New Ingredients to Try

Kursat's Ezme Paste is a spicy, tangy Turkish vegetable paste built from roasted red piquillo pepper, sun-dried tomato and green chilli, sweetened with pomegranate juice and sharpened with Aleppo pepper, sumac, oregano and mint. It's made by Kursat's, a UK company founded by Istanbul-born,...

Kursat's Pickled Garlic Confit Paste is a smooth, slow-cooked garlic confit made from first-class fresh Spanish garlic, gently simmered in oil at a low temperature until rich and buttery, then lifted with a touch of vinegar and thyme. Each jar contains the depth of...

Kursat's Root Ginger Paste is a bold, aromatic paste made with 88% fresh root ginger, balanced with a touch of lemon juice and rapeseed oil to lift its natural heat and freshness. There are no acidity regulators or stabilisers, just clean ginger flavour ready...

Hevva Crab Bisque is a rich, cream-based soup made with pot caught Devon brown crab meat, West Country cream and a glug of brandy, from Hevva, a small-batch seafood producer working out of a farm in Bude, North Cornwall. The name comes from the...

Louise Bees Hot Habanero Honey is raw honey from West Country Bees, infused with habanero chilli, made by Louise Bees just up the road from us in Rode, Somerset. Unlike most hot honeys built on a cheap, blended base, this one starts from raw,...

Pujado Solano Filetes de Boquerón are butterfly-filleted white anchovies from the Cantabrian Sea, hand-prepared in Santoña, Spain, and marinated in vinegar before being packed in sunflower oil. The anchovies are caught using selective purse-seine fishing certified by the Marine Stewardship Council, then filleted whole...

O-Med Smoked Arbequina Extra Virgin Olive Oil is cold-pressed Arbequina oil from Granada, Spain, gently infused with smoke from the mill's own leftover olive stones. At O-Med's grove in the foothills of the Sierra Nevada, 2,300 feet up, the family burns spent olive pits...

O-Med Cider Vinegar is made from the juice of ripe Granny Smith and Golden Delicious apples grown in Lérida, Spain, and fermented slowly using the Schützenbach method - a traditional technique that converts the alcohol into acid gently, rather than rushing it. It's made...

La Chipotlera Genial is an organic Spanish hot sauce built on chipotle chilli smoked over holm oak for three days and three nights in La Chipotlera's own wood-fired chipotle oven - the only one of its kind in Europe. Its sweet, almost barbecue-like colour...

La Chipotlera Ruda is an organic Spanish hot sauce fermented for three years, made with serrano chilli with habanero, chipotle and warming spices. It's left unfiltered, so you get real pulp and seed texture alongside its toasted, sienna-red colour - the kind of rounded...

La Chipotlera Llorona is an organic Spanish hot sauce built on habanero chilli and pineapple, and it's the hottest sauce in La Chipotlera's range. Its bright, golden colour hints at the tropical fruit underneath, but don't be fooled - this one earns its high...

Tean's Gourmet Curry Laksa Paste is a concentrated Malaysian curry paste, made in Malaysia from lemongrass, galangal, chilli, garlic and dried shrimp, and built to form the base of a proper bowl of curry laksa. Tean's Gourmet takes its recipes from the Nenek and...

Terre di Puglia's Millerighe Tarallini with Fennel Seed follow the same traditional Apulian recipe as the Classic - 100% Italian wheat, extra virgin olive oil, boiled then baked using the ridged “Millerighe” method – with whole fennel seeds worked through the dough. The seeds...

Terre di Puglia's Millerighe Tarallini in Red Onion are the same traditional Apulian recipe as the Classic - 100% Italian wheat, extra virgin olive oil, boiled then baked using the ridged “Millerighe” method – with granulated onion worked through the dough for a bolder,...

Terre di Puglia's Millerighe Tarallini are traditional Apulian taralli, made in Andria, in the heart of Puglia, following recipes rooted in the region's baking history. “Millerighe” refers to their distinctive ridged shape, achieved using the classic Apulian method – the dough is shaped into...

FWP Matthews Regenerative YQ Wholegrain Flour is a dark stoneground wholegrain flour milled from YQ wheat - a diverse population of wheat grown using regenerative farming methods that rebuild soil health and support biodiversity. Unlike conventional wheat varieties bred for uniformity, YQ (Yield &...

FWP Matthews Regenerative Stoneground Wholegrain Flour is a high-protein, 100% wholegrain wheat flour grown by farmers in the Cotswold Grain Partnership using regenerative agricultural methods - an approach to farming that actively rebuilds soil health rather than simply maintaining it. Milled on the traditional...

Matthews Stoneground Malted Cotswold Rye Flour is a blend of dark rye flour and malted rye flakes, stoneground at FWP Matthews' mill in Shipton-under-Wychwood, Oxfordshire, by a family that has been milling in the Cotswolds for eight generations. The rye grain is grown locally...

Ficacci Pitted Black Olives Typical Abruzzese Recipe are naturally aged Leccino olives from Abruzzo, dressed in the robust flavours of central Italian cooking: garlic, onion, chilli pepper and basil. The Leccino is one of Italy's most prized olive varieties - small, smooth-skinned and mild...

Karimix Bulgogi Sauce is a Korean-inspired marinade and cooking sauce built around the flavours of bulgogi - one of Korea's most beloved dishes, in which thinly sliced beef is marinated in a sweet-savoury sauce and cooked fast on a scorching grill. Made by Karimix...