Gluten free

Karimix 'ready-to-use' Pad Thai sauce has the perfect blend of tamarind, sugar, onion, garlic and vinegar that means you can rustle up a quick Pad Thai in minutes. This version is suitable for vegan as it omits the fish sauce, if you want a...

Maesri Thai Green Curry Paste is one of the most popular curry paste brands used in Thailand.  This hot curry paste is full of flavour and easy to use, simply stir-fry the paste, add coconut milk, a little fish sauce along with your meat and vegetables of...

Slightly less famous than it's other Thai curry cousins, the red and the green, but it's certainly no less tasty. The key difference with Masaman Curry are it's Persian influences of cardamom, cinnamon, cumin and bay leaves plus the inclusion of peanuts. To make...

Maesri is one of the best loved brands in Thailand and their Thai Green Curry paste gives you a truly authentic flavour. This small 100g pack has enough paste for 6 portions, mixing it with 2 x 400ml cans of coconut milk then adding...

One of Thailand's best loved brands, Maesri's Thai Red Curry paste gives you a truly authentic flavour. Know in Thailand as "Kaeng Ped", the combination of Thai dried red chillies, herbs and spices provides a mouth-watering dish that's an all time favourite. This small 100g...

Med Cuisine's utterly delicious Filfel Chuma is a bright red, glorious garlic and red pepper sauce with a touch of chilli that's a Levantine favourite. There are endless possibilities for this sauce, liven up couscous, bulgur wheat or freekeh, use in shakshouka, stir into...

Made from the dark, sticky fruit of Tamarind tree, rich, with no added salt its distinctive tang will have your taste buds travelling the globe. Widely used in recipes across Asia, it is brilliant in dressings, sauces, stews. Allergens: none Ingredients: Tamarind puree (85%),...

Bulldog Tonkatsu sauce is a Japanese favourite, it's sometimes referred to as Japanese BBQ sauce. This sauce is not only the perfect pairing for the crispy, bread crumbed fried pork, it's brilliant used anywhere you may use tomato ketchup or bbq sauce.  Try this...

Potato Starch is a great way to thicken sauces right at the end of the cooking process, this flour gives you a more translucent and glossy finish than using cornstarch. It's also traditionally used when making your own tempura batter mix and also to...

Rockfish Mount's Bay Sardines in Chilli are caught off the Cornish coast and then preserved in cans when at their best, they taste amazing. The fish are steamed, laid in cans by hand and preserved in a delicious picante sauce with a lovely gentle...

Spanish Nora peppers are small round peppers that originated in Mexico and have now been grown in Spain for generations. They are an important ingredient in paella and Romesco sauce, but they are extensively used in Spanish cooking for fish dishes, soups and stews. If you...

Mada Mada Pistachio Praline is made using Iranian pistachios (the best pistachios come from Iran). They are lightly roasted, stone ground and blended with caramel to create a luxurious, sauce like praline spread. It's heavenly simply on toast, but also great to have in...

Mada Mada Almond & Hazelnut Praline is made by roasting Sicilian almonds and Italian hazelnuts, before stone grinding and blending with caramel to create a luxurious praline spread. It's absolutely delicious on toast, ice cream, porridge, pancakes, waffles. Mada Mada was started by Theodore,...

If you've ever been to Barcelona chances are you would have noticed one of the Chocolate Amatller shops, they are iconic to the city and one of the oldest chocolate brands in Europe. Their chocolate is divine and with the beautiful tin box packaging...

S&B Edamame Chilli & Garlic Seasoning Mix is specially designed to use with whole cooked edamame beans. Simple mix the edamame seasoning with 1 tablespoon of vegetable oil and toss in 454g of cooked edamame beans. Allergens: SESAME Ingredients: Garlic powder (23%), salt, ground white...

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...

Shedletskys Pickled Radish is seriously moreish, white radish is brined with beetroot, soy, chilli, garlic and sugar to create a supercharged pickle that will lift the humblest of meals. Try them in sandwiches, Korean rice bowls, fried chicken or just as part of a...

Navarrico Fish Fumet Stock has all the flavours needed to make a fantastic paella, a brilliant fish stew or a lovely soup. It's made using fish and shellfish for that intense flavour. When using, dilute this stock with a little water (around 10%). To...

Med Cuisine Zhoug is a paste full of bold herb flavours and hot red chilli peppers from the traditional Yemeni cuisine. A popular Middle Eastern condiment; a bright, spicy sauce that gives a huge burst of flavour to a multitude of dishes from wraps to...

Med Cuisine's roasted aubergine puree is fantastic for making a quick and simple Baba Ganoush - perfect as a dip for toasted pitta breads. It has all the lovely smokiness of home roasted aubergine, just add garlic, lemon juice, a little tahini, fresh parsley...