Bay Laurel, Sweet Bay Standard. Prune And Use As Herb
Bay leaves are used extensively in French, Italian, Spanish and Creole cooking. They are used to flavour soups, stews, shellfish, pickling brines, sauces, marinades, poultry and fish dishes. Always remove the bay leaves from the food before ... [... more]
Garden Action |
Melanie Barnard
Melanie Barnard is a food writer and monthly columnist for Bon Appetit magazine. Her many cookbooks include Parties, Cheap Eats, Low-Fat Grilling, and Marinades. ... [... more]
Harper Collins |
John Willingham
John Willingham is the most acclaimed Bar-B-Q chef in the world. A Memphis native, he has created his own line of sauces, rubs, and marinades and invented the famous W'ham Turbo Cooker. ... [... more]
Harper Collins |
Cocoa Nib Balsamic Vinegar
 Tender cocoa nibs soaked in Italian balsamic vinegar giving it a rounded flavour with the distinctively earthy, chocolate flavour notes of pure cocoa. For superb dressings, sauces, bread dipping with olive oil and marinades with a delicious twist. [... more]
£10.50
Hotel Chocolat |
Cocoa Nib Balsamic Vinegar and Cocoa & Chilli Olive Oil
Cocoa Nib Balsamic Vinegar - Ideal for superb dressings, sauces, bread dipping with olive oil and marinades with a delicious twist. [... more]
£20.00
Hotel Chocolat |
Cocoa Bean & Chilli Olive Oil
For bread dipping dressings and marinades. Pour in a dish and crush the cocoa beans into little pieces. Dip in some warm, crusty bread or drizzle over salads, or whatever you are making, to enjoy the fusion of cocoa and chilli. [... more]
£10.50
Hotel Chocolat |
