No MsgNo colouring addedNo preservatives addedNo flavour enhancer addedSauce is suitable for vegans
These little seeds are fantastic for Japanese and Far Eastern Cuisine. Traditionally added to salty snacks, sushi rolls and noodles, they can also be added to most dishes as a tasty condiment. They also go really well on desserts, natural yogurt, or porridge where their rich nutty flavour comes to the fore.
1-Step recipe sauce.A thick, honey and soy bean based, oriental barbeque sauce. The rich tangy sweet taste gives new dimension to barbequed, baked or grilled meat, especially chicken wings.Can be used as a marinade or brush-on.Also ideal as a stir-fry sauce.
This coconut milk can be used for making cakes, candies, cookies, ice cream, coconut jam (kaya), curries and oither preparations where coconut milk is required.Shake well before use
Over a century ago in a far corner of Malaya four simple ingredients were crafted into this sublimely piquant sauce to satisfy the Edwardian penchant for hotter flavours and spiced foods. Today it is prepared in exactly the same way using only the very best fresh red chillies, our quest still being to make your everyday fare taste better.Our Extra Hot...
Milled in the UK, our Gram flour is a blend of chick peas, yellow split peas and cornflour. It is used predominantly in Indian cuisine where it is the main ingredient in Onion Bhajis, and pakoras.
A spicy-sweet sauce made from a blend of soya based ingredients with an array of spices and local specialities, including salted plums, sesame and chilli peppers.Shrimp with Hoisin SauceStir fry 1 tablespoon of minced garlic and 350g (12oz) shrimp for 2 minutes. Add 120g (4oz) each of green and red bell peppers, 2 tablespoons of Hoisin sauce and 1...
A fantastically aromatic and flavoursome herb used extensively in Thai and Far Eastern cuisines. Just add to any Thai curry or soup for a delicious fresh taste.
Vegetarian and Vegan version of oyster sauce*Gluten Free*
Excellent as a dipping sauce for roast duck and other meats. Also great for stir-frying.Plum sauce chickenStir-fry 120g diced chicken in 1 tablespoon of oyster sauce. When chicken is half done, add 3 tablespoons plum sauce, 60g each of red and green bell peppers. Heat through and serve.
No added MSGNo preservativesNo artificial coloursDirections:Stir fry 50g of red curry paste in 1 tbsp oil, then add 240ml coconut milkAdd 200g of fresh meat and continue cookingAdd another 120ml of coconut milk and 120ml water and heat until boilingAdd 100g of vegetable and cook until the vegetables softenAdd 1 1/2 tsp sugar. Taste and season as...
Add 1 or 2 teaspoons to your dish while cooking to enrich aroma.Store in a cool dry place
Made from sun ripened chilli, ready to use with roasted or cold cut meat, kebab or just add to give you favourite dish a sizzling kick.Store in a cool, dry place. Once opened, keep refrigerated and consume within 8 weeks.
Store in a cool and dry place.Keep refrigerated after opening and consume within 8 weeks.
For great tasting sweet and sour dishes. Also delicious as a dipSweet and sour chickenDust 350g (12oz) chicken with corn starch. Deep fry until cooked. Bring 1/2 cup of sweet and sour sauce to the boil. Add 115g (4oz) each of pineapple, green and red bell peppers. Cook through. Add the chicken and toss to coat.
Directions to use:This delicious mild sweet chilli sauce is perfect for all ages. It is an ideal dipping sauce with spring rolls, dim sims, fish cakes, nuggets and curry puff. Serve as a condiment with BBQs, roast chicken, beef, lamb or pork. Use as a spread in meat and salad roll or as ingredient for salad dressing.