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Ajo Blanco
A Spanish cold soup; made with milk, almonds, garlic, and others.
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Tete de Cochon
Known as 'brawn' in Scotland; a succulent terrine made from braised pigs' head.
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Kimchi
A traditional Korean side dish made from fermented cabbage and an array of spices.
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Mackerel
An oily, rich, dark fleshed fish, rich in omega-3 fatty acids.
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Kohlrabi
Kohlrabi is a biennial vegetable, and is a low, stout cultivar of cabbage. Kohlrabi can be eaten raw as well as cooked. Edible preparations are made with both the stem and the leaves.
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Wild Mushrooms
Beautiful, earthy Scottish mushrooms.
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Onion
A bulbous vegetable, aromatic and pungent.
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Ricotta
An Italian whey cheese made from sheep milk whey left over from the production of cheese.
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Loch Etive Trout
Scottish; fresh. Trout is similar to salmon.
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Aura Heritage Potato
Aura is a pretty pale yellow Heritage potato and renowned for wonderful flavour and firm cooking characteristics
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Kombu Seaweed
Marine algae, lends a naturally salty flavour.
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Quail
Free-range, Scottish, a small short-tailed game bird resembling a tiny partridge, typically having brown camouflaged plumage.
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Sweetcorn
A variety of maize with a high sugar content, heavily cultivated over hundreds of years by humans.
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Coppa
traditional Italian and Corsican pork cold cut and made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. Dry cured, and typically sliced very thin
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Carrots
Naturally sweet root vegetable.
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Orange
Large round juicy citrus fruit with a tough bright reddish-yellow rind.
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Ginger
Ginger is a flowering plant whose rhizome, ginger root, is widely used as a spice
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Michel Cluizel
Specialty, high-quality, French chocolate.
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Caramel
toffee-flavoured sweet derived from heating sugars.
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Miso
Japanese seasoning produced by fermenting soybeans with salt and the fungus Aspergillus oryzae, known in Japan as kōji.
