We know our flavours often take time. Smoking, aging, infusing, browning – these are some of the ways we draw out and intensify flavour. Our new set of marinades – in a jar that's ready when you are.

Black Garlic and Scotch Bonnet Marinade is a friendship of opposites – the fermented garlic softens the chilli's kick, creating gentle sweetness and spicy warmth. Brush it over aubergines before they hit the grill. Coat chicken thighs before roasting. Stir through vegetables as they cook.
Smokey Honey Marinade is our take on hot honey – with caraway, chipotle chilli, and smoked paprika. It caramelises beautifully when cooked, bringing depth to roast chicken and root vegetables, and works very well brushed onto halloumi before grilling.
For our Preserved Lemon Marinade we've softened the intensity with herbs and olive oil to create something that elevates without overwhelming. Lovely with fish and chicken, but equally good with roasted cauliflower or drizzled over a simple salad.
Don’t be fooled by the name: our Shawarma Marinade isn’t limited to the sandwich served in pitta with dribbling tahini. Ideal for meats, but also as a quick coating for roasted vegetables.
Pilpelchuma is a Libyan chilli paste—a blend of roasted peppers, garlic, cumin, and a fiery hit of chilli. Add a spoonful whenever your dish needs a kick. It’s ideal for enriching sauces and stews, or as a quick coating when roasting vegetables. One spoonful, and you’ll wonder how you ever cooked without it.