{"title":"related","description":"","products":[{"product_id":"diamond-salt","title":"Himalayan Diamond Salt","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eHimalayan pink salt has become ubiquitous — but most of what is sold under that name is a pale, lightly blushed product that bears little resemblance to the genuine article. This is the real thing. Terre Exotique's diamond salt is hand-extracted from the vast Khewra mines in northern Pakistan, which sit beneath the Himalayan mountain range and contain an estimated 6.7 billion tonnes of salt. The crystals formed roughly 200 million years ago when the collision of the Indo-Australian and Eurasian tectonic plates closed the ancient Tethys Ocean, and the slow evaporation of that ocean left behind salt deposits rich in minerals and trace elements. The result is a deep pink to red crystal — the colour comes from its iron content — with a gem-like clarity that earned it the name \"diamond salt.\"\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe flavour is subtly different from sea salt: slightly less sharp, with a rounder, more neutral character that accommodates virtually any dish without imposing itself. It is rich in magnesium and iron, and its dry crystal structure makes it well suited to a salt mill. Alexander the Great is credited with first bringing this salt to Europe around 350 BC, and for centuries it was reserved for royalty and religious leaders. Today it serves as a premium everyday salt — equally at home in a mill on the dinner table as it is used as a finishing salt over grilled meats, seafood, and vegetables.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Terre Exotique, a French spice house founded in 1998 after its founder discovered Penja pepper on a plantation in Cameroon. The company sources directly from growers worldwide and processes at its facility in France, maintaining close relationships with producers to ensure traceability and quality across its range.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Ambient. Store in a dry place.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 280g\u003c\/p\u003e","brand":"TERRE EXOTIQUE","offers":[{"title":"Default Title","offer_id":53675237867905,"sku":"TESEDSNAT-1","price":8.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/IMG_0035.jpg?v=1719300493"},{"product_id":"black-salt","title":"Hawaiian Black Lava Salt","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is not the sulphurous black salt (kala namak) of Indian cooking — it is a Hawaiian artisanal salt made by combining pure sea water with black lava rock rich in activated charcoal. The seawater is channelled into evaporation ponds where it is fortified with minerals from the lava rock using an exclusive process that preserves the full mineral content. The result is a perfectly black, coarse-grained sea salt with an earthy, slightly smoky character and a clean, mineral saltiness that is more complex than standard sea salt.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe colour is the first thing you notice — a deep, uniform black that makes an immediate statement on any plate. Used as a finishing salt in the same way as fleur de sel, it adds both visual drama and a distinctive earthy depth to dishes. It works particularly well where contrast matters: scattered over white fish, pale risotto, mashed potato, or light-coloured sauces, the black crystals create a striking presentation with minimal effort. The activated charcoal content also contributes a subtle smokiness that complements grilled meats, roasted vegetables, and seafood.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Terre Exotique, a French spice house founded in 1998 after its founder discovered Penja pepper on a plantation in Cameroon. The company sources directly from growers worldwide and processes at its facility in France, maintaining close relationships with producers to ensure traceability and quality across its range.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Ambient. Store in a dry place.\u003c\/p\u003e","brand":"TERRE EXOTIQUE","offers":[{"title":"Default Title","offer_id":32172509986921,"sku":"TESEHANOIR","price":11.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/BlackSalt.jpg?v=1719300597"},{"product_id":"persian-blue-salt","title":"Persian Blue Salt","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePersian blue salt is not a sea salt. It is a fossil salt — also known as a gem salt — whose crystals formed roughly 100 million years ago through the evaporation of ancient Precambrian lakes and inland seas. It is hand-extracted from mountainsides in the Semnan province of northern Iran, within the Ergourz mountain range. The salt occurs naturally in halite deposits that are typically pink, but in rare veins the presence of sylvite — a potassium ore — produces the distinctive deep blue colour that makes this salt immediately recognisable. Only a few tonnes are extracted each year, making it one of the rarest salts in the world.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBeyond its appearance, Persian blue salt carries a bold, clean saltiness with a slightly tangy, almost citrus-like aftertaste that distinguishes it from standard table, sea, or rock salts. It is also rich in calcium, magnesium, iron, and potassium. Its very dry crystal structure makes it well suited to a salt mill, where it grinds to a fine powder, or it can be crushed with a mortar and pestle. It is best used as a finishing salt — added at the end of cooking or at the table to preserve both its flavour and its colour. It pairs particularly well with steaks, seafood, carpaccio, salads, and fresh vegetables, and makes a striking rim for cocktail glasses.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Terre Exotique, a French spice house founded in 1998 after its founder discovered Penja pepper on a plantation in Cameroon. The company sources directly from growers worldwide and processes at its facility in France, maintaining close relationships with producers to ensure traceability and quality across its range.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Ambient. Store in a dry place.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 250g\u003c\/p\u003e","brand":"TERRE EXOTIQUE","offers":[{"title":"Default Title","offer_id":32172510838889,"sku":"TESEPERSE","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/BlueSalt.jpg?v=1719300603"},{"product_id":"dried-shallots","title":"Dried Shallots","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eShallots are one of the most quietly essential ingredients in French cooking. Sweeter and more delicate than onion, with a subtle hint of garlic, they bring an aromatic depth to sauces, dressings, and braises that onions alone cannot match. These dried, chopped shallots preserve that character in a convenient, shelf-stable form — no peeling, no tears, no waste. They rehydrate quickly in any dish with moisture and deliver a gentle caramelisation and fragrant sweetness that lifts everything they touch.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe uses are broad. Shallots are the classic starting point for a red wine sauce, a béarnaise, a beurre blanc, or a simple pan jus. Scatter them into a hot pan with butter or oil as an aromatic base for soups, stews, and gratins. Stir into vinaigrettes, marinades, and salad dressings. Add to stuffings, quiches, or bread doughs. They also work well in Asian-inspired dishes — shallots are a cornerstone of Thai, Malaysian, and Indonesian cooking, used in curry pastes, stir-fries, and satay sauces.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Terre Exotique, a French spice house founded in 1998 after its founder discovered Penja pepper on a plantation in Cameroon. The company sources directly from growers worldwide and processes at its facility in France, maintaining close relationships with producers to ensure traceability and quality across its range.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Shallot (Allium cepa)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Ambient. Store in a dry place.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 40g\u003c\/p\u003e","brand":"TERRE EXOTIQUE","offers":[{"title":"Default Title","offer_id":32995513499753,"sku":"TEHEECHAL","price":4.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/a420fd10-8fa6-4b8f-9c0a-9fa1866e93d5.jpg?v=1719300991"},{"product_id":"maitake-hen-of-the-woods","title":"Fresh Maitake (Hen of the Woods)","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eMaitake (\u003cem\u003eGrifola frondosa\u003c\/em\u003e), also known as hen of the woods, grows in layered, overlapping clusters of flattened brown-grey fronds with pale edges — a form that gives it its English common name, as the ruffled mass loosely resembles the feathers of a sitting bird. The Japanese name maitake translates as \"dancing mushroom,\" said to come from the joy of finding one in the wild. These are cultivated specimens sourced from Nepal and China, giving year-round availability.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eMaitake is one of the most flavour-forward cultivated mushrooms available. The taste is robust and earthy with a deep, savoury umami richness and subtle woodsy undertones — noticeably more complex than most cultivated varieties. The texture is firm and meaty, holding its shape well across all cooking methods. The layered frond structure is not just visual — it creates an excellent surface for absorbing sauces, broths and dressings, and the thin edges crisp beautifully when roasted or seared at high heat while the thicker base stays tender. This contrast between crisp edges and a succulent interior is what makes maitake so highly valued in professional kitchens. It is a cornerstone of Japanese cuisine — used in tempura, nabemono (hot pot), rice dishes and stir-fries — but crosses over effortlessly into European cooking: roasted whole as a centrepiece, torn through risottos, or sautéed with butter and herbs.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Nepal \/ China (cultivated)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Fresh maitake mushrooms (\u003cem\u003eGrifola frondosa\u003c\/em\u003e)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate immediately on arrival. Store in original packaging or loosely in a paper bag. Use within 3–5 days. Maitake can deteriorate faster than some other cultivated mushrooms — check the frond edges for darkening or softness.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 300g\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"WILD ROOM","offers":[{"title":"Default Title","offer_id":39420778610793,"sku":"MAIT150","price":15.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/MAITAKEMUSHROOMS_FINE_WILDUK.jpg?v=1719301228"},{"product_id":"fresh-ceps","title":"Fresh Ceps (Porcini)","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFresh ceps — known as porcini in Italy — are among the most highly regarded wild mushrooms in the world. Firm-fleshed and full-flavoured, they deliver a deep, earthy richness with nutty, almost hazelnut-like undertones that no cultivated mushroom can match. FINE \u0026amp; WILD sources them from Italy and France during the autumn season, selecting for firm caps, clean interiors and good overall condition.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSeveral edible species within the genus \u003cem\u003eBoletus\u003c\/em\u003e are sold under the cep or porcini name, each with subtle differences in flavour while sharing that unmistakable porcini character. The summer varieties — \u003cem\u003eBoletus reticulatus\u003c\/em\u003e and \u003cem\u003eBoletus aureus\u003c\/em\u003e — appear first during the warmer months, followed by \u003cem\u003eBoletus edulis\u003c\/em\u003e and \u003cem\u003eBoletus pinophilus\u003c\/em\u003e later in the season, fruiting well into autumn. All are wild foraged; ceps form mycorrhizal relationships with tree roots and cannot be commercially cultivated. Every effort is made to supply them in perfect condition. Occasionally during transport, caps may separate from stems, and FINE \u0026amp; WILD sometimes supplies ceps cut in halves — the only reliable method to guarantee excellent internal condition throughout.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Italy \/ France\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Fresh ceps (\u003cem\u003eBoletus edulis\u003c\/em\u003e and related species)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate immediately on arrival. Store unwashed in a paper bag or loosely wrapped in kitchen paper. Use within 2–3 days. Do not store in sealed plastic.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 250g\u003c\/p\u003e","brand":"WILD ROOM","offers":[{"title":"Default Title","offer_id":39648092225641,"sku":"WRCEP250","price":27.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/Buy_Fresh_Ceps_-_Porcini_Mushrooms_FINE_WILD_UK.jpg?v=1726664621"},{"product_id":"butcher-spice-blend","title":"Butcher Spice Blend","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is a straightforward, well-balanced blend of the herbs and spices that work hardest with meat. Coriander and black pepper form the aromatic backbone, while rosemary, thyme, oregano, basil, and marjoram provide the Mediterranean herb character that flatters beef, lamb, pork, and poultry equally. Garlic rounds everything out. There is nothing exotic or complicated about it — that is the point. It is the kind of seasoning a good butcher would reach for instinctively, and it does the job with quiet authority.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe blend works at every stage of cooking. Rub it directly onto steaks, chops, or joints before grilling or roasting. Stir it into breadcrumbs for a herbed crust on a rack of lamb or stuffed chicken breast. Mix it into sausage meat, meatballs, or burger mince. Add it to pan sauces and gravies for depth. It is also excellent scattered into stuffing or worked into a compound butter for finishing grilled meat. The herbs and spices are well dried and finely balanced, so the flavour integrates quickly without needing long cooking times.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Terre Exotique, a French spice house founded in 1998 after its founder discovered Penja pepper on a plantation in Cameroon. The company sources directly from growers worldwide and processes at its facility in France, maintaining close relationships with producers to ensure traceability and quality across its range.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Coriander, black pepper, rosemary, thyme, basil, oregano, marjoram, garlic. \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Ambient. Store in a dry place.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 30g\u003c\/p\u003e","brand":"TERRE EXOTIQUE","offers":[{"title":"Default Title","offer_id":39638773268585,"sku":"BUTCHSR","price":6.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/IMG_0027.jpg?v=1719301473"},{"product_id":"black-madagascar-pepper","title":"Black Madagascar Pepper","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBlack Madagascar pepper is one of the world's most widely used and versatile peppercorns, and this version from Terre Exotique represents the variety at its best. Botanically Piper nigrum, it grows as a climbing vine in the tropical climate of Madagascar's east coast, where high temperatures, humidity, and the alternation of shade and light produce peppercorns with a pronounced aromatic intensity. The flavour profile is complex — fresh and tangy at the front, with fruity top notes that give way to warmer, woody undertones and subtle hints of brioche and resin. The heat is present but balanced, making it as comfortable in a table mill for everyday use as it is in more considered cooking.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePepper cultivation in Madagascar dates back to the early 20th century, when Émile Prudhomme — director of the National Institute of Colonial Agronomy — introduced the crop to the island's east coast after a visit to Java. Cultivation began in Nossi-Bé and expanded into the Sambirano region. When Muller's disease devastated the original plants in the late 1930s, the more resistant Belontoeng variety from Lampung, Indonesia, was introduced — and it is this lineage that produces Madagascar's pepper today. The post-harvest processing determines the final character: the berries are picked while still green, then sun-dried until they shrink and darken to the familiar wrinkled black peppercorn.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Terre Exotique, a French spice house founded in 1998 after its founder discovered Penja pepper on a plantation in Cameroon. The company sources directly from growers worldwide and processes at its facility in France, maintaining close relationships with producers to ensure traceability and quality across its range.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Ambient. Store in a dry place.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 70g\u003c\/p\u003e","brand":"TERRE EXOTIQUE","offers":[{"title":"Default Title","offer_id":39638785884265,"sku":"BMPEP","price":7.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/IMG_0024.jpg?v=1719301491"},{"product_id":"wet-garlic","title":"Fresh Wet Garlic","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWet garlic is garlic pulled straight from the ground before it has been dried or cured. Standard garlic — the kind with a tight papery skin and hard, dry cloves — has been through a curing process after harvest, hung in a warm, ventilated space for several weeks to drive out moisture and toughen the outer layers. This extends shelf life dramatically but changes the flavour: cured garlic is sharper, more pungent, and more concentrated. Wet garlic has not been through that process. The cloves are plump, moist, and soft enough to crush with the flat of a knife without any resistance. The flavour is milder, sweeter, and more rounded — garlic without the aggressive bite.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe difference comes down to chemistry. The pungency of garlic is caused by allicin, a compound that forms when the enzyme alliinase comes into contact with alliin as the cell walls are broken. In wet garlic, the higher moisture content dilutes the concentration of these precursors, and the cloves have not been stressed by dehydration, which means less allicin is produced when you cut or crush them. The result is a gentler, more nuanced garlic flavour that works particularly well in applications where raw or lightly cooked garlic is the point — dressings, aioli, and dishes where you want garlic presence without heat.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe outer skins are soft and sometimes still slightly green, and the cloves peel easily without the dry papery layers getting in the way. Use them more generously than you would cured garlic — the milder flavour can take it. Wet garlic has a short shelf life compared to cured bulbs; store in the fridge and use within a week to ten days.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e France\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Fresh wet garlic (\u003cem\u003eAllium sativum\u003c\/em\u003e).\u003c\/p\u003e","brand":"LE MARCHE","offers":[{"title":"Default Title","offer_id":39926303621225,"sku":"WETG500","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/New_Seasons_Fresh_Garlic_FINE_WILD_UK.jpg?v=1723128251"},{"product_id":"mini-king-oyster-mushrooms","title":"Baby King Oyster","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBaby king oyster mushrooms (\u003cem\u003ePleurotus eryngii\u003c\/em\u003e), also known as king trumpets, are harvested young before the stems elongate and the caps spread. At this stage they are compact, with a thick, ivory-white stem topped by a small, pale brown cap. The stem is where the interest lies — dense, smooth and remarkably meaty in texture, with a mild, slightly sweet flavour and a subtle peppery edge that develops when cooked. The baby size means the entire mushroom is usable, with none of the woodiness that can develop in the stems of fully mature specimens.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eKing oyster mushrooms are native to the Mediterranean, Middle East and parts of Asia, but these are UK-grown and available year-round. Of all the cultivated mushrooms in the FINE \u0026amp; WILD range, baby king oysters are arguably the most texturally versatile. Their dense flesh sears and caramelises beautifully, developing a golden crust and a satisfying chew that is unlike any other mushroom. Sliced lengthways and seared hard in a hot pan, they take on an almost scallop-like quality. They absorb sauces and seasonings well without losing their structure, making them reliable in stir-fries, braises, noodle dishes and roasting trays alike. While they are a staple of Asian cooking — particularly Korean and Japanese cuisine — they work just as well in European preparations: alongside grilled and roasted dishes, in risottos, or simply sautéed with butter, herbs and garlic.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e United Kingdom (cultivated)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Fresh baby king oyster mushrooms (\u003cem\u003ePleurotus eryngii\u003c\/em\u003e)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate immediately on arrival. Store in original packaging or loosely in a paper bag. Use within 4–5 days. Do not store in sealed plastic.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 250g\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"WILD ROOM","offers":[{"title":"Default Title","offer_id":39992126079081,"sku":"MKO250","price":7.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/IMG_0013_3daf308d-f758-4c22-98f3-a40a9f6293ac.jpg?v=1719301656"},{"product_id":"roscoff-onions","title":"Roscoff Onions AOC","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eOignon de Roscoff (\u003cem\u003eAllium cepa\u003c\/em\u003e) — the pink onion from the northern coast of Brittany, holding AOC (Appellation d'Origine Contrôlée, granted 2009) and AOP (Appellation d'Origine Protégée) status. These are grown exclusively in a defined area around the port town of Roscoff in Finistère, where the maritime climate — mild winters, cool summers, salt air and reliably wet Atlantic weather — produces an onion with a sweetness and juice content that inland varieties do not reach. The pink-copper skin is the visual marker, but it is the flavour that earned the designation: sweet, mild, and with a complexity that survives both raw and cooked applications without the harshness that makes most onions difficult to eat uncooked.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eRoscoff onions have a history that crosses the Channel. From the early 19th century, Breton farmers — known as \u003cem\u003eJohnnies\u003c\/em\u003e — sailed from Roscoff to England and Wales each autumn, selling strings of pink onions door to door from their bicycles. The tradition lasted well into the 20th century and is the reason the Roscoff onion is one of the few French vegetables with genuine name recognition in Britain. These arrive as a traditional string — the onions are hand-plaited by their dried stems, which is both the traditional storage method and the most practical way to keep them at home. Hang in a cool, dry place and cut onions from the string as needed.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Roscoff, Finistère, Brittany, France (AOC\/AOP)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Roscoff onions (\u003cem\u003eAllium cepa\u003c\/em\u003e)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Hang the string in a cool, dry, well-ventilated place out of direct sunlight. Do not refrigerate. Cut individual onions from the string as needed. Properly stored, they keep for several months.\u003c\/p\u003e","brand":"LE MARCHE","offers":[{"title":"Default Title","offer_id":54101542502785,"sku":"FROSO-3","price":11.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/ROSCOFFONIONS_FINE_WILDUK.jpg?v=1719304006"},{"product_id":"ratte-potatoes","title":"Ratte Potatoes","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLa Ratte du Touquet (\u003cem\u003eSolanum tuberosum\u003c\/em\u003e) — a French fingerling potato with a reputation that has outgrown its size. The ratte is a heritage variety that originated in the Lyonnais and Ardèche regions, was almost lost due to low yields and disease susceptibility, and was saved from extinction in 1962 when a single surviving plant was regenerated at Le Touquet on the Côte d'Opale by the grower André Hennuyer. From that one plant, the variety was rebuilt. Today La Ratte du Touquet is a registered trademark, cultivated exclusively on the Côte d'Opale and in Picardy by a small group of growers under Touquet Savour.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe potatoes are small, elongated and knobbly — shaped, as the French note, like a mouse, which is where the name comes from. The flesh is firm, waxy and yellow, with a fine, silky texture when cooked and a pronounced nutty, chestnut-like flavour that no other fingerling variety quite matches. This is the potato that Joël Robuchon used for his famous purée, and the one that French kitchens reach for when the potato itself needs to be the point of the dish rather than a vehicle for something else. La Ratte holds its shape through cooking, does not break down or turn mealy, and has a buttery quality that makes it work with very little added to it.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Côte d'Opale \/ Picardy, France\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e La Ratte du Touquet potatoes (\u003cem\u003eSolanum tuberosum\u003c\/em\u003e)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store in a cool, dark, dry place. Do not refrigerate — cold temperatures convert the starches to sugars and alter the texture. Use within one to two weeks.\u003c\/p\u003e","brand":"LE MARCHE","offers":[{"title":"Default Title","offer_id":40492782092393,"sku":"RATPOT","price":9.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/RATTEPOTATO_FINE_WILD.jpg?v=1719304015"},{"product_id":"lautrec-pink-garlic","title":"Lautrec Pink Garlic","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAil Rose de Lautrec (\u003cem\u003eAllium sativum\u003c\/em\u003e) — pink garlic from the commune of Lautrec in the Tarn, south-west France, holding both Label Rouge (awarded 1966) and IGP (Indication Géographique Protégée, awarded 1996). These designations mean the garlic must be grown, harvested and dried within a defined area around Lautrec, and must meet specific standards for size, appearance and quality before it can carry the name. This is not a marketing label — it is a controlled geographical indication with legal force.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe pink colour comes from the outer skin of the cloves, which ranges from pale rose to a deeper pink depending on the season and the individual bulb. Inside, the cloves are ivory-white, firm and juicy, with a flavour that is rounder, sweeter and less aggressive than standard white garlic. Lautrec pink garlic can be used more generously than most garlic because it does not leave the same sharp, lingering bite. Raw, it has a clean warmth. Cooked, it mellows further and develops a sweetness that makes it well suited to confit preparations, slow roasting and anywhere garlic is asked to carry a dish rather than just season it. These are calibre 60\/70 bulbs — substantial heads with well-developed cloves that are easy to work with.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Lautrec, Tarn, France (IGP, Label Rouge)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Lautrec pink garlic (\u003cem\u003eAllium sativum\u003c\/em\u003e)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store in a cool, dry, well-ventilated place out of direct sunlight. Do not refrigerate. Whole bulbs will keep for several weeks; once broken into cloves, use within a week to ten days.\u003c\/p\u003e","brand":"LE MARCHE","offers":[{"title":"Default Title","offer_id":40720833708137,"sku":"LAUTRECPINK500","price":8.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/BuyPinkGarlicUK_FINE_WILD.jpg?v=1719304057"},{"product_id":"au-bon-unsalted-butter","title":"Au Bon Unsalted Butter","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAu Bon Unsalted Butter — the unsalted version of Oliver Martin's artisan butter from Beaulencourt in the Pas-de-Calais. Same cream from a blend of Jersey, Holstein and Normande cows, same traditional churning with no preservatives or additives, same 250g block — but without salt. This is the butter for baking, for pastry, and for any preparation where you want the richness of good butter without the salinity.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eUnsalted butter lets you control the seasoning in everything you make. In pastry, it produces a cleaner, purer result. In sauces — beurre blanc, hollandaise, beurre noisette — it gives you a smooth, rich base without pushing the salt level beyond what you intended. On the table, it is the butter you serve with smoked salmon, with caviar, or alongside anything that is already well seasoned.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe flavour is pure, sweet cream — the natural richness of the Jersey and Normande milk comes through clearly without salt to mask it. The colour is a natural pale gold.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Beaulencourt, Pas-de-Calais, France\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Cream (cow's \u003cstrong\u003emilk\u003c\/strong\u003e).\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate. Unsalted butter has a shorter shelf life than salted — use within a week or freeze. Freezes well without loss of quality.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 250g\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens: Milk.\u003c\/strong\u003e\u003c\/p\u003e","brand":"LE MARCHE DE CHEFS","offers":[{"title":"Default Title","offer_id":40531310215273,"sku":"AUBONUNSALT","price":6.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/AUBONUNSALTEDBUTTER_FINE_WILDUK.jpg?v=1719304222"},{"product_id":"fines-herbes","title":"Fines Herbes","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe classic French fresh herb blend — equal parts parsley (\u003cem\u003ePetroselinum crispum\u003c\/em\u003e), tarragon (\u003cem\u003eArtemisia dracunculus\u003c\/em\u003e), chervil (\u003cem\u003eAnthriscus cerefolium\u003c\/em\u003e) and chives (\u003cem\u003eAllium schoenoprasum\u003c\/em\u003e), bundled together and ready to use. Fines herbes is one of three standard herb blends in French cooking, alongside herbes de Provence and bouquet garni, and it is by some distance the most delicate of the three. Where herbes de Provence brings warmth and bouquet garni builds depth in long-cooked dishes, fines herbes contributes elegance and subtlety — a light, aromatic lift that works best with brief cooking or no cooking at all.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is the blend that belongs in a French omelette, stirred through scrambled eggs, scattered over poached poultry, folded into a vinaigrette or finished over a simple green salad. The tarragon provides anise warmth, the chervil a soft, faintly anise note of its own, the parsley freshness and structure, and the chives a clean onion edge. Together they are more than the sum of their parts. Fines herbes must be made with fresh herbs — dried versions lose the entire point. Chop all four herbs finely together with a sharp knife, cutting through once only to avoid bruising the leaves. Store any unused portion in a covered bowl in the fridge and use within a day or two.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e France\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Fresh flat-leaf parsley (\u003cem\u003ePetroselinum crispum\u003c\/em\u003e) 25g, fresh tarragon (\u003cem\u003eArtemisia dracunculus\u003c\/em\u003e) 25g, fresh chervil (\u003cem\u003eAnthriscus cerefolium\u003c\/em\u003e) 25g, fresh chives (\u003cem\u003eAllium schoenoprasum\u003c\/em\u003e) 25g\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate immediately. Store loosely wrapped in damp kitchen paper inside a sealed container. Use within three to four days.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"LE MARCHE","offers":[{"title":"Default Title","offer_id":40550712967273,"sku":"FINHERB","price":2.7,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/FINESHERBS_FINE_WILD..jpg?v=1719304305"},{"product_id":"smoked-garlic-aoc","title":"Smoked Garlic","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSmoked garlic (\u003cem\u003eAllium sativum\u003c\/em\u003e) from France — whole bulbs of French garlic that have been cold-smoked over hardwood, giving the cloves a gentle, amber-tinted smokiness while mellowing the raw sharpness of fresh garlic into something warmer, sweeter and more rounded. The smoking process also acts as a natural preservative, extending the shelf life of the bulbs well beyond that of fresh garlic.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe result is garlic that you can use in place of fresh anywhere, but with an additional layer of flavour that fresh garlic cannot deliver — a soft, woody smokiness that sits behind the garlic rather than in front of it. The cloves look slightly amber-tinged rather than white, and the texture remains firm and usable. Unlike black garlic, which is a complete transformation, smoked garlic is still recognisably garlic in both texture and function — you peel, crush, slice and cook it in the same way. The smoke simply broadens what it can do. It is particularly good in applications where garlic and smoke already belong together: compound butters, mashed potato, aioli, marinades for red meat, slow-cooked braises, and anywhere that calls for depth without the one-note punch of raw cloves. It also works well raw — grated into dressings and dips — because the smoking takes the aggressive edge off without removing the garlic character entirely.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAvailable as loose bulbs (250g±, approximately 3 heads) or as a whole string (1kg±).\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e France\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Smoked garlic (\u003cem\u003eAllium sativum\u003c\/em\u003e)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store in a cool, dry, well-ventilated place away from direct sunlight. The smoking extends the shelf life — properly stored, smoked garlic keeps for several months.\u003c\/p\u003e","brand":"LE MARCHE","offers":[{"title":"250g± (Approx 3 Heads)","offer_id":40775165214825,"sku":"SGHEADS","price":7.0,"currency_code":"GBP","in_stock":true},{"title":"1kg± Whole String","offer_id":40775165247593,"sku":"SGSTRING","price":27.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/SMOKEDGARLICSTRING_FINE_WILDUK.jpg?v=1719304326"},{"product_id":"cevenne-onions-pdo","title":"Cévennes Onions P.D.O.","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eOignon Doux des Cévennes (\u003cem\u003eAllium cepa\u003c\/em\u003e) — the sweet onion from the mountain terraces of the Cévennes in southern France, holding AOP (Appellation d'Origine Protégée) status since 2008. These are grown on narrow, stone-walled terraces at altitude in the Cévennes National Park, on granite-derived sandy soils that drain freely and force the onion to develop slowly. The steep terrain makes mechanisation impossible — everything from planting to harvest is done by hand, which limits yields and is part of the reason the onion costs more and tastes different from anything grown on flat, irrigated land.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Cévennes onion is genuinely sweet in a way that most onions described as \"sweet\" are not. It has an unusually low pyruvic acid content — the compound responsible for the sharpness and the tears — which means it can be eaten raw without the burning, astringent quality that makes raw onion unpleasant in quantity. The texture is crisp and juicy, closer to an apple than a standard storage onion, and the flesh is pale white with no hint of the sulphurous heat that dominates ordinary varieties. This makes it as much a salad ingredient as a cooking one. Sliced thinly and eaten raw, it is genuinely mild. Cooked, the natural sugars caramelise easily and the flesh collapses into something soft and deeply sweet — excellent in tarts, gratins, slow-roasted whole, or as a confit.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Cévennes, southern France (AOP\/PDO)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Cévennes sweet onions (\u003cem\u003eAllium cepa\u003c\/em\u003e)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate to maintain freshness. Cévennes onions have a higher water content than standard storage onions and do not keep as long at room temperature. Use within two to three weeks.\u003c\/p\u003e","brand":"LE MARCHE","offers":[{"title":"Default Title","offer_id":41772790612073,"sku":"CEV1000","price":9.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/CevenneOnions_FINE_WILDUK.jpg?v=1723128461"},{"product_id":"incanto-extra-virgin-olive-oil-500ml","title":"Incanto Extra Virgin Olive Oil","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBiancolilla is one of Sicily's native olive varieties — a delicate, low-yielding cultivar that produces oil with a character quite different from the bolder Picual and Hojiblanca oils of Spain. Where those are assertive and peppery, Biancolilla is smooth, buttery, and gently fruity, with a distinctive freshly cut grass aroma and a balanced texture that makes it immediately approachable. This oil is cold-pressed from the best selection of early-harvest Biancolilla olives, pressed almost immediately after picking to capture the variety's full aromatic profile.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe flavour is medium-bodied and refined — fresh and green with a soft, rounded finish and none of the aggressive bitterness or throat burn that can characterise more robust oils. It is an oil that complements rather than competes, which makes it exceptionally versatile. Drizzle over grilled fish, steamed vegetables, fresh mozzarella, or a simple salad and it lifts everything quietly. It works equally well as a finishing oil on pasta, soups, and bruschetta, or used in dressings where you want the oil's character to come through without overwhelming the other ingredients. A three-time Great Taste Award winner (2011, 2012, 2013).\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Danilo Manco is an award-winning family producer in Sicily with a reputation for crafting some of southern Italy's finest olive oils and vinegars. Early harvest and immediate pressing are central to the approach — capturing the oil at its peak freshness and aromatic intensity.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% Biancolilla extra virgin olive oil\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Ambient. Store in a cool, dry place away from light and heat.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 500ml\u003c\/p\u003e","brand":"SPECIALITY FINE FOOD TRADERS","offers":[{"title":"Default Title","offer_id":41882601881705,"sku":"MAN1207","price":22.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/IncantoExtraVirginOliveOil_TuscanPremiumEVOO_FINE_WILDUK.jpg?v=1728551751"},{"product_id":"armandine-potatoes","title":"Amandine Potatoes","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAmandine potatoes (\u003cem\u003eSolanum tuberosum\u003c\/em\u003e) from Brittany — a French firm-fleshed variety bred by Germicopa at their research station in Châteauneuf-du-Faou and registered in 1994. The name comes from \u003cem\u003eamande\u003c\/em\u003e — almond — which describes both the elongated shape of the tuber and the subtle nuttiness of the flavour. Amandine is a cross between the Mariana and Charlotte varieties, and it has become one of the reference potatoes in the French market for the firm-fleshed, salad-type category.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe tubers are smooth-skinned, yellow, and uniform in shape, with a shallow eye pattern that means very little waste when preparing them. The flesh is pale yellow, firm and waxy, with a texture that sits on the melting side of firm — it holds its shape when cooked but has a creaminess that harder waxy varieties lack. This makes Amandine unusually versatile: it works boiled, steamed, roasted, sautéed and in salads, where many firm-fleshed varieties only excel at one or two of those. The flavour is clean, buttery and gently nutty, without the earthiness of a floury potato or the blandness of a generic salad variety. At its best roasted whole with the skin on, where the thin skin crisps and the interior stays smooth.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Brittany, France\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Amandine potatoes (\u003cem\u003eSolanum tuberosum\u003c\/em\u003e)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store in a cool, dark, dry place. Do not refrigerate. Use within one to two weeks.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"LE MARCHE","offers":[{"title":"Default Title","offer_id":41900556124265,"sku":"ARM1000","price":8.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/Amandine_Potatoes_French_Grown_FINE_WILD_UK.jpg?v=1730799178"},{"product_id":"mediterranean-fresh-herb-mix","title":"Mediterranean Fresh Herb Mix","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA fresh herb selection built around the four pillars of Mediterranean cooking: thyme (\u003cem\u003eThymus vulgaris\u003c\/em\u003e), rosemary (\u003cem\u003eSalvia rosmarinus\u003c\/em\u003e), bay leaves (\u003cem\u003eLaurus nobilis\u003c\/em\u003e) and wild oregano (\u003cem\u003eOriganum vulgare\u003c\/em\u003e). These are the herbs that underpin braises, roasts, stocks and sauces across French, Italian and Spanish kitchens — the same combination a chef would reach for when building a slow-cooked dish from the ground up.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eEach herb contributes something distinct. Thyme provides the warm, earthy base note that defines a good braise. Rosemary brings resinous intensity — assertive enough to stand up to long cooking times and strong-flavoured ingredients. Bay adds depth and a subtle bitterness that rounds out stocks and sauces. Wild oregano delivers the peppery, slightly floral heat that lifts everything it touches. Together they form the working backbone of Mediterranean cookery, and having them fresh rather than dried transforms the result. Fresh herbs carry volatile oils that dried herbs have largely lost — the difference in a slow-roasted shoulder or a daube is not subtle.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Italy \/ France\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Fresh thyme (\u003cem\u003eThymus vulgaris\u003c\/em\u003e), fresh rosemary (\u003cem\u003eSalvia rosmarinus\u003c\/em\u003e), fresh bay leaves (\u003cem\u003eLaurus nobilis\u003c\/em\u003e), fresh wild oregano (\u003cem\u003eOriganum vulgare\u003c\/em\u003e)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate immediately. Wrap loosely in slightly damp kitchen paper and store in a sealed container. Use within five to seven days.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"LE MARCHE","offers":[{"title":"Default Title","offer_id":53993086124417,"sku":"MEDHERB150","price":2.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/FreshItalianHerbMix_PremiumMediterraneanHerbs_FINE_WILDUK.jpg?v=1737449543"},{"product_id":"acanto-hojiblanca-extra-virgin-olive-oil","title":"Acanto Hojiblanca Extra Virgin Olive Oil","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eHojiblanca — named for the silvery-white underside of its leaves — is one of Spain's most refined olive varieties. Where Picual is bold and assertive, Hojiblanca offers elegance and balance: moderate fruitiness with notes of fresh-cut grass, green apple, and almonds, finishing with a gentle bitterness and subtle peppery warmth rather than the throat-catching kick of more robust oils. This single-variety extra virgin is made exclusively from Hojiblanca olives grown within the Sierra Mágina Natural Park in Jaén, Andalusia, and cold-pressed within hours of harvest to preserve its exceptional character and high polyphenol content.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe oil has a beautiful golden-green colour and a buttery consistency that makes it one of the most versatile premium olive oils you can buy. It works beautifully raw — drizzled over fish, seafood, salads, fresh cheese, or steamed vegetables — but its medium oleic acid content (65–70%) also gives it excellent stability at higher temperatures, so it performs well for sautéing, roasting, and gentle frying without losing its distinctive flavour. This is the oil for someone who wants quality and character in everyday cooking, not just as a finishing flourish.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Acanto works with carefully selected groves within the Sierra Mágina Natural Park — a mountainous designation in Jaén known for producing some of Spain's most polyphenol-rich olive oils. The region's altitude and climate create slow olive development and concentrated flavour. Olives are harvested at optimal ripeness and processed within 24 hours to maintain quality from grove to bottle.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% Hojiblanca extra virgin olive oil\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Ambient. Store away from light and heat.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 500ml\u003c\/p\u003e","brand":"ACANTO","offers":[{"title":"Default Title","offer_id":54359125688705,"sku":"ACHOJ","price":24.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/Acanto_Hojiblanca_Extra_Virgin_Olive_Oil_Premium_Spanish_EVOO_FINE_WILD.jpg?v=1748868765"},{"product_id":"acanto-picual-extra-virgin-oil-oil","title":"Acanto Picual Extra Virgin Olive Oil","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePicual is Spain's most widely planted olive variety for good reason. It produces oil with exceptional stability, a high oleic acid content, and a flavour profile that is bold and unambiguous — pronounced fruitiness, clean bitterness, and a strong peppery finish. This single-variety extra virgin is made exclusively from Picual olives grown within the Sierra Mágina protected designation of origin in Jaén, Andalusia, and cold-pressed at temperatures below 27°C within hours of harvest. The result is an oil with notably high polyphenol content — frequently exceeding 580mg\/kg, well above typical extra virgin standards.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is not a subtle oil. It is assertive and expressive, with the depth that comes from a single variety pressed at peak condition rather than blended for uniformity. Best used where its character can be appreciated rather than cooked away — drizzled over grilled vegetables, torn bread, soups, salads, fresh mozzarella, or finished dishes. It also pairs well with robust flavours: grilled meat, roasted peppers, pulses, and strong cheeses.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Acanto works with carefully selected groves within the Sierra Mágina Natural Park — a mountainous designation in Jaén known for producing some of Spain's most polyphenol-rich Picual oils. The region's altitude and climate create slow olive development and concentrated flavour. Olives are harvested at optimal ripeness and processed within 24 hours to maintain quality from grove to bottle.\u003c\/p\u003e\n\u003cp class=\"h4\"\u003e\u003cstrong\u003eHEALTH: THE IMPORTANCE OF OLIVE OIL\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eExtra virgin olive oil is rich in heart-healthy monounsaturated fats and powerful antioxidants like polyphenols and vitamin E, which help reduce cholesterol and protect against inflammation. As the foundation of the Mediterranean diet, it supports cardiovascular health, brain function, and longevity. Choose quality extra virgin olive oil for both exceptional flavour and genuine health benefits.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% Picual extra virgin olive oil\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Ambient. Store away from light and heat.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 500ml\u003c\/p\u003e","brand":"ACANTO","offers":[{"title":"Default Title","offer_id":54359323345281,"sku":"ACTPI500","price":24.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/Acanto_Picual_Extra_Virgin_Olive_Oil_500ml_Robust_Spanish_EVOO_FINE_WILD.jpg?v=1748868813"},{"product_id":"exotic-mushroom-mix-300g","title":"Exotic Mushroom Mix","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA fixed selection of four cultivated Asian mushroom varieties, chosen for the range of textures and flavours they bring to a single pack. Every Exotic Mix contains maitake \/ hen of the woods (\u003cem\u003eGrifola frondosa\u003c\/em\u003e), baby king oyster (\u003cem\u003ePleurotus eryngii\u003c\/em\u003e), baby shiitake (\u003cem\u003eLentinula edodes\u003c\/em\u003e) and hon shimeji (\u003cem\u003eHypsizygus marmoreus\u003c\/em\u003e). Unlike the seasonal Woodland Mix, these are cultivated mushrooms available year-round, making this a reliable standby for the kitchen.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eEach variety contributes something different. Maitake has a layered, frilly structure and a rich, savoury depth. Baby king oyster mushrooms are dense and meaty with a mild, slightly sweet character — they take on a satisfying chew when seared. Baby shiitake deliver concentrated umami from their firm, amber caps. Hon shimeji are delicate, slightly crunchy clusters with a clean, nutty finish. Together, they give a dish visual variety and a layered flavour profile that a single mushroom variety cannot achieve. The mix leans naturally towards Asian preparations — noodle broths, stir-fries, donburi, steamed dishes — but works equally well in European cooking: risottos, cream sauces, tarts and omelettes all benefit from the range of textures.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Cultivated — sourced from specialist growers\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Fresh maitake (\u003cem\u003eGrifola frondosa\u003c\/em\u003e), fresh baby king oyster mushrooms (\u003cem\u003ePleurotus eryngii\u003c\/em\u003e), fresh baby shiitake (\u003cem\u003eLentinula edodes\u003c\/em\u003e), fresh hon shimeji (\u003cem\u003eHypsizygus marmoreus\u003c\/em\u003e)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate immediately on arrival. Keep in original packaging or store loosely in a paper bag. Use within 3–5 days. Cultivated mushrooms generally have a longer shelf life than wild varieties, but check individual varieties — maitake tends to deteriorate first.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 350g\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"WILD ROOM","offers":[{"title":"Default Title","offer_id":54420508279169,"sku":"EMM350","price":15.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/FreshExoticMushroomMix_NextDayDelivery_FINE_WILDUK.jpg?v=1750590507"}],"url":"https:\/\/www.fineandwild.com\/collections\/related.oembed","provider":"FINE \u0026 WILD","version":"1.0","type":"link"}