Our Products

Coming soon a full list of all our available products, including ingredients and preparation information.


Allergens are highlighted in bold

Jumbo Oats* Oats
Cous Cous* Durum wheat semolina 
Strawberry Crisp* Oat flakes, sugar, crisp rice, rice flour, sugar, barley, malt extract, wheat flakes, palm oil, freeze-dried strawberry pieces, flavourings 
Custard Powder    * Cornflour, Vanilla flavouring, Colours (E102/110)
Gravy Mix * Modified maize starch, wheat flour, cornflour, dextrose, salt, spice extracts, monosodium glutamate, onion, palm oil fractions.
Apricots* Apricots, Sulphur Dioxide
Banana Chips * Banana, Coconut oil, refined sugar 
Sultanas (Turkish)* Sultanas, sunflower oil 
Plain Flour * Wheat Flour (Calcium Carbonate, Iron, Niacin, Thiamin) 
Self Raising Flour* Wheat flour,(Calcium Carbonate, Iron, Niacin, Thiamin) Raising agents (E450/E500/£516)
Strong White Bread Flour * Wheat flour,(Calcium Carbonate, Iron, Niacin, Thiamin)
Bombay Mix* Noodles, Peanuts, Yellow split peas, Veg oil, Spices, Salt, flavourings, Gluten, Milk 
Popcorn* Popcorn 
Yoghurt Raisins* Raisins, SF oil, Sugar, Veg fat, Palm SG, Whey, Milk, Rice flour yoghurt powder, emulsifier (SF lecithin, glazing agents, gum arabic, shellac)
Milk Chocolate Honeycombe* Choc, Sugar, Milk powder, Cocoa, veg fat, (palm SG) whey, milk, emulsifier, (sf lecithin, glazing agents, gum arabic, shellac) Honeycomb
Mixed Nuts* Peanuts, Almonds, Brazils, Cashews, Walnuts, Hazelnuts 
Honey Roasted peanuts/Cashew* Peanuts, Cashew Nuts, Sugar, Sunflower Oil, Honey, Salt, Glucose Syrup, Stabiliser (Xanthan Gum) 
Red Lentils* Red lentils
Basmati Rice* Basmati Rice 
Long Grain Brown Rice* Long grain rice 
Arborio Rice (Risotto)* Rice 
Granulated Sugar* Sugar 
Light Soft Sugar* Sugar 
Basil* Basil – Origin: Egypt 
Bay Leaves* Bay Leaf – Origin: Turkey/Georgia
Chilli Powder* Chilli ground – Origin: India 
Chinese Five Spice* Fennel, Cassia, Star anise, Cloves, Black Pepper – Origin: Various (UK blended) 
Crushed Chillies*Chilli – Origin: India 
Curry Leaves* Curry Leaf – Origin: Sri Lanka 
Curry Powder (Premium)* Turmeric, Coriander, Onion, Mustard, Cumin, Fenugreek, Ginger, Garlic, Fennel, Salt, Chilli, Pepper – Origin: Various (UK Blended) 
Garlic Powder* Garlic – Origin: China 
Ground Cinnamon * Cassia/Cassia Cinnamon – Origin: Indonesia
Ground Coriander * Coriander Seed Powder – Origin: Russia/Poland/Romania 
Ground Cumin* Cumin – Origin: Turkey/Syria
Ground Ginger* Ginger – Origin: China 
Ground Nutmeg * Nutmeg – Origin: Indonesia/India
Ground White Pepper * White Pepper – Origin: Vietnam/Indonesia 
Mint* Mint – Origin: Egypt 
Mixed Herbs* Parsely, Basil, Thyme, Marjoram, Oregano – Origin: Parsely/Basil/Margoram from Egypt      Oregano from Turkey    Thyme from Morocco 
Mixed Spice* Coriander, Cassia, Ginger, Fennel, Nutmeg, Cloves – Origin: Various (UK Blended)
Mustard Seeds (Yellow)* Mustard Seed Powder – Origin: Canada/USA 
Oregano* Oregano – Origin: Turkey 
Parsley* Parsley – Origin: UK
Rosemary* Rosemary – Origin: Spain/Morocco
Sage* Sage – Origin: Turkey/Egypt/Albania
Cracked Black Pepper * Black Pepper – Origin: Vietnam
Tumeric* Turmeric – Origin: India 
Thyme* Thyme – Origin: Morocco/Spain
Smoked Paprika* Smoked Parika – Origin: Spain/Peru/China
Sage & Onion Stuffing* Breadcrumbs, Wheat, Flour, Calcium Carbonate, Iron, Niacin, Thiamin, Yeast, Salt, Onion, Rapeseed Oil, Parsley, Sage
Pasta* 100 % Durham Wheat Semolina

Preparation Information

Sage & Onion Stuffing Mix
To stuff meat or poultry, add 1 litre of boiling water to 340g of stuffing mix.
Stir well and allow to stand for 15 minutes before use.
To serve separately, make up as above and allow to stand for a few minutes.
Place in an ovenproof dish and bake for 15-20 minutes at 200 deg C or gas mark 7.

Gravy Mix
30g of gravy mix requires 500ml of water.
Mix the required amount of gravy mix with a little of the measured water.
Add the remaining water and bring to the boil, stirring continuously.
Simmer for 5 minutes before serving.

Custard Powder
28g of powder takes 1-2 tablespoons of sugar and 1 pint of milk.
Add required amount of custard powder, with required amount of sugar to mixing bowl.
Mix smoothly with 2 tablespoons of milk taken from measured amount. Put remaining milk on the heat.
When nearly boiling pour the hot milk into the custard mix, stirring well.
Return the custard to the saucepan and bring to the boil, stirring all the time.

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