Multi-coloured bamboo paper straws.

UK

This traditional paella pan is designed for cooking Spain’s most iconic rice dish.
This wide, shallow design allows the rice to cook evenly and at the ideal speed, creating the perfect paella texture.

Used by professional chefs across Spain, this traditional-style pan is ideal for achieving the prized socarrat - the delicious, crisp layer of rice that forms at the bottom of the pan.

Crafted for durability, this pan is built to last with the proper care.

Suitable for use on gas hobs or in the oven (up to 250ºC for a maximum of 10 minutes). Please note: this pan is not suitable for induction hobs.

The 2-person pan measures 26cm in diameter at its widest upper rim.

Spain

This shallow pan allows the rice to cook at the right speed.

Thicker and heavier than the plain stainless steel pans, the enamelled paella pans are coated with a black and white speckled, non-stick finish. They are easy to clean, don't get rusty (there’s no need to use oil after use!) and oven-proof.

The pan can be used on electric and gas hobs or in the oven. Not suitable for induction hobs.

The 4-person pan is 30cm in diameter at its widest upper rim.

Spain

Traditional bamboo box basket for storing and serving sticky glutinous rice. It keeps rice warm, fragrant, and moist while allowing excess steam to escape.

The box is approximately 10 cm.

Traditional bamboo box basket for storing and serving sticky glutinous rice. It keeps rice warm, fragrant, and moist while allowing excess steam to escape.

The box is approximately 4-5 cm.

The box is approximately 4 cm.

Bamboo is the traditional preferred material for steamers. This is the most common type used in the east, as bamboo is thought to be the most efficient material and will also add its delicate fragrance during steaming.

Multi-stacked bamboo steamers will enable a variety of appetizers, vegetables, and other foods to be cooked at once.
To advance your stack of steamers, the single steamer is available for purchase separately on our website.

Bamboo is the traditional preferred material for steamers. This is the most common type used in the east, as bamboo is thought to be the most efficient material and will also add its delicate fragrance during steaming.

Multi-stacked bamboo steamers will enable a variety of appetizers, vegetables, and other foods to be cooked at once.

Longer chopsticks are for traditional-style cooking use.

China

Approx size: 225mm x 355mm

D2w Oxo-Biodegradable Plastic.

UK

Compostable cling film.

PLA + PBAT, contains corn starch

China

Reusable non-stick baking mat - say goodbye to disposable liners. This oven mat lines your baking sheets and trays to make them non-stick - old trays will work like new!
1 x Silicone mat 30cm x 40cm

UK

Vegetable brush for cleaning vegetables

UK

30ft sq. (23ft x 15.75inch)

While traditional foil manufacturing is a power-intensive process, ours uses 95% less energy to produce. Because there is no need to mine, our production creates less waste, while reusing a precious resource. If You Care 100% Recycled Aluminium Foil can be recycled again, providing your local recycling centre accepts aluminium foil.

100% Recycled Aluminimum

Germany

Ideal for roasting chicken, vegetables, meats and fish.

Unbleached chlorine-free greaseproof paper

UK

Use this lining paper when steaming in your Bamboo Steamer to avoid food sticking. Perfect for dumplings, pancakes, breads and dim sum without sticking.

Perforated.
Pack of 20 sheets.
Multi-stacked bamboo steamers will enable a variety of appetizers, vegetables, and other foods to be cooked at once.
To advance your stack of steamers, the single steamer is available for purchase separately on our website.

Sharpens straight and serrated blades. Coarse and fine sharpening slots.

China

One pair of chopsticks with a rubber holder.
Character and color can vary.

China

8 pairs of unbleached bamboo chopsticks. The perfect eating utensils for any Asian cuisine.

China

Steaming and cooking food wrapped in different leaves is a popular method of food preparation in most of Asia. These leaves impart their delicate fragrance to the final dish and help stop certain foods from drying out.

Dried bamboo leaves are often used to wrap dumplings like Zongzi or used to line dishes and also for presentation uses.

To Prepare:
Boil the dried bamboo leaves in water until soft then rinse carefully and soak overnight if required. Drain and use as required.

Tips:
- Be careful not to bend the leaves when still dry as they will split.
- Weigh down the soft leaves with something heavy to stop them curling up.
- Keeping them soaked in hot water will also keep them soft before use.

Not for eating.

Bamboo Leaves.

China.