Pulses & Grains

S&B Edamame Seasoning is made especially to complement cooked whole edamame beans. The punchy wasabi and garlic flavour is very easy to prepare, simply mix with a tablespoon of vegetable oil or water and toss your cooked edamame beans through. This sachet will season...

Edamame Beans are young soybeans that are popular in East Asian cuisine. They have a stunning, bright green colour and are like little jewels in salads, rice dishes, wraps and stir-fries. They are a great way to give your food a protein boost. THIS...

Fregola are small balls of pasta made using Durum wheat - they are somewhere between giant couscous and the Levantine moghrabieh. The key difference is that fregola is toasted giving it a nutty flavour and an irregular texture. It can be cooked as a salad,...

Freekeh is a fantastic grain that's produced in a unique way. It's a young wheat that's harvested when it's still green, then using a large blow torch, the whole kernels are roasted and effectively burnt before threshing to reveal the green wheat inside the husks....

Maftoul Baladi is a traditional Palestinian hand-rolled couscous made from whole wheat flour and bulgur. Carefully crafted using time-honoured methods, it has a rich, nutty flavour and a satisfying chewy texture that sets it apart from regular couscous. Maftoul Baladi is larger and more...

Couscous is are little balls of rolled semolina, they are a staple across much of North Africa and are an essential store cupboard ingredient. For the best results, season your couscous, I like to use a little salt and a mix of spices that I...

Fermented black beans are like little umami flavour bombs and have been used in Chinese cookery for centuries. Theses pungent beans can be added to stews and sauces and have a real rich savoury flavour. They require rinsing and then soaking in water for...

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