Dutch Milk-Fed Veal Escalopes, Fresh, 2 x +/-150gEscalopes are lean and thin so only need to be seared quickly in a hot pan. Simply season well with salt and pepper, or alternatively marinade before flash frying. Veal escalopes are also the base for a much loved dish, veal Milanese. that is made with a veal escalope, and coated in

Long a speciality of the south-western provinces of France

It has an orangey soft rind

while its taste delivers a unique balance of spiciness and warmth

Avruga is more than just a caviar substitute

It is delicious in sweet pastries

Godminster Vintage Organic Cheddar is made in the heart of the West Country using a traditional recipe which has been handed down for 70 years

neutral taste that never overpowers the food they wrap

this fruit puree is a

these English cherries are firm

and salads

Iberico Baby Back 'Piano' Ribs: A Gourmet Delight

Junmai Daiginjo stands as a true pinnacle of the brewer's art