Kettle Chips Sea Salt are the OG of all kettle chips. Cut thick and dusted with just the right amount of sea salt, they’ve been looking like a snack since the beginning of snacks.
Kettle Chips Sea Salt are the OG of all kettle chips. Cut thick and dusted with just the right amount of sea salt, they’ve been looking like a snack since the beginning of snacks.
Enjoy the delicious creamy taste of Hellmann’s Light Mayonnaise, made with absolutely no artificial colours, flavours or preservatives.
Hellmann’s Light mayonnaise is the ideal condiment for sandwiches, salads and burgers, bringing you a more natural taste to everyday dinners. Made with free range eggs and sustainably sourced oils.
60% less calories than Hellmann’s Real Mayonnaise. Only 40 calories per tablespoon for guilt-free taste. Suitable for vegetarians.
Tipiak Couscous is produced with rolled, steam cooked, dried and sieved semolina.
Chef Manuel Aquilina has provided us with a delicious Spiced Chicken and Cashew Nut Skewers with Satay Dipping Sauce using Tipiak Couscous. You can find it in our recipes section!
Luxury Shortbread biscuits baked in the secluded village of Aberlour, in the heart of the Scottish Highlands using the finest raspberries and large chunks of scrumptious white chocolate. As with all Walkers products, they are made using only the finest ingredients.
Pagani Prosciutto Tortellini make for a classic pasta dish that is sure to be a crowd pleaser. Perfect for when you need to fix up a quick but delicious meal.
Pagani Prosciutto Tortellini go well with a delicious home made mushroom sauce or get creative and use your favourite pasta sauce recipe.
Ingredients:
Pasta (72%): durum wheat semolina, eggs from free-range hens (19.4% on pasta). Filling (28%): mortadella (45.3% on the filling) (pork, pork fat, salt, spices, natural flavors), breadcrumbs (soft wheat flour type “0”, salt), margarine (coconut oil, sunflower oil, water), raw ham (3.1% on the filling) (pork, salt), salt, flavorings, melted cheese powder (milk,whey, salt, enzymes), spices.
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