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+ CHICKEN LITELLU LS interesting Finds 02/2 ds HS CLASSIC STUFFING MIX A métaNGE À FARCE CLASSIQUE 4 DT IN HE x De PAT (Ai FOODIE a Moist, savoury stufing in minutes! Bump up the umami flavour by After living in the UK and Australia, friends Patrick Pepperidge!Farmi adding mushroom broth, or add & Mike decided to elevate the fame of meat pies. classic stuffing mix® spicy cooked sausage or prosciutto In 2013 Toronto-based The Commission was created. for extra savoury flavour. This Pie Commission %* Made from scratch, using all-butter pastry, no additives stufing is also great used to stuff meat pies or preservatives, these premium frozen 5" savoury pork chops, or even as a savoury one all varieties meat pies will have you coming back for more. EX binder for burgers. For over three generations, Pastificio G Di Martino has crafted authentic Neopolitan pasta, using highest quality durum wheat, traditional bronze dies, and the natural spring water of the hill town of Gragnano. Packaged in stunning Dolce & Gabbana packaging, Di Martino is a feast for all the senses. Famed New York City chef Mario Carbone has jarred his legendary slow simmered sauces made with ripe, southern Italy tomatoes, fresh basil and oregano, Made in small batches to ensure quality and flavour. No additives ; A R B 0 NE. & preservatives. MARINARA Carbone Di Martino Marinara 500 & pasta A pasta sauce ES > } \ & © Jeu À + l ÿ TS 30e ie he Es & 2 © & & baked in store Tealish el Baked fresh in store, our artisan-inspired fine tea puff pastry strudel is bursting with flavour. This line of healthy, premium loose-leaf tea in sachets was Layers of light, flaky pastry is filled with developed out of an idea in 2004. Expanding to become one of either classic apple or strawberry and Lu 9 49 Canada's most popular teas, this little company has developed all cheese. Deliciousness is heightened natural teas without artifical flavours or added sugars. Stylishly 425g … whenserved warmed fromthe oven! 15 packaged, with nifty colours and mindful words to inspire. FORT 6
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