Food

Butter beans, also known as lima beans, have a deliciously subtle flavour and soft texture. These beans are popular amongst vegetarians and vegans for their versatility and nutrients. Butter beans are packed full of vitamins and minerals such as iron.

Harvested at their peak for the fullest natural flavour. Once soaked this butter beans and soft and creamy and taste fabulous in pasta dishes or home made baked beans.

A versatile blend which can be used in dips, stews and added to pakora batter. A bright, fresh spicy flavour.

Grown in the Camargue region of south France, region this healthy, whole grain rice has a luscious flavour, firm texture, and a sweet finish on the palate.

Camargue red rice is a variety of red rice cultivated in the wetlands of the Camargue region of southern France. It's an unpolished, medium-grain, organic variety with a distinctive, red-coloured outer bran providing great texture and a deliciously nutty flavour. Great for adding colour and texture to a variety of dishes including wild rice salad and stuffed vegetables.

Grown in the Camargue region of south France, region this healthy, whole grain rice has a luscious flavour, firm texture, and a sweet finish on the palate.

This flour is perfectly suited to long fermentation breads and sourdoughs, although it can also be used for baking yeasted loaves. The natural strength of the wheat protein helps the dough remain in prime condition.

Cannellini beans are white in coloured and shaped like smaller kidney beans. They can be used in your salads, soups, casseroles and even on canapes.

A staple of Italian cooking these beans are harvested at their peak for the best flavour. Found in soups like minestrone and perfect for salads.

A long, white, creamy bean, holds its shape well. When cooked, the cannellini bean is fluffy and smooth. They are typically known for their creamy texture and mild, nutty flavour.

A staple of Italian cooking these beans are harvested at their peak for the best flavour. Found in soups like minestrone and perfect for salads.

Aromatic herb with slightly nutty and liquorice taste

Caraway seeds are frequently used in baking especially making rye bread. An ideal addition to soup and curry dishes.

Compared to green cardamom this variety has a strong smoky, woody flavour. Used in Idian cuisine.

Used in both sweet and savoury cooking, a strong, sweet, pungent flavor and aroma, with hints of lemon and mint.

Cashews have a rich and creamy flavour and are great for baking, cooking or snacking, rich in mono-unsaturated fat and are a good source of potassium. A great addition to a stir fry or making your own vegan cheese.

Cashews have a rich and creamy flavour and are great for baking, cooking or snacking, rich in mono-unsaturated fat and are a good source of potassium. A great addition to a stir fry or making your own vegan cheese.