Name: Good Eggs, By Ed Smith (Signed Copy)
Brand: Ed Smith
SKU: 9729279525202
Price: 18.0 GBP
Availability: InStock

Insufficient Stock

KOYA

Omiyage - Bitsy Chilli oil

Regular price: £6.50
Sale price: £6.50

Insufficient Stock

THE KOREAN PANTRY

Kimchi Seaweed Seasoning

Regular price: £5.95
Sale price: £5.95

Insufficient Stock

EXCLUSIVE

MAMA Z

Banana Ketchup

Regular price: £7.00
Sale price: £7.00

Insufficient Stock

NICE RICE

Ready-To-Eat White Basmati Rice

Regular price: £1.85
Sale price: £1.85

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KAY'S KIMCHI

Family-Recipe Kimchi: Original 420g

Regular price: ~~£9.95~~; Sold out

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KAY'S KIMCHI

Kay’s Kimchi - Original 150g

Regular price: ~~£4.50~~; Sold out

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BACK SOON

DELLI

'Eggs for Lunch’ Box by Ed Smith

Regular price: ~~£36.00~~; Sold out

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Smith is a cherished food and recipe writer who has just launched his book ‘Good Eggs’ that shares 100 ways to elevate your eggs. In celebration of his egg book, Ed has curated a DELLI box* filled with all the things you need to make his genius egg recipes, plus a recipe card to make three delicious brekkies: Poached Eggs with Sichuan Cherry Tomatoes, Tortang Talong with Banana Ketchup, Crispy Rice with Fried Eggs and Kimchi'! \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cmeta charset=\"utf-8\"\u003e*'Good Eggs' Book is not included in the box. You can also purchase a signed copy of Ed's book below and receive the bundle for £40 (RRP £44). Signed copies are exclusively sold via DELLI. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKOYA, OMIYAGE, BITSY CHILLI OIL: \u003c\/strong\u003eThis chilli oil is made by Koya; the Japanese udon noodle bar, and is a brand signature. It’s made with crunchy cashews, zingy chilli, and sansho peppercorns. It has layered texture and flavour. Delicious poured over udon with soy sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMAMA Z, BANANA KETCHUP: \u003c\/strong\u003eBanana Ketchup is a popular condiment in The Philippines. Fiery scotch bonnets are balanced out by the natural sweetness from bananas, and enhanced with fragrant aromatics such as onion, garlic, cinnamon and bay leaves. Great for marinating or for dolloping on your favourite dishes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE KOREAN PANTRY, KIMCHI SEAWEED SEASONING: \u003c\/strong\u003eThe flavours of seaweed and kimchi, concentrated into a neat, flavour-packed jar. An umami, spicy, nutty seasoning is perfect for the finishing touch to all your favourite dishes. Sprinkle it over rice bowls, noodles, soups, eggs, and more.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKAY’S KIMCHI, KAY’S KIMCHI ORIGINAL: \u003c\/strong\u003eKay has over thirty years of experience making kimchi for family and friends. This original recipe has been handed down through generations and is made with salted fermented Chinese cabbage. It is nutrient-dense with immune-boosting probiotics. Enjoy the crunchy, spicy taste mixed with steamed rice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNICE RICE, READY-TO-EAT WHITE BASMATI RICE:\u003c\/strong\u003e A pouch of heritage white basmati rice, perfect to make a nourishing meal at home. It's fragrant, nutty and delicate in flavour and ideal for when you're in a pinch with nothing in the pantry. Simply heat it through and serve it piping hot alongside your curries, chicken and stews.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOLIVES ET AL, DUKKAH: EGYPTIAN NUT \u0026amp; SPICE BLEND: \u003c\/strong\u003eAn Egyptian-originating aromatic mix of toasted nuts, seeds and spices, designed to add texture, seasoning and flavour to meat, vegetables, rice, and salads. Try dipping bread into good oil, then into this Dukkah. Scatter over roast veg, chicken before roasting, or into rice.\u003c\/p\u003e\n\u003cp\u003eThree recipes, each serving 1 person\u003cbr\u003eChilli Oil: 1x165g\u003cbr\u003eBanana Ketchup: 1x250ml\u003cbr\u003eKimchi Seaweed Seasoning: 1x40g\u003cbr\u003eKimchi: 1x150g\u003cbr\u003eBasmati Rice: 1x250g\u003cbr\u003eDukkah: 1x90g\u003c\/p\u003e"}

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'Eggs for Breakfast’ Box, Curated by Ed Smith

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