vegetarian

Gently firm. Mild bitter finish, yet sweetened with herb dressing. Hard not to finish the tin! These artichokes from Navarra are partially cooked before the leaves are removed and the hearts trimmed by hand. They are then marinated in sunflower oil, white wine vinegar, parsley and basil.  The marinated artichokes have a tender texture and a nutty and citrusy flavour mellowed by the oil and the herbs. Serve in a cold tapa with Ortiz anchovy fillets, in salads or quickly roast them on a griddle.

White haricot beans cooked to exactly the right texture before being put into jars. They are creamy and melting which makes them perfect for use in casseroles, salads, dips or side dishes. An excellent product if you want to make real fast food. Drained weight: 600g

Potent sweetness. Crimson red. Flamed then hand peeled and packed. Super versatile. Brought back to Spain from the Americas by returning conquistadores, these small red peppers are a very mild variety of chilli. Grown in the Lodosa DOP in Navarra these piquillo peppers are roasted and then peeled by hand.  The peppers are a deep scarlet and their flavour is intense, sweet and mildly piquant.

Grown in the upper reaches of the fertile valley of the River Ebro in Navarre whose conditions are ideal for the cultivation of artichokes. They are partially cooked, before the leaves are removed and the hearts are trimmed by hand. Cooked to Brindisa's specifications they have a delicious slightly nutty, waxy flavour.

Our Arbequina oil is produced in Navarra, using 100% Arbequina olives, this varietal is most associated with Northern Spain. The finished oil is sweet and grassy with hints of green tomato and a lightly peppery aftertaste.

Unsalted marconas are especially good for cooking and baking. Their beautiful creamy, smooth texture and sweet almost buttery flavour is due to their richness in almond oil.

Mellow, fruity paste from delicate Ñora peppers. Adds extra dimension to many recipes. Nora are small round peppers that originated in the Americas and were brought back to Europe by Spanish conquistadores. The flesh of the peppers is air-dried and hydrated then made into a rich paste. Mild and gently fruity, when dried, nora peppers are the basis of much of the paprika produced in Spain. Nora paste is an essential ingredient for many fish dishes, rices and stews. It is also the base for romesco sauce. Because of its texture and intense flavour it can also be used for a pasta sauce, as a base for pizza toppings or to fill empanadas.

Tolosana black beans cooked to exactly the right texture, ready to eat. They are originally from the town of Tolosa in the Basque Country. They are preserved in the same liquid they were cooked in, keeping all the flavour and characteristic reddish black colour. Use the aquafaba (liquid) for cooking and thickening sauces. They are creamy and melting which makes them perfect for use in stews with Morcilla or Chorizo, in salads or side dishes. An excellent product if you want to make real fast food. Try serving with hot guindilla chillis to contrast to the creaminess of the bean. José Salcedo Soria is the family-run producer of Navarrico. The company is based in in the fertile south of Navarre area, known as La Rivera, where the river Ebro irrigates the vegetable fields, an ideal area for cultivating vegetables. The family owners have been in business since the 1950s.

Picked from the haricot plant and cooked fresh (not from dried) before preserving in a jar - Pochas beans are recognised as one of the best ingredients in the region of the Ebro river. Typically used in local dishes in the Spanish regions Navarra, Rioja and Aragon, the fresh Pochas have a whiteish green colour, with a very fine texture. Delicious with clams or monkfish. José Salcedo Soria is the family-run producer of Navarrico. The company is based in in the fertile south of Navarre area, known as La Rivera, where the river Ebro irrigates the vegetable fields, an ideal area for cultivating vegetables. The family owners have been in business since the 1950s.

Our Brindisa Picual Extra Virgin Olive Oil showcases Spain’s most widely grown olive variety, prized for its intensity and resilience. Robust and herbaceous, with a peppery kick and gently bitter finish, it offers aromas of tomato leaf, almond and fresh fruit. Naturally high in polyphenols, Picual is exceptionally stable, making it as suitable for high-temperature cooking as it is for drizzling over ripe tomatoes, bitter leaves or hearty stews. A bold, versatile oil with real character.

Kindly note this is a seasonal product that is only available from January/February until April. We receive calçots in limited quantities on a weekly basis during this period. If they show as sold out, click the 'notify me when available' button for updates. Calçots are Catalonia's celebrated green onions. Longer and more delicate in flavour than spring onions, they are traditionally grilled and served with salsa romesco, a special sauce made from dried red peppers, nuts, garlic, vinegar and olive oil. Our specially priced kit includes 1 bunch of calçots and two jars of Brindisa romesco sauce, just the right amount to serve them with.  Full contents list: 1 x 25 Calçots 2 x Brindisa Romesco sauce, 200g jar (contains milk, nuts and gluten) See here how to prepare your own Calçotada.

Kindly note this is a seasonal product that is only available from January/February until April. We receive calçots in limited quantities on a weekly basis during this period. If they show as sold out, click the 'notify me when available' button for updates. Calçots are Catalonia's celebrated green onions. Longer and more delicate in flavour than spring onions, they are traditionally grilled over an open fire and served with salsa romesco, a special sauce made from dried red peppers, nuts, garlic, vinegar and olive oil. See here how to prepare your own Calçotada.

Mild ñora pepper, toasted almonds, roast tomatoes & garlic. Sauce for salads, vegetables & fish. A Catalan speciality, this is made using a combination of hazelnuts, almonds, sweet nora peppers and tomatoes. A rich, nutty sauce with a real depth of flavour. Serving suggestions: traditionally eaten with fish or grilled calçots, it is equally good with steamed vegetables, asparagus or roast chicken, xatonada salad (salt cod and frisee salad) or with grilled escalivada.

These small, finger sized, peppers were brought to Spain from Mexico by returning conquistadores and first cultivated in a Galician monastery, where they became known as Pimientos de Padron. They have now become a popular tapa in Spain, served fried and sprinkled with salt; they taste fresh and mild with an occasional spicy pepper providing an exciting contrast!