Cooking Ingredients

A southern staple from renowned soul food chef Sylvia Woods. Flavored with real bacon for a rich homey flavor. Quick and tasty side dish for various meals. True soul food flavor straight out of the can from Chef Sylvia Woods' recipe book, the queen of sou Read more

Our Gravy Granules have been bringing families together over home-cooked meals for generations.
Best enjoyed with succulent roast chicken and stuffing. Read more

Bisto original gravy grains. Only water needs to be added! Read more

Colman's cranberry sauce. Read more

Lyle's Golden Syrup. suitable for vegetarians, gluten-free, free from artificial colours, flavours & preservatives. Read more

Nestle Carnation Condensed Milk is a creamy and flavoursome sweetened milk, perfect for desserts. Made with fresh milk with no artificial additives. Available in a handy tin.
• Made with fresh milk
• No artificial additives Read more

Evaporated coconut milk delicious for coffee or sweet and savory dishes. For the real coconut lover's! Read more

In 1797 the first jar of marmalade was produced in Dundee. Mackays, a family buisness is now the last remaining producer of marmalade in the Dundee area- " The home of marmalade". Read more

Traditional Scottish Seville orange marmalade with Whiskey. Read more

Traditional Scottish orange marmalade with Champagne. Read more

In 1797 the first jar of marmalade was produced in Dundee. Mackays, a family business, is now the last remaining producer of marmalade in the Dundee area - "The home of marmalade". Read more

Traditional Scottish ginger jam. Read more

Traditional Scottish fig jam. Read more

Traditional Scottish cranberry sauce.
Use: with turkey and other poultry. Read more

Libby's pure canned pumpkin is a great option to easily and quickly create your own pumpkin pie at home. Read more

Heinz Salad Cream adds its unique flavor to your favorite salads, sandwiches and more. Perfect for your family lunches, picnics or barbecues. Read more

These are delicious meaty French chestnuts from Ardeche, in southeast France, by Clement Faugier. Drain the water and use these whole peeled chestnuts for stuffings or other preparations. Read more