It’s beginning to look a lot like Christmas…and we have all the Christmassy produce you need…

Brussels sprouts (Mini Cabbages perhaps!!!)
The Brussels sprout is part of the cabbage family grown for its edible buds. The leafy green vegetables are generally 3-4cm in diameter and look like miniature cabbages. The Brussels sprout is very popular in Brussels, Belgium, and may well have originated there. Love them or hate them you know that Christmas is almost upon us! We even have purple ones!

Clementines and Satsumas
Christmas wouldn’t be Christmas without these two beauties which similar to tangerines but are cultivated to be seedless.  They are great peeled, poached in syrup and set in a jar as a Christmas gift.

Chestnuts
One of nature’s winters treats, sadly somewhat under used in the UK. Cracking roasted on an open fire (or a song maybe?). How about chestnut and tarragon stuffing, chestnut and chocolate truffles, chestnut and vanilla ice cream … just for starters.

Chestnuts are available fresh, pureed and vacuum-packed. There are two types of puréed chestnut: sweetened and unsweetened, which are used in sweet and savoury dishes respectively (the sweetened version is used in the classic Mont Blanc). Our vacuum-packed chestnuts are made from whole nuts and work well in soups, stuffing, stews and sauces.

Cranberries
The humble cranberry sauce as we know it, a thick sour jam like addition to our Christmas lunch. Cranberries are technically a shrub and most are water harvested meaning cranberries are mostly grown in bogs.  Cranberries can be used in cranberry sauce, chutneys, smoothies and straight forward juice for breakfast.

Mince pies
We have super mini mince pies in stock – these are perfect as petit fours or as part of an afternoon tea delight. We think small is beautiful when it comes to mince pies.

Turkeys
We have the super Charisworth Turkeys, which are barn reared in Dorset and they are absolutely gorgeous.  We can offer you: Bronze turkeys (5kg - 7kg), White turkeys (5kg – 9kg) and White turkeys (10kg – 15kg).

Or why not go for a Turkey Butterfly no bones, no fuss (5kg).

Christmas puddings
We have the wonderful Matthew Walker Christmas puddings in stock. How about serving with spiced clotted cream or rum sauce?

Pigs in blankets
We have pigs – venison and red wine, wild boar and apple, Toulouse, lamb and mint as well as traditional pork and we have blankets - streaky, back, smoked and unsmoked.

Baby Piccolo Parsnips and Mixed Colour Chantenay Carrots – both ideal for roasting with olive oil, sea salt & thyme. 

Mushrooms - We have Chanterelles, Pied de Mouton and Trompette de la Mort, all looking good.

Chanterelles
The flavour of Chanterelles is distinctive because they stand up so well to main ingredients in stews, soups and other main courses. Chanterelles are only found in the wild, and are highly prized in the culinary world as their season is not long enough. Yellow Chanterelles bear a fruity smell reminiscent of apricots and boast a mild peppery taste.

Pied de Mouton
These light tasting peppery Pied de Moutons are best cooked slowly in casseroles and soups. Known in England as Hedgehog Mushroom, Pied de Mouton means sheep's foot in French.

Trompette de la Mort
Trompette de la Mort is French for "Trumpet of death." This wild mushroom is, in fact, trumpet-shaped - Its cap is thin and gently ruffled, its colour ranges from dark grey to black. The flavour is rich, deep and somewhat nutty.

Pears Williams
Pears are really in full swing at the moment. Their fine, slightly granular flesh is much more fragile than apples and, unlike most fruit, they improve in flavour and texture after they're picked. We have Williams pears which are stunning at the moment and ideally poached in Sauternes and served in a vanilla panacotta.

Curly Kale
Curly kale is a sturdy winter brassica with an earthy flavour and frilly leaves that grow from a central stalk.  For best results, either cook very briefly in a large volume of ready-boiling water or stir-fry as a side dish. Add a small amount to soups, pasta sauces, bean dishes and colcannon.

Kale
A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and curly kale, which has crinkly leaves.  Make your own Kale chips, remove the central stalk, and then oven bake leaves with olive oil and salt for 20mins.

Leeks
Leeks are very versatile and work well cooked in various recipes or as a side dish. Two of the world's most famous soups, Scotland's cock-a-leekie and France's crème vichyssoise, are based around them.

Swedes
Originally known as “Swedish Turnips”, but also known as turnips or “neeps” in Scotland, and rutabaga in the USA, swedes are a staple of many casseroles, stews and soups and of course amazing mashed with butter and black pepper.

Celeriac
The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like flavour, with nutty overtones. You can mash or roast; use it in slow-cook dishes or in its classic form as a remoulade.

The game season is now in full swing so we have a plentiful stock of Venison (Saddles and Haunches) Pheasant, Partridge, Pigeon and Rabbit.

Here is just a taste of the wonderful winter produce in season right now.

Savoy Cabbage

Dark-green winter cabbage with attractive, crinkled and blistered leaves and a robust flavour and texture. Steam, boil or braise, add to hearty peasant soups or stuff rolled-up whole leaves with a savoury minced meat and rice mixture.

Leeks

Leeks are very versatile and work well cooked in various recipes or as a side dish. Two of the world's most famous soups, Scotland's cock-a-leekie and France's crème vichyssoise, are based around them.

Beetroot

Whether it’s candy or golden we have the beetroot you choose for your menus.

Candy

Candy beetroot is an eye-catching garnish and is a fantastic addition to any salad. Beautiful served whole or cut diagonally through the middle to show off those mysterious pink and white rings. Once cooked, the flesh becomes pink throughout. 

Golden

Golden beetroot has a more subtle flavour than normal purple beetroot, and is a great garnish with its vibrant golden shine. Popular in the 19th century, it is in vogue again in the fine dining restaurants today. How about roasted in a salad with chives, feta and honey vinaigrette. The leaves are delicious too.

Pink Fir Apple Potatoes

Almost the latest maturing salad variety, taking 22 weeks for perfection, but well worth the wait as they have an amazing flavour. Very knobbly tubers, just wash and cook whole, hot or cold.

Ratte Potatoes

A delicious nutty taste like chestnuts, prized in France for its flavour for over 70 years. Steam in their skin and serve hot or cold.

Truffle/Purple Potatoes

A type of 'floury' potato resembling a black truffle in appearance. Amusingly they retain their dark violet colour when cooked, and are at their best steamed or boiled, mashed, roasted or in salads.

Celeriac
The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like flavour, with nutty overtones. You can mash or roast; use it in slow-cook dishes or in its classic form as a remoulade or ideal for a silky smooth soup finished with crispy shallots and white truffle oil.

Jerusalem Artichokes

This vegetable is not truly an artichoke but a variety of sunflower with a lumpy, brown-skinned tuber that often resembles a ginger root. The white flesh of this vegetable is nutty. Brilliant roasted whole or as a puree.

Salsify

A root vegetable belonging to the dandelion family, salsify is also known as the oyster plant because of its oystery taste when cooked. The root is similar in appearance to a long, thin parsnip, with creamy white flesh and a thick skin. In the same way as many root vegetables, salsify can be boiled, mashed or used in soups and stews. Peel the root, then cut into short lengths and simmer for half an hour until soft. Drain, then sauté in a little butter.

Carrots

After potatoes, carrots are without doubt the best-known and most popular root vegetable of all. The carrots we eat today were developed from the wild carrot but until the Middle Ages carrots eaten in this country were purple – orange carrots were imported from Holland in the 17th and 18th Centuries. As well as the usual orange carrots, we also have purple, yellow and white carrots. Carrots can be cooked in almost any way you choose or eaten raw, chopped or grated into salads. They can be boiled, steamed, stir-fried and deep fried, braised, glazed and are delicious roasted in the oven with a selection of other root vegetables. They can be puréed (on their own or with turnip or parsnip), served in a cream sauce, served au gratin or dauphinoise. They are an essential ingredient in a mirepoix for stocks and a wide range of soups.  Good flavour combinations include: honey, orange, coriander, cider, apple, walnut, mustard, parsnip, turnip, curry powder, cumin, thyme, wine and basil.

Seville Oranges

Bitter (Seville) oranges are classically used in cooking, not just in marmalade but also in dishes such as Duck à l’orange. Every bit of the fruit can be used in cooking. Finely pare strips of aromatic zest from Seville oranges and dry in a cool oven, then use to flavour stews and stir-fries. Replace lemon juice with Seville orange juice in savoury marinades, butters and sauces. Or wrap Seville orange pips and pith in muslin and use to add extra pectin to jellies and jams.

Clementines

Small, round and orange, clementines are thin-skinned with firm yet juicy sweet segments. They are thought to be a hybrid of a tangerine and a sweet orange and have a high sucrose content. Use freshly squeezed clementine juice in place of a sugar syrup for sweet salads. It also makes a lovely jelly or drink. Kirsch or Cointreau taste good with clementines, as do pineapple and mango. Finely grate their zest and use in mousses, sweet butters and cakes.  

Blood Oranges

Grown mostly in Mediterranean countries, blood oranges have a distinctive dark-red rind and flesh and taste tarter than regular oranges. Substitute ordinary oranges with blood oranges - they can be used in soufflés, puddings and sauces and work well in marmalade or ice cream. They are particularly delicious in jellies (add a shot or two of orange liqueur for the grown-ups). The fiery colour and unique flavour of blood orange juice also make it a great addition to cocktails.

Pomegranate

Pomegranate have a round shape, like an apple, with a hard, shiny skin blushed with red or yellow. Inside, scores of edible little white seeds are held in jewel-like, ruby-coloured sacs filled with sweet, juicy flesh. The sacs themselves are packed in a bitter, pale yellow pith. Scatter the juicy sacs over salads, fresh-cut fruit; use in marinades or rice dishes. Use to decorate duck, fish, chicken or pork.

Bramley Apples

The Bramley is rightly recognised by chefs and home cooks alike as the best apple for cooking. Grown only in Britain, the Bramley’s unique qualities make it one of the most versatile ingredients; equally at home in a savoury stir fry or a traditional apple pie.

Pears Williams

The fine, slightly granular flesh of a Williams’s pear is much more fragile than apples and, unlike most fruit, they improve in flavour and texture after they're picked. We have Williams’s pears which are stunning at the moment and ideally poached in Sauternes and served in a vanilla panacotta.

Pears Comice

The sweet buttery flesh of Comice can find no better compliment than when served with cheese, especially soft ripening cheeses like Brie, Camembert, or any of the blues. It is the extreme juiciness of Comice, which coincidentally makes them a poor choice for any process requiring cooking, that earns them such high accolades for eating freshly sliced. Ripen a Comice pear, section it and serve with your favourite cheese.

Pheasant

The lean, gamey meat of a brace of pheasants makes for a tasty autumnal treat when cooked with bacon and buttered root vegetable mash. Remove the legs and braise slowly in stews, then serve with mashed potatoes or root vegetables. For perfect pairings, think of other fruit and vegetables that are in season now, such as chestnut mash, sticky honey-roast parsnips, spiky apple chutneys or celeriac purée.

Venison

This lean, red meat is low in fat and full of flavour and has become popular and widely available.

Venison can be substituted for beef in most recipes. The most popular cuts for roasting are the saddle, loin, fillet and haunch (leg). Because the meat is so lean it needs careful cooking; quick roasting is ideal. Tougher cuts (shoulder, neck and shin) should be braised or stewed or made into mince for venison burgers or sausages.

Purple sprouting broccoli

The purple-green florets of this variety of broccoli have a slightly wild look and grow on slender, leafy stems of varying lengths. Perfect with pasta, chicken and fish.

Kale and Cavolo Nero

Both kale and winter cabbages such as Cavolo Nero (black cabbage) go well with guinea fowl and duck. They're also great crispy as a garnish for soups and hearty stews.

Wild Mushrooms

A handful of truly wild mushrooms are still available including Yellow Chanterelles, Girolles, Pied de Mouton and Trompette de la Mort.

Yellow Chanterelles

The flavour of Chanterelles is distinctive because they stand up so well to main ingredients in stews, soups and other main courses. Chanterelles are only found in the wild, and are highly prized in the culinary world as their season is not long enough. Yellow Chanterelles bear a fruity smell reminiscent of apricots and boast a mild peppery taste.

Girolles

These have a deliciously nutty and peppery flavour that works well in risottos, sauces or even a chicken and mushroom pie. Perfect paired with similarly rich flavours such as pheasant, chestnuts and bone marrow.

Pied de Mouton

These light tasting peppery Pied de Moutons are best cooked slowly in casseroles and soups. Known in England as Hedgehog Mushroom, Pied de Mouton means sheep's foot in French.

Trompette de la Mort

Trompette de la Mort is French for "Trumpet of death." This wild mushroom is, in fact, trumpet-shaped - Its cap is thin and gently ruffled, its colour ranges from dark grey to black. The flavour is rich, deep and somewhat nutty.

Swedes

Originally known as “Swedish Turnips”, but also known as turnips or “neeps” in Scotland, and rutabaga in the USA, swedes are a staple of many casseroles, stews and soups and of course amazing mashed with butter and black pepper.

Turnips

Sometimes the forgotten member of the brassica family, turnips have a deep nutty flavour and are equally good grated through salads. “Turnip tops” can be cooked in the same way as spring greens. Well worth a try.

Horseradish Root

A relative of the Brassica family which includes mustard, wasabi, broccoli and cabbage. The plant is prized for its white heady root. Grated & mixed with cream for the traditional beef with horseradish.

Parsnips

A sweetly flavoured root vegetable. They’re usually treated in much the same way as the potato: roasted, mashed, or made into chips or crisps

Cauliflower

Delicious roasted with spices like cumin and coriander and served with a good sprinkling of sea salt and a squeeze of lemon or try making a lighter cauliflower cheese by parboiling and then roasting cauliflower florets on a buttered roasting tray with a sprinkling of Parmesan. The cauliflower stalks make great Crudités.

Onions

Onions are endlessly versatile and an essential ingredient in countless recipes. Varieties of onion differ in size, strength and colour.

Yellow/Brown Onion
This is a good all-purpose onion, with a light golden skin and yellow flesh.

White Onion
These are medium to large in shape, with a white papery skin and evenly white flesh. They have a strong flavour and are good for stuffing or baking; only use raw in salads if you want an assertive onion flavour.

Spanish Onion
These are similar in colour to a yellow/brown onion, but is usually bigger, as well as sweeter and milder - good for omelettes, salsas and stir-fries.

Red Onion
These vary in size, but has a distinctive red/purple skin, and the edge of each of its white rings is tinged with red. The flavour is mild and quite sweet. Good for salads, marinades, salsas and roasts.

Jerusalem Artichokes
This vegetable is not truly an artichoke but a variety of sunflower with a lumpy, brown-skinned tuber that often resembles a ginger root. The white flesh of this vegetable is nutty. Brilliant roasted whole.

Rhubarb

Perfect in a classic rhubarb fool or a comforting crumble, rhubarb is also delicious in savoury food. Try it with fresh mackerel or roast pork.

Blood Oranges
Grown mostly in Mediterranean countries, blood oranges have a distinctive dark-red rind and flesh and taste tarter than regular oranges. How about an orange salad served with seabream 

English Asparagus
Although the season is very short, British asparagus is well worth the wait for its unbeatable flavour and freshness. Asparagus can be lightly steamed or boiled to bring out the fragrant flavour, which can be enjoyed simply covered in butter or dipped in Hollandaise sauce. Or for something a bit more special why not try Griddled Scallops with Asparagus, Crème Fraiche and Sweet Chilli Sauce, or for an Oriental twist try Pan Fried Duck Breast with Asparagus and Toasted Sesame Soy Dressing.

Wild Garlic
In the UK, wild garlic has many peculiar identities - 'bear's garlic', 'devil's garlic', 'gypsy's onions' and 'stinking Jenny' are just some of them. It's no surprise that this seasonal ingredient is called so many names - it gives off an incredibly pungent smell in the wild. Unlike common cultivated garlic, it's the leaves that are eaten rather than the bulbs. The taste is more delicate too, similar to the flavour of chives. Wild garlic can be stirred into risottos or omelettes, added to soups or used in sauces to accompany meat and fish.

Watercress
When it comes to a salad leaf that is truly good for you, look no further than watercress. Bursting with vitamins and minerals, this peppery little leaf is one of our natural superfoods – and tastes great too. Pile it into sandwiches, toss into salads, use it to make a wonderful watercress soup or watercress sauce, wilt into pastas or stir fries, it’s incredibly versatile – but don’t just leave it to languish on the side of the plate as a garnish.

Cauliflower
Delicious roasted with spices like cumin and coriander and served with a good sprinkling of sea salt and a squeeze of lemon or try making a lighter cauliflower cheese by parboiling and then roasting cauliflower florets on a buttered roasting tray with a sprinkling of Parmesan. The cauliflower stalks make great Crudités.

Rocket
This peppery leaf is also known as arugula. It’s a dark green salad vegetable, popular in Mediterranean countries. The leaves have a slightly bitter, peppery flavour and are gathered when they’re young. Rocket makes a delicious addition to salads but can also be used to make soups and to replace basil in pesto. A bed of rocket is a good base on which to serve grilled poultry or fish.

Morels
Morels are wild mushrooms found all over the British Isles. This distinctive mushroom has a pitted honeycomb-like fruit body and is hollow inside. It can only be found in the wild and is highly prized. Morels can be stewed, added to omelettes or eggs en cocotte, or chopped up and used in sauces to serve with steak. Or simply fry them in butter or olive oil and serve on toast. They are often used dried (but never raw) and are excellent in all mushroom dishes and as additions to stews and casseroles. They’re particularly good with chicken and are considered among the best mushrooms, along with ceps and chanterelles.

Spring Onions, Spring Green Cabbage, Kale, Jersey Royals New Potatoes, Leeks, Radish, Spinach and Celeriac are still very much in season.

Also fabulous at the moment are Pea Flowers, Violas and Borage Flowers, Heirloom Tomatoes, Apples, Pears and Rhubarb.

Kale
A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and curly kale, which has crinkly leaves.  Make your own Kale chips, remove the central stalk, and then oven bake leaves with olive oil and salt for 20mins.

Leeks
Leeks are very versatile and work well cooked in various recipes or as a side dish. Two of the world's most famous soups, Scotland's cock-a-leekie and France's crème vichyssoise, are based around them.

Spring Onions
Serve spring onions in salads, or sprinkled over Chinese dishes (particularly steamed fish), or stirred into raita or traditional Irish champ (mashed potatoes speckled with chopped spring onions). They can also be brushed with olive oil and chargrilled whole.

Spinach
Spinach is an enormously popular green vegetable. The bitter flavour is distinctive - you either love it or hate it - and particularly complements dairy products and eggs.

Spring Green Cabbage
A squeaky-leaved spring green cabbage is a thing of beauty and vitality. Fragrant and nutty, this cabbage is perfect in spring, crispy salads and also great in bubble and squeak, with smoked bacon and a poached egg.

Radish
Often thought of as just ‘a bite on the side’, the humble radish, with its crisp, crunchy texture and distinctive peppery bite, is a deliciously versatile snack or ingredient, perfect for adding a subtle kick to salads, sandwiches, stir fries and more.

Jersey Royal New Potatoes
There's no mistaking the taste of Jersey Royal New Potatoes. Their unique flavour comes from Jersey's rich fertile earth, gentle climate and the way our farmers grow them. They've been doing it for generations. And every time you taste a Jersey Royal you can tell.

Borage
Borage is a plant with blue flowers that was introduced to Britain by the Romans and grows wild in some areas. Its leaves, flowers and stalks are edible and taste a little like cucumber. Borage leaves are good in salads, yoghurt or cream cheese mixtures, or served with shellfish.

Sorrel
Sorrel leaves are generally large, bright-green and arrow-shaped with a smooth, crisp texture. Sorrel has a remarkably bright and even tart flavor. Many people liken its taste to lemons, which makes sense since there is a real note of sourness in there.

Flat Parsley
Particularly good at the moment and much more pungent and flavoursome than its curly cousin, often called Italian parsley.  Stalks for the stock pot, leaves for Salsa Verde or mixed with garlic and lemon zest to make Gremolata.

Westland’s Growing Mix
Westland’s growing collection is the newest addition to the expanding Westland’s range of ingredients. This collection is Micro Leaf and Cress products grown soil free, conveniently supplied still growing and presented in a punnet. Grown in the UK, the collection has been designed for use by Chefs in demanding kitchens.  The freshness and flexibility of this collection make an ideal ingredient or garnish to compliment any dish. The punnet contains Purple Radish, Broccoli, Daikon, Purple Shiso, Green Shiso and Red Amaranth.

Wet Garlic
The first garlic crop of the season, known as ‘wet garlic’ because it has not been hung up to dry, is in stock now. The huge juicy cloves give wet garlic a particularly creamy flavour, and the texture is quite different from that of dried garlic. The internal skins have not formed so the whole head can be chopped and used as a seasoning. The heads can also be roasted whole and the creamy cooked garlic is delicious spread on toast or mixed with butter and used on vegetables or in baked potatoes. The flavour is strong, but smooth and not at all bitter. While the stalks are fresh and green they can be cooked like leeks or finely sliced and used to make soup, omelettes or garnish salads.

English Strawberries
May sees the official start to the British berry season with milder temperatures, longer days and more sunshine - the perfect conditions for enjoying British berries including strawberries.  The best thing is that strawberries can be enjoyed when dining al fresco as part of a main course or dessert, straight from the punnet at a picnic, or just simply with cream or ice cream. Strawberries – a great accompaniment to summer!

Red Watercress
Red watercress — although maroon is more like it — has even more peppery bite in its green-veined pointy leaves than regular watercress and, its growers say, more antioxidants. Use it raw in salads, because cooking turns the red to dark green.  The watercress is grown on farms across Dorset and Hampshire and in Spain and Florida during the winter months.

Beetroot
Whether it’s candy, purple, white or golden we have the beetroot you choose for your menus.

Candy
Candy beetroot is an eye-catching garnish and is a fantastic addition to any salad. Beautiful served whole or cut diagonally through the middle to show off those mysterious pink and white rings. Once cooked, the flesh becomes pink throughout. 

Purple
A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a root vegetable with dark, purple skin and pink/purple flesh. It has also enjoyed something of a deserved comeback in recent years, its earthy, rich and sweet flavour and vibrant colour lends itself to a variety of both sweet and savoury dishes. You could roast it, chop it and dress it with walnut oil and chives, or perhaps bake it in olive oil and cumin seeds, then dot with feta and bake again. Simply delicious!

White
This unusual variety of beetroot has tender pure white roots which are mild but very flavourful and sweet. Useful in cooking as it won't turn everything else purple! Particularly good with fish and poultry.

Golden
Golden beetroot has a more subtle flavour than normal purple beetroot, and is a great garnish with its vibrant golden shine. Popular in the 19th century, it is in vogue again in the fine dining restaurants today. How about roasted in a salad with chives, feta and honey vinaigrette. The leaves are delicious too just wilted down in a pan with lemon juice, butter and well-seasoned.

Mushrooms
We have Girolles, St George’s, Mousserons and Pied Bleu mushrooms, all wonderful varieties of wild mushrooms.  Which one will you choose?

Girolle
Girolle mushrooms are apricot yellow, woodland variety with delicious nutty, peppery notes. The caps have a ridged underside, with a slightly chewy, slightly fibrous stem. Also known as Golden Chanterelles, girolles grow in clusters at the base of woodland trees and are hand-picked over the spring/summer months. Perfect paired with rich game dishes.

St George’s
A firm white fleshy mushroom with a meaty texture. St George’s mushrooms have a strong aroma and work very well with poultry. These mushrooms are mainly found in fields, roadsides and grass verges. Traditionally this mushroom starts appearing late April and is generally available until June.

Mousseron
This petite little mushroom is available in the spring and again in the autumn for a limited period. These are the mushrooms of legend as they grow in circles in the woods, called 'fairy circles'. As the mushroom colony matures, the circle expands outward into larger and larger concentric rings. Now, the mushrooms are found in forests, woods and even lawns, where they are perceived as a nuisance. This is a mushroom that thrives in damp and moderate climes. Possessing a little brown or tan cap, this mushroom also has a thin, edible but tough stem. A full-bodied flavour.

Pied Bleu
Pied Bleu mushrooms, also known as the Blue Foot mushroom is a gilled capped mushroom with spores. Its stem is thick fibrillous and stained with deep lilac and its cap is flat with a smooth top surface and purple wavy gills on its underside. They have a strong flavoured and a pungent aroma, and tastes good when prepared in game dishes.

Cauliflower
Delicious roasted with spices like cumin and coriander and served with a good sprinkling of sea salt and a squeeze of lemon or try making a lighter cauliflower cheese by parboiling and then roasting cauliflower florets on a buttered roasting tray with a sprinkling of Parmesan. The cauliflower stalks make great Crudités.

English Asparagus
Although the season is very short, British asparagus is well worth the wait for its unbeatable flavour and freshness. Asparagus can be lightly steamed or boiled to bring out the fragrant flavour, which can be enjoyed simply covered in butter or dipped in Hollandaise sauce. Or for something a bit more special why not try Griddled Scallops with Asparagus, Crème Fraiche and Sweet Chilli Sauce, or for an Oriental twist try Pan Fried Duck Breast with Asparagus and Toasted Sesame Soy Dressing.  We have green, purple and white so take your pick.

Peas
Ohh, yes peas! For those sunshine days and cosy evenings why not try pea, spinach and potato cakes, Cajun pea and potato salad with spring onion dressing, pan fried salmon with a pea and citrus crush or perhaps simply peas on toast.

Heritage Tomatoes
With their range and depth of eye catching colours, they are visually very appealing but it is the wonderful flavour and aroma that sets them apart. They are typified by the array of variety types, shapes, colours, sizes and flavours.

Rainbow Chard
The raw baby leaves of the coloured types look stunning in salads, and though they dull a little on cooking, a pile of young leaves, wilted and buttered with stems still attached, is still handsome on a plate. The adult plant gives you two vegetables in one: the crisp, robust stems and the abundant, delicately ruffled leaves. The leaves, though, taste of pure, iron-rich vegetabliness, somewhere between a mild kale and spinach. It's a powerhouse of nutty, green-leaf flavour, so pair it with feisty partners: olives, cream, tomatoes, spices, strong cheese and smoked fish. It will not let you down.

Purple sprouting broccoli
The purple-green florets of this variety of broccoli have a slightly wild look and grow on slender, leafy stems of varying lengths. Perfect with pasta, chicken and fish. Boiled or steamed, purple sprouting broccoli makes an excellent side dish tossed in butter or oil. Or serve them in a sauce with pasta or as a starter, covered in hollandaise.

White sprouting broccoli
There's nothing quite like the fresh spring flavour of purple sprouting broccoli – until you taste white sprouting. Steamed or deep-fried, it exudes gentle charm.  Even more fragile than its mauve-tipped namesake, white sprouting needs to be in the pot for an even shorter time. The flavour is, if it is any different at all, slightly more subtle and less cabbagey than its mauve sister.

Broad Beans
Pod, purée and serve with a little fried garlic; blanched podded broad beans and peas, add some fried onion and serve with grilled halloumi and torn mint leaves. Top and tail very young broad beans and serve whole, in their pods, with a chunk of pecorino and some bread.

Peas
Ohh, yes peas! For those sunshine days and cosy evenings why not try pea, spinach and potato cakes, Cajun pea and potato salad with spring onion dressing, pan fried salmon with a pea and citrus crush or perhaps simply peas on toast.

Turnips
When they are young, try them lightly cooked in butter, braised or roasted or even eaten raw in salads. The main crop turnips which are larger and coarser and more similar to swedes can be boiled and mashed or used in soups and stews. As the bulbs get bigger so the flavour becomes more pronounced.

Savoy Cabbage
Dark-green winter cabbage with attractive, crinkled and blistered leaves and a robust flavour and texture. Steam, boil or braise, add to hearty peasant soups or stuff rolled-up whole leaves with a savoury minced meat and rice mixture.

Broccoli
Cook and drizzle with olive oil or melted butter or a handful of grated parmesan; add to a cheesy pasta bake; stir-fry in groundnut oil with chopped garlic and dry fried cashews, adding a drizzle of toasted sesame oil to the pan just before cooking ends.

Courgettes – Green and Yellow
They can be sliced thinly and eaten raw, cooked on a griddle, in a stir fry, or fried in a light batter as chips, grated and added to a quiche, or dressed up in a creamy lemon sauce and served with pasta, Recipes for courgettes come in as many shapes and sizes as the vegetable itself: varieties of this summer vegetable can range from small and flying-saucer shaped, to dark-green and tennis ball-sized, to long and yellow.

English Asparagus
Although the season is very short, English asparagus is well worth the wait for its unbeatable flavour and freshness. It is incredibly versatile, quick and easy to prepare and cook and there is no waste. How about asparagus, pancetta and parmesan linguine with chive cream or maybe beef and asparagus salad with honey dressing, radishes and cherry tomates? We have purple, white or the classic green.

Spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable. The leaves can be either flat or slightly ruffled, and are a bright green when young, deepening to a more intense colour when older. The bitter flavour is distinctive - you either love it or hate it. The milder, young leaves can be eaten raw in a salad.

Watercress
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of the strongest-tasting salad leaves available. It has a pungent, slightly bitter, peppery flavour and is highly nutritious.

Runner Beans
These beans can be chopped and added to rice dishes, sprinkled with sesame seeds as a side dish for Asian-style recipes, or served as a traditional British 'veg' with roast dinner.

Rainbow Chard
The raw baby leaves of the coloured types look stunning in salads, and though they dull a little on cooking, a pile of young leaves, wilted and buttered with stems still attached, is still handsome on a plate. The adult plant gives you two vegetables in one: the crisp, robust stems and the abundant, delicately ruffled leaves. The leaves, though, taste of pure, iron-rich vegetabliness, somewhere between a mild kale and spinach. It's a powerhouse of nutty, green-leaf flavour, so pair it with feisty partners: olives, cream, tomatoes, spices, strong cheese and smoked fish. It will not let you down.

Mushrooms

We have Girolle and Mousseron mushrooms, both looking good.

Girolle
These have a deliciously nutty and peppery flavour that works well in risottos, sauces or even a chicken and mushroom pie. Perfect paired with similarly rich flavours such as pheasant, chestnuts and bone marrow.

Mousseron
These have a rich, intense flavour – similar to porcini, but with more pronounced hazelnut notes. These mushrooms work well in slow-cooked dishes like casseroles, as they retain their robust flavour, and the slow-cooking softens their hard stems. Also try them in a sauce to top fish or chicken dishes or stir into durum wheat pasta.

Heritage Tomatoes
With their range and depth of eye catching colours, they are visually very appealing but it is the wonderful flavour and aroma that sets them apart. They are typified by the array of variety types, shapes, colours, sizes and flavours. 

Heirloom Tomatoes
Any large, meaty, pink-red to deep-red heirloom makes a substantial bed for the playful combination of cherry tomatoes and Bing cherries. Although we love the fragrance of anise hyssop, mint, basil, or tarragon will also work nicely.

English Strawberries
This succulent, fragrant fruit is as beautiful as it is flavourful.  Dip whole strawberries into melted dark chocolate and set aside until firm, then serve as a tasty canapé at champagne receptions; the berries will complement a rosé bubbly. Garnish summer salads with slices of strawberries, stir the berries into meringues and whipped cream to make Eton mess, or sandwich them between sponge cakes or pastries such as millefeuille. Alternatively, sprinkle a few drops of balsamic vinegar or a dusting of freshly ground black pepper sparingly over strawberries to enhance their flavour.

Russet Apples
There are several different varieties, and whilst they are not necessarily related to each other, they tend to share some common characteristics - notably the attractive russet colouring, a sweeter flavour, and flesh which is firm rather than crunchy.

Gooseberries
Gooseberry recipes are a quintessential summer treat: Try gooseberry purée with mackerel or roast pork. Or pair them with elderflower for delicious gooseberry pies, tarts and crumbles. The high pectin content in the fruit makes an ideal gooseberry jam.

Flat Peaches
How about chilled white peaches poached in rose syrup, or baked peaches with crushed amaretto biscuits.  Baking peaches will make even slightly hard and unsweet peaches delicious! Warm, soft with their sugars concentrated - they are a joy. Or, perhaps a savoury and sweet chicken and grilled peach salad.

Sweetcorn
After cooking, season the cobs with salt and freshly ground black pepper and serve with lots of melted butter. Alternatively, cut the kernels straight off the cob and use in a recipe for a spicy salsa, with heaps of chilli, coriander and lime juice, or simmer in stock with chicken or crabmeat for a sweet Chinese-style soup. Liven up brunch with sweetcorn fritters, popular both in America and Australia, and serve with a zesty lime mayonnaise, tomato salsa or rashers of crisp bacon.

Fresh Almonds
Green almonds have the briefest whisper of a season in the spring before their shells harden and start looking (and tasting!) more like the almonds we know and love. They are tart and crisp and subversively addictive around cocktail hour.

Rainbow Chard
The raw baby leaves of the coloured types look stunning in salads, and though they dull a little on cooking, a pile of young leaves, wilted and buttered with stems still attached, is still handsome on a plate. The adult plant gives you two vegetables in one: the crisp, robust stems and the abundant, delicately ruffled leaves. The leaves, though, taste of pure, iron-rich vegetabliness, somewhere between a mild kale and spinach. It's a powerhouse of nutty, green-leaf flavour, so pair it with feisty partners: olives, cream, tomatoes, spices, strong cheese and smoked fish. It will not let you down.

Runner Beans
These beans can be chopped and added to rice dishes, sprinkled with sesame seeds as a side dish for Asian-style recipes, or served as a traditional British 'veg' with roast dinner.

Cucumber
The classic and cool cucumber - try pickling them as a delicious addition to burgers or sandwiches, or whizz them up into a cool and creamy soup. Not forgetting a few slices of cucumber make a perfect addition to a cool glass of Pimms.

Heritage Tomatoes
With their range and depth of eye catching colours, they are visually very appealing but it is the wonderful flavour and aroma that sets them apart. They are typified by the array of variety types, shapes, colours, sizes and flavours. 

Heirloom Tomatoes
Any large, meaty, pink-red to deep-red heirloom makes a substantial bed for the playful combination of cherry tomatoes and Bing cherries. Although we love the fragrance of anise hyssop, mint, basil, or tarragon will also work nicely.

Borlotti Beans (Coco Beans)
Pop them out of their shells, blanch them, add to finely diced shallot and garlic, finish with freshly chopped parsley and serve with fish or chicken.

Mushrooms
We have Chanterelles, Pied de Mouton and Trompette de la Mort, all wonderful varieties of wild mushrooms.  Which one will you choose?

Chanterelles
The flavour of Chanterelles is distinctive because they stand up so well to main ingredients in stews, soups and other main courses. Chanterelles are only found in the wild, and are highly prized in the culinary world as their season is not long enough. Yellow Chanterelles bear a fruity smell reminiscent of apricots and boast a mild peppery taste.

Pied de Mouton
These light tasting peppery Pied de Moutons are best cooked slowly in casseroles and soups. Known in England as Hedgehog Mushroom, Pied de Mouton means sheep's foot in French.

Trompette de la Mort
Trompette de la Mort is French for "Trumpet of death." This wild mushroom is, in fact, trumpet-shaped - Its cap is thin and gently ruffled, its colour ranges from dark grey to black. The flavour is rich, deep and somewhat nutty.

Baby Globe Artichokes
Try a great little all-rounder - tray-baked artichokes with almonds, breadcrumbs & herbs. This brilliant stuffed artichoke recipe is a lovely antipasti or the perfect side for meat and fish. Or trout & artichokes with almonds, breadcrumbs & mint, all wrapped up with smoky bacon. This is a really great way to spruce up trout for a special dinner – the flavour combinations are amazing.

Jerusalem Artichokes
This vegetable is not truly an artichoke but a variety of sunflower with a lumpy, brown-skinned tuber that often resembles a ginger root. The white flesh of this vegetable is nutty. Brilliant roasted whole.

Yellow Fine Beans
Yellow fine beans can be utilized in the same fashion as French beans, classic green beans and purple beans. They do, however, stand out, compared to other beans, in salads and alongside several companion ingredients. They are incredible blanched in salads with a classic vinaigrette, indulged with rich sauces such as brown butter and bécahmel and they pair well with poached lobster, tuna, roasted pork belly, new potatoes, shallots and herbs such as Italian parsley, chervil and tarragon.

White Onions
These onions tend to have a sharper and more pungent flavour than yellow onions. They also tend to be more tender and have a thinner, more papery skin. They can be cooked just like yellow onions, but we also like them minced and added to raw salsas and chutneys.

Italian Summer Truffles
Our fresh summer truffles are flown in direct from Italy, ensuring both premium quality and optimum freshness. Black summer truffles have a delicate flavour and aroma, with hints of earthiness, hazelnuts, chocolate, and vanilla. The flavour develops quickly as the season progresses. These truffles are very underrated, by early August when fully mature, they are quite pungent with strong flavour.

Cavolo Nero (Black Cabbage)
An Italian cabbage with dark green leaves that have a good, strong flavour. Cavolo Nero can be used as a substitute in all recipes that require cabbage but it is particularly good in soups. The classic Tuscan soup, ribolitta, is traditionally left to sit for a day before serving to allow it to thicken and the flavours to develop. Cavolo Nero is delicious simply fried in olive oil with garlic and chillies.

Mixed Radishes
Why not brighten up your salad bowl with a visually stunning selection of mixed radishes? Vibrant roots of purple, red, white and gold contain crisp, white flesh with a refreshing, tangy flavour.

Cauliflower (Yellow and Orange)
Delicious roasted with spices like cumin and coriander and served with a good sprinkling of sea salt and a squeeze of lemon or try making a lighter cauliflower cheese by parboiling and then roasting cauliflower florets on a buttered roasting tray with a sprinkling of Parmesan. The cauliflower stalks make great Crudités.

Greengages
As they have a soft, delicate, aromatic flesh, greengages are best appreciated raw. If cooking with greengages, crème fraîche or Greek-style yoghurt will enhance their natural sweetness in fools, bavarois, mousses and ice creams. Vanilla and almond complement their flavour in pies, crumbles and sponges.

Flat Peaches
How about chilled white peaches poached in rose syrup, or baked peaches with crushed amaretto biscuits.  Baking peaches will make even slightly hard and unsweet peaches delicious! Warm, soft with their sugars concentrated - they are a joy. Or perhaps a savoury and sweet chicken and grilled peach salad.

Blackberries
Make the most of blackberries whilst they're in season with delicious recipes for blackberry jam, homemade blackberry liqueur and blackberry scones. Also find savoury recipes such as blackberry and spinach salad, pork chops with blackberry-port sauce and more.

Blueberries
Blueberries release lots of juice when cooked, which makes them a versatile addition to a variety of dishes. Add the lush, dark berries to muffins, cheesecakes and pancakes or combine them with apple in a crumble, and with other soft fruit in a glorious summer pudding. Cooking blueberries with a splash of water and a sprinkling of sugar will yield a delicious compôte to serve with Greek-style yogurt. Out of season, dried blueberries are excellent for making muesli. Frozen blueberries make a nutritious, lavender-hued smoothie.

Rhubarb
There are so many things you can do with rhubarb - Danish rhubarb cake with cardamom and custard, vanilla-fried rhubarb on sugar brioche, grilled rhubarb with calves' liver, horseradish cream and chard, pan-fried mackerel sandwich with rhubarb coleslaw or even fennel basted pork chops with rhubarb.

Gooseberries (Green and Pink)
Gooseberry recipes are a quintessential summer treat: Try gooseberry purée with mackerel or roast pork. Or pair them with elderflower for delicious gooseberry pies, tarts and crumbles. The high pectin content in the fruit makes an ideal gooseberry jam.

Lychee
The lychee is a fruit that originated in China and is now grown in the Far East and the West Indies. It's about the size of a small plum and has a thin, hard, rough shell that comes away easily from the flesh. The white, juicy flesh has a similar texture to grapes but is more chewy, with a delicate scent. There is a large dark brown stone in the centre.

Black Figs
This striking fruit, with its fresh green or deep purple skin and vibrant deep pink flesh, is a wonderful addition to the summer table. Figs have a naturally high sugar content, making them an ideal match for equally intense ingredients, such as salty prosciutto - a classic Italian combination.

Red Flesh Nectarines
They are sweet and aromatic and are an absolute must for any summer salad; they go super-duper with scallops, and not forgetting that they are a perfect addition to many summer desserts.

Cherries
Fresh, local cherries are the shining jewels of late spring and summer fruit.  Make the most of summer's ripe, sweet berries with our favourite cherry recipes. You can't beat a classic cherry pie or an indulgent Black Forest gâteau.

Cucumber
The classic and cool cucumber - try pickling them as a delicious addition to burgers or sandwiches, or whizz them up into a cool and creamy soup. Not forgetting a few slices of cucumber make a perfect addition to a cool glass of Pimms.

Heritage Tomatoes
With their range and depth of eye catching colours, they are visually very appealing but it is the wonderful flavour and aroma that sets them apart. They are typified by the array of variety types, shapes, colours, sizes and flavours. 

Runner Beans
These beans can be chopped and added to rice dishes, sprinkled with sesame seeds as a side dish for Asian-style recipes, or served as a traditional British 'veg' with roast dinner.

Borlotti Beans (Coco Beans)
Pop them out of their shells, blanch them, add to finely diced shallot and garlic, finish with freshly chopped parsley and serve with fish or chicken.

Sweetcorn
After cooking, season the cobs with salt and freshly ground black pepper and serve with lots of melted butter. Alternatively, cut the kernels straight off the cob and use in a recipe for a spicy salsa, with heaps of chilli, coriander and lime juice, or simmer in stock with chicken or crabmeat for a sweet Chinese-style soup. Liven up brunch with sweetcorn fritters, popular both in America and Australia, and serve with a zesty lime mayonnaise, tomato salsa or rashers of crisp bacon.

Fresh Almonds
Green almonds have the briefest whisper of a season in the spring before their shells harden and start looking (and tasting!) more like the almonds we know and love. They are tart and crisp and subversively addictive around cocktail hour.

Rainbow Chard
The raw baby leaves of the coloured types look stunning in salads, and though they dull a little on cooking, a pile of young leaves, wilted and buttered with stems still attached, is still handsome on a plate. The adult plant gives you two vegetables in one: the crisp, robust stems and the abundant, delicately ruffled leaves. The leaves, though, taste of pure, iron-rich vegetabliness, somewhere between a mild kale and spinach. It's a powerhouse of nutty, green-leaf flavour, so pair it with feisty partners: olives, cream, tomatoes, spices, strong cheese and smoked fish. It will not let you down.

Baby Globe Artichokes
Try a great little all-rounder - tray-baked artichokes with almonds, breadcrumbs & herbs. This brilliant stuffed artichoke recipe is a lovely antipasti or the perfect side for meat and fish. Or trout & artichokes with almonds, breadcrumbs & mint, all wrapped up with smoky bacon. This is a really great way to spruce up trout for a special dinner – the flavour combinations are amazing.

Gooseberries
Gooseberry recipes are a quintessential summer treat: Try gooseberry purée with mackerel or roast pork. Or pair them with elderflower for delicious gooseberry pies, tarts and crumbles. The high pectin content in the fruit makes an ideal gooseberry jam.

Flat Peaches
How about chilled white peaches poached in rose syrup, or baked peaches with crushed amaretto biscuits.  Baking peaches will make even slightly hard and unsweet peaches delicious! Warm, soft with their sugars concentrated - they are a joy. Or perhaps a savoury and sweet chicken and grilled peach salad.

Rhubarb
There are so many things you can do with rhubarb - Danish rhubarb cake with cardamom and custard, vanilla-fried rhubarb on sugar brioche, grilled rhubarb with calves' liver, horseradish cream and chard, pan-fried mackerel sandwich with rhubarb coleslaw, fennel basted pork chops with rhubarb or poached with lemongrass for something a little bIt different.

Mushrooms

We have Trompette, Girolle and Mousseron mushrooms, all looking good.

Trompette
These have delicate, parmesan and blue cheese aromas with intense, mushroom flavours. Most often though, dried trompette mushrooms are rehydrated in warm water, and are then pulled into long, thin strands and used as a delicate garnish for scallops, white fish or beef. The trompettes are also delicious when stirred into risotto, or even blended into a trompette tapenade and slavered on crusty bread.

Girolle
These have a deliciously nutty and peppery flavour that works well in risottos, sauces or even a chicken and mushroom pie. Perfect paired with similarly rich flavours such as pheasant, chestnuts and bone marrow.

Mousseron
These have a rich, intense flavour – similar to porcini, but with more pronounced hazelnut notes. These mushrooms work well in slow-cooked dishes like casseroles, as they retain their robust flavour, and the slow-cooking softens their hard stems. Also try them in a sauce to top fish or chicken dishes or stir into durum wheat pasta.

New season French Apricots – With their firm flesh and amazingly sweet taste, these are cracking poached or in a tarte tartin.

New season Cauliflower – yellow and orange coloured cauliflower are now available

Coming in August – Black Figs and Yellow Fine Beans

Coming to the end of the season so get it while you can – English Asparagus

Sweetcorn
After cooking, season the cobs with salt and freshly ground black pepper and serve with lots of melted butter. Alternatively, cut the kernels straight off the cob and use in a recipe for a spicy salsa, with heaps of chilli, coriander and lime juice, or simmer in stock with chicken or crabmeat for a sweet Chinese-style soup. Liven up brunch with sweetcorn fritters, popular both in America and Australia, and serve with a zesty lime mayonnaise, tomato salsa or rashers of crisp bacon.

Aubergine
Aubergine is often found baked in a Greek moussaka or Provençale ratatouille; roasted and pureed with garlic, tahini (sesame seed paste), lemon juice, salt and cumin for the Middle Eastern dip, baba ghanoush; thinly sliced and fried to make aubergine crisps.

Baby Globe Artichoke
These are at their best this time of the year. To make them even more appetising they are also very good value at the moment. Try a great little all-rounder - tray-baked artichokes with almonds, breadcrumbs & herbs. This brilliant stuffed artichoke recipe is a lovely antipasti or the perfect side for meat and fish.

Beetroot
Whether it’s candy, purple, white or golden we have the beetroot you choose for your menus.

Candy
Candy beetroot is an eye-catching garnish and is a fantastic addition to any salad. Beautiful served whole or cut diagonally through the middle to show off those mysterious pink and white rings. Once cooked, the flesh becomes pink throughout. 

Purple
A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a root vegetable with dark, purple skin and pink/purple flesh. It has also enjoyed something of a deserved comeback in recent years, its earthy, rich and sweet flavour and vibrant colour lends itself to a variety of both sweet and savoury dishes. You could roast it, chop it and dress it with walnut oil and chives, or perhaps bake it in olive oil and cumin seeds, then dot with feta and bake again. Simply delicious!

White
This unusual variety of beetroot has tender pure white roots which are mild but very flavourful and sweet. Useful in cooking as it won't turn everything else purple! Particularly good with fish and poultry.

Golden
Golden beetroot has a more subtle flavour than normal purple beetroot, and is a great garnish with its vibrant golden shine. Popular in the 19th century, it is in vogue again in the fine dining restaurants today. How about roasted in a salad with chives, feta and honey vinaigrette. The leaves are delicious too!

Cabbage
Cabbage is excellent finely sliced and eaten raw in salads. When cooked, the briefest cooking methods, such as steaming or stir-frying, are best.

Chervil Tuber
It may still be summer (not for long).  This tuber has a very distinctive flavour, a little like carrot, and is also pretty sweet. It makes the perfect ingredient for the coming season.

Chicory
Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for its blanched white, yellow-tipped leaves. How about a chicory & orange salad with ginger dressing or griddled chicory with figs & bitter leaves?

Cobnut
Cobnuts, which grow in Britain, are a type of hazelnut. You may be able to buy fresh nuts, particularly native cobnuts, still in their husks when they're in season in early autumn, but most are sold dried and processed. When young and fresh cobnuts are delicious to eat fresh from the shell for the lovely coconutty flavour. Once a little older use them to eat or cook as with hazelnuts.

Courgette
Recipes for courgettes come in as many shapes and sizes as the vegetable itself. They can be sliced thinly and eaten raw, cooked on a griddle, in a stir fry, or fried in a light batter as chips, grated and added to a quiche, or dressed up in a creamy lemon sauce and served with pasta.

Cucumber
The classic and cool cucumber - try pickling them as a delicious addition to burgers or sandwiches, or whizz them up into a cool and creamy soup. Not forgetting a few slices of cucumber make a perfect addition to a cool glass of Pimms.

Damson
Looking for a damson recipe to use up a glut of fruit? This late summer fruit is great in many recipes: stirred into a fool, stewed to make jam or slow-cooked into a sauce to serve with meat.

Fennel
Both the base and stems of Florence fennel can be cooked by braising or roasting, which make it sweet and tender. For those who like raw fennel, try mixing thin slices into a green salad or shredding it with citrus fruit. Fennel is excellent for making soup or it can be poached, steamed or briefly boiled.

Black Figs
This striking fruit, with its fresh green or deep purple skin and vibrant deep pink flesh, is a wonderful addition to the summer table. Figs have a naturally high sugar content, making them an ideal match for equally intense ingredients, such as salty prosciutto - a classic Italian combination. You could also drizzle with honey and grill and serve as a great warm salad.

Greengages
As they have a soft, delicate, aromatic flesh, greengages are best appreciated raw. If cooking with greengages, crème fraîche or Greek-style yoghurt will enhance their natural sweetness in fools, bavarois, mousses and ice creams. Vanilla and almond complement their flavour in pies, crumbles and sponges.

Mushrooms - We have Trompette, Girolle and Cep mushrooms, all looking good.

Trompette
These have delicate, parmesan and blue cheese aromas with intense, mushroom flavours. Most often though, dried trompette mushrooms are rehydrated in warm water, and are then pulled into long, thin strands and used as a delicate garnish for scallops, white fish or beef. The trompettes are also delicious when stirred into risotto, or even blended into a trompette tapenade and slavered on crusty bread.

Girolle
These have a deliciously nutty and peppery flavour that works well in risottos, sauces or even a chicken and mushroom pie. Perfect paired with similarly rich flavours such as pheasant, chestnuts and bone marrow.

Cep
Porcini mushrooms, also known as ceps, are the king of all mushrooms and are now starting to make an appearance as we head into autumn. They are meaty, rich and very versatile. They work best cut up in slices and pan fried in olive oil and butter. Finish with a chiffonade of parsley and a touch of truffle oil. Serve on poilane toast and you will be very happy.

Pumpkin
From pumpkin soup to pumpkin pie, enjoy our favourite recipes for this king of the vegetable patch. Stir meltingly sweet cubes of fried pumpkin into risottos or curries, offsetting the sweetness with fragrant herbs such as sage or thyme, or warming spices such as ginger.

Quince
One of the more anticipated autumn fruits, this is now ready for supply as it has turned from green to a better yellow colour. It is a versatile fruit with a flavour that can accompany many different dishes. Ideal for making jelly and grated over apple (before baking) for a twist on tarte tatin or the humble crumble.

Victoria Plums
Starting to come through this time of year.  Cracking for a tarte tatin or roasted with coriander seeds and brown sugar.

Game
Venison, rabbit, wood pigeon, grouse are all starting to come through.

Globe Artichoke
No relation of the tuber-like Jerusalem artichoke, the globe artichoke is considered to be the 'true' artichoke and is the bud of a large member of the thistle family. Why not try steaming the head, pull out the central leaves, scoop out the choke and stuff with chopped garlic and parsley, grated parmesan and bread crumbs before drizzling with olive oil and baking in the oven.

Jerusalem Artichokes
This vegetable is not truly an artichoke but a variety of sunflower with a lumpy, brown-skinned tuber that often resembles a ginger root. The white flesh of this vegetable is nutty. Brilliant roasted whole.

Crown Prince Squash
An old variety of winter squash but still popular for its attractive, flattened fruits with a steely-blue skin. Squash 'Crown Prince' is renowned for its colourful rich orange flesh with a sweet and nutty flavour.

Celeriac
The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like flavour, with nutty overtones. You can mash or roast; use it in slow-cook dishes or in its classic form as a remoulade.

Orange Flesh Pumpkin
From pumpkin soup to pumpkin pie, enjoy our favourite recipes for this king of the vegetable patch. Stir meltingly sweet cubes of fried pumpkin into risottos or curries, offsetting the sweetness with fragrant herbs such as sage or thyme, or warming spices such as ginger. Or, if you prefer, these pumpkins are perfect for carving for Halloween.

Parsnips
A sweetly flavoured root vegetable. They’re usually treated in much the same way as the potato: roasted, mashed, or made into chips or crisps

Runner Beans
These beans can be chopped and added to rice dishes, sprinkled with sesame seeds as a side dish for Asian-style recipes, or served as a traditional British 'veg' with roast dinner.

Blackberries
Make the most of blackberries whilst they're in season with delicious recipes for blackberry jam, homemade blackberry liqueur and blackberry scones. Also find savoury recipes such as blackberry and spinach salad, pork chops with blackberry-port sauce and more.

Apples – we have Cox and Gala, which one do you prefer?

Cox
The Cox is the quintessential English apple, widely said to have the finest taste of them all. October brings a bumper crop of these rosy, thin-skinned, crisp and sweet darlings. Try sautéeing quartered and peeled apples in butter with a handful of sultanas until golden, or add a lug of calvados, a sprinkling of sugar and a squeeze of lemon juice and continue to cook until just tender.

Gala
Gala apples have a mild sweet and vanilla-like flavour with a floral aroma. It’s excellent for fresh eating, salads, sauce, pies and baking. 

Curly Kale
Curly kale is a sturdy winter brassica with an earthy flavour and frilly leaves that grow from a central stalk.  For best results, either cook very briefly in a large volume of ready-boiling water or stir-fry as a side dish. Add a small amount to soups, pasta sauces, bean dishes and colcannon.

Cavolo Nero (Black Cabbage)
An Italian cabbage with dark green leaves that have a good, strong flavour. Cavolo Nero can be used as a substitute in all recipes that require cabbage but it is particularly good in soups. The classic Tuscan soup, ribolitta, is traditionally left to sit for a day before serving to allow it to thicken and the flavours to develop. Cavolo Nero is delicious simply fried in olive oil with garlic and chillies.

Romanesque
Oh, Romanesque broccoli or cauliflower, how we love you - you're delicious and weird, like an alien vegetable. A very simple and sublime way to enjoy it is to steam with sliced garlic and fennel seeds and serve with an array of fish dishes.

Rainbow Chard
The raw baby leaves of the coloured types look stunning in salads, and though they dull a little on cooking, a pile of young leaves, wilted and buttered with stems still attached, is still handsome on a plate. The adult plant gives you two vegetables in one: the crisp, robust stems and the abundant, delicately ruffled leaves. The leaves, though, taste of pure, iron-rich vegetabliness, somewhere between a mild kale and spinach. It's a powerhouse of nutty, green-leaf flavour, so pair it with feisty partners: olives, cream, tomatoes, spices, strong cheese and smoked fish. It will not let you down.

Chestnuts
Chestnuts are available fresh, pureed and vacuum-packed. There are two types of puréed chestnut: sweetened and unsweetened, which are used in sweet and savoury dishes respectively (the sweetened version is used in the classic Mont Blanc). Our vacuum-packed chestnuts are made from whole nuts and work well in soups, stuffing, stews and sauces.

Walnuts
Slightly bitter in flavour, walnuts are good eaten raw or cooked, in either sweet or savoury dishes, and are particularly useful for baking. Add to salads (particularly Waldorf salad, with apple, celery and raisins) or muesli; use for baking cakes, biscuits or pies ... or eat as a snack.

Pears - Their fine, slightly granular flesh is much more fragile than apples and, unlike most fruit, they improve in flavour and texture after they're picked. We have Comice and Conference – take your pick.

Comice
Comice is more bulbous in shape, and has juicy, meltingly tender flesh; it's good for cooking and eating, particularly with cheese.

Conference
Conference has a long, conical shape, with a yellow skin with russet markings. Its flesh is grainy, sweet and juicy and it cooks and eats well.

Black autumn truffles
Our fresh black autumn truffles are flown in direct from Italy, ensuring both premium quality and optimum freshness. The earthy flavours of The Black Autumn Truffle are wonderful when used in pasta and rice dishes, or to complement meat dishes.

Mushrooms - We have Girolle and Cep and Mousseron mushrooms, all looking good.

Girolle
These have a deliciously nutty and peppery flavour that works well in risottos, sauces or even a chicken and mushroom pie. Perfect paired with similarly rich flavours such as pheasant, chestnuts and bone marrow.

Cep
Porcini mushrooms, also known as ceps, are the king of all mushrooms and are now starting to make an appearance as we head into autumn. They are meaty, rich and very versatile. They work best cut up in slices and pan fried in olive oil and butter. Finish with a chiffonade of parsley and a touch of truffle oil. Serve on poilane toast and you will be very happy.

Mousseron
This petite little mushroom is available in the spring and again in the autumn for a limited period. These are the mushrooms of legend as they grow in circles in the woods, called 'fairy circles'. As the mushroom colony matures, the circle expands outward into larger and larger concentric rings. Now, the mushrooms are found in forests, woods and even lawns, where they are perceived as a nuisance. This is a mushroom that thrives in damp and moderate climes. Possessing a little brown or tan cap, this mushroom also has a thin, edible but tough stem.

Game Season
The game season is now in full swing so we have a plentiful stock of Venison, Partridge, Grouse, Pigeon, Rabbit and, as the Pheasant seasons begins, Pheasant too.

Horseradish Root
A relative of the Brassica family which includes mustard, wasabi, broccoli and cabbage. The plant is prized for its white heady root. Grated & mixed with cream for the traditional beef with horseradish.

Parsnips
A sweetly flavoured root vegetable. They’re usually treated in much the same way as the potato: roasted, mashed, or made into chips or crisps.

Chantenay Carrots
Sometimes known as Dwarf Carrots have a delicate sweet flavour, ideal for the autumnal menus. After potatoes, carrots are without doubt the best-known and most popular root vegetable of all. The carrots we eat today were developed from the wild carrot but until the Middle Ages carrots eaten in this country were purple – orange carrots were imported from Holland in the 17th and 18th Centuries. As well as the usual orange carrots, we also have purple, yellow and white carrots mixed boxes in stock.  

Brussels sprouts (Mini Cabbages perhaps!)
The Brussels sprout is part of the cabbage family grown for its edible buds. The leafy green vegetables are generally 3-4cm in diameter and look like miniature cabbages. The Brussels sprout is very popular in Brussels, Belgium, and may well have originated there. Love them or hate them you know that Christmas is almost upon us!

Fennel
Both the base and stems of Florence fennel can be cooked by braising or roasting, which make it sweet and tender. For those who like raw fennel, try mixing thin slices into a green salad or shredding it with citrus fruit. Fennel is excellent for making soup or it can be poached, steamed or briefly boiled.

Cabbage – Black, Red, White & Savoy
Cabbage is excellent finely sliced and eaten raw in salads. When cooked, the briefest cooking methods, such as steaming or stir-frying, are best.

Beetroot
Whether it’s candy, purple, golden we have the beetroot you choose for your menus.

Candy
Candy beetroot is an eye-catching garnish and is a fantastic addition to any salad. Beautiful served whole or cut diagonally through the middle to show off those mysterious pink and white rings. Once cooked, the flesh becomes pink throughout. 

Purple
A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a root vegetable with dark, purple skin and pink/purple flesh. It has also enjoyed something of a deserved comeback in recent years, its earthy, rich and sweet flavour and vibrant colour lends itself to a variety of both sweet and savoury dishes. You could roast it, chop it and dress it with walnut oil and chives, or perhaps bake it in olive oil and cumin seeds, then dot with feta and bake again. Simply delicious!

Golden
Golden beetroot has a more subtle flavour than normal purple beetroot, and is a great garnish with its vibrant golden shine. Popular in the 19th century, it is in vogue again in the fine dining restaurants today. How about roasted in a salad with chives, feta and honey vinaigrette. The leaves are delicious too just

Butternut Squash
This winter squash has a sweet nutty taste similar to that of a pumpkin. It has a dense thick yellow skin and a dense orange flesh. Cracking roasted with cumin seeds.

Bright Lights - Rainbow Chard
This stunning chard variety produces coloured stems ranging from pink, purple, orange, and yellow. The raw baby leaves of the coloured types look stunning in salads, and although they dull a little on cooking, a pile of young leaves, wilted and buttered with stems still attached, is still handsome on a plate. The adult plant gives you two vegetables in one: the crisp, robust stems and the abundant, delicately ruffled leaves. The leaves, though, taste of pure, iron-rich vegetabliness, somewhere between a mild kale and spinach. It's a powerhouse of nutty, green-leaf flavour, so pair it with feisty partners: olives, cream, tomatoes, spices, strong cheese and smoked fish. It will not let you down.

Cauliflower
Delicious roasted with spices like cumin and coriander and served with a good sprinkling of sea salt and a squeeze of lemon or try making a lighter cauliflower cheese by parboiling and then roasting cauliflower florets on a buttered roasting tray with a sprinkling of Parmesan. The cauliflower stalks make great Crudités.

Mushrooms - We have Chanterelles, Pied de Mouton and Trompette de la Mort, all looking good.

Chanterelles
The flavour of Chanterelles is distinctive because they stand up so well to main ingredients in stews, soups and other main courses. Chanterelles are only found in the wild, and are highly prized in the culinary world as their season is not long enough. Yellow Chanterelles bear a fruity smell reminiscent of apricots and boast a mild peppery taste.

Pied de Mouton
These light tasting peppery Pied de Moutons are best cooked slowly in casseroles and soups. Known in England as Hedgehog Mushroom, Pied de Mouton means sheep's foot in French.

Trompette de la Mort
Trompette de la Mort is French for "Trumpet of death." This wild mushroom is, in fact, trumpet-shaped - Its cap is thin and gently ruffled, its colour ranges from dark grey to black. The flavour is rich, deep and somewhat nutty.

Quince
One of the more anticipated autumn fruits, this is now ready for supply as it has turned from green to a better yellow colour. It is a versatile fruit with a flavour that can accompany many different dishes. They are ideal for making jelly and grated over apple (before baking) for a twist on tarte tatin or the humble crumble.

Red Watercress
Red watercress — although maroon is more like it — has even more peppery bite in its green-veined pointy leaves than regular watercress. The red watercress is grown solely in Spain from early October until around mid-June.  Its best during the coldest winter months from November to around February so now is the time to start adding it to your salads, sandwiches and entrees.

Pears
These are really in full swing at the moment. Their fine, slightly granular flesh is much more fragile than apples and, unlike most fruit, they improve in flavour and texture after they're picked. We have Comice and Conference – take your pick.

Vacherin Cheese
This seasonal favourite is an uncooked cheese made from raw cow’s milk with a soft creamy paste, lightly pressed, white to ivory in colour. After being un-moulded the cheeses are encircled with a spruce wood strip and lightly cured which gives the cheese a strong odour with a hint of mushroom. It has a woody taste with a rich creamy flavour and can be eaten either hot or cold, great infused with rosemary or truffle.

Game Season
The game season is now in full swing so we have a plentiful stock of Venison (Saddles and Haunches) Pheasant, Partridge, Pigeon and Rabbit.

Black Autumn Truffles
Our fresh black autumn truffles are flown in direct from Italy, ensuring both premium quality and optimum freshness. The earthy flavours of the black autumn truffle are wonderful when used in pasta and rice dishes, or to complement meat dishes.