with hazelnuts and walnuts
vegan, gluten free, raw
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Wild Garlic foraged in Frome and Glastonbury combines with: cold pressed extra virgin rapeseed oil (also grown in Frome), both hazelnuts and walnuts and just a dash of apple cider vinegar to give a uniquely British twist to a classic condiment. Use it with pasta to make the quickest exotic/local dinner guaranteed to impress, add it to sour cream or mayo to liven up a dip, or accompany cheeses on crackers or a range of bite-sized appetizers for your party.