Organic Red Grapes

Organic Pomegranates

Organic Russian Red Kale

Organically grown Shitake Mushrooms

Smoked Scamorza Cheese and Red Pepper Ravioli by Davi

Wild Rocket Parmigiano Ravioli by Davi

It’s always exciting to try new flavours and Davi has outdone himself with these two new beauties. Absolutely delicious! You can always pair them with a sauce but to really to enjoy the flavours, Davi recommends you cook them this way:

Make sure the water is boiling in the pan before you add the ravioli. Stir gently for the first minute and cook for 3-4 minutes. Drain well. For a more truly moorish experience, heat butter (or oil) in a frying pan, add the ravioli and fry until slightly crispy at the edges. Season and serve with wild rocket.

Pepperwell– a yummy Bulgarian style preserve that combines the delicious flavours of peppers, aubergine, tomato and in this version – chilli!

Made using a traditional family recipe, Pepperwell has its roots in the rural life of Bulgaria, where it is known as “ljutenitsa”. Families would use a surplus of vegetables, mainly peppers and tomatoes, and blend them into a huge pot outside on the field over a fire to make this delicious sauce to be put into jars and preserved throughout the year for everybody to enjoy. You can use it as a substitute for tomato ketchup. The Good Brothers who make Pepperwell sauce came up with a couple of simple ways to use it:

Pepperwell Spinach Pasta


1 cup of penne pasta

Handful of spinach

1 finely chopped onion

1 garlic clove

Pinch of oregano

Pinch of basil

3 x tablespoon of Pepperwell

1 x tablespoon of olive oil

Method: Bring water to the boil in a pan and in the meantime dice the onion and garlic. Add salt to the boiling water and cook the pasta for 10 mins (or less if you prefer al dente).

Pour the oil into a pan and once hot, add the onion and garlic, cook for 5 mins or until translucent.

Add the spinach, season with salt and pepper and add the basil and oregano.

Drain the pasta and add to the pan, lower the heat and stir for 1-2 minutes.

Serve into a pasta bowl and stir in the Pepperwell sauce.

Toasted Baguette with Pepperwell


1 x baguette

Feta cheese



Cut the baguette into slices and toast in the oven at 150ºC for 15 mins.

Take out of the oven and generously spread Pepperwell onto the toasted baguette and top with feta cheese.

Remember we have the following price offers:

3 for £12 on Screaming Chimp Chilli Sauces

2 for £8 on Storm Tea silky pyramid teabags

3 for £11.25 on Storm Tea silky pyramid teabags

Recommend a Friend!

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