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This top quality beef is succulent, tender and full of flavour, and is fully traceable.
We source our products from the South West, using a local supplier, keeping it always as 'local' as possible
Time to fez up. We're off to the souk...
...to enter a Moroccan maze of flavour that twists and turns through heady cumin and coriander, earthy turmeric and sweet cinnamon, with a gentle hustle-bustle of black pepper. Shukrun.
Like a tikka but a little ‘Otter...
...Tikka spices run deep and delicious over coconut while Boom Base ensures a full-on flood of flavour.
My favourite potato at the moment - a great allrounder but a super type for roasting!
Roosters have red skins & a fluffy yellow flesh and a deep earthy flavour, which lends itself particularly well to roasting, baking/jacket potatoes and chipping. Try out the rooster potato perfect roast potatoes recipe!
This top quality beef is succulent, tender and full of flavour, and is fully traceable.
We source our products from the South West, using a local supplier, keeping it always as 'local' as possible
Stay the right side of the karma police...
...with our mouthwateringly mellow blend of whole spices and coconut and we'll pass on the good vibes with a 10p donation to the FRANK Water project in India.
Sure is hot in here...
...maybe it's the generous supply of hot finger chillies and punchy spices? But don't sweat it, crack open a cold one and bask in the authentic curry house heat.
The aromatic magic carpet ride...
...starts the moment you chuck the whole spices into the pan. Cinnamon and cloves woven with smoky black cardamom on a bouncy underlay of Kashmiri Chilli.
Our fiery femme fatale...
...will seduce you with her sweetness and complexity, but beware the kiss of death; the longer you leave the infamous Naga chilli in the mix, the more dangerous this liaison becomes.
Ayubowan! Say hello to our little friend...
...it's inspired by a Sri Lankan greeting, but this Ayubowan is anything but polite, getting up in your face with black pepper, fiery finger chillies and aromatic curry leaves. (Nice when you get to know it mind.)
We love using this product when making chicken dippers with the kids!
Light and crispy breadcrumbs that are ideal for creating breadcrumb toppings on baked pasta or casseroles. Panko breadcrumbs can also help to thicken soups and sauces.
1 unit = 230g. Individually packed. This top quality beef is succulent, tender and full of flavour, and is fully traceable.
We source our products from the South West, using a local supplier, keeping it always as 'local' as possible.
Sesame seeds are tiny, oil-rich seeds that grow in pods on the Sesamum indicum plant. ... Hulled seeds have an off-white color but turn brown when roasted. Sesame seeds have many potential health benefits and have been used in folk medicine for thousands of years.
Turmeric adds flavor to food, which explains its presence in curry powder. However, turmeric can also play an important role in digesting that food. The spice can contribute to healthy digestion as a result of its antioxidant and anti-inflammatory properties.
If you’ve ever dined in a Middle Eastern restaurant, you may have noticed the dark red powder that dusts everything from salads to meat to baklava. It’s sumac, and it packs a wallop of tart, lemony, almost vinegar-like flavour that brightens salad dressings, popcorn, even Bloody Marys. It’s a spice every kitchen should have.
These beauties are full of nutritional goodness,and whilst they are not local, they will definatley feed the masses - great for skinny fries or baked in the oven!
Piri Piri seasoning is expertly blended with chillies, garlic and citrus peel to give you a taste of Portugal - careful; might blow those flip flops off!
1 unit = 6oz individually packed. The meat produced is succulent, tender and full of flavour, and is fully traceable.
We source our products from the South West, using a local supplier, keeping it always as 'local' as possible
Our favourite time of year...melt-in-the-mouth fruity mince pies, beautifully delivered in a Christmas box - a lovely treat or just to gobble up at home!
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of sweet pepper, then grinding them to a fine, rich red powder.
Its flavour varies from mild to pretty robust, but it's never as hot as chilli or cayenne - unlike those fiery spices, its main purpose is to add flavour and colour, more than heat. Paprika is also used in Austrian, Spanish, Indian and Moroccan food.
We had some of these beauts this weekend; so delicious & tender, & great, marinated on the BBQ, I just had to put them on the website.
We source our products from the South West, using a local supplier, keeping it always as 'local' as possible
Sugar Snap Peas are a summer crop – harvested between the months of June and September in the UK.
Everyone needs a bit of help during hard times donate a food box to the Ilfracombe Food Bank.
This rounded blend of spices adds a world of flavour in just a simple shake of the bottle. Our mixed spice powder is an expertly blended combination of cinnamon, coriander, caraway, nutmeg and cloves. Combing these spices produces a beautifully balanced seasoning – the earthy ground coriander and spicy cloves contrast the sweet notes of cinnamon and nutmeg.
Onions are cultivated in the UK all the year round. The primary growing period is during the months of July to October.
Madras curry powder is a fiery blend of ground spices, including cayenne chilli pepper and roasted coriander seed, combined with mustard seeds and coriander leaf.
Madras curry is said to originate from the south of India and gets its name from the city known as Madras when English merchants arrived there in 1640. However, the name 'Madras Curry' is not used in India, but was invented by restaurants in Britain.
The bell pepper is a cultivar group of the species Capsicum annuum. Cultivars of the plant produce fruits in different colours.
There’s no mistaking the wonderfully zingy presence of ginger. This hot root is a popular spice in cuisines across the world, most likely due to a versatile nature that complements both savoury and sweet dishes. From chickpea curries to chicken stir fries, ginger powder's zesty notes add a pop of flavour that beautifully harmonises with ingredients like onion and garlic.
The bell pepper is a cultivar group of the species Capsicum annuum. Cultivars of the plant produce fruits in different colours.
1 pkt = 230g. Each pack contains approximately 6 slices of the best local unsmoked back bacon.
We source our products from the South West, using a local supplier, keeping it always as 'local' as possible
Ground cumin is made by grinding dry roasted cumin seeds. It can be added at any time to a recipe as its flavor doesn't need heat or time to be released, as is the case with the seeds
The bell pepper is a cultivar group of the species Capsicum annuum. Cultivars of the plant produce fruits in different colours.
Derived from the dried, unripe berries of the pimento tree, allspice delivers the flavours of many different spices including cloves, nutmeg, cinnamon and pepper. Before being crushed down, allspice seeds resemble dark brown peppercorns. The warm and earthy aroma of ground allspice makes it a key ingredient in many sweet and savoury dishes including gingerbread, soup and stew.
Westcountry Meringues was established in 1984 from the home kitchen, having perfected the most delicious home made style meringues, and with increased demand for this dessert classic the family business has grown from strength to strength.
The bell pepper is a cultivar group of the species Capsicum annuum. Cultivars of the plant produce fruits in different colours.
Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian cookery. There are many different versions, often dictated by region, but most contain a selection of the following: cassia leaf (if you can't get hold of cassia, try bay leaf), black pepper, cardamom, chilli, cinnamon, cloves, coriander, cumin, fennel, mace and nutmeg. It can be added at the start of cooking, but it's more usual to add it at the end or to sprinkle it over food just before it's served, a little like salt and pepper.
It's in season from about November to February and available all year around and is an essential ingredient in winter food in the UK.
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener, and have an aniseed flavour and a warm, sweet aroma. They're also used in spice mixes such as Chinese five spice and the Indian panch poran.
Shallots taste somewhat like a common onion, but have a milder flavour.
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm, flavoursome and slightly bitter spice derives from the seed of the Cumin plant and is traditionally added to curries, Mexican dishes and Moroccan lamb dishes.
White cumin seeds are the most commonly available variety; black cumin seeds are slightly smaller and sweeter in flavour.
1 pkt = 230g. Each pack contains approximately 6 slices of the best local smoked back bacon.
We source our products from the South West, using a local supplier, keeping it always as 'local' as possible
Blakewell's fabulously delicious, hot smoked, Wester Ross salmon is an Atlantic salmon of the highest quality. Hand reared in the rugged north-western Highlands since 1977, it represents the best of umami flavours of the Scottish Highlands.
This one's a beaut - we love it
What are Carraway seeds good for, I hear you ask?
Caraway is used for digestive problems including heartburn, bloating, gas, loss of appetite, and mild spasms of the stomach and intestines. Caraway oil is also used to help people cough up phlegm, improve control of urination, kill bacteria in the body, and relieve constipation ... and there you have it!
Also great for baking & used sprinkled over your roasties.
Cayenne pepper takes its name from its supposed centre of origin – the Cayenne region of French Guiana, Cayenne deriving from a Tupi Indian name. It is now grown largely in India, East Africa, Mexico and the United States, in fact most tropical and sub-tropical regions.
Dried and ground, they make a powdered spice for seasoning and also feature whole in Korean, Sichuan, and other Asian cuisines.
Celery was originally used for medicinally purposes, such as sedatives before being used for food. The plant grows wild in wet ground throughout most of Europe and was first cultivated in the Mediterranean region over 3,000 years ago. The first use of celery as a culinary ingredient was as a flavouring, and the earliest printed record of a food use is from France, dating to 1623. Today celery is a stable ingredient to a lot of vegetable-based dishes and soups.
The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly citrus flavour totally different to fresh coriander leaves. They are commonly used in Indian cooking as well as featuring in Asian, Middle Eastern and Mediterranean dishes.
Juniper berries are traditionally used in genever making and are gradually also becoming a firm favourite amongst the growing number of gin lovers.
Leeks have a mild, onion-like taste. In its raw state, the vegetable is crunchy and firm.
The French name tells you all; it means ‘eat it all’. Mangetout properly means a type of garden pea picked very young.
Although technically a root, horseradish is generally treated as a condiment or ingredient.
Local Farm Box is dedicated to supporting your local farming community. Where possible we source all our farm produce as close to your front door as we can. This way you are supporting your local area and helping to grow our local economy.
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