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Shepperton local food delivery

You can now order from the following shops and receive your order in just one convienient delivery.




James of Shepperton Butchers is a family run, award winning butchers in shepperton. We select only the very best meat from small family run farms across the British Isles.
Florist - Greengrocer - Fine Foods TO ORDER FLOWERS ONLINE VISIT http://www.aziatics.com Passionate about Fresh Produce and Fine Foods. We pride ourselves on only using English produce when in season and work with local farms where possible to limit food miles from farm to store.
 
  Aziatics - Vegetables (Salads)

Avocado
(ISRAEL)
£1.29 each
Lettuce (Round)
(UK)
£0.60 each
Cucumber
(UK)
£0.90 each
Spring Onions
(UK - Laleham)
£0.79 each
Lettuce (Cos)
(UK)
£1.29 each
Beetroot Bunched
(UK LOCAL)
£1.20 each
Watercress
(UK)
£0.99 each
Beetroot Pack
Cooked And Packaged. 250g (UK)
£0.89 each
Lettuce (Iceberg)
(UK)
£0.99 each
Pepper (Green)
(DUTCH)
£0.80 each
Pepper (Red)
(DUTCH)
£0.80 each
Pepper (Yellow)
Dutch
£0.80 each
Pepper (Orange)
Dutch
£0.80 each
Mixed Salad Bag
200g Containing Escarole, Endive, Radicchio and Red Cabbage
£1.20 each
Celery
(UK)
£0.99 each
Fennel
(UK - Laleham)
£0.99 each
Cucumber (Half)
(UK)
£0.59 each
Baby Leaf Salad
(UK or Italy)
£1.35 / 125g
Rocket
(UK or Italy)
£1.35 / 125g
Baby Spinach
(UK)
£1.35 / 200g
Lemon Grass
£0.50 each
Tomato Beef
Beef Tomatoes
£0.75 each
Beetroot (Cooked In-store)
One medium piece - Cooked instore (UK)
£0.50 each
Tomato (Cherry Vine)
Approx 250g (UK)
£1.49 each
Tomato (Cherry)
Approx. 250g (UK)
£1.20 each
Tomato (Vine)
Approx. 750g (5 Large Tomatoes On Vine) (DUTCH)
£1.49 each
Tomato (Salad)
100g = Approx. 1 Tomato (UK)
£0.22 / 100g
Little Gem Lettuce
(UK)
£0.99 / 2
 
  Aziatics - Vegetables (Herbs)

Chives
Fresh Chives
£1.35 / 100g
Tarragon
Fresh Tarragon
£1.35 / 30g
Dill
Fresh Dill
£0.99 / 30g
Rosemary
Fresh Rosemary
£1.35 / 30g
Parsley (Flat Leaf)
Large Bunch - UK Laleham
£0.99 / 50g
Thyme
Fresh Thyme
£1.35 / 50g
Basil
Fresh Basil
£1.35 / 30g
Bay Leaf
Fresh Bay Leaf
£1.35 / 30g
Mint
Large bunch
£1.25 each
Coriander
Large bunch - (UK - Laleham)
£0.99 each
Parsley (Curly)
Curly Parsley
£0.99 each
Marjoram
Fresh Marjoram
£1.35 / 50g
Oregano
Fresh Oregano
£1.35 / 50g
Sage
Fresh Sage
£1.35 / 50g
 
  Aziatics - Pantry (Herbs & Spices)

Bay Leaves
A large tree native to the Eastern Mediterranean but now grown throughout the sub-tropical zones. The dried leaves of Bay have been used since ancient times as a food flavouring. They are an essential ingredient in Mediterranean, Middle Eastern and Asian cooking. One or two leaves will add a piquant lemon flavour to fish, meat or vegetable dishes. Remove before serving.
£1.20 / 10g
Garlic Salt
Garlic Salt is a mixture of salt and ground garlic (plus an anti-caking agent). It provides a convenient way of using garlic. It should always be stored in an airtight container in a dry environment.
£1.20 / 100g
Cajun Seasoning
A spice mixture typical of the Cajun region of the southern United States. Add to boiled, braised or fried dishes; particularly fish and chicken dishes. Green Cuisine Cajun Seasonig contains no salt.
£1.20 / 40g
Cardamom Whole
Cardamom is indigenous to South India but is now cultivated extensively in Central America. The green or straw coloured seed pods contain small black seeds that have a strong lemon flavour. It is an indispensable ingredient in Indian cooking. Crack the seed pods by crushing before use and remove before serving. An interesting addition to cooked fruit.
£1.20 / 10g
Chervil
The leaves of an annual plant much favoured in France and generally used as an alternative to curly leaf parsley. Sprinkle on salad, vegetable, egg and fish dishes for a mild aromatic lemon flavour.
£1.20 / 15g
Celery Salt
A popular way of using ground celery seed. Use instead of salt in fish or chicken dishes or as a sprinkle on salads or vegetables.
£1.20 / 100g
Coriander Seed
he seed of a hardy annual indigenous to the Eastern Mediterranean area but now cultivated throughout the temperate zones. After pepper, coriander is probably the most widely used spice. The seeds have a warm, aromatic flavour but because of the indigestible husk they are usually used in the ground form. The seeds may be ground using a mortar and pestle or coffee grinder. Try dry frying the seeds before grinding for extra flavour.
£1.20 / 40g
Cumin Seed
The seeds of a plant related to parsley and indigenous to the Eastern Mediterranean. It is now widely cultivated throughout the sub-tropical zones. Cumin seeds have a full aromatic lemon flavour and are often used ground (see Cumin Ground). To prepare the seed yourself, first roast in a hot, dry, frying pan for a few minutes and then grind using a mortar and pestle or a coffee grinder.
£1.20 / 50g
Cumin Ground
Finely ground Cumin Seed ( see Cumin Seed) Widely used in South Asian cooking. To obtain the best flavour, fry first in oil at a high temperature for a minute or so. Cumin gives a warm aromatic lemon flavour to meat, fish or egg dishes.
£1.20 / 50g
Curry Leaves
The leaves of a bush indigenous to South India. These leaves smell like curry powder, hence the name, and have a sharp, bitter, aromatic flavour. They are widely used in Sri Lanka and South India to add flavour to meat, fish, vegetable or lentil dishes. Remove the leaves before serving.
£1.20 / 5g
Curry Madras Medium
Curry powder is an all-in-one spice mixture, probably invented by the British in the 18th century to replicate Indian dishes after they returned home from India. Its advantage is that it is very simple to use. The best curry powder reputedly came from the Madras area. Medium indicates the heat level of the end product. Curry powder should always be fried to a high temperature in a generous quantity of vegetable oil before use - 1 tbs per 2 persons in 4 tbs oil.
£1.20 / 50g
Dill Seed
The dried seeds of the Dill plant. It is used to flavour the vinegar in pickles, particularly pickled gherkins. Finely ground it may be added sparingly to soups and sauces.
£1.20 / 50g
Rosemary
This evergreen, perennial shrub is indigenous to the Mediterranean area but is now widely cultivated throughout the temperate zone. The long leaves or 'spikes' have been used since earliest times as a flavouring for savoury dishes. It is one of the principal herbs of Mediterranean cooking it is also a constituent of Mixed Herbs and Bouquet Garni.
£1.20 / 20g
Nutmeg Whole
The seeds of a large, evergreen tree indigenous to the Molucca Islands (Spice Islands). It is now cultivated widely in the tropical zone. Nutmegs grown on the West Indian island of Grenada are considered to be particularly fine. The sweet, aromatic flavour of nutmeg has been highly prized since Roman times and together with pepper, ginger and cinnamon was one of the principle commodities of the early spice trade.
£1.20 / 20g
Tarragon
This king of European herbs is and essential ingredient in French cuisine. A teaspoon of the chopped, dried leaves will impart a clean aromatic flavour to meat or fish dishes. It can also be used to flavour vinegar and pickles or chutneys. It is particularly suited for use with chicken.
£1.20 / 12g
Pepper Black Ground
Finely ground Black Peppercorns (see separate entry). It has a more intense flavour than the coarse ground pepper produced by a domestic pepper grinder.
£1.20 / 30g
Peppercorns Black
The dried, unripe berries of a perennial climbing vine native to South India but now cultivated throughout the tropical zone. Pepper has a sharp, hot aromatic flavour, which was ideal in times gone by to hide the off flavours of old food.
£1.20 / 50g
Five Spice Mix (Chinese 5 Spice)
The classic spice mixture of Chinese cooking made by grinding Star Anise, Fennel Seed, Cinnamon and Black Pepper. A teaspoon full added to a chicken or beef stir-fry dish will give it the rich aniseed flavour associated with Chinese cuisine.
£1.20 / 40g
Fenugreek Seed
Fenugreek is a small annual plant which is widely distributed throughout Asia and the Mediterranean. It has been used as a culinary spice since the earliest times. It is mainly grown commercially in India and North Africa. The seed, when ground, has a sharp acrid flavour similar to celery. Use sparingly in savoury Indian dishes. The seeds can be sprouted for use in salads.
£1.20 / 50g
Cinnamon Sticks
The bark of an evergreen tree indigenous to Sri Lanka but cultivated throughout the tropics. The bark curls into sticks when being cut. Cinnamon is one of the most widely used spices and its warm sweet aromatic flavour is an essential part of South Asian and Indonesian cooking. Use a 5 inch piece in meat, vegetable, fish or rice dishes. It can also be used to flavour rice pudding or other mil based dishes.
£1.20 / 20g
Allspice (Ground)
Finely ground Allspice berries
£1.20 / 40g
Star Anise
The star shaped fruit of an evergreen shrub indigenous to southern China and Vietnam. Both the fruit case and the seeds have a strong aniseed flavour and may be used whole (remove before serving), or ground as in traditional Five Spice Mix. Use sparingly wherever an aniseed flavour is required.
£1.20 / 25g
BBQ Seasoning Mix
A blend of spices used as a marinade for meat or fish to be cooked on the barbeque. The Green Cuisine mixture is salt free.
£1.20 / 40g
Vanilla Pods
Introduced into Europe by the Spanish in the 16th century, vanilla has been widely used as a flavouring for chocolate, ice cream and dessert sauces. Vanilla pods can be stored in an air tight jar containing castor sugar which will absorb the flavouring and can then be used in sweet dishes. Add a one inch piece to milk puddings before cooking & remove before eating.
£1.60 each
Chicken Seasoning
A blend of herbs and spices that enhance the flavour of all poultry dishes. Use as a rub before roasting or cooking chicken in a casserole dish.
£1.20 / 40g
Coriander Ground
Finely ground coriander seed plays a part in almost every regional cooking style, particularly Indian, Malay, Mexican and Middle Eastern. Its warm, aromatic flavour is fully developed after frying in oil at a high temperature for a minute or so. It is an indispensible ingredient in most Curry Powder.
£1.20 / 40g
Cloves Ground
Finely ground cloves. Use sparingly instead of whole cloves when the clove bodies would detract from the dish. Use with stewed or baked fruit, fruit puddings, Christmas pudding and sweet sauces.
£1.20 / 18g
   



 

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