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Yuzu Kosho BBQ Lamb Skewers

Yuzu Kosho BBQ Lamb Skewers

Yuzu kosho is made from green chillies and the Japanese yellow-green yuzu citrus fruit —where yuzu’s bright notes combine with salty umami, and an intense chilli kick....

May 6, 2015
Cinco De Mayo Celebrations & A Mole Poblano Recipe

Cinco De Mayo Celebrations & A Mole Poblano Recipe

On the 5th of May, Americans and Mexicans alike will be celebrating the festival “Cinco de Mayo”, the commemoration of the Mexican army’s surprise victory...

April 30, 2015
Chinese Char Siu Pork Recipe

Chinese Char Siu Pork Recipe

Rich red-brown char siu pork glistens in Chinatown windows, hanging side-by-side with roast Peking duck — where even the limp necks cannot deter our intrinsic lust for sugar,...

April 21, 2015
Recipe: Bean Curd Skin Rolls

Recipe: Bean Curd Skin Rolls

Bean curd skin rolls are a favourite on dim sum menus across Hong Kong. Rather than the smooth flour-rich pastry of the classic spring roll, beancurd skin rolls are encased in...

April 16, 2015
Pistachio Macarons Recipe

Pistachio Macarons Recipe

Pistachio macarons herald the arrival of spring. The first appearance of bulbs’ green shoots welcomes garden parties and early weddings, where tiny sweet morsels...

April 13, 2015
10 Food Projects For The Easter Weekend

10 Food Projects For The Easter Weekend

Here are our top ten food project ideas for the bank holiday weekend:

April 1, 2015
Turkish Style Breakfast Eggs

Turkish Style Breakfast Eggs

The rich red of tomato, chilli and peppers is the backdrop of Turkish food.  Tomato paste sits side-by-side with Turkish pepper paste in dishes from salads to flat breads to...

March 27, 2015
Rose Petal & Hibiscus Jelly Recipe

Rose Petal & Hibiscus Jelly Recipe

Rose petals are beautiful to cook with and a little extra rosewater amplifies their scent. Hibiscus flower’s tea-like scent balances the floral sweetness. The rose &...

March 19, 2015
Salish Smoked Salt Fudge

Salish Smoked Salt Fudge

Smoke and caramel are flavours that should come together more often. Smoke intensifies the depth and richness of the caramel – and it is now rare for us to make a...

March 10, 2015

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