This recipe uses the great tastes of the West Country, incorporating cider and cheddar cheese with leeks, mustard and Cauldron sausages for a hearty and satisfying supper.
This vegan trifle recipe is Cauldron's take on a traditional British dessert.
Similar to a Cornish Pasty, this recipe originates from Forfar, in Scotland. It uses Cauldron Cumberland Sausages.
This is a modern take on Britain's original street food, fish and chips. Our Tofu and Chips recipe combines crispy batter with light soft tofu, brought together with capers and gherkins.
This recipe uses the Indonesian sweet, syrupy, spiced soy sauce Kicap Manis and the fresh flavours of root ginger, chillies and coconut, typical of an Indonesian market.
The colourful and fragrant spices used in this dish reflect the vibrant Indonesian landscape and are combined with rich, sweet coconut found throughout the country.
To be the first to hear about new products, fantastic offers and latest news.