Products
Puddledub Pork is a family company based at Clentrie Farm, Auchtertool, where the Mitchell family has lived for four generations. Established in 2000 by Tom Mitchell, his wife and his sister, Puddledub produces fresh pork cuts, hams and burgers using its own steakhouse and they cure their own smoked hams and bacon. The company attends farmers' markets from Montrose to Glasgow and stocks various farm shops and delicatessens around Scotland.
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If you love a good crisp and like to make a bit of a difference whilst you sit there crunching your way through a packet, Red Sky crisps are worth a taste. Available in four flavours: Anglesey Sea Salt, West Country Bacon & Cream Cheese, Sour Cream & Green Herbs and Roasted Red Pepper & Lime, these crisps fall into the ‘very decent snack’ category. We tried all four flavours and got particularly attached to the West Country Bacon & Cream Cheese packet.
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There’s snack salvation at last for all those people with a troublesome wheat allergy. Riceworks have launched a range of tortilla-style chips, made purely from brown rice. Without a gram of wheat in sight, they’re a great wheat-free chip to nibble on. Except that you probably won’t nibble so much as gobble these moreish chips down. You might also find that it won’t just be the wheat-free foodie crunching on these snacks, as they don’t compromise on flavour, which a good deal of wheat-free products can be found guilty of.
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Chef Rick Stein has partnered with the iconic Cornish company, Furniss of Cornwall, to create this seriously scrumptious range of savoury biscuits. Furniss are renowned for their traditional Cornish Fairings biscuits and other sweet treats, so this is their first ever savoury range and Rick Stein has certainly made sure the biscuits are made to his high standards using the best quality local ingredients.
These include a pure natural Cornish sea salt, creamy Cornish butter and prize-winning cheddar from the Davidstow Creamery in Cornwall.
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An Iranian friend of mine once showed me how she used to drink juice from a pomegranate when she was a child. She grasped the ripe, pink-blushed fruit in her hands and gently pressed the skin with her thumbs. Working her way around the entire fruit, the process burst the small seeds inside the fruit and released the juice. She then tore a small hole in the skin and drank the juice directly from the fruit.
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Higgidy Pies look reassuringly like something you could have made yourself. The ingredients are not arranged in a mechanically pristine fashion, and the sprinkling of chopped vegetables that top the pies are not all scarily precise in shape, but show in their uneven edges, the loving workmanship of the Higgidy chefs who make the Higgidy Pies by hand in their Shoreham-by-Sea kitchens.
Higgidy aim to make pies using simple ingredients that you’d be likely to have in your kitchen.
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Rodda’s is a family run company based near Redruth in Cornwall. They are a company with traditional values, who use traditional methods. They still use their 120 year-old secret recipe to produce their divine clotted cream, and their creamery is still on the same site as it was when the company first began making cream back in 1890. Whilst they sell their goods all over the UK from their website and Ocado, they source all their milk from farms within just 30 miles of their creamery.
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The family that has been making renowned Cornish Clotted Cream since 1890 have now launched a decadent crème fraîche.
Rodda’s crème fraîche is made with a unique blend of West Cornwall milk from Jersey, Guernsey and Friesian cows, giving it a rich creamy texture that rivals effortlessly with the traditional crème fraîche of Normandy in France.
This little pot of luxuriously thick and velvety crème fraîche is a brilliantly versatile ingredient in the kitchen.
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This small jar of Harissa contains over forty spices, making up a fiery but complex paste that has been used in Tunisian cooking for years. It is typically added to tagines and couscous to add flavour and heat and is served up all over North Africa either as a seasoning or a condiment.
This intruiging paste doesn't have to be saved for special occasions or purely Eastern recipes. It has many other ways of colouring meal times - mix with oilve oil and lemon juice and use as a marinade for pork or chicken.
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