Cuisine

Daveiga Galletas Marineras, also know as 'Ship's Biscuits' are a traditional cracker made in Spain. Originally designed to last on long seas voyages, these crackers are made with teh addition of extra virgin olive oil. They are a delicious, crisp and light cracker that's...

Naturuel's Duroc Serrano Ham is cured for a minimum of 24 months and is celebrated for the perfect amount of marbled fat which is beautifully hand carved in these packs, ready for you to enjoy. Located in the picturesque stone town of Puebla de...

If you like chilli sauces, El Yucateco Black Label Reserve Habanero Chili Salsa is a must try. The eye-catching black colour is achieved by roasting the habanero chillies which gives this sauce a deep smoky and really tasty flavour - one of the most popular...

Pasta Portoghese is a true artisan pasta made near Florence in the heart of Tuscany. Bucatini pasta is a shape that originates from Rome, it's a long, thick, spaghetti like shape with a hole right through the middle. Bucatini all' Amatriciana is the famous dish that...

Shedletskys Curtido is a type of sauerkraut from El Salvador that adds a fantastic crunch and tastes amazing. The white cabbage as fermented for at least 18 days in a brine that's packed full of lime, fresh chillies and the distinct flavour of Mexican...

In Asian recipes, Oyster sauce is used as a seasoning. It doesn't have a fishy taste or smell but deliveries big hits of umami deliciousness. This oyster sauce is made in Thailand and is made with a really high level of oyster extract. You...

These dried chillies are quite fiery and can be added to salsas, stews and sauces. They have a nutty, slightly smoky flavour and as with most dried chillies, toasting them briefly in a dry pan really brings out this flavour. This variety of chilli...

Masa Harina is a Mexican corn flour used to make tortillas, gorditas, sopes, cakes and sweets. Without corn, there would be no Mexico - it's the staple food throughout the country and is consumed by all Mexicans virtually every day of their lives. Tortillas...

Capers cured in salt require rinsing and soaking in water for around 15 minutes before use. They have a lovely grassy, earthy and slightly floral flavour with a great texture but without the flavour of brine. Salted capers pair really well all kinds of fish...

Drying out mushrooms really intensifies their flavour and shiitake mushrooms are a brilliant way of adding a rich and deep umami flavour to soups, stews and broths. They are like little flavour bombs to have around the kitchen. Soak them before use and always...

Whole edamame beans are young, bright green soybeans, that are typically packaged either shelled or whole in their pods. They are great snacks to serve, seasoned with either salt or choose one of our edamame seasoning mixes - chilli & garlic or wasabi &...

The Kebab Club is the husband and wife team of Yuksel & Elizabeth and their Chicken Shish Marinade is all you need to make fantastic tasting shish kebabs, at home with little fuss. Let's face it, who doesn't love a good kebab! Yuksel's family...

These frozen Udon noodles made by J-Basket in Japan are thick and slightly chewy and just require 1 minute of cooking in boiling water, straight from frozen. Each pack is divided into 5 separate portions that can be removed and cooked individually, or as...

In many parts of South East Asia, sambal is an everyday ingredient, eaten with most meals, either as a condiment or actually as an ingredient in the dish.  There are lots of different sambal recipes, but fundamentally it's a paste with chilli as the base,...

The rich, velvety flavour of Giusti 3 Medals Balsamic Vinegar is aged for 12 years using traditional methods in Modena, Italy. Crafted by Giuseppe Giusti, Italy’s oldest balsamic vinegar producer (est. 1605), this premium vinegar is a true expression of time-honoured artistry and excellence. Aged...

Lacrimella capers are top-quality capers that have an intense and tasty flavour, perfect on pizzas and in fish dishes. They can also be used to add a touch of zest to the flavour of sauces and condiments. Allergens: sulphitesIngredients: Capers, water, wine vinegar, salt.

Where chicken, beef, vegetable and fish stock is widely used by European chefs, the Japanese use Dashi stock - it's the basis of so many soups, stews and marinades. The key components of dashi are seaweed, dried fish and sometimes dried shiitake, all of which deliver...

Almond cantuccini biscuits are a classic in Italy, particularly in Tuscany when they are dipped into a glass of vin santo. Based just outside Turin, La Mole is a family business that has been baking great quality biscuits since 1978. Made with over 20%...

This paella rice by Molina Roca is produced near Valencia where the best Spanish rice is grown. It's aged for up to 2.5 years before it's ready and Molina Roca Dinamita rice is the preferred choice of some of the best Spanish chefs. Use...

This beautiful tasting mini salami is flavoured with Black Truffle and made by Salcis, just on the edge of Sienna, in the Tuscan countryside. Salcis have been making salami since 1941 and these mini salamis are really easy to slice with a knife and...