This delightful Greek recipe is absolutely one of the best things you can do with a lamb shoulder or leg. And it also has a great story behind its name; the Greek word ‘klefti’ means ‘steal’, and the story goes that in the past, when someone stole a sheep, they would cook it in a[Read More]
Salmon Teriyaki
This recipe stars our brand new Japanese Teriyaki blend, now available instore and online. The blend is based on double fermented soy powder, combined with ginger, garlic, sesame seeds and sugar. Teriyaki is one of the most widely known and popular Japanese cooking styles, its combination of umami flavour, punchy spice and subtle sweetness working[Read More]
Hazelnut & Carob Butter
This lovely stuff is a vegan version of the massively popular Nutella, and it’s just as good! Instead of chocolate, it uses Carob powder which has a similar flavour. (Carob is a great product for anyone who can’t enjoy chocolate for dietary reasons, and can be used anywhere you would use chocolate.) For sweetness this[Read More]
Minestrone Soup
A proper Minestrone is a full meal in a bowl, deeply satisfying and very nutritious. There are many ways to make one, but our favourite is tomato-based and features both beans and pasta. It’s a great way to use up whatever veggies you have lurking in the crisper – this recipe uses carrots and cabbage,[Read More]
Sup Kambing (Malaysian Mutton Soup)
This delicious and hearty Malay/Indian lamb soup is one we enjoyed in the (formerly, in these times) 24 hour Muslim restaurants of Singapore. In these establishments a big pot of sup kambing bubbles away constantly, and this is just not logistically possible in home cooking. This recipe makes a pretty good fist of it though.[Read More]
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