Made with love in Dublin, this devastatingly delicious recipe fuses Japanese and Chinese flavours to spice up any dish. Give your vegetables a kick, jazz up a stir-fry, eggs or avocado on toast; rumour has it it's great on a grilled steak or (shhh!) just eat straight from the jar.
Peanuts, sesame, honey, crispy garlic, Korean chilli flakes, salt, tamari, sunflower oil
Versatile, different and to the point. A great accompaniment to any cheese board, we dollop it on top of roast sweet potato wedges for a light summer salad. Walnuts always go well with pear or mix a teaspoon into a basic salad dressing to give it a twist. Sweet, salty crunchiness.
Walnut, Shiro Miso, olive oil, sunflower oil, thyme, garlic, salt, tamari
Mix of field and shitake mushrooms with some foraged dillisk seaweed to intensify the umami. Add them to a favourite broth, Eat them on crackers, enrich your favourite noodle dish. The liquid is almost as good as the ‘shrooms, try using it instead of Worchester or to give an earthiness to your stew. Go wild!
Shitakes, portobello mushrooms, field mushrooms, balsamic, tamari, kelp, dillisk, water, sugar garlic, ginger, salt
CHILLI GINGER PICKLE
Our version of a Thai sweet chilli, we’ve forgone the obscene amounts of sugar for a small bit of honey. Very zingy, great on top of kale, add to your favourite sandwich for elavation. Perfect as a dipping sauce for whatever you fancy.
Chilli, vinegar, ginger, honey, salt, garlic
Add some funk to your food with this fermented Kimchi based on the Korean recipe. Ours is vegan friendly and lives in the fridge. Add to a salad plate. Mix into a savoury pancake batter, make a kimchi stew or put into rice bowls. Whatever you do, enjoy it. Your gut will thank you and so will your taste buds.
Napa cabbage, carrots, ginger, garlic, Korean chilli flakes, onion, rice wine vinegar, honey, salt and time.