Minimum life based on 'use-by' date of product. Average life based on last week's deliveries. Life guarantee shown based on delivery tomorrow with the Life guarantee starting the following day. Heat the vegetable oil in a deep heavy-based saucepan until hot – when you drop a small piece of the dough into the oil it should sizzle. Deep-fry each puri for 45 seconds, turning once. Remove with a slotted spoon and drain on kitchen paper. For those who love trying out new pasta sauce recipes, it’s always handy to have a few chopped tomatoes cans at the ready. Keep it simple with a little mixed herb seasoning or add some spice with smoked paprika and crushed chilli flakes. Meanwhile, dry fry the cumin seeds and coriander seeds for 1-2 minutes, until you can smell the spicy aroma. Start by making the puri dough – mix the flour and salt with 125ml of warm water and bring together to make a dough. Cover with cling film and chill for 20 minutes.

Pour the seeds into a pestle and mortar and gently grind them, to break them down and release their flavours. Stir in the remaining spices. Heat the oil in a pan and cook the onion and green chillies for 1 -2 minutes before stirring in the ginger and garlic pastes and cooking for a further 3-4 minutes. Our wide range of tinned vegetables pair perfectly with frozen chips and your favourite meat, vegetarian or vegan main. Choose between peas, carrots, spinach and sweetcorn to hit your five-a-day.