This beautifully dappled bean pod is a striking delight of summer. The fuchsia-hued shell itself is not edible but the beans it hides are delicious. The white bodies are mottled with pink, which sadly disappears during cooking but the taste more than makes up for their diminished appearance.
Lo...
Yellow beans make a delicious alternative to their ubiquitous cousin, the green bean. With a slightly more mellow and delicate texture, they are at their prime when young and tender. Sweet and nutty in flavour, the yellow bean is crisp yet creamy and makes the perfect base to summer salads when simp...
The delights of a buttery croissant are well known: crisp and flaky on the outside and light layers of delicate dough in the middle. These ready-to-bake croissants tick all the boxes and can be cooked straight from the freezer so you can use just as many as you need. They’ll be fresh from the ...
The heady fragrance of the elder tree in blossom heralds the start of summer and, more importantly, culinary delights. From simple, thirst-quenching elderflower cordial to fruity elderflower champagne or wine, fritters, cakes and preserves – the versatile blossoms lend their floral flavour to ...
If you’re looking to make an authentic flavoured and rich miso soup, this barley miso is a great ingredient to use. The barley reacts with the air when passed through a sieve, which intensifies the flavour of the miso. Simply add kombu, vegetables and your choice of meat or fish to the miso br...
Arborio rice is a traditional favourite for risottos. Short, starch-rich grains give a silky creaminess; the outer layer of each grain cooks while the centre retains the satisfying al dente bite that makes for a perfect risotto.
Gordal means ‘the fat one’ in Spanish and it describes these succulent olives perfectly. Large, fleshy and incredibly moreish, these pitted olives come with a gentle kick from the Guindilla chilli in the marinade. The Gordal olive is similar in flavour and texture to the M...
All our baby vegetables are selected by our pickers at Runjis Market, Paris. These rare baby yellow carrots have a slightly different taste to their orange cousins. Tender and sweet, they only need 40 seconds blanching in salted, boiling water. Simply toss them in butter and serve with some other pe...
Famous for their unique, mellow taste since the 17th century, these pearly pink onions from Brittany can be enjoyed raw, in condiments or cooked. Not only are they versatile, they have a very long shelf life so store in a cool dark place and use as and when you need.
Polenta is a true Italian store cupboard staple. It was traditionally a part of the peasant cuisine of Northern Italy, but now polenta has found its way around the world and into some of the finest restaurants. This polenta is made from organically grown corn of Piedmont, which is ground into meal. ...
This one-year aged organic rice is produced in northern Italy using artisanal methods. Carnaroli is a medium-grained rice with a high starch content that helps the grains hold their shape, doesn’t become sticky and is more resistant to overcooking than the well-known Arborio.
A family-owned c...
Perfect for filling with mousses, creams or fruit, these dinky little chocolate coated and nut sprinkled dipped cones are ideal for dinner party dessert or canapes! Deliciously sweet with a crunch, they are sure to satisfy anyone’s post dinner chocolate cravings..
Try using our 32 hole c...
This silver leaf will look perfect to add a little luxury to any celebratory cakes, chocolates, or other plates of food.
Best used in a cool, dry environment and with tweezers, so you can easily place it in the desired place. These sheets of silver leaf will really brighten up any dish.
Traditional Spanish drinking chocolate is thick, creamy and utterly indulgent. Made from finely ground cocoa beans, its full-flavoured taste makes for a warming hot beverage for any chocolate aficionado. Simply add two heaped table-spoons to a cup of hot milk, stir and enjoy.
The perfect accomp...
We all know the Italians make the best pasta and this bigoli from Venetian region is some of the best there is. Bigoli is a tube pasta, similar to spaghetti but doubled back on itself so that it is twice the length; it’s excellent at soaking up sauces for flavoursome meals. The traditional Ven...
Puy lentils hold their shape during cooking and have a firm bite with a mildly peppery flavour. They are the only lentil to hold a Protected Designation of Origin, meaning they are cultivated in Le Puy, France. Toss into bubbling soups or stews for a little extra texture or use in a delicious vegeta...
This sake is slightly creamy, with a touch of acidity. The delicate and slightly floral flavour boasts hints of melon, smells sweet like banana, and also has a contrasting Umami undertone taste.
The complex flavours of this sake make it ideal to pair with full bodied Chinese and Indian cuisine dish...
The lemongrass plant is grown for its’ stalks and leaves to be used. The flavour that comes from the plant tastes strongly of lemon, with an aromatic edge. This puree is made with lemongrass that comes from India and Sri Lanka: the exotic flavour could be used in a tropical cocktail, or in a s...
Taggiasche Olives are rare even in their native growing area of Liguria, Italy. This black olive taggiasche (pulpa di olive) uses the flavoursome olives to produce a rich puree. Try using it to make a tapenade by adding finely chopped anchovies and garlic and finishing with a glug of extra virg...
Fresh Borlotti Beans, 1kg
