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A delicious white Italian rice which is the basis for Risotto.
Spelt Lasagne Sheets
A delicious whole grain rice with a delicate perfume of fragrant basmati.
Buckwheat has long been a staple of Eastern European cuisine, where it is used in stews and porridge. Often found toasted or milled, this raw 'groat' form is delicious as an alternative to bulgar wheat, or rice. It is also delicious added to salads once cooked, or alternatively, you can sprout it and then eat hot or cold.
Also called Cracked wheat, bulgar wheat comes from the whole grain of wheat which is crushed and par boiled. It has a delicious nutty flavour and is a great alternative to rice and pasta.
Also known as cornmeal, Polenta has been enjoyed in Italy for centuries. When cooked it can be served either hard, then griddled or creamy smooth with a consistency like semolina.
Popular in North African Cuisine, cous cous is actually the name of a dish and not the semolina from which this is made. It is formed into little pasta balls, steamed and dried. It has a light fluffy texture when cooked.
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