Under €10

Provinces Gastronomie tomato soup (1 L bottle), velvety and ready to heat. 4 servings.

Provinces Gastronomie Pumpkin Soup (1 L bottle), velvety and ready to heat. 4 servings.

Provinces Gastronomie Split Pea Soup with Smoked Bacon (1 L bottle), creamy and ready to heat. 4 servings.

Provinces Gastronomie Leek Soup (1 L bottle), velvety and ready to heat. 4 servings.

Watercress Soup Provinces Gastronomie (1 L bottle), creamy and ready to heat. 4 servings.

Provinces Gastronomie Carrot Soup (1 L bottle), velvety and ready to heat. 4 servings.

Provinces Gastronomie vegetable soup (1 L bottle), velvety recipe ready to heat. 4 servings.

Salted pork with green lentils (320g jar), French pork and green lentils simmered, family tradition. Generous ready-to-heat meal.

André Laurent Cooked Sauerkraut (4/4 can, 800g), Label Rouge, prepared in Champagne. Exceptional garnish for fish and meat.

André Laurent Sauerkraut Heart (4/4 can, 810 g), Label Rouge, hand-packed for absolute tenderness. Ready to heat.

Sauerkraut with Lardons André Laurent (4/4 tin, 800 g), Label Rouge, cooked with Champagne and goose fat. Ready to heat.

Traditional Cassoulet (1/2 tin): haricot beans, Toulouse sausages, and duck confit. Reheat in a bain-marie, saucepan, or oven.

Manous de la Lozère Maison Julhes (420 g jar, x4), traditional recipe with lamb tripe and pork ham. Local dish ready to heat.

Spicy white cabbage and carrot pickles (4/4 jar, 800g), Mazette!, Creole inspired. Crunchy and colourful in salads, sandwiches, bowls, ceviches and world dishes.

French Red Cabbage Pickles (50%) in Sweet Vinegar with Ginger (4/4 can, 800g), Mazette!. Tart and crunchy as a topping for salads, bowls, sandwiches, and burgers.

French Pickled Red Onions (4/4 tin, 800g), Mazette!, sweet & sour and crunchy. For salads, bowls, tartines, burgers, meat and fish. Ready to use.

Turmeric Breton Cauliflower Pickles (4/4 jar, 800g), Mazette!, crunchy and golden. Ready to use for boards, salads, bowls, and appetizer platters.

Guindillas (37 cl / 300 g jar), Gurea, extra green Basque Country peppers, slightly hot in vinegar. An alternative to gherkins with cold cuts and cold meats.

Cipolline La Dispensa di Amerigo (220 g, 120 g drained), Borettana onions with Modena PGI balsamic vinegar, crunchy and aromatic. For antipasti, cold cuts, and salads.

Guindillas (180g jar), Maison Arostéguy, sweet green peppers from Navarre in vinegar. Tender and slightly fiery, with cured meats, cold cuts and tapas.