a night wandering between tapas bars, choosing the best on offer and washing it all down with cider or inexpensive red wine. It's such a convivial way to spend an evening, eating and drinking all night long!
Not everyone knows that Spain has a huge cider-drinking culture, but in the Northern region of Asturias there are plenty of apple orchards and sidra is a really popular drink. In the bars of Asturias, the waiters pour cider with a flourish - holding the cider bottle with one hand, a couple of feet above their heads, and pouring it into special glasses that are held below their waists with the other hand. This takes a fair bit of practice and unless you're happy to mop the floor up afterwards, not recommended to try at home!
Eating freshly barbecued sardines, fresh from the sea is one of life's absolute joys. If you can't get to the Mediterranean or it's too cold to light your BBQ at home, here's the next best thing. These smoked sardines are fantastic quality and I can't think of a better way to enjoy them than on a slice of Village Baking Co sourdough with a few sweet cherry tomatoes, thinly sliced red onion and a squeeze lemon.
Foodies this is so simple and delicious.Our super-creamy Burrata is made by the Maldera family who have been making cheese since 1972. One of the difficulties with Burrata is that it has an incredibly short shelf life. We have a brilliant frozen product, there are 3 x 100g balls in each pack and they defrost perfectly, giving you all the flavour and texture you would expect.
I guess broccoli isn't the first ingredient that springs to mind when considering 'things to go on my toast' but a friend of mine raved about this recipe, it's from the brilliant Thomasina Miers - a chef, writer and TV presenter who won MasterChef in 2005.
I'm a massive fan of 'pizza bianca', they really show off the quality of the pizza base and the flavours that you choose to put on top. There is a summery freshness to this recipe, perfect for al fresco dining and sharing with friends - something chilled to go alongside finishes this picture perfectly.
The key to making this salad great is to have a variety to textures and flavours all wrapped up an amazing peanut satay dressing. We are incredibly lucky to have the amazingPing Coombeson our doorstep, the winner of Masterchef in 2014. Ping is such a talent in the kitchen and a brand ambassador for Jimmy's Sate Sauce...
When a recipe comes with a legendary story about how it was invented hundreds of years ago for the visit of a king, it's always worth investigating. Pane Frattau is a traditional Sardinian dish that on the face of it, looks so simple, how could it possibly be special enough to serve royalty?
The tacos that you find on every Mexican street corner are often cooked really quickly - it's street food, you can't hang about. We have a recipe that will allow you to make really quick authentic tacos, that are so tasty, it will become your 'go to' meal.
If you are a seafood lover, then this is a must-do recipe. Our restaurant quality Pescatora sauce is just heavenly, chocked full of delicious pieces of clam, squid, prawn and white fish in a rich tomato and seafood broth. This is a real treat and is so quick to make.
Orecchiette is a pasta shape that hails from the Southern Italian region of Apulia and is perfect for this beautiful pasta dish. Pangratatto is effectively just fried breadcrumbs but it's a great addition to this dish as it adds a brilliant texture. There are lots of different squashes now widely available from good green grocers. We got ours from a fantastic local organisation called Root Connections www.rootconnections.co.uk - a charity that helps homeless people. They have a small farm where volunteers and residents grow fabulous produce to supply homes and restaurants with the fruits of their labour, check it out, it's amazing.
I can remember in one of the first jobs I had as a chef I was given the task of making potato gnocchi. I'd not actually eaten gnocchi before, but I followed the instructions given to me and a little mentoring by the chef. I remember the process of scooping out the flesh from a mountain of baked potatoes, trying not to burn my hands in the process. The dish on the menu was a classic - gnocchi with sage butter and lots of parmesan cheese. Wow, the gnocchi were so light and soft, the dish was so simple.
I received a Japanese cookbook for Christmas and found ALL the ingredients required at The Somerset Foodie which were then delivered to my door free the next day! I checked the prices and they were all very competitive. I have been using everything for a week now and am loving learning a new cuisine. Thanks for making the experience so easy!
It is an excellent gift, and has been gratefully received by family moving into the area. Not only does it offer a source of fine and rarer foods, but also connects to local businesses. All very positive. Thank you!
I bought the chilli lovers gift pack along with a jar of momoya rayu as a Christmas present for my husband. All the sauces are delicious and Ben wasn’t wrong when he said we would become addicted to the momoya rayu - a bulk order will be needed in the new year!