Worth £40
Click here
It’s the delicious, nutritious and versatile ingredients that never fail to comfort us; from slippery spring spaghetti to autumn bowls of bubbling mac’n’cheese, we love pasta in all its guises! With more than 600 pasta shapes produced worldwide, there’s no end of possibilities to create in the kitchen. Here’s our top ingredients to have on stand-by for a speedy supper...
One ingredient can make all the difference, and this small jar of sweet, succulent tomatoes can be blended to make a rich sauce or added, with the oil, to coat a chilled pasta salad - perfect leftovers for lunchboxes.
For the speediest of midweek suppers, add a spoonful of this organic, gluten- and nut-free, blend of basil, chickpeas and pine kernels, whizzed with olive oil, garlic and lemon. tidefordorganics.com
A fantastic source of protein and rich in dietary fibre with no added sugar or salt or need for soaking - makes the best lentil bolognese in minutes!
Certified by the Italian Celiac Association (AIC), made using the best corn and rice flours, this one calls out for a chunky vegetable sauce.
bellavitashop.co.uk
Pitted green Manzanilla olives are a staple food in Spain - try them in this hearty recipe for chickpea, kale and olive pesto pasta.
Traditional Cypriot pasta, made in Limassol, since 1966. We love this one tossed through a basil pesto with crunchy pine nuts. Find the recipe here.
For the simplest of spaghetti dishes, you need the best ingredients to shine. A drizzle of this organic cold-pressed extra-virgin olive oil is good for your heart and your cooking! kalamatapremiumoliveoil.com
A great gluten-free alternative to regular durum wheat pasta - try Explore Cuisine's recipe for mung bean fettuccine with courgette ribbons, pecans, pomegranate and pesto.
explorecuisine.com
Vegetarian Society approved and an ethical alternative to Parmesan - try it grated on top of fresh pasta just before serving. It's freezes well too, so great to reducing food waste.
Make the most of your blender, with these three speedy and nutritious recipes...
Are you ready to become a plant-based chef? Read on...
International Coffee Day (October 1st) will once again shine a light on one of the world’s largest export. It’s time to wake up and smell the coffee...
Ever run out of ideas for your allotment glut? We asked greengrocer Bill Collison, founder of Bill’s restaurants, to share his top tips for gathering and cooking his favourite autumn ingredients...