Food

Single origin organic porridge oats, perfect for a creamy, smooth porridge. Grown in the Scottish Borders.

These orange cubes pack a sour punch which is counterbalanced with a little sugar. Great in baking, cereals or own their own

Perfect in baking or frequently used as a base for energy bars mixed in with other fried fruits, nuts and seeds

Organic soya yoghurt alternative, rich in plant-based proteins. Sojade use French soya to make their soya-based products.

Sojade are now using recyled plastic to make up 50% of their chilled product packaging, saving 46T of non-recycled plastic per year.

Hemp is the environment?s friend. It grows fast, absorbing high levels of atmospheric carbon dioxide into its cellulose fibres. It?s also almost waste-free since nearly every part of the plant can be usefully processed.

Our Baking Powder is a classic raising agent for adding to plain flours when making cakes, scones and puddings. Each tube contains 130g of Baking Powder, enough to make 26 Cinnamon cakes or a variety of other cakes.

Basil is one of the most widely used herbs and is essential to Mediterranean and Arabic Cuisine.

One or two leaves will add a piquant lemon flavour to fish, meat or vegetable dishes.

Its warm, aromatic flavour is fully developed after frying in oil at a high temperature for a minute or so.

The seeds may be ground using a mortar and pestle or coffee grinder. Try dry frying the seeds before grinding for extra flavour.

These leaves smell like curry powder, hence the name, and have a sharp, bitter, aromatic flavour. They are widely used in Sri Lanka and South India to add flavour to meat, fish, vegetable or lentil dishes.

A dried seed produced by the fennel herb -  its aromatic and has almost an aniseed/ liquorice flavour. Popular in indian cooking.

Herbes de Provence is one of the classic herb mixtures used in French cuisine alongside Bouquet Garni and Fines Herbes.

It is closely related to Oregano but is considered to have a smoother flavour.

This widely grown herb is much valued for its strong, sweet flavour. It is closely related to Peppermint which is often used in herbal tisanes. Spearmint has a less strong flavour.

A traditional herb mixture made from plants commonly grown in the kitchen garden. It consists of marjoram, parsley, rosemary and thyme.

The dried leaves have a strong savoury lemon flavour and are used in Mediterranean and Middle Eastern cooking

A nice lemony flavour which particularly compliments fish, potato and egg dishes.

It is one of the principal herbs of Mediterranean cooking

Has a cool aromatic flavour excellent in stuffing mixes or add to butter for a subtle sauce