Easter is here – and so is Spring …

This month Easter chocolates and the arrival of Spring …

  • Easter is coming and we celebrate one of our great local suppliers – Davenport’s Chocolates.
  • Sunday, 20 March marked the Persian New Year, ‘Norooz’, celebrating the first day of spring. To mark this event we share with you a recipe for Persian Kisir salad (adapted from Sabrina Ghayour’s book ‘Persiana’).
  • The arrival of spring means the first signs of new produce and one of the tastiest and most fleeting is wild garlic. 
  • We also want to share a lovely recipe for wild garlic and potato soup.

Davenport’s Chocolates

Hand crafted in Tyneside by Jane Williams and her team of chocolate artisans.

Davenports eggsJane trained as a classical chocolatier under Master chocolatier, Philippe Burger and preserves the traditional Swiss method of ‘enrobing’, whereby tasty handmade centres are delicately coated in smooth, rich chocolate couveture.

Jane’s team are multi-skilled with a passion for chocolate and at Davenport’s there is no mechanised production line, every task is completed by hand with care.

Davenport’s chocolates are available all-year round at mmm… and at Easter we are stocking these Davenport’s hand-crafted chocolate eggs:

  • Vintage Collection dark chocolate eggs
  • Vintage Collection milk chocolate eggs
  • Signature Collection milk chocolate eggs
  • Floral Collection dark chocolate eggs
  • Fudge Mallow Milk chocolate eggs.

Persian New Year – Kisir

KisirKisir is a bulgur wheat salad with pomegranate molasses and fresh herbs.

Adapted from Sabrina Ghayour’s book ‘Persiana’, this dish is great for sharing as part of a feast.  

You can also add feta cheese or similar and scoop up in gem lettuce cups for a nice pre-dinner snack.

You will need:

  • 250g Suma bulgur wheat (or try Zaytoun Palestinian Maftoul as an alternative)
  • 160ml boiling water
  • 1 tbsp Asharun Spices harissa paste
  • Juice of 1 lemon
  • 2 tbsp Mutti tomato puree
  • 2 tbsp Arabica Spices pomegranate molasses
  • 5 tbsp Zaytoun extra virgin olive oil
  • 2 tsp Maldon sea salt flakes
  • Fresh ground black pepper
  • 5 ripe tomatoes, finely diced
  • 1 bunch spring onions, finely chopped
  • 1 x 20g bag mint, leaves picked and finely chopped
  • 1 x 20g bag flat leaf parsley, leaves picked and finely chopped
  • 100g fresh pomegranate seeds.

Tip the bulgur wheat or Maftoul into a shallow bowl and pour over the hot water.

Allow to absorb (this should take 15 mins) and then transfer to a large bowl for mixing. 

Add the harissa, lemon juice, tomato puree, pomegranate molasses, oil, salt and pepper to the bulgur wheat and work into the grains using your hands.  

This will allow the grains to absorb all the lovely flavours.

Once you have mixed well, and the grains are well coated, add the tomatoes, spring onions, herbs and pomegranate seeds, and stir well until combined.  

Check the seasoning and adjust with salt, pepper and lemon juice as required. 

Allow to stand for at least 10 minutes before serving at room temperature.


In season – wild garlic

Wild garlicWild garlic is now in season and thrives in woodlands and around deciduous trees, especially where there is a marshy area or pond.

These leaves are delicious raw in salads, or in dressings such as Trotters Wild Garlic Pesto (a must have at mmm… and due very soon).

The taste is quite mild, similar to chives but with a hint of garlic.

Be sure to wash the leaves well before using.

A great way to use them is sliced very finely and tossed in olive oil, then simply tossed through a salad.

Moz’s favourite use for them is with mashed potato – simply slice finely, and stir through buttery mash.

To make delicious croquettes, you need to chill the mash, and form into small balls or sausage shapes.

Then dip them into beaten egg and coat with panko breadcrumbs. Shallow fry in rapeseed oil until brown and crisp – a great alternative to roast potatoes.

Once the plants have flowers, you can also deep fry the flowers as a garnish, or dip in a light batter for tempura – delicious.

Wild garlic and potato soup 

You will need:

  • 2 tbps Baste and Bray Extra Virgin Northumbrian rapeseed oil
  • 2 shallots, chopped finely
  • 200g white potatoes, peeled and diced
  • 400g sweet potatoes, peeled and diced
  • 1 litre vegetable stock (we love Marigold Vegetable Bouillon)
  • 60g wild garlic leaves, washed, dried and finely shredded
  • Maldon sea salt flakes and freshly ground white pepper
  • Creme fraiche or sour cream for garnish.

Heat the oil in a large saucepan.  Gently fry the shallots until softened without colouring.

Wild garlic soupAdd the diced potatoes and sweet potatoes and the stock.

Bring to the boil, and simmer for 15-20 minutes until the potatoes are tender.

Add the wild garlic leaves, reserving a few shreds for garnish.

Transfer the soup to a blender, or blend in the saucepan using a stick blender, until smooth.

Check your seasoning and add salt and pepper to taste.

Serve sprinkled with the remaining shreds of wild garlic, and a swirl of crème fraiche or sour cream.

Serves 4.


Upcoming events at mmm… and glug…

  • Poetic Licence (distilled in Durham) free in-store gin and vodka tasting – Saturday, 2 April from 1pm
  • Hepple Gin (distilled in Hepple, Northumberland) free in-store tasting – Saturday, 23 April (tbc) from 1pm.

Food store books place in Maunika Gowardhan’s heart

A Newcastle-based food store is celebrating its latest inclusion in a national cookbook with a book signing this weekend.

mmm…, based in the Grainger Arcade in Newcastle city centre, is playing host to local chef Maunika Gowardhan for a signing of her newly-published book, ‘Indian Kitchen’ this Saturday (27 June) from 12 noon.

The food store is described by the Mumbai-raised chef as being a, “haven in the heart of the Grainger Market for quality spices, alongside oils, vinegars, chutneys and flour.”

Maunika GowardhanThe award-winning store has also previously been recognised in two best-selling cookbooks by BBC Masterchef and owner of Mexican restaurant chain Wahaca, Thomasina Miers.

Maunika was born and raised in Mumbai, India and is now based in the UK.

‘Indian Kitchen’, published by Hodder and Stoughton, is based on simple and enticing dishes that have been part of her family for generations.

As well as being a private chef, Maunika also writes a food column for a Vogue India and has featured in international food and lifestyle publications, including The Independent, Red Magazine, Sunday Telegraph and Jamie Magazine.

As well as being able to meet Maunika, have copies of her book signed and get cooking advice, food fans will also be able to sample dishes from her cookbook.

Simone Clarkin, owner of mmm…, is excited to not only be hosting the signing, but to also feature in her third nationally-published cookbook.

She said: “Maunika is a regular shopper with us and is always giving us useful advice on which herbs and spices to stock, as well as tips on how to use them.

“We were so pleased that she included us in her wonderful new cookbook, ‘Indian Kitchen’ and we know that many of our customers are looking forward to Saturday’s signing.”

The event is free and being held at mmm…, 10-13 Grainger Arcade, Newcastle upon Tyne from 12 noon to 2pm on Saturday, 27 June.

Moz’s Bagna Cauda – a mmm… recipe

Bagna Cauda

Bagna Cauda
Serves 3
A delicious anchovy dip that goes so well with crusty bread and crudités.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 200mls olive oil
  2. 2 x 30g tin Cooks & co anchovy fillets
  3. 75g butter
  4. 6 large Isle of White garlic cloves, peeled and chopped
  5. Lemon juice, Maldon Sea salt and ground black pepper to taste.
Instructions
  1. Pound the garlic and anchovy fillets in a pestle and mortar until fairly smooth.
  2. If you don’t have a pestle and mortar, you can use a blender, but you don’t want it too smooth, or too chunky.
  3. Melt the butter and olive oil together in a small pan over a low heat.
  4. Add the garlic and anchovy mix, and heat very gently for about 10 minutes, until the garlic and anchovy have all but melted away.
  5. Add a good squeeze of lemon juice and some freshly ground black pepper – check before adding any more salt, you might not need it because of the butter and anchovies.
Notes
  1. Traditionally this is served in a warmed bowl (ideally over a tealight like fondue) with crudite vegetables and bread to dip in.
  2. Alternatively, pour liberally over just-cooked British Asparagus, and maybe a sprinkle of Parmesan cheese.
mmm... and glug... http://mmm-glug.co.uk/
All ingredients for this Bagna Cauda are available from mmm…
The lemons came from the Grainger Market.

More recipes from mmm…

Help offered for Father’s Day beer buyers

A Newcastle shop is hoping to help non-beer lovers who don’t know their bitters from their IPAs to find the perfect pint for Father’s Day.

mmm… and glug… has enlisted the help of brewers from award-winning Tyne Bank Brewery to host a beer tasting for non-beer lovers event on Saturday, 20 June.

The event, being held in the Grainger Arcade from 12 noon onwards, will hopefully make it easy for local mums, sons and daughters to pick the perfect local beers.

Tyne Bank posterTyne Bank’s brewers will also be unveiling several brand-new beers at the event – giving buyers the chance to buy bottles that will impress even the most ardent craft beer lover.

mmm… and glug… owner Simone Clarkin is hoping to not only help out non-beer lovers find the right gift, but also to see new converts to local beers.

She said: “We regularly hold meet the brewer events, but this one will be slightly different as we are aiming it at family members who might not really know what they should buy.

“We will be helping out lots of local shoppers to pick the right beers – and hopefully try a few out themselves.

“Craft beers are becoming more and more popular and great local breweries like Tyne Bank are helping to spread the word of just how good north east beers can be.”

The free tasting (for over 18s only) is being held at mmm… and glug… 10-13 Grainger Arcade, Newcastle upon Tyne, NE1 5QF from 12 noon on Saturday, 20 June.

The deli and craft beer store will also be tweeting out news of the new limited edition Tyne Bank beers prior to the event to its 18,000 plus followers using @mmm_newcastle 

Moz’s (pickled) onion rings – a mmm… recipe

Moz's (pickled) onion rings
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Prep Time
10 min
Cook Time
3 hr
Total Time
3 hr 10 min
Prep Time
10 min
Cook Time
3 hr
Total Time
3 hr 10 min
Ingredients
  1. 3 large red onions, peeled and sliced into half moons
  2. 4 tbsp olive oil
  3. 6 dried bay leaves, crumbled (or 1 tsp Herbes de Provence)
  4. ½ tsp marjoram
  5. Pinch of ground allspice
  6. 125ml Aspalls cider or red wine vinegar
  7. 1 Isle of Wight garlic clove, finely chopped
  8. 1 tbsp dark brown sugar
  9. Large pinch whole cumin seeds
  10. Maldon sea salt flakes to taste
Instructions
  1. Separate the onion slices into half moons and mix with all the other ingredients until well coated.
  2. Leave covered in an airtight container, either at room temperature for three hours, or overnight in the fridge, shaking or stirring occasionally.
  3. Use within two days (but unlikely to last that long as they are so delicious), or store in a sterilised jar for up to a year.
mmm... and glug... http://mmm-glug.co.uk/
All ingredients are available from mmm… and glug…

The onions came from the Grainger Market.

More recipes from mmm…

Simone’s spicy smoked paprika wedges – a mmm… recipe

Spicy smoked paprika wedges
Serves 4
These wedges smell seriously amazing when they are cooking – even better they taste great too! The paste also works well with chicken wings and drumsticks (adjust cooking times accordingly) and makes a lovely marinade for BBQs too. It isn’t a recipe – just something you can put together in a couple of minutes and makes your kitchen smell amazing (did we mention that before?)
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Prep Time
5 min
Cook Time
45 min
Total Time
50 min
Prep Time
5 min
Cook Time
45 min
Total Time
50 min
Ingredients
  1. 1 tsp of smoked paprika/pimenton (we used sweet smoked, but you can also use semi-sweet or hot smoked)
  2. 2 tbsp of Mutti tomato puree (the double concentrate purees work best)
  3. 3-4 tbsp of oil (we used our Herdade Portuguese olive oil – but you can also use rapeseed oil too)
  4. 600 – 700g of uncooked potatoes cut into wedges, cubes, chips or whatever you fancy
  5. Juice of half a lemon
  6. Parsley to garnish (optional).
Instructions
  1. Mix the paprika, puree and oil together in a dish
  2. Put your potatoes in a pan and add the paste
  3. Put a lid on the pan and shake for a few seconds to coat the potatoes
  4. Season with salt and pepper
  5. Add the coated potatoes to a pre-heated oven tray (oven set to 220°C/428°F) and leave for ten minutes
  6. Then turn the potatoes and reduce the oven temperature to 180°C/356°F and cook for a further 35 minutes or until they start to char
  7. Just before serving squeeze the juice of one lemon onto the potatoes and garnish with parsley (optional).
Notes
  1. If you are feeling like a bit more heat use our Gran Luchito smoked chilli ketchup instead of tomato puree – spicy!
mmm... and glug... http://mmm-glug.co.uk/
All of the ingredients came from mmm…

The potatoes came from the Grainger Market.

More recipes from mmm…

Chickpea, kidney bean and spinach Shemins Pastes curry

Chickpea, kidney bean and spinach curry
Serves 4
A quick, easy and delicious curry using Shemins Pastes and other ingredients from mmm... (as well as spinach from our favourite greengrocer in the Grainger Market)
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 1 medium onion
  2. 1 tbsp of cooking oil
  3. 1 400g can of chopped tomatoes
  4. 100g of Shemins curry paste (we used the mild)
  5. 1 400g can of chickpeas
  6. 1 400g can of kidney beans
  7. 200g of fresh spinach
  8. Juice of half a lemon.
Instructions
  1. Fry the chopped onion until golden brown then add the tomatoes and curry paste.
  2. Simmer for 7-8 minutes (adding a little water if needed) then add the chickpeas, tomatoes and spinach.
  3. Cook for a few minutes then season to taste and add the juice of half a lemon.
  4. Serve with rice, naan or whatever you fancy.
Notes
  1. We had a jar of Mr Vikkis mango chutney to hand - well, you have to have a bit of mango chutney with a curry after all!
mmm... and glug... http://mmm-glug.co.uk/

Recipe courtesy of Shemins Pastes, which are available at mmm…

More Shemins’ recipes are available here.

More recipes from mmm…

Camel Valley English wines at glug…

camel-valley-logoCamel Valley have been producing award-winning, world-class wines in a beautiful corner of Cornwall (yes Cornwall) since 1989.

What is it that makes their wines so popular with our customers at glug…?

It’s really quite simple – an idyllic setting on sun-drenched slopes near the famous Camel River; excellent grapes that perfectly suit the soil and climate; a respect for traditional vineyard practices combined with a modern approach to wine making and, most importantly, a passion for creating wines that provide pure pleasure…

What we sell at glug…

2012 Camel Valley ‘Cornwall’ Brut (IWC Silver Medal Winner)

This went down well (to say the least) when we took part in the 2015 Newcastle Wine Fair, organised by the Newcastle Wine School.

Served in Rick Stein’s world-famous Seafood Restaurant and Nathan Outlaw’s iconic two Michelin Star Restaurants. ‘Excellent’, Richard Erlich, Wine Critic Independent on Sunday.

2012 Camel Valley 'Cornwall' BrutJane Maquitty (Times) ‘top Jubilee choice’ and Matthew Jukes, Mail Weekend 5 May 2012: ‘One of the most intricately assembled wines around.

Makers Bob and Sam Lindo throw their heart and soul in to every wine they produce – sheer beauty.’ Olly Smith, Mail on Sunday 24 April 2011: ‘Fresh and pinging with a joyful sense of celebration. Magnificently vibrant and alive with fruit’.

Waitrose Weekend Magazine: ‘You can’t go wrong with Camel Valley, a delicious vintage fizz with as much complexity as a Champagne Grande Marque.

Camel Valley is a national treasure with flavours fit for a King and Queen’. Jamie Goode, Express:

‘I just love this beautifully balanced fizz.’ Oz Clarke: ‘Britain’s best value sparkler’.

International Wine Challenge Silver Medal Winner.

2012 Camel Valley ‘Cornwall’ Pinot Noir Rose Brut (IWC Gold Medal And Trophy Winner)

Winning three Gold medals and three Trophies in 2014 was a stunning result for this 2012 vintage.

2012 Camel Valley 'Cornwall' Pinot Noir Rose BrutThe awards include the Sparkling Rose Trophies and Gold medals in the International Wine Challenge, the United Kingdom Vineyards Association and the South West Vineyards Association competitions.

Described by Victoria Moore as ‘a triumph, it’s completely delicious – like a wild cherry blossom nose-kiss’.

Jane Macquitty, the Times critic writes: ‘Camel Valley’s strawberry scented Pinot noir rose Brut is ‘the best …’.

Recommended by Saturday Kitchen’s Olly Smith and a strong pedigree: The 2010 vintage won a Decanter World Wine Award Gold medal, the UKVA Trophy for the best Sparkling Rose in England and was awarded first place in the MWs tasting of 90 English Sparkling wines in 2012.

2013 Camel Valley Bacchus

Matthew Jukes, Daily Mail Weekend: ‘THE UK’s NUMBER ONE ESTATE.

2013 Camel Valley Bacchus“Every wine from CV is a joy and I have picked out my favourite dry white wine, made from the accurately named Bacchus grape, for you to savour.

“For the umpteenth year in a row, this is my favourite dry white English wine. It’s world class.

“Get in quick, this citrus-soaked beauty always sells out fast”

2014 UK Vineyards Association Silver Medal Winner

A distinctive fruity bouquet and a grapey flavour. Perfect with seafood.

Recommended by Fiona Beckett, Guardian Magazine 7th May 2011 and featured in the Michel Roux TV series.

2013 Camel Valley Rose

2013 Camel Valley RoseJilly Goolden ‘Lovely … a good rosé like this has enough dryness and depth of flavour to compliment every style of food.

“I can’t believe it’s English!’ Daily Mail 25 September 2014.

A light rosé with intense strawberry aromas.

This rosé has been made dry and goes beautifully with barbecued mackerel, and is perfect for sipping al fresco.

A real hammock wine! Made from 100% Pinot Noir.

Want to know more?

Thanks to Camel Valley for the information and images on this page. Main image by Ian Clarkin.

 

The Tomato Stall – Isle of Wight tomatoes at mmm…

The Tomato Stall at mmm logoThe Tomato Stall have been growing speciality tomatoes on the Isle of Wight for over 30 years, where the high sunshine levels and maritime climate create the perfect environment to produce the ripest and tastiest tomatoes.

They are passionate about taste, trialling over 200 varieties each year on our quest for the finest flavours.

From the vibrant heirlooms to the sweet Piccolo, their diverse range of tomatoes are carefully selected to offer customers at mmm… the very best of British.

The Tomato Stall’s range of tomato inspired products is made using only the finest Isle of Wight Tomatoes.

What we sell at mmm…

Isle of Wight Tomatoes Slow Roasted with Basil Oil

The Tomato Stall Slow Roasted with Basil OilSlow roasted Isle of Wight tomatoes drenched in a light, naturally flavoured basil infused sunflower oil.

Fantastic on their own or added to pasta, salads or pizza.

Made with:

  • Slow Roasted Isle of Wight tomatoes
  • Basil infused sunflower oil
  • Sea salt.

Refrigerate below 5°C and once open, consume within five days.

Isle of Wight Tomatoes Oak Roasted with Garlic Oil

The Tomato Stall Oak Roasted with Garlic OilRoasted Isle of Wight tomatoes gently cold smoked over oak and drenched in a garlic infused sunflower oil.

Fantastic on their own or added to pasta, salads or pizza.

Made with:

  • Oak roasted Isle of Wight tomatoes
  • Garlic infused sunflower oil
  • Sea salt.

Refrigerate below 5°C and once open, consume within five days.

Isle of Wight Tomatoes Oak Roasted With Sunflower Oil

The Tomato Stall Oak Roasted with Sunflower OilRoasted Isle of Wight tomatoes gently cold smoked over oak and drenched in a subtle smokey oil.

Fantastic on their own or added to pasta, salads or pizza.

Made with:

  • Oak Roasted Isle of Wight tomatoes
  • Sunflower oil
  • Sea salt.

Refrigerate below 5°C and once open, consume within five days.

Isle of Wight Green Tomato Chutney

The Tomato Stall ChutneyA classic blend of green tomatoes, apples and sultanas with a few chillies for extra bite.

Makes a great accompaniment to your favourite cheese.

Made with:

  • Green Isle of Wight tomatoes
  • Malt vinegar
  • Onions, apples, raw cane sugar, sultanas, muscovado sugar, fresh red chillies, fresh ginger and sea salt.

Shake before serving. Once opened, refrigerate below 5°C (it gets better with age!)

Isle of Wight Tomato Chilli Jam

The Tomato Stall Chilli JamA sweet and spicy jam perfect for cold meats or cheese and biscuits and sure to make a long lasting impression.

Made with:

  • Fresh Isle of Wight tomatoes
  • Raw cane sugar
  • Roasted Isle of Wight tomatoes
  • Cider vinegar, citrus pectin, red chilli, tomato puree, ginger and chilli powder.

Shake before serving. Once opened, refrigerate below 5°C (it gets better with age!)

Isle of Wight Tomato Relish

The Tomato Stall RelishA delicious sticky relish ideal for serving with meat or cheese.

A Tomato Stall classic!

Made with:

  • Fresh Isle of Wight tomatoes
  • Onions, cider vinegar and raw cane sugar
  • Fresh ginger, garlic, mustard seed, fresh red chilli, Birds Eye chilli and red chilli powder.

Shake before serving. Once opened, refrigerate below 5°C (it gets better with age!)

Isle of Wight Tomato Passata

The Tomato Stall passataThe ultimate cooking ingredient, bringing true tomato flavour to any dish, packed with lycopene and no added salt.

Perfect for pasta sauces or topping a home made pizza.

Made with:

  • 100% freshly picked Isle of Wight tomatoes
  • Nothing else!

Shake before serving. Once opened, refrigerate below 5°C.

Oak Roasted Tomato Infused Balsamic

The Tomato Stall Oak Roasted BalsamicMade in small batches on the Isle of Wight by Wild Island.

Our oak roasted tomatoes are steeped in Balsamic of Modena for a minimum of two weeks to infuse the full flavour in this award-winning balsamic.

The result is a unique, wonderfully balanced taste that adds soul to so many dishes.

Made with:

  • Balsamic Vinegar of Modena
  • Sugar
  • Oak smoked Isle of Wight tomatoes.

Store in cool dark place away from direct sunlight.

And last, but by no means least …

Seasonal fresh heirloom tomatoes (please contact us for news on availability this summer)

With over 40 varieties grown every year The Tomato Stall are passionate about taste, trialling over 200 varieties each year on their quest for the finest flavours.

From the hearty beef to the naturally sweet Piccolo, their diverse range of tomatoes are carefully selected to offer you the finest quality and best taste.

Beef tomatoesBeef – large, juicy tomatoes perfect for eating fresh these tomatoes offer spectacular flavours to match their size.

Extremely versatile, they can be used in a variety of cooked dishes or seasoned and drizzled with olive oil for a simple but delicious salad.

Kumato tomatoesKumato – this unique tomato is sweeter than average and extremely versatile. When the skin is dark green the taste is mild and the flesh firm, great for slicing.

As it ripens to a chocolate brown it takes on a sweet and slightly spicy aroma, perfect for salads.

Allowed to develop to a dark red tinge the fruit becomes juicier and acquires a very sweet flavour.

Classic large vineClassic Large Vine – deep red in colour with a distinctive fresh aroma and boasting full, vine ripened flavours these well-known tomatoes should not be overlooked.

Ideal as a healthy and tasty addition to a variety of dishes from sandwiches to salads, they will continue to ripen and improve if left on the vine at home.

Piccolo tomatoesPiccolo – high in flavour, beautiful in colour and small in size the Piccolo is the ultimate cherry tomato.

These delightful little orbs are super sweet to eat and great for snacking, salads or cooking.

The perfect variety for bruschetta and a true sweet treat.

Red mini plum tomatoesRed Mini Plum – a delicious plum that stands out due to its deep red colour, this tasty tomato has few seeds and a medium juice content and is blessed with a subtle sweet flavour.

For an incredible tomato salad mix with sliced golden mini plums shot of colour.

Golden Mini Plum – delicious and colourful these compact tomatoes lack nothing when it comes to their amazing flavours.

Golden mini plum tomatoesThe perfect salad companion.

They are also great for putting in lunch boxes.

And they will not hang around for long due to their sweet and convenient nature.

Red Tiger tomatoesRed Tiger – a beautiful bright red tomato featuring distinctive gold and green stripes.

Boasting a distinctive flavour both tart and sweet it is perfect for salads and sandwiches with delicious and juicy flesh.

As the fruit ripens the colour fades to a lovely deep orange.

Green Tiger tomatoesGreen Tiger – the dark green colour and distinct zebra stripes ensure this tomato stands out in any dish.

The flesh is bright green with a sweet and tangy taste.

Although perfectly edible raw (once ripened), these tomatoes really come into their own when cooked and are ideal for roasting or making into chutney.

Golden Cocktail tomatoesGolden Cocktail – these colourful and compact tomatoes come fully loaded with intense fruity flavours ranging from tart to sweet.

They are also delicious whole in salads or sliced and thrown into Mediterranean inspired dishes.

Red cocktail tomatoesRed Cocktail – bright and shiny tomatoes that strikes a good balance between sweetness and acidity.

A delicious and healthy snack in their own right, they can be thrown into just about any main dish or stuffed with cheese or fish for a delicate appetiser.

San Manzano tomatoesSan Manzano – widely considered to be the perfect plum, this delicious tomato is recognised by its intense red colour, slightly larger size and elongated shape.

The firm flesh is rich in flavour and it has fewer seeds and less than water than most, making it ideal for cooking.

Marmonde tomatoesMarmonde – a distinctive heirloom variety, this handsome beef tomato features a fabulous flavour and firm meaty texture.

Rich and intense, it has become a chef’s favourite and is found on the menu of many a restaurant.

Want to know more?

Thanks to The Tomato Stall for the information and images on this page.

Shemin’s curry pastes at mmm…

Shemin’s Indian and Thai Curry Pastes at mmm… are a deliciously authentic, multi-award winning curry paste range, based on traditional family recipes.

Whilst growing up in Uganda, some of Shemin’s most treasured memories were of her mother preparing food in the courtyard of the kitchen.

She was surrounded by foods flavoured with fresh fragrant herbs and spices, and a love for great cooking.

Inspired by these memories, Shemin created a range of fresh curry pastes based on her traditional family recipes.

You can use these versatile pastes to make a huge range of delicious Indian and Thai food including all your favourite curries.

As TV Chef James Martin said about Shemin’s pastes himself: “A curry to beat any takeaway in 15 minutes. Now that’s magic.”

What we sell at mmm…

Shemin’s Thai Green Curry Paste (100g)

Shemin's Thai Green curry pasteThis Thai Green Paste is made from a combination of delicious Thai flavours including:

  • Fresh lemongrass
  • Coriander
  • Galangal
  • Green chillies
  • Kaffir lime leaves.

Perfect with pork, seafood or chicken.

Shemin's mild Indian curry pasteShemin’s Mild Indian Curry Paste (100g)

Perfect for those of you who like their curries with just a touch of heat.

Grab a copy of Shemin’s free recipe book for some great ideas, including Korma and Lentil Curries.

Shemin’s Medium Indian Curry Paste (100g)

Shemin's medium Indian curry pasteAll of Shemin’s fresh ingredients mixed in with just the right amount of chilli.

This paste will give you a perfect medium heat for those who like a bit of spicy heat, but not too much!

Great with Shemin’s Rogan Josh and Vegetable Curry recipes.

Shemin’s Hot Indian Curry Paste (100g)

Shemin's hot Indian curry pasteIt’s got quite a kick to it!

But you still get all those lovely fresh flavours coming through.

Grab Shemin’s free recipe book for some great ideas, including Chicken Jafrezi and Tarka Dahl.

Shemin’s Seafood Spice Paste (100g)

Shemin's Seafood spice pasteShemin’s Seafood Spice Paste is the perfect marinade to spice up your seafood dishes.

It is also an amazing curry paste for lentil and vegetable curries.

Grab Shemin’s free recipe book for some great ideas, including Prawn Pakoras, Spicy Salmon Fishcakes, Grilled Masala Fish and many more!

Want to know more?

Thanks to Shemin’s for the information and images on this page.