Lamb Kidneys, Fresh, +/-900gA traditional ingredient in British kitchens, these fully trimmed kidneys are rich and tender. To cook, they just need a couple of minutes on each side in a hot pan. Add a little garlic and fresh herbs and serve on warm buttered toast.

the season of the alphonso mangoes only lasts six weeks

coming from the front of the animal

These headless prawns are the largest headless prawns available on the market

Guanciale is a dry cured pork cheek which has been coated in black pepper

produced in the French region of Savoie

veal mince is used to make burgers or meatballs

When drizzled on a roasted rack of juicy

Despite their small size

in the UK we are very bad at recognising its full potential in cooking

glazes and herbs to add a little bite to the melting meat and make some

and tender

Ile de France