Kedgeree with soft boiled eggs


Kedgeree is a Victorian Anglo-India dish that is thought to have originated with the British colonial servants returning to Britain after working in India. It was served as a breakfast dish.

Brown mustard seeds


Mustard is made from the seeds of various varieties of mustard plant which are black, brown or white. Mustard plants can be grown all year round, except in areas of extreme cold winters. The plants are fast growing, reaching up to three meters, with bright yellow flowers in the shape of a cross. Mustard seeds are used in cooking and preparing the popular condiment. Mustard seeds have a range of flavours from sweet to hot and pungent.



Fennel has an anise-liquorice like aroma and flavour. You can eat the leaves which are very similar to Dill, as garnishes and to add flavour to soups, salads and sauces. The greyish seeds are used in baking, breads and as a spice particularly in Chinese Five Spice and ‘Italian’ sausages found across North America. The large bulb of the fennel plant can be roasted, grilled, cooked in stews and is delicious sliced really thinly and eaten raw.

Ground Paprika


The distinctively coloured Paprika is ground from dried Capsicum peppers and is often smoked giving a rich, earthy flavour. Paprika ranges from the mild, sweet and smoky to quite hot and very pungent. Paprika is used in Spanish, where it is known as pimentón, as an ingredient in Chorizo, in North African and Indian cooking but is most famously identified with Hungarian goulash