Stocks, sauces, dressings and dependable bits — flavourful foundations that make everything else sing. Quiet recipes with endless ripple effects. If you’d like to carry these flavours further, explore Sauces and Drizzles — the finishing touches that bring every dish to life.
Silken, gently tangy and clean on the palate — a cultured cream that slips anywhere crème fraîche would go, bringing brightness without weight.
This deeply savoury pâté combines toasted walnuts, lentils, mushrooms, and beetroot into a rich, velvety spread. With a nod to classic French terrines, it delivers luxury without compromise – creamy, earthy, and complex. A little Shaoxing wine or cognac deepens the base, while rosemary and thyme lift it into something quietly spectacular.
A punchy, textural, smoke-kissed antipasto made for warm weather days and end-of-week leftovers. Red peppers collapse into sweetness beside crispy chickpeas and a warm paprika oil with both cooked and raw garlic. Served on toasted rye with pickled or creamy toppings, this is wholefood eating with purpose — smoky, bright, and satisfyingly bold.
This is a foundational French sauce that teaches you everything you need to know about depth. It begins with brown stock, moves through caramelised mirepoix and tomato, and finishes in a brown roux so rich it glows. If you’ve ever wanted to feel what real sauce-making tastes like — this is the one.
This cumin-scented flatbread is quick to make and deeply comforting — soft inside, crisp outside, and perfect for scooping. With just five ingredients and a little bit of play, it transforms a simple meal into something soulful. Best served warm from the skillet, brushed with oil and flecked with toasted seeds.
Smoky, sticky, and deeply comforting — this skillet brings barbecue beans and soft cornbread together in one bubbling pan. The harissa-tomato base is sweet and savoury, with lemon and thyme cutting through the richness. Finished with dumpling-sized cornbread crumbles, it’s the sort of thing you’d eat by firelight with a spoon and a smile.
This elderflower cordial is summer in a bottle — fragrant, golden, and softly floral. Made with freshly picked blossoms and a slice of lemon, it’s the gentlest kind of alchemy: water transformed with scent. Serve it cold, in the garden, with mint and sparkling water — or bottle it up as a gift for future you.
Soft, savoury, and elegantly simple — this vegan ricotta blends almonds and cashews with lemon, miso, and olive oil into a creamy, herby cloud. Use it for layering, spreading, or dolloping anywhere you’d want a touch of richness. It’s the kind of fridge staple that makes toast sing and pasta plates feel dressed for the occasion.
Crisp-edged and golden like their namesake, these almond and wholemeal biscuits are gently scented with orange and sweetened with a spoonful of maple syrup. A small-batch recipe that yields 10–12 frilled “coins” — quick to make, rustic to look at, and quietly rich in flavour. Perfect for autumn teatimes or homemade edible gifts. Perfect with fruit compotes and fools.
Soft, glistening batons of rhubarb roasted with blood orange, maple, and whole spices. This simple, elegant dish lands somewhere between a pudding and a preserve — spoonable, fragrant, and a joy beside a biscuit, yoghurt, or porridge.
'Fabulous! Wow! That just blew my taste buds away… The combination of flavours were incredible… I don't know how you do it.'
Chris F, Kendal; Black Labrador Member and Food Customer