Seasonal Spotlight

Spanish dry Pardina lentils packed in a cloth sack. A small, firm brownish-green lentil, similar to the Puy variety, which holds its shape well when cooked. A versatile pulse that is excellent both hot and cold. Use these lentils to prepare stews with your favourite protein, from iberico meat to octopus or cod. Octopus and lentil salad recipe by Giovanna Ryan. If looking for a cold dish, go for a lentil salad with piquillo peppers and anchovies or any other accompaniments. Find out some cooking tips and tricks from Monika here

Medium size nutty chickpeas cultivated around the town of Fuentesaúco in the province of Zamora. The Fuentesaúco Chickpea is characterized by a medium to large size, with a creamy colour, its beak is curved and pronounced and its skin has an intermediate roughness. After cooking, the chickpeas remain intact, the skin is soft and smooth, the albumen very buttery and uniform, the flavour it provides on the palate being very pleasant. Soak for 12 hours in cold water. Drain and rinse with fresh water. COOKING TIME Pressure cooker 30 - 35 min Hob 130 - 150 min  

Tender, moist, flavourful. The star of rustic stews, fresh salads, dips. Easy to desalt at home.Salt cod has been a staple of Basque cookery for many hundreds of years. The best fish come from the cold Atlantic waters around Iceland and Faroe Islands and these are then brought to Spain where they are salted by experts. This style of cod, bacalao verde, is not as heavily salted as traditional types. However, this product still needs to be de-salted by soaking in water for at least 12 hours before use. Ideally the water should be changed several times. 

Spanish dry riñón beans packed in a cloth sack. Similar to a cannellini bean, these medium sized, white kidney beans have a dense texture which is well suited to use with full flavoured ingredients. Use this beans to prepare pan fried white beans with black pudding and swiss chard. If looking for a cold dish, go for a beans and salt cod salad.

Spanish dry Lechoso chickpeas packed in a cloth sack. These large chickpeas are called lechoso for their creamy texture and slightly milky taste. A versatile and tasty pulse. Use these chickpeas to prepare a chorizo, chickpea and romesco eggs stew or a Mountain Stew. If looking for a cold dish, go for a saffron hummus. Find out some cooking tips and tricks from Monika here

Dry butter beans packed in a cloth sack. Large, highly absorbent white beans with a thin skin and a soft, melting texture. They are highly versatile, and are excellent in both hot and cold dishes. Use these Judion beans to prepare a crab and butter beans stew. If looking for a cold dish, go for a charred octopus, piquillo peppers and butter bean salad. Find out some cooking tips and tricks from Monika here

Tender, moist, flavourful. The star of rustic stews, fresh salads, dips. Easy to desalt at home. Salt cod has been a staple of Basque cookery for many hundreds of years. The best fish come from the cold Atlantic waters around Iceland and Faroe Islands and these are then brought to Spain where they are salted by experts. This style of cod, bacalao verde, is not as heavily salted as traditional types. However, this product still needs to be de-salted by soaking in water for at least 12 hours before use. Ideally the water should be changed several times. 

Mildly goaty, fresh. Raw almond notes. Soft yet firm. Ash coated. Like the best French chèvre. Luna Negra is a goat's milk cheese, made using vegetarian coagulant. It is a lactic set cheese with vegetable ash, Penicillium candidum on the rind. The paste is white and compact, with clean, cellary and mushroomy aromas. The taste is a balance of mild goat's milk and raw almond, with a fresh, light and acidic finish. Learn more about how Elvira García cheeses are made, watch the video here. Net weight: 250g

These distinctive green lentils come from La Armuña, a renowned lentil-growing region just north of Salamanca in Castilla y León. They hold IGP (Protected Geographical Indication) status, recognising their close connection to the region and the traditional production methods used there. La Armuña lentils cook evenly without falling apart, developing a soft, creamy centre while retaining their shape. They have a subtle nutty, earthy flavour that works particularly well in simple dishes where the lentils can take centre stage. Around 95% are rain-fed rather than irrigated, making them a naturally low-intervention crop. Unlike Pardina lentils, which are smaller and brown with a slightly firmer, more compact bite, La Armuña lentils are larger, flatter and green, with a noticeably creamier texture when cooked. Choose La Armuña when you want the lentils to have more presence in the dish – they’re particularly good in warm salads, vegetable dishes and traditional stews. No soaking is needed, and they cook in around 30 minutes. Try them gently cooked with onion, bay and olive oil for a simple Castilla-style dish, or add them to warm salads, lighter broths and vegetarian stews.