Esplosivo - Italian Chilli Sauce 90g

“A Rick Stein Food Hero and he knows what he’s talking about” We are very proud to be the sole producer of the supreme and multi award winning Alderton ham. Created in the small village of Alderton by Colonel Dickinson, late of the Royal Ulster Rifles, his recipe for this deliciously moist and succulently sweet ham has been passed down through the generations but never altered It’s still made today as he originally created it. Steamed and then baked with a traditional Marmalade glaze, to our secret recipe, is what makes this ham a firm favourite with the well-heeled of London and ham lovers across the Country. The Country Victualler is proud to have supplied Alderton Hams to Partridges of Sloane Street since their opening in 1973, also Fortnum and Mason.

Fusilli ‘spindles’ are like a corkscrew – it is the helter-skelter of the pasta world! The swirly design partnered with the texture created from our traditional bronze-drawn method, leads to a champion sauce-holding ability and such a delightful mouthfeel. The shape is a pretty funky creation when you think about it. We love to eat these stirred into a punchy Bolognese sauce.

One of the all-time favourites: penne. We make our penne ‘rigate’, meaning ridged, which helps this little guy hold its shape and soak up sauce. ‘Penne’ comes from the Italian word for quill and the angled end encourages even more sauce to be scooped up. Safe to say this is one saucy fella. These characteristics mean that this pasta is destined for a baked masterpiece.

Most commonly referred to as ‘shells’, Conchiglie Rigate cuddle sauces more than any other pasta due to the rigid outer and smooth, deep, cave-like interior. They are excellent with lighter sauces and those with chunky pieces. For our family, these shells are the basis for the most awesome twist on ‘Mac ‘n’ Cheese’; each pasta piece oozes cheese and those oh so cheeky bacon pieces seem to magically hide in the centres for an exhilarating crispy surprise.

Similar to Rigatoni, but with more pronounced grooves that actually swirl their way around the pasta. Hence their name, stems from the Latin ‘torquere’, meaning ‘to turn’. Perfect with simple sauces, zesty salads and fish dishes. Big, bold and mighty in appearance, texture and taste.

Ridged tubes of pasta almost as wide as they are long, with furrows down the outside. Rumoured to be hard to find and unlikely to be appreciated outside of Rome, this stylish number is making its debut in Yorkshire. They are capable of holding a range of sauces, from substantial and meaty to creamy and velvety.

Buffalo mozzarella campana D.O.P. èpiù is produced in the province of Caserta, exclusively with fresh pasteurised buffalo milk, natural whey, salt and rennet.

Mozzarella is a fresh spun paste cheese obtained by enzymatic coagulation of pasteurised cow's milk. Produced exclusively with cow's milk, lactic ferments, rennet and salt. The product does not contain GMOs or products derived from from genetically modified organisms.

Mozzerella & Mustard Soft melting mozzerella combined with wholegrain mustard, refined enough for casual entertaining. Each pack contains 2 x 200g stuffed chicken breasts. Storage and cooking guidelines: Store below -18°C. Once defrosted store below 5° and use within 2 days. Best cooked from frozen. Preheat your oven to gas mark 4/180 celsius. Place your chicken breasts on a baking sheet and cook in the centre of the oven for 45 minutes, till piping hot throughout and do not reheat. Not suitable for microwave cooking. Ingredients and allergen i