Menu
We use cookies to help you navigate efficiently and perform certain functions. You will find detailed information about all cookies under each consent category below.
The cookies that are categorized as "Necessary" are stored on your browser as they are essential for enabling the basic functionalities of the site. ...
Necessary cookies are required to enable the basic features of this site, such as providing secure log-in or adjusting your consent preferences. These cookies do not store any personally identifiable data.
Functional cookies help perform certain functionalities like sharing the content of the website on social media platforms, collecting feedback, and other third-party features.
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics such as the number of visitors, bounce rate, traffic source, etc.
Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
Advertisement cookies are used to provide visitors with customized advertisements based on the pages you visited previously and to analyze the effectiveness of the ad campaigns.
Menu
Marrowfat peas are a delicious compliment to any meal and the pea of choice when preparing mushy peas
Made from durum wheat, and high in gluten, Couscous is a versatile ingredient and can be used hot or cold either as a main dish or as an accompaniment
A high fibre versatile vegetable, ideal for soup and as a compliment to traditional dinners
A high fibre versatile vegetable, ideal for soup and as a compliment to traditional dinners
Marrowfat peas are a delicious compliment to any meal and the pea of choice when preparing mushy peas
A blend of Pearl Barley and Red Split Lentils with Green and Yellow Split Peas, perfectly mixed for soups and broths
Barley tastes great when added to stews and casseroles, and is filling addition to soups and broths
Red Split Lentils are a source of fibre and protein. Great in soups, stews, Indian and Middle Eastern dishes
Red Split Lentils are a source of fibre and protein. Great in soups, stews, Indian and Middle Eastern dishes
A blend of Pearl Barley and Red Split Lentils with Green and Yellow Split Peas, perfectly mixed for soups and broths
Made from durum wheat, and high in gluten, Semolina can be used to make creamy puddings and also in cakes and biscuits