trealyfarm.com
Truly a great product: the coppa (cured pork neck) has an amazing aroma and texture. I was also happy to try Trealy's fennel salami and chorizo - the chorizo especially would be a great base for a classic cassoulet. The producers at Trealy really are flying the flag for the UK. Photograph: PR
tasteofturkey.eu
I was mesmerised by these delicate little olives. It's unusual to see them dry, but the flavour - a fruity liquorice - is fantastic! I’d use them with a cold pork loin salad. An authentic product with great family values. Photograph: PR
therealboar.co.uk
A very rich salami made with red wine, with great depth and lots of aroma from forest fruits and herbs. If you like your salami strong, this is the one - even my Italian suppliers were blown away by this boar. Photograph: PR
eastteas.com
You have to get the full package when you buy this tea, especially the bamboo whisk. Following the instructions to make the perfect ‘Matsu Kaze Matcha’ (wind in the pines) was straightforward: I found myself drinking a very refreshing, crisp tea. Personally, I’m an English breakfast tea man, but East teas have already got me thinking about the alternatives. Photograph: PR
cafespice.co.uk
I was quite surprised to hear that beetroot was used so extensively in Indian cuisine, especially in the south. Cyrus Todiwala from Café Spice uses beets from Cheltenham in this recipe and I found the chutney had a real tang on the palate: first the sweetness of the beet, then the ginger and chilli came through. I’d probably serve a spoon of this on a grilled lamb leg steak. It’s quite fiery for the average palate so I’d serve it in small doses, along with a glass of chilled water - just in case! Photograph: PR
brocklebys.co.uk
This is a great old-school pie with big chunks of 100% pork. I noted that the jelly was a good flavour (it can often taste artificial). The pastry was light and flaky with a good bite. The portion size is generous at 500g. Lovely with a crisp apple and spring onion salad. Photograph: Lionel Heap
aspall.co.uk
I’m really impressed with Aspall’s dry premier cru. It has a light aroma of dessert apples and a crisp acidity, which is perfect on a warm summer's evening. For cooking purposes, I used it to steam open a portion of mussels, cooked with chilli and tarragon ... sublime. Photograph: PR
rachelsorganic.co.uk
A special edition release to celebrate Rachel's 25th anniversary
I loved the light and creamy gooseberry yoghurt. I’m confident that it would work well in a classic summer fool recipe. Photograph: PR
