Explore professional-grade condiments, spices, and artisan products used by top chefs.
Description Always a winner at the local take-away! This tangy, lightly spiced curry kit calls for addition of tomatoes and natural yogurt. It works well with either meat, fish or vegetables. For a dairy free alternative, substitute the yogurt for coconut cream. Instructions Heat 1 tbsp of oil in a pan over a low heat. Add the ground spices to the oil and stir until fragrant. Add 4 tbsp of natural yogurt to the spices and stir until absorbed. Add approx. 800g of chopped meat or vegetables to the pan and coat in the spices (if using fish, add at the end of cooking and poach in the liquid for a few minutes until cooked). Add a 400g tin of tomatoes. Add the dehydrated onions and garlic and stir. Simmer until your meat/veg/fish is cooked through, then serve! Ingredients Dehydrated onions & garlic Ground spices (Coriander, ginger, paprika, cumin, garam masala, turmeric, chilli) Salt Allergens May contain traces of nuts.
Description Rogan Josh is a dish from Persian origin. It’s traditionally made with lamb and is beautifully aromatic. This is slightly different from our other curry kits, and requires that the ground spices are mixed with yoghurt and tomato puree, then left to marinade in the fridge before cooking. This will ensure that the lamb takes on all those beautiful flavours. We have made this as a mild curry, but you can always spice it up a little by adding your own chillies. Instructions Put 2 tbsp of natural yoghurt, 1 1/2 tbsp of tomato puree and the spices into a bowl and stir well. Add 800g of your chosen meat (cubed) and coat in the mixture. Marinade for 30 minutes (or overnight in the fridge if you can). Put 1-2 tbsp of oil into a pan and heat. Add the marinated meat mixture and cook over a low heat for a couple of minutes. Add 2 fresh, quartered tomatoes and 250ml water to the pan, along with the dehydrated onions and garlic. Cover and simmer for approx 40 minutes, string occasionally to avoid sticking. (If using lamb or beef, it may be better to transfer the dish to the oven and slow cook for a couple of hours, so the meat is tender). Once the onions have softened and the meat is tender, it’s ready to serve. For a dairy-free alternative, use coconut cream instead of yoghurt. Ingredients Dehydrated onions & garlic Ground spices (coriander, paprika, cumin, ginger, turmeric, chilli, green cardamom, cinnamon) Whole spices (curry leaves, cloves) Salt Allergens May contain traces of nuts.
A little piece of heaven! This classic brownie loaded and topped with pieces of the popular American cream-filled sandwich cookie! Over a kilo of dark Belgian chocolate goes into every tray of 20 indulgent bars.
Devon Blue was one of the first modern British blue cheeses, created by Robin Congdon in the 1970s. Unpressed, French-style, it is sold by The Courtyard Dairy at four months old, when it is flinty, minerally and light with a subtle blue taste. Robin Congdon started farming in the 1970s with 30 sheep. With time he diversified into making cheese (“cheese making is like farming bacteria,” he says) and set-up Ticklemore Cheese, creating classics such as Beenleigh Blue, Harbourne Blue and Ticklemore Goat (now made by nearby Sharpham Dairy). Ben Harris joined the team in 2001 and now runs Ticklemore Cheese; they have long-since sold the sheep and now source the cows milk from the South Hams. The original Devon Blue recipe was developed by Robin and based on Roquefort. He went over to where it is made to visit the caves… but they would tell him nothing. So he brought back a scraping of mould and started from there. Robin then built a maturing cellar to mimic the conditions of the Roquefort caves, which includes fresh running water. After being moulded and pierced to allow the blue mould to form, the cheese is wrapped in foil to prevent rind development. The cheese Ben produces today is very different from Roquefort. Devon Blue is made with cows’ milk collected locally in the South Hams, and is made seasonally to fit in with the production of the other blue cheeses they make: Beenleigh (sheep's) and Harbourne (goats). It has the richness and sweetness of cow's milk but is flinty, minerally and light, being aged for four months. Older batches mature out to become creamier and stronger in flavour. This product will have two weeks shelf life from the date of delivery. Ingredients: Milk, salt, cheese cultures and rennet.
Tattie Bogle Vodka is Scotland’s first potato vodka, and named after the "Tattie Bogles" (the ancient Scots name for potatoe scarecrows) that once stood sentry on our fields. We use Maris Piper, King Edward and Cultra potatoes, all grown on our family farm. The potatoes are picked at a time to ensure their creamy character stays alive all the way to the bottle, producing a vodka of unrivalled character with a silky, creamy finish. This is a truly exceptional vodka with an ultra-smooth and velvety taste.
Alex James from Blur named this cheese after his favourite New Order song but there is absolutely nothing that will make you unhappy about this masterpiece. Another Alex James Co. cheese, Blue Monday is complex, creamy with bold cracks and streaks of blue-spicy, steely and sweet.
Rosary Ash Button is a particularly fresh and delicate goat's milk cheese. The flavour is gentle but creamy with a natural acidity and an almost mousse-like texture.
Cornish Blue is a very different product from traditional English blue cheeses: its flavour is mild and creamy, with a dense texture and buttery richness and instead of the ‘salty tang’ common of other traditional blue cheeses it has a gentle sweetness. No surprise then that it won a Gold Award at the 2026 International Cheese & Dairy Awards.
Oh la la! OK so the French ARE really good at making cheese. We've chosen these as a fantastic example of three different styles from Northern France all made using cow's milk. From the triple-cream stunner Chaource, to the incredible looking and sweet tasting Langres with a bowl-shape in the top for pouring in Champagne, these little gallic gems reflect the fineness of French cheese making and the huge difference in tastes even in neighbouring regions.
A Quicke's Mature Cheddar Truckle make the perfect gift or a show-stopping addition to a splendid feast. This beauty is handcrafted using milk from grass-fed cows, clothbound and naturally matured, typically for 6 months. It's creamy and buttery with hints of brothy to grassy to caramel notes.
Cotswold Brie is a delicious white, soft moulded cheese, produced from Simon Weaver's own organic milk. It has a rich creamy, clean and fresh taste, and while it continues to develop flavour over its life, it doesn’t become a pungent cheese. Cotswold Brie is ideal for eating as a light lunch, perhaps with just a beautiful crisp English apple; it is equally at home on a dinner party cheese board.
A lovely creamy goats cheese, phenomenally smooth and with edible food ash amongst its snowy white rind, its a looker too.
Golden Cross is a gorgeously creamy goats cheese thats a bit sweeter than others. It has the perfect texture and is so versatile that it dares you to be adventurous in the kitchen with it. If you create a new recipe for this brilliant cheese why not add it to the reviews.
This is goat's cheese perfection! With its distinctive ash-coating and pure white, fondant-like creamy paste, Selles sur Cher looks like nothing else and the taste is quite unexpected. Try it with a crisp Sauvignon Blanc for the best wine cheese combination there is!
An outstanding goat’s cheese with a delicate yet distinctive creamy flavour. The ash? Well Katy Hollinshead the cheese-maker dusts the moulds with food ash and leaves them to slowly ripen, as a silky white mould coat blooms actually through the ash.
Once you've sliced off the top of this little orange beauty, and you can see the fondant-like creamy paste in the middle, you'll realise the only way to eat La Retorta is with a spoon or a piece of dipped bread. Once you've tasted its exquisite ewe's milk flavour, you'll realise why it won 'Best Spanish Cheese at the World Cheese Awards in 2017'. It's miraculous.
Chaource is a fantastic traditional creamy cows milk cheese from Burgundy. The perfect table cheese, Chaource can quite easily stand up to be enjoyed on its own with a glass or three of Champagne.
What everyone REALLY wants is this fantastic collection of sexy, tasty and indulgent cheeses. Never has such a graceful set of cheeses sat together on a board. Whatever she's done to deserve a gift from you, she deserves this one! These cheeses have been chosen for their softness and sensuousness, from the gloriously creamy Chaource to the lovely nuttiness of the Pecorino Toscano. The Golden Cenarth brings a bit of aroma to the party and the Bosworth Ash is possibly more attractive than most bunches of flowers - with a fantastic taste to boot.
We've partnered with the UK’s biggest cheese-loving duo Wallace and Gromit to bring you this magnificent cheese selection. The Wallace & Gromit Cracking Cheese Box will be sure to delight your taste buds, from the unique Stinking Bishop to favourite Wensleydale, a Lancashire 'bomb' and creamy Yorkshire Blue... "It’s like no cheese I’ve ever tasted"
