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|
|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|
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.
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.
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.