| This rich, intense and deeply flavoured 6-year old apple balsamic vinegar is made using the traditional Italian method of reduction and concentration of the juice over a lengthy period of time, rather than by adding flavouring and colouring. | \n
Liberty Fields produce small batches of superb syrup, balsamic vinegar, cider and vodka by hand from the fruit of their own Dorset apple orchards, planted from 2010.
The balsamic vinegar is aged for 6 years in barrels. The only ingredient is apples.
\nUse like Italian balsamic vinegar. As well as using on salads, it’s a great partner for grilled meats or charcuterie; a drop brings out the taste of strawberries and other soft fruits; and it can really enhance a stew, sauce or a soup.
\nFor best before date see pack. Store in a cool, dry place.
Apples
No allergens.
Product of Dorset
Suitable for vegans and vegetarians
| This rich, intense and deeply flavoured 6-year old apple balsamic vinegar is made using the traditional Italian method of reduction and concentration of the juice over a lengthy period of time, rather than by adding flavouring and colouring. | \n
Liberty Fields produce small batches of superb syrup, balsamic vinegar, cider and vodka by hand from the fruit of their own Dorset apple orchards, planted from 2010.
The balsamic vinegar is aged for 6 years in barrels. The only ingredient is apples.
\nUse like Italian balsamic vinegar. As well as using on salads, it’s a great partner for grilled meats or charcuterie; a drop brings out the taste of strawberries and other soft fruits; and it can really enhance a stew, sauce or a soup.
\nFor best before date see pack. Store in a cool, dry place.
Apples
No allergens.
Product of Dorset
Suitable for vegans and vegetarians
| They're back! | \n
Think baked beans are British? They are now! We use only British-grown fava beans - Britain's original bean, grown here since the Iron Age. Our Baked British Beans are deliciously different, with large meaty fava beans in a tasty tomato sauce.
\nWhat are fava beans? Find out here...
\nOur Baked British Beans are cooked and ready to eat, hot or cold. They're good served on toast but also delicious added to stews, curries or casseroles. Or even in a pie.
\nCooking on the Hob
Empty contents into saucepan. Heat gently for 4-5 minutes while stirring. For best flavour do not boil or overcook. Do not reheat.
Microwave Cooking
Empty contents into a non-metallic bowl and cover. Heat for 2 to 3 minutes, stirring halfway. Check the food is hot, stir well and serve. Do not reheat.
Store in a cool, dry place. Once opened, transfer contents to a non-metallic container, cover refrigerate and use with 2 days.
\nFava Beans (Broad Beans) (42%), Water, Tomato Puree, Sugar, Modified Maize Starch, Salt, Herbs & Spices, Concentrated Lemon Juice
\nNo Allergens
\n| Typical values | \nPer 100g | \n
| Energy | \n292kJ (69kcal) | \n
| Fat | \n0.4g | \n
| of which saturates | \n0.1g | \n
| Carbohydrate | \n10.1g | \n
| of which sugars | \n4.6g | \n
| Fibre | \n5g | \n
| Protein | \n4g | \n
| Salt | \n0.6g | \n
Delicious, nutritious and good for the soil, fava beans are a variety of broad bean, Vicia faba, left to ripen and dry before harvest. They’re also known as field beans, horse beans, Windsor beans or ful.
\nSuitable for vegans and vegetarians
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Think baked beans are British? They are now! We use only British-grown fava beans - Britain's original bean, grown here since the Iron Age. Our Baked British Beans are deliciously different, with large meaty fava beans in a tasty tomato sauce.
\nWhat are fava beans? Find out here...
\nOur Baked British Beans are cooked and ready to eat, hot or cold. They're good served on toast but also delicious added to stews, curries or casseroles. Or even in a pie.
\nCooking on the Hob
Empty contents into saucepan. Heat gently for 4-5 minutes while stirring. For best flavour do not boil or overcook. Do not reheat.
Microwave Cooking
Empty contents into a non-metallic bowl and cover. Heat for 2 to 3 minutes, stirring halfway. Check the food is hot, stir well and serve. Do not reheat.
Store in a cool, dry place. Once opened, transfer contents to a non-metallic container, cover refrigerate and use with 2 days.
\nFava Beans (Broad Beans) (42%), Water, Tomato Puree, Sugar, Modified Maize Starch, Salt, Herbs & Spices, Concentrated Lemon Juice
\nNo Allergens
\n| Typical values | \nPer 100g | \n
| Energy | \n292kJ (69kcal) | \n
| Fat | \n0.4g | \n
| of which saturates | \n0.1g | \n
| Carbohydrate | \n10.1g | \n
| of which sugars | \n4.6g | \n
| Fibre | \n5g | \n
| Protein | \n4g | \n
| Salt | \n0.6g | \n
Delicious, nutritious and good for the soil, fava beans are a variety of broad bean, Vicia faba, left to ripen and dry before harvest. They’re also known as field beans, horse beans, Windsor beans or ful.
\nSuitable for vegans and vegetarians
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\nThese versatile and nutritious seeds are delicious sprinkled on salads, added to smoothies or in baking. They make a great vegan egg replacement too.
\nOrganically grown by John and Alice Pawsey in Suffolk, with guidance from chia pioneers Peter and Andrew Fairs, these chia seeds are the result of five years of crop trials and developments. The tiny oil-rich seeds are harvested from the Salvia hispanica plant, a member of the mint family originating in central America, where chia was a staple food in Aztec cultures, alongside beans and corn.
\nSprinkle on salads, use in baking, add to smoothies, porridge or granola.
\nAdvised maximum daily intake: 15g
\nAs an egg substitute
Soak 1 tablespoon of seeds in 3 tablespoons of warm water for 30 minutes to replace one egg in vegan baking.
In baking
Add whole or ground chia seeds to bread mixes at up to 5%
Add whole chia seeds to other baking mixes at up to 10%
Other uses
Add whole chia seeds to breakfast cereal at up to 10%
Add whole chia seeds to fruit, nut, and seed mixes at up to 10%
Add whole, mashed or ground chia seeds to fruit juices or smoothies at up to 15g/day
Chia seeds (Salvia Hispanica)
\nNo Allergens
\n| Typical values | \nPer 100g | \n
| Energy | \n1,675kJ / 404kcal | \n
| Fat | \n23.2g | \n
| of which saturates | \n2.3g | \n
| Carbohydrate | \n16.7g | \n
| of which sugars | \n0.8g | \n
| Fibre | \n27.7g | \n
| Protein | \n18.2g | \n
| Salt | \n0.01g | \n
| Calcium | \n701mg | \n
| Iron | \n7.2mg | \n
| Magnesium | \n230mg | \n
| Phosphorous | \n583mg | \n
| Omega 3 ALA | \n11.5g | \n
Chia Seeds are high in dietary fibre and Omega 3 ALA oils, and a source of protein.
\nSuitable for Vegans & Vegetarians.
\nGrown by John and Alice Pawsey in Suffolk.
\nThe first ever British-grown organic chia seeds!
\nThese versatile and nutritious seeds are delicious sprinkled on salads, added to smoothies or in baking. They make a great vegan egg replacement too.
\nOrganically grown by John and Alice Pawsey in Suffolk, with guidance from chia pioneers Peter and Andrew Fairs, these chia seeds are the result of five years of crop trials and developments. The tiny oil-rich seeds are harvested from the Salvia hispanica plant, a member of the mint family originating in central America, where chia was a staple food in Aztec cultures, alongside beans and corn.
\nSprinkle on salads, use in baking, add to smoothies, porridge or granola.
\nAdvised maximum daily intake: 15g
\nAs an egg substitute
Soak 1 tablespoon of seeds in 3 tablespoons of warm water for 30 minutes to replace one egg in vegan baking.
In baking
Add whole or ground chia seeds to bread mixes at up to 5%
Add whole chia seeds to other baking mixes at up to 10%
Other uses
Add whole chia seeds to breakfast cereal at up to 10%
Add whole chia seeds to fruit, nut, and seed mixes at up to 10%
Add whole, mashed or ground chia seeds to fruit juices or smoothies at up to 15g/day
Chia seeds (Salvia Hispanica)
\nNo Allergens
\n| Typical values | \nPer 100g | \n
| Energy | \n1,675kJ / 404kcal | \n
| Fat | \n23.2g | \n
| of which saturates | \n2.3g | \n
| Carbohydrate | \n16.7g | \n
| of which sugars | \n0.8g | \n
| Fibre | \n27.7g | \n
| Protein | \n18.2g | \n
| Salt | \n0.01g | \n
| Calcium | \n701mg | \n
| Iron | \n7.2mg | \n
| Magnesium | \n230mg | \n
| Phosphorous | \n583mg | \n
| Omega 3 ALA | \n11.5g | \n
Chia Seeds are high in dietary fibre and Omega 3 ALA oils, and a source of protein.
\nSuitable for Vegans & Vegetarians.
\nGrown by John and Alice Pawsey in Suffolk.
\n| The rich, smoky and salty taste of dulse adds depth to dishes of all kinds. | \n
Eating dulse is an ancient tradition in Scots and Irish culture. It adds a wonderful depth of flavour and is rich in minerals and protein.
\nSometimes known as 'vegetarian bacon' it has a wonderful robust flavour that pairs well with seafood, leafy greens and tomatoes.
\nMara Seaweed is harvested sustainably from the pure, wild waters around Scotland and Ireland. To avoid contamination, the seaweed is packed into sealed sacks before being brought up the beach and delivered fresh, directly to the factory. The seaweed is picked and processed within 24 hours to lock in flavour, ensure quality and secure maximum nutritional benefits.
Dulse has a natural, lingering smoky taste. It's delicious when generously shaken on dark green vegetables and rich pulse dishes.
\nFor an extra savoury hit without the salt, use dulse flakes to season roasted vegetable, or stir into bolognese sauce or chilli before serving. Dulse is also perfect scattered mixed through crispy kale.
\nFor an unusual salted caramel-style twist, try pairing dulse with dark chocolate. Just combine a pinch of dulse with the other dry ingredients in any brownie or truffle recipe.
\n100% Dulse (Palmaria palmata)
\nMay contain fish, crustaceans, molluscs.\n
\n| Typical values | \nPer 100g | \n
| Energy | \n974kJ (234kcal) | \n
| Fat | \n\n 1.5g \n | \n
| of which saturates | \n0.4g | \n
| Carbohydrate | \n22.8g | \n
| of which sugars | \n1.0g | \n
| Fibre | \n36.9g | \n
| Protein | \n13.8g | \n
| Salt | \n4.9g | \n
Product of Scotland
Great Taste award winner
Suitable for vegans and vegetarians
A source of iodine, calcium, potassium, magnesium, manganese, copper, iron, zinc
| The rich, smoky and salty taste of dulse adds depth to dishes of all kinds. | \n
Eating dulse is an ancient tradition in Scots and Irish culture. It adds a wonderful depth of flavour and is rich in minerals and protein.
\nSometimes known as 'vegetarian bacon' it has a wonderful robust flavour that pairs well with seafood, leafy greens and tomatoes.
\nMara Seaweed is harvested sustainably from the pure, wild waters around Scotland and Ireland. To avoid contamination, the seaweed is packed into sealed sacks before being brought up the beach and delivered fresh, directly to the factory. The seaweed is picked and processed within 24 hours to lock in flavour, ensure quality and secure maximum nutritional benefits.
Dulse has a natural, lingering smoky taste. It's delicious when generously shaken on dark green vegetables and rich pulse dishes.
\nFor an extra savoury hit without the salt, use dulse flakes to season roasted vegetable, or stir into bolognese sauce or chilli before serving. Dulse is also perfect scattered mixed through crispy kale.
\nFor an unusual salted caramel-style twist, try pairing dulse with dark chocolate. Just combine a pinch of dulse with the other dry ingredients in any brownie or truffle recipe.
\n100% Dulse (Palmaria palmata)
\nMay contain fish, crustaceans, molluscs.\n
\n| Typical values | \nPer 100g | \n
| Energy | \n974kJ (234kcal) | \n
| Fat | \n\n 1.5g \n | \n
| of which saturates | \n0.4g | \n
| Carbohydrate | \n22.8g | \n
| of which sugars | \n1.0g | \n
| Fibre | \n36.9g | \n
| Protein | \n13.8g | \n
| Salt | \n4.9g | \n
Product of Scotland
Great Taste award winner
Suitable for vegans and vegetarians
A source of iodine, calcium, potassium, magnesium, manganese, copper, iron, zinc