Pantry

Sharper and more refined than black, without the dark specks. The choice for light sauces, fish dishes and mashed potatoes.  

Piney, slightly peppery and unmistakably gin-scented. Crush and add to game, sauerkraut, cured meats or a hearty braise.  

Piney, resinous and wonderfully robust. Scatter over roast lamb, potatoes or focaccia — it loves heat.  

Clean, fresh and a quiet workhorse. Lifts sauces, soups and salads — the herb you don't notice until it's missing.  

Earthy, warm and golden. The colour of a good curry, a golden milk or a simple rice pilaf.

Gentle, floral and a little sweeter than its cousin oregano. Lovely with roast chicken, tomato sauces and egg dishes.

Freshly grated is a world apart from pre-ground. Warm, sweet and deeply aromatic — a few passes over a grater transforms a béchamel, a mash or a cu...

Earthy, slightly peppery and deeply savoury. Fry in brown butter for pasta, or tuck under the skin of a roast chicken.

Bright, cool and refreshing. A natural with lamb, stirred into yoghurt, or steeped as a simple tea.

The classic all-rounder. A reliable blend for pasta sauces, roasts, stuffings and anything that just needs a bit of herb.

The most essential seasoning in the kitchen. Pungent, sharp and warming — use it on everything.

Deep, smoky and richly flavoured. The spice that makes everything taste like it's been cooked over a fire.

Warm, sweet and ready to go. For when the grater isn't to hand — baking, spice blends and a quick grating into anything creamy.

Warm, sweet and deeply nostalgic. The heart of a good fruit cake, hot cross bun or spiced biscuit.

Elegant, anise-tinged and unmistakably French. The classic partner for chicken, eggs and creamy sauces.

Sweet, mild and a beautiful deep red. For colour, warmth and a gentle pepper flavour in stews, roasts and rubs.

Bold, earthy and the taste of the Mediterranean. Pizza, pasta, grilled meats and roasted vegetables — it goes with all of them.

Warm, sharp and fiery. A baking staple — ginger biscuits, cakes, curries and stir-fries.

Freshly ground is always better. Crack them yourself for steak, sauces, dressings and anywhere pepper matters.

Tiny, punchy and intensely flavoured. Fry in hot oil until they pop and crackle — essential for dals, pickles and South Indian cooking.

For when you want garlic flavour without the fuss. Rubs, marinades, dressings and anywhere you need it evenly distributed.

Sweet, anise-scented and wonderfully versatile. Crush into a sausage mix, scatter over roast pork, or steep as a tea.