Spices

Breadcrumbs (WHEAT flour (WHEAT flour, calcium carbonate, iron, niacin, thiamine), yeast, salt), onion, salt, rapeseed oil, flavouring, parsley sage

To stuff meat or poultry or use on it's own as stuffing balls! Vegan and just EXCEPTIONAL!

A few how tos:

Add 1 litre of boiling water to 340g stuffing mix, stir well, and allow to stand for 15 mins before use.

Ingredients (per 4–6 balls):

• 100 g sage & onion stuffing mix

• 150 ml water (or stock for extra flavour)

• Optional: 1 tsp butter or oil for richness

Method:

1. Prepare the stuffing: Mix the stuffing mix with 150 ml boiling water (or stock) in a bowl. Stir well and let it sit for 1–2 minutes until it thickens slightly.

2. Form balls: Once slightly cooled, shape the mixture into golf-ball-sized balls.

3. Optional: Brush lightly with a little melted butter or oil for extra crispiness.

4. Bake: Place on a lined baking tray and cook at 180°C / 160°C fan / 350°F for 20–25 minutes until golden and crispy on the outside.

5. Serve warm as a tasty side.

💡 Tips:

• If the mixture is too wet, add a little extra stuffing mix to help it hold together.

• For smaller or larger balls, adjust cooking time slightly.

Made with Isle of Wight tomatoes, this smokey North African dish is delicious served with eggs, or scrambled tofu and warmed flatbread. Medium spice. 

400g

Ingredients:

Tomatoes (47%), Red/Green pepper mix, white onions, tomato paste (7%), belazu early harvest extra virgin olive oil, sea salt, smoked paprika, ground cumin, garlic, ground coriander, ground black pepper, cayenne pepper.

Sichuan peppercorn is a spice from the prickly ash shrub. They have a citrusy, floral, and numbing flavor that pairs well with chilies

Hand harvested UK sea salt flakes. 

'We collect our mineral rich, and super clean sea water from the Atlantic by hand. This is so we can be sure that our raw material has the correct amount of salinity. After we collect the sea from our favourite spot, we then pass it through a triple filtering system, developed and designed to preserve all the goodness from the Jurassic Coast.

After producing a concentrated brine, we watch the sea salt flakes form in our gently heated pans. This is a truly magical moment, and we will never cease to be amazed. The flakes perform an almost dance like motion on the surface of the pan, and then precipitate to the depths like a gentle snow drift. We then carefully, and expertly select the perfect moment for the ice-like flakes to be hand harvested from our pans. This is the crucial moment. Our process for making the brine combines the three most recognised sources of renewable energy: Biomass, Wind and Solar.

The last phase is to drain and dry the sea salt in our closely monitored drying rooms. This is paramount in creating the perfect texture of the sea salt that offers an explosive but gentle crunch to our foods.

Sumac can be likened to a fresh lemon tang, with hints of sweetness and floral notes alongside it's tart flavour. Sumac is great in Middle Eastern dishes such as fattoush salad and musakhan, but also fantastic at adding depth to chicken, fish and tofu, and many other salads!

Turmeric (Curcurma longa) is a the root of a flowering plant, and is member of the ginger family. It gives the characteristic yellow colour in curries.

It's becoming increasing popular for its anti-inflammatroy properties, and other health benefits as a spice. 

You may have heard of moon milk, or golden milk, also known as tumeric latte? This is the perfect drink for a cosy night in. It's warm, soothing, nourishing, nutritious, and full of anti-inflammatory benefits. Why not give it a go with this awesome vegan tumeric latte recipe from Justyna Manjari, and get some recipe inspo from her mouth-watering recipes while you're at it! Caffeine free, dairy free, gluten free, super creamy and belly-warming - what is more to love?!

Fun fact: Did you know that in general, colourful plant foods are good for the health due to the health benefits that come along with the pigments supplying the vibrant colour - Turmeric is no exception. Curcurmin is the primary plant pigment that gives turmeric both its colour, and supplies the anti-inflammatory properties is colourful then it is healthy

Our artisan kimchi is made in London by a former pastry-chef who learnt the art of kimchi from kimchi master chefs and Korean home cooks.

15 years of experimentation has resulted in flavourful kimchi that uses authentic, high-quality ingredients such as premium Korean chilli powder from the Yeong Yang region, mineral-rich Solar Sea salt and locally sourced UK-grown vegetables for the vegan kimchi, with the addition of wild salted fermented shrimps for the traditional kimchi.

We LOVE kimchi fried rice (Theo is amazing at this!), so why not try this recipe?  We recommend using day old rice - it's less sticky and less likely to go mushy! Pair it with white basmati rice and the gochugaru chilli oil.

Unpasteurised kimchi is packed full of probiotics, prebiotics and vitamins that support good gut health, improve digestion, and help boost immune systems.

• Artisan producer of authentic kimchi recipe
• Premium and authentique ingredients
• Packed with probiotics, prebiotics & vitamins
• Unpasteurised, free from preservatives or additives
• Closed loop

INGREDIENTS:

Chinese leaf, daikon, spring onion, carrot, onion, garlic, ginger, Korean pear, Korean chilli pepper flakes, glutinous rice flour, dried shiitake mushroom, kelp, fermented Korean plum extract, Korean solar sea salt.

*For allergens see ingredients in bold .  No known allergens present in this product.

*All natural: no preservatives, no added refined sugar, gluten-free

Made in an environment that may handle nuts, gluten, oats.

White peppercorns have a musty, grassy or slightly fermented flavour, and are ideal to season light coloured dishes such as cream 

Whole nutmeg can be grated as and when needed, which gives a stronger and more flavorsome effect than ground nutmeg. Nutmeg goes well in baked and sweet food as well as savoury and creamy dishes. Nutmeg is said to help with insomnia. 

Yellow mustard seeds have a mild, earthy warmth and a gentle nuttiness that works beautifully in curries, pickles, dressings and spice blends. When heated in oil, the seeds release a rich aroma and subtle depth of flavour.

A must-have pantry staple for homemade pickles, dals and flavour-packed vegetable dishes.

Perfect for:

• Curries and dals
• Pickling vegetables
• Homemade salad dressings
• Spice blends and marinades
• Roasted vegetables

Vegan recipe idea: Mustard Seed Coconut Potatoes 🌿

Fry yellow mustard seeds in a little oil until they begin to pop. Add diced potatoes, garlic, curry powder and a splash of coconut milk, then simmer until soft and fragrant. Finish with fresh coriander and lime.

Store in a cool, dry place away from direct sunlight.

A beautifully fragrant Middle Eastern spice blend made with earthy herbs, nutty sesame seeds and a gentle citrus tang from sumac. Zaatar is incredibly versatile and brings instant depth and warmth to everyday cooking.

Sprinkle over roasted vegetables, stir through hummus, mix with olive oil and drizzle over flatbreads, or use as a simple seasoning for salads, grains and dips. It is one of those cupboard staples that makes simple food taste special, with very little effort.

Vegan, naturally gluten free and full of flavour.

Easy Vegan Zaatar Flatbreads with Lemon Chickpeas

Serves 2–3

Ingredients

• 2 flatbreads or pittas

• 2 tbsp olive oil

• 2–3 tsp zaatar spice mix

• 1 tin chickpeas, drained and rinsed

• 1 garlic clove, crushed

• Zest and juice of half a lemon

• Salt and pepper

• Optional toppings: dairy-free yoghurt or hummus, cucumber, tomatoes, fresh herbs

Method

1. Preheat the oven to 200°C.

2. Mix the olive oil and zaatar together. Brush generously over the flatbreads and place on a baking tray.

3. Toss the chickpeas with garlic, lemon zest, a little olive oil, salt and pepper.

4. Bake the flatbreads and chickpeas for 10–15 minutes until the bread is lightly crisp and the chickpeas are golden.

5. Finish the chickpeas with a squeeze of lemon juice.

6. Serve the flatbreads topped with chickpeas, a dollop of hummus or dairy-free yoghurt, and fresh veg or herbs.

Simple, comforting and perfect for sharing, or for a quick weeknight dinner.

Ingredients: sesame, za'atar - marjorana syriaca (28.8%), sumac, sea salt, olive oil

Delicious with olive oil on fresh bread, in tomato salads or on roasts!

We love it on hummus!

80g