For those looking for a simple way to add excitement and a real flavours from around the world, Potts' have launched a new range of Sourced Meal kits, consisting of two kebab kits: Indonesian Satay and Middle eastern Shawarma; and two fish oven poaching kits, Spanish Pimenton and Saffron and a Goan Xacuit. The kits are market first, are launching at BBC Summer Good Food Show in NEC, 16th June-19th June.

Through carefully crafted sauces, condiments and marinades presented in familiar meal formats, our simple to prepare Sourced Kits enable anyone to capture what the locals have perfected over generations. Each and every sauce is based on a passion for unearthing the true flavours of loved regional dishes and is inspired by memorable meals that they have been cooked by wonderful people they have met on throughout the world.

 “On our travels we have discovered delicious dishes that we want to share.Owen and I are passionate about authentic regional flavours so all our recipes were created so that anyone could easily bring these flavours to their table.” Michelle Potts explains.

 The Sourced kits all contain three components: a baste or marinade, a condiment or sauce base and either a poaching bags or skewers. They require only three simple steps to produce an incredibly flavoursome and memorable meal.

 The Kebab kits:

  • Indonesian Satay Kits, which contains a spiced marinade, a base for satay sauce and 8 skewers.
  • Middle Eastern Shawarma Kit, which contains a shawarma spiced marinade, a Zhoug herb and chilli sauce and 8 Skewers.


The Fish Oven Poaching Kits :

  • Spanish Pimenton and Saffron Kit, which contains a pimenton and saffron spiced poaching baste, lemon and chilli aioli and a poaching bag.
  • Goan Xacuti Kit, which contains a xacuti spiced poaching baste, mango and roasted cumin ketchup and a poaching bag.

 Sourced Meal Kits cost £4.00 each. Order online shop at or call Potts Partnership on 01672 556109.

 There’s a limited introductory offer on the full range of Sourced Meal kits, of 20% off.

June 23, 2016 by Michelle Potts