Now in stock, a range from Wise Owl Cider. With Dry, medium dry, a medium and a pear cider to satisfy all pallets. Originally based in Kent but since June 2021 have relocated to Powys in Wales. We think you’ll enjoy this blended range of ciders and would make an excellent addition to a mixed […]
New In – Wise Owl Cider Read More »
Cider Maker, Richard Wise, has worked in the fruit industry for over 20 years, managing apple orchards across Kent. After visiting the West Country for many years, Richard and his wife Paula started to get very interested in Cider, attending Cider Festivals and generally researching production methods. They made their first batch of cider in 2012
Friday night’s curry night so they say. We say any night’s curry night when you have a helping hand! Have a relaxing night in with those who matter, sharing a cider or two and enjoying a gloriously authentic curry of choice which you’ve prepared because you agree with us, and those at the tastesmiths, that
Cider and a curry, now there’s a thing….Yum Read More »
“Roasted and freshly ground spices, lemongrass, pandan leaf, kaffir lime leaves and creamed coconut are just some of the beautifully fresh ingredients that make this wonderful aromatic Sri Lankan curry so tasty!” Serves 2 – 3 You’ll also need… 1 onion, 1 can chopped tomatoes, 500g chicken breast/thigh fillet, 1 lime and fresh coriander (optional)
The Tastesmiths Sri Lankan Curry Read More »
“As everyone knows, the famous Balti didn’t originate in India, it was created in ‘The Balti Triangle’ in Birmingham/The Black Country by Indian restaurateurs.” Serves 2 – 3 You’ll also need… 1 onion, 200ml passata OR half a can of tomatoes, 1 tbsp tomato puree, 400-500g chicken (or for a veggie suggestion 1-2 cans of
The Tastesmiths Balti Masala Read More »
“Rich & flavourful, this Kashmiri dish is popular in Indian restaurants and usually served with a medium heat. We’ve included a milder red chilli and smaller fiery green ones so you can decide how hot you’d like it!” Serves 2 – 3 You’ll also need… 1 onion, 200ml passata OR 2-3 fresh tomatoes, 400-500g meat
The Tastesmiths Rogan Josh Read More »
“Originally Korma was reserved for Moghul Emperors as it contained expensive ingredients like almonds and coconut. It can be hot & spicy or sweet & mild, we’ll show you both!” serves 2 – 3 You’ll also need… 1 onion, 2 fresh tomatoes OR half a can of tinned, 400-500g chicken (or for a veggie suggestion
The Tastesmiths Korma Masala Read More »
“Makhani is part of Mughlai cuisine from Peshawar. Commonly known as ‘Butter Chicken’ but can be made with any meat or just vegetables.” Serves 2 – 3 You’ll also need… 1 onion, 200ml passata OR half a can of tomatoes, 1 tbsp tomato puree, 2 tbsp cream/yoghurt, 400-500g chicken (or for a veggie suggestion 1
The Tastesmiths Makhani Read More »
“On the beautiful west coast of India, Goan food makes the most of what is freely available there—coconut and fish!” Serves 2 – 3 You’ll also need… 1 onion, 2-3 fresh tomatoes OR half a can of chopped and 250g of shelled raw prawns OR 350g of any firm fish (coley or pollack are good
The Tastesmiths Goan Fish / Prawn Curry Read More »
We’ve increased our already extensive range from Tutts Clump to include their Bradfield Cyder, medium dry 6% abv. At £3.32 per 500ml bottle why not give it a try, we don’t think you’ll be disappointed.
New in from Tutts Clump – Bradfield Medium Dry Cyder Read More »
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