This crispy chilli oil made with fermented black beans is from a producer based in Dublin. It’s salty, savoury and...
This small batch kimchi is made in Newcastle by Cat, who used to live in Seoul and learned to make...
A blossom honey infused with fiery dried chilli and toasted Szechuan peppercorns – this one is a must-have for so many simple dishes. The blossom honey is naturally floral and has lemony, citrus notes while the Szechuan accentuates the flavours further. The chilli brings heat, but not too much, and...
