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Haldiram's Spring Roll is a frozen roll of thin pastry wrapped around a mixed vegetable filling, ready to crisp at home. The wrapper is fine enough to blister and shatter rather than go chewy, and the filling is seasoned lightly so it suits both Indian and western tables.

Best for

• Starters and party food
• Quick snacks for hungry children
• Serving with sweet chilli or soy dipping sauce

How to cook it

Cook from frozen without thawing. In an air fryer, cook at 190°C for 10 to 12 minutes, turning once. In an oven, brush with oil and bake at 200°C for 15 to 18 minutes on a lined tray, turning halfway, until golden all over. For deep frying, use a medium flame so the wrapper crisps before the filling heats through.

Pack and storage

370 g pack containing 20 pieces. Keep frozen at -18°C. Do not refreeze once thawed.

Tubzee Mango Kulfi Ice, 70ml — a single-serve cup of mango kulfi, the dense Indian frozen dessert that is set rather than churned.

The absence of whipped-in air is what makes kulfi kulfi: it is heavier and creamier than ice cream, and it melts slowly, so it survives being eaten outdoors. The mango carries through the milky base clearly, sweet and fruity without being sharp.

A handy size to stock for after a meal or for children, and no tub to open. Let it stand two or three minutes before eating so the first spoon goes in easily. Keep frozen; do not refreeze once softened.

Haldirams Aloo Kulcha is a frozen soft leavened flatbread stuffed with spiced potato. A kulcha has a breadier, more yielding crumb than a paratha, so it tears in the hand instead of flaking, and it holds up well to a wet curry.

Best for

• Serving with choley or a thick dal
• A filling lunch with onion salad
• Quick dinners

How to cook it

Cook from frozen without thawing. Heat a tawa or flat pan over medium heat and cook the kulcha dry for about two minutes a side, until it puffs and takes on brown patches. Brush with a little butter or oil and give it another thirty seconds each side. Moderate heat matters here so the dough cooks all the way through.

Pack and storage

320 g pack. Keep frozen at -18°C. Do not refreeze once thawed.

Haldiram's Minute Khana Muli Paratha is a frozen wheat flatbread stuffed with spiced grated radish at a medium heat level. Muli gives the filling a peppery bite and a fresh, slightly sharp finish that sets it apart from the potato and onion versions.

Best for

• Winter breakfasts with curd and butter
• Serving with dal or plain yoghurt
• A light lunch on its own

How to cook it

Cook from frozen — do not thaw. Heat a tawa over medium heat, lay the paratha on the dry pan and cook about two minutes a side until brown patches form. Add a little ghee or oil and finish each side for another thirty seconds. Keep the heat moderate so the filling cooks without the outside burning.

Pack and storage

400 g pack containing 4 pieces. Keep frozen at -18°C. Do not refreeze once thawed.

Haldiram's Minute Khana Ajwain Paratha is a frozen layered flatbread with carom seeds worked into the dough, which give it a warm, slightly sharp aroma that comes out as it hits the pan. The spicing is mild, so the ajwain is a background note rather than heat.

Best for

• Breakfast with curd and pickle
• Serving with dal or a simple sabzi
• Eating plain with chai

How to cook it

Cook from frozen without thawing. Heat a tawa over medium heat and cook the paratha on the dry pan for about two minutes a side until golden spots form. Brush with ghee or oil and give each side another thirty seconds, pressing lightly with a spatula so the layers open up.

Pack and storage

360 g pack containing 6 pieces. Keep frozen at -18°C. Do not refreeze once thawed.

Mini Babybel Original 45% 20g 

Kerrygold Pure Irish Butter unsalted is the 250g block of Irish grass-fed butter without added salt — the one to reach for when you want to control the seasoning yourself.

It has the same rich golden colour and creamy taste as the salted block, and it is the version bakers prefer: cakes, shortcrust and puff pastry, buttercream, cookies and laminated doughs all behave more predictably when the salt comes from the recipe rather than the butter.

It is also the block to use for making ghee at home, since no salt is carried into the finished ghee. Keep refrigerated in its wrapper, and soften at room temperature before creaming into a batter.

Haldiram's Minute Khana Tandoori Naan is a frozen leavened flatbread with the charred blisters and soft, chewy pull of a tandoor-baked naan, made to a vegan recipe. This is the large catering pack, which is what to buy when you are cooking for a crowd or stocking the freezer.

Best for

• Serving with butter-style curries and dals
• Parties and large family meals
• Keeping in the freezer for busy weeks

How to cook it

Cook from frozen — do not thaw. On a hot tawa over medium-high heat, cook about a minute a side until it puffs and the blisters darken. In an oven, heat at 200°C for four to five minutes on a tray. Brush with oil or vegan butter as soon as it comes off the heat and serve immediately.

Pack and storage

1.28 kg pack containing 16 pieces. Keep frozen at -18°C. Do not refreeze once thawed.

Haldiram's Multigrain Chapati is a frozen everyday flatbread made from a blend of grain flours rather than wheat alone, rolled thin and part-cooked ready to finish at home. The multigrain flour gives it a nuttier taste and a slightly firmer chew than a plain chapati.

Best for

• Everyday meals with dal and sabzi
• Wrapping leftovers into a quick roll
• Weeknights when there is no time to roll dough

How to cook it

Cook from frozen without thawing. Heat a tawa or flat pan over medium heat and place the chapati on the dry surface. Give it about forty-five seconds a side, pressing gently with a cloth or spatula until it puffs and brown spots form. Brush with ghee or oil if you like and serve straight away, wrapped in a cloth to stay soft.

Pack and storage

360 g pack. Keep frozen at -18°C. Do not refreeze once thawed.

Deep Malabar Parotta, family pack — 20 pieces, 1.84kg, frozen. The layered Kerala flatbread: flaky, soft and pulled apart by hand rather than cut.

Malabar parotta is made by coiling and resting the dough so it cooks into dozens of thin layers. It is the standard partner to Kerala beef fry, chicken curry, egg roast, salna and kurma, and it is also what goes into kothu parotta, where the parotta is shredded and tossed on the griddle with egg, vegetables or meat.

Cook from frozen on a hot tawa or pan for a minute or two per side until the layers puff and brown, then clap or crush it lightly between your hands to open the layers. Keep frozen until use; do not refreeze once thawed.

Tubzee Kulfi Original, 70g — the plain, classic kulfi in a single-serve size: no fruit, no nuts, just the cooked, sweetened, cardamom-scented milk that the whole family of kulfi flavours is built on.

Kulfi is set, not churned, so it is dense and close-textured and melts far more slowly than ice cream. The original is the one to choose if you want the malai taste itself rather than something layered over it — and the one that works best served with falooda, rose syrup or a hot gulab jamun.

Let it soften for a couple of minutes before eating. Keep frozen and do not refreeze once it has started to melt.

Tubzee Pistachio Kulfi Ice, 70ml — the single-serve cup of pistachio kulfi, the Indian frozen dessert that sets dense and melts slowly.

Unlike churned ice cream, kulfi has no air whipped into it, so the texture is closer and the taste of the cooked, sweetened milk comes through more strongly. Pistachio gives it a nutty, faintly savoury finish that keeps it from being simply sweet.

The 70ml size is the one to keep a few of in the freezer — for after dinner, for children, or for serving a group without opening a whole tub. Let it soften for two or three minutes before eating. Keep frozen and do not refreeze.

Haldiram's Jumbo Punjabi Samosa is the oversized frozen samosa — a thick, blistered pastry shell packed with spiced potato and peas at a medium heat level, with each piece weighing in at around 100 g. One is a snack in itself rather than something you eat three of.

Best for

• A substantial tea-time snack
• Making samosa chaat with choley and curd
• Serving as a starter with chutney

How to cook it

Cook from frozen without thawing, and allow longer than for a standard samosa. In an air fryer, cook at 180°C for 22 to 26 minutes, turning once. In an oven, brush with oil and bake at 200°C for 30 to 35 minutes on a lined tray, turning halfway. To deep fry, keep the flame low to medium so the centre heats before the shell darkens.

Pack and storage

1.4 kg pack containing 14 pieces. Keep frozen at -18°C. Do not refreeze once thawed.

Telugu Foods Pootharekulu is the paper sweet of coastal Andhra: wafer-thin sheets of rice starch, so fine they are almost translucent, folded over sugar and ghee. The sheet dissolves the moment it is in the mouth, which is the whole point of the sweet and the reason it is made by hand. It is supplied frozen to keep the layers intact in transit.

Best with

• Festival and Diwali sweet boxes
• Coffee or tea after a meal
• Serving to guests as something they are unlikely to have had before

Serving

Take the pieces out of the freezer and let them come to room temperature in the closed pack for twenty to thirty minutes before serving. Do not unwrap them while frozen and do not try to hurry it in a microwave; the sheets tear when cold and go soggy when warmed. Handle each piece flat and with dry fingers. Serve the same day once thawed.

Pack and storage

125g pack. Keep frozen until the day you intend to serve it, and do not refreeze once thawed.

Telugu Mirchi Bajji, 300g, frozen — whole green chillies in a gram flour (besan) batter, the Andhra and Telangana street snack eaten with tea in the evening or during the rains.

The chillies used for bajji are the long, mild banana-pepper type rather than a hot variety, so the heat is moderate and the point is the contrast: soft chilli inside, thick crisp batter outside. In Hyderabad they are often slit open and stuffed with onion, lemon and masala before eating.

Fry from frozen in hot oil until the batter is golden and firm — do not thaw first. Drain and serve hot with chutney or a squeeze of lemon. Keep frozen; do not refreeze once thawed.

Müller Reine Buttermilch gekühlt PET-Flasche - 500 g Flasche

Berchtesgadener Land - Bergbauer Frischmilch ESL 1,5% 1L

LAC lactosefrei Joghurt mild 3,5 % Fett - 400 g Becher

Berchtesgadener Land - BIO Aplen Butter Mild Gesäuert 250g

Kerrygold Butter salted is Irish butter made from the milk of grass-fed herds, sold in the familiar gold 250g block.

It is a deep yellow butter with a full, creamy taste and a noticeable salt edge — good straight onto warm toast, bread, corn on the cob or a baked potato, and good for finishing sauces, frying eggs or browning for a nutty beurre noisette.

Because it is salted, most bakers keep it for savoury cooking and spreading and reach for unsalted butter when a recipe needs precise seasoning. Keep refrigerated, and take the block out ten minutes before you need it if you want it soft enough to spread.

Haldiram's Minute Khana Tandoori Naan is a frozen leavened flatbread with the dark blisters and soft chew of naan baked in a tandoor, made without dairy. The smaller pack suits a household meal rather than a gathering.

Best for

• Dinner with a rich curry or dal
• A vegan alternative to standard naan
• Quick meals for two or three people

How to cook it

Cook straight from frozen. Place on a hot tawa over medium-high heat for about a minute a side, until it puffs and the blisters colour. It can also be heated in an oven at 200°C for four to five minutes. Brush with oil or vegan butter the moment it comes off the heat so it stays soft.

Pack and storage

400 g pack containing 5 pieces. Keep frozen at -18°C. Do not refreeze once thawed.

Haldiram's Minute Khana Homestyle Paratha is a frozen layered wheat flatbread folded so it opens into flakes on the pan, made to a vegan recipe. It is unstuffed, which keeps it versatile — the bread to put beside whatever else you are cooking.

Best for

• Serving with dal, sabzi or curry
• Rolling into wraps
• Breakfast with pickle

How to cook it

Cook straight from frozen. Heat a tawa over medium heat, lay the paratha on the dry surface and cook about two minutes a side until golden spots form. Brush with oil towards the end and press lightly with a spatula so the layers separate. Serve hot off the pan.

Pack and storage

360 g pack containing 6 pieces. Keep frozen at -18°C. Do not refreeze once thawed.

Haldiram's Minute Khana Muli Paratha is a frozen stuffed wheat flatbread filled with spiced grated radish, set at a medium heat level. The radish brings a peppery sharpness that makes this the most distinctive of the stuffed parathas, and it needs little more than curd alongside.

Best for

• Breakfast with curd and butter
• A light lunch eaten on its own
• Serving with dal or pickle

How to cook it

Cook from frozen — no thawing. Place on a tawa heated over medium heat and cook about two minutes a side until brown spots appear. Brush with ghee or oil and finish each side for a further thirty seconds. Keep the flame moderate so the filling heats through before the outside colours too far.

Pack and storage

400 g pack containing 4 pieces. Keep frozen at -18°C. Do not refreeze once thawed.

Haldiram's Minute Khana Gobhi Paratha is a frozen wheat flatbread stuffed with spiced grated cauliflower at a medium heat level. The cauliflower filling stays loose and textured rather than smooth, so it eats lighter than a potato paratha.

Best for

• Breakfast with curd and pickle
• A one-dish meal with raita on the side
• Lunchboxes

How to cook it

Cook from frozen, without thawing. Heat a tawa over medium heat and cook the paratha dry for around two minutes a side until golden spots appear. Brush with ghee or oil and cook a further thirty seconds each side, pressing gently so the filling heats right through to the centre.

Pack and storage

400 g pack containing 4 pieces. Keep frozen at -18°C. Do not refreeze once thawed.