Suma

Suma is the UK’s largest independent wholefood wholesaler/distributor, specialising in vegetarian, fairly traded, organic, ethical and natural products.

Suma is  one of the few businesses in the UK that sell only vegetarian produce. You can be assured that all of our products are 100% vegetarian from our sweets to our tooth-brushes. That means no meat, no fish and no animal derived nasties like gelatin or rennet.

Suma offer an impressive range of over 6,000 food and non-food products.

Range of products:

Branded Foods

Top quality foods sourced from well known ethical brands like Doves Farm, to products by smaller artisan producers.

Branded Drinks

Choose from favorites like Fentimans Ginger Beer to organic fruit smoothies or natural fruit squashes and presses.

Alcohol

We supply a large range of organic and fair-trade Wines, Organic Beer, Organic Cider and fair trade spirits.

Bulk Commodities

High quality staples including Rice, Nuts, Seeds, Beans, Pulses, Grains, Cereals, & Flour all available in bulk.

Chilled Foods

Chilled vegetarian foods, including vegan and dairy-free alternatives to meat, cheese, milk, butter, and yogurt.

Frozen Foods

Over 150+ vegetarian and vegan frozen foods. Veggie sausages, veggie burgers, ice cream, desserts and more.

Cleaning Products

Eco-friendly products from environmentally aware brands like Ecover, Bio D, Clear Spring, and Suma’s own Ecoleaf range.

and more…

more info at Suma website http://www.suma.coop/

Unique agar (agar-agar E406)
Unique binder (ultratex 3 E1442)
Unique poly D- (E1200)
Unique enzyme (activa EB)
Unique glass (pure-cote B790)
Unique Konjac (E 425)
Unique Stabilize (E412)
Unique Malto DE
Unique Alginate (E401)
Unique Lactate (E327)

For more info go to producer site…

Unique Products Schuurman

http://www.unique-products.nl/

Photos and info from Núñez de Prado, where you can find more information on their high quality and tested products.

The name of La Belle Chaurienne is a good choice since it has been established for more than 40 years in this beautiful town of Castelnaudary and is the standard-bearer of its gastronomic know-how. Indeed, La Belle Chaurienne’s cassoulets can be found everywhere in France and in almost all the supermarkets. Thanks to the success of our recipe, we can be found also abroad : Great-Britain, Spain, Denmark, … and farer in Hong-Kong!

The success of La Belle Chaurienne can be attributed to our inimitable cassoulets as well as our excellent range of quality recipes such as : duck confit, foie gras, coq au vin, poulet basquaise, lentils based meals, pâtés, … and many more : cooked vegetables, and culinary ingredients like goose fat or duck gizzards.

For more information about La Belle Chauriennerange and products visit their website.

All about cassoulets

The town marshal wanted to put more guts into his defending army by feeding them a sumptuous meal (putting in whatever food-stuff the inhabitants could lay their hands on) before throwing them into a furious charge against the enemy.

In the warehouses of the besieged town, there remained a large quantity of beans, which allowed the fortress cooks to put together a gigantic stew, enhanced by the different meat gravies, like fresh and salted pork, goose, dry sausage, all lending to this excellent recipe. The dishes were heated up into the town oven and so they have been browned.

After having been fully-fortified by this lavish feast, and which goes without saying was of course washed down by any available local wine, the people of Castelnaudary only then left the banquet table to attack the English army, firing their old, jam-packed culverins.

Their stampede was so furious and the noise from their culverins so loud and terrible that the besieging troops panicked, believing that in the town (which they had miscalculated) was the existence of such a formidable artillery, that they didn’t stop running (according to the legend of Castelnaudary)  until the English Channel coast.

This browned dish was appreciated and the people of Castelnaudary kept cooking it in small terrines or “cassoles”.

Besides, the name cassoulet comes from this typical earthenware bowl. The best cassoles are made in Issel in Aude, with the so special clay of this region, and since the XIVe century.

The mandatory ingredients of a Castelnaudary cassoulet are generous pieces of meats (duck, goose, pork), eventually preserved, pure pork sausages well peppered and lingots beans. This type of beans is the most appropriate to the cassoulet long cooking. And it is said that they are never so well cooked than when they are with Castelnaudary water, which apparently has special properties.

It is very long to prepare a good cassoulet. You have to start 12 hours before with the beans soaking and you need at least 3 hours of cooking, while you mustn’t forget to break the “crust” appearing on the surface, 7 times according to the tradition. In the past, people used to heat their cassoulet in the baker oven during mass.

It is also very long to learn the specific know-how of each step : beans soaking, preserving duck, seasoning, Toulouse sausage, cooking, … The recipe is still sometimes transmitted from generation to generation but nowadays, it is really rare to find a home-made cassoulet. For those who do not have time or who do not know how, do not hesitate to choose La Belle Chaurienne : as a great representative of its region, La Belle Chaurienne respects each point of the recipe and many would tell you that its cassoulet is like “home-made”.

All about foies gras

Effectively, wild goose seems to have been “programmed” to stuff itself before its anual long migration. Indeed, it is not the only animal to stock fat as energy before periodes of intense efforts or long fasting but it has, and ducks too, the capacity to stock spontaneously a large part of this fat in its liver. You have to know that foies gras are not sick livers : they have no cancer or cirrhosis. As soon as stuffing is stopped, liver comes back to its normal size, as in nature when goose or duck ends its migration.

We can easily imagine that those naturally fat animals were already noticed and appreciated by prehistoric hunters and that, when agriculture and livestock farming developed, it came to people to capture and stuff geese.

Egyptians were the first to stuff geese. They have noticed that, during Spring, before their migration, wild geese grown fat. And since the 3rd millenium before JC, Egyptians used to capture geese before they left and to keep overfeeding them by putting into their beack small sausages or small pellets of cereal paste, while massaging their neck to make the ingestion easier. Egyptians could then enjoy well fat geese. But Romans were the first to stuff geese only for their livers, with dried figs. And Greeks were probably the first to stuff ducks.

Thanks to Gaul conquest by Romans, stuffing techniques arrived in France and particularly in Aquitaine were people kept using them after Romans left, instead of others regions.

Later, Christophe Colomb, because he brought back corn, gave an unexpected extent to duck livestock farming in the South-West where this cereal well became acclimatized. And it is still true nowadays when South-West foie gras is a must-have.

It is even certified by a Protected Geographical Indication (PGI). This protection guaranties that these foies gras come from ducks of Barbarie, best species for stuffing, that these ducks were borned, raised, stuffed, slaughtered and carved in the South-West. It guaranties also that these ducks were fed with cereals and stuffed with South-West corn. These ducks were also raised outdoor, with a limited number of ducks by farm. La Belle Chaurienne offers you foies gras certified by this PGI.

Henaff Jars range is including:

- Old Style Rillettes

- Traditional Country Style Terrine

- Duck Terrine with hazelnuts

- Venison Terrine with Chanterelle

- Rabbit Terrine with Wildthyme

- Hare Terrine with Armagnac

- Wild Boar Terrine with Chesnuts

- Forest Terrine

For more information about Henaff jars range visit Henaff website.

Arbequina – Notably fruity flavour, with a taste of sweet green grass, apple and a little nut (excellent for dressing fresh or grilled vegetables, rice and certain acid fruits such as natural pineapple, etc.)

Hojiblanca – Very smooth flavour, a little sweet, with a touch of “green wood” and oily “aftertaste”. Specially recommended for gazpacho, tomato salad, meat, meat stews and blue fish.

Picudo – Marked olive flavour, slightly spicy, with a little bitterness, nut flavour and a very slight “butter” touch. Highly appropriate for carpaccio, pasta and white or soft blue fish.

Ocal – A little sweet taste with a clear olive flavour, a slight bitterness and a clear aftertaste. Indicated for people who enjoy smooth flavours.

For more information go to Valderrama website.

Good cheese is traditionally served as a separate course, on a plateau du fromage, with the addition of good crackers or fresh, crusty bread. But cheese also has a deep relationship with wine and each different pairing and brings out a new and surprising flavor from both. Fruit also complements cheese. For instance, a good cheddar on top of an apple slice creates an entirely new flavor level. Les Folies Fromage (The Cheese Follies) by Guillaume et Lesgards has created four wonderful fruit spreads specifically designed for certain types of cheese. Made in the French Pyrénées, these spreads will add a new dimension to your old favorites.

• To complement Roquefort and other blue cheeses, they have designed the ideal spread — quince, apple, and spices are the perfect pairing. Rather than trying to compete with a strong blue flavor, this combination does not overwhelm. It merely highlights the unique depth of taste of a fine blue.
• To complement Camembert and other soft bloomy rind cheeses, this blend of apricot, cumin and orange peels, forms a perfect mélange.
• To complement sheep’s milk cheeses, their black cherry and licorice variety adds a touch of both sweet and spice.
• For Cheddar lovers out there, their blueberry spread is enhanced with wild thyme, apple pectin, and lemon juice to play off the full flavors of aged cow’s milk cheeses.
• Finally, they have created a spread to enhance young, creamy goat cheeses. They have combined white fig with bay leaf and raisins. Your chevres will reach their full potential with these complementary flavors.

To buy this producut visit igourment.com