This tuber has a very distinctive flavour, a little like carrot, and is also pretty sweet. 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. GalaGala apples have a mild sweet and vanilla-like flavour with a floral aroma. 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. Borage leaves are good in salads, yoghurt or cream cheese mixtures, or served with shellfish. Top and tail very young broad beans and serve whole, in their pods, with a chunk of pecorino and some bread. Flat Parsley Particularly good at the moment and much more pungent and flavoursome than its curly cousin, often called Italian parsley. BeetrootWhether it’s candy, purple, white or golden we have the beetroot you choose for your menus. Pomegranate have a round shape, like an apple, with a hard, shiny skin blushed with red or yellow. The leaves, though, taste of pure, iron-rich vegetabliness, somewhere between a mild kale and spinach. The earthy flavours of The Black Autumn Truffle are wonderful when used in pasta and rice dishes, or to complement meat dishes. 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. 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. We source our products from companies that share our beliefs, who focus on quality and work towards leaving the food … A sweetly flavoured root vegetable. Cracking roasted with cumin seeds. The white, juicy flesh has a similar texture to grapes but is more chewy, with a delicate scent. MorelsMorels are wild mushrooms found all over the British Isles. Black autumn trufflesOur fresh black autumn truffles are flown in direct from Italy, ensuring both premium quality and optimum freshness. Christmas puddingsWe have the wonderful Matthew Walker Christmas puddings in stock. They are tart and crisp and subversively addictive around cocktail hour. Scatter the juicy sacs over salads, fresh-cut fruit; use in marinades or rice dishes. It's a powerhouse of nutty, green-leaf flavour, so pair it with feisty partners: olives, cream, tomatoes, spices, strong cheese and smoked fish. As well as the usual orange carrots, we also have purple, yellow and white carrots mixed boxes in stock. WalnutsSlightly bitter in flavour, walnuts are good eaten raw or cooked, in either sweet or savoury dishes, and are particularly useful for baking. RhubarbThere 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. Grown mostly in Mediterranean countries, blood oranges have a distinctive dark-red rind and flesh and taste tarter than regular oranges. Good for salads, marinades, salsas and roasts. PurpleA 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. GoldenGolden beetroot has a more subtle flavour than normal purple beetroot, and is a great garnish with its vibrant golden shine. Also known as Golden Chanterelles, girolles grow in clusters at the base of woodland trees and are hand-picked over the spring/summer months. As the bulbs get bigger so the flavour becomes more pronounced. 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. Not forgetting a few slices of cucumber make a perfect addition to a cool glass of Pimms. The high pectin content in the fruit makes an ideal gooseberry jam. Ideal for making jelly and grated over apple (before baking) for a twist on tarte tatin or the humble crumble. Beautiful served whole or cut diagonally through the middle to show off those mysterious pink and white rings. Heritage TomatoesWith 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. We can offer you: Bronze turkeys (5kg - 7kg), White turkeys (5kg – 9kg) and White turkeys (10kg – 15kg). Want to order online? The plant is prized for its white heady root. This wild mushroom is, in fact, trumpet-shaped - Its cap is thin and gently ruffled, its colour ranges from dark grey to black. GooseberriesGooseberry recipes are a quintessential summer treat: Try gooseberry purée with mackerel or roast pork. Kirsch or Cointreau taste good with clementines, as do pineapple and mango. MushroomsWe have Girolles, St George’s, Mousserons and Pied Bleu mushrooms, all wonderful varieties of wild mushrooms. Warm, soft with their sugars concentrated - they are a joy. JK Fine Foods. 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). They are thought to be a hybrid of a tangerine and a sweet orange and have a high sucrose content. St George’s mushrooms have a strong aroma and work very well with poultry. Trompette de la Mort is French for "Trumpet of death." 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. These are the mushrooms of legend as they grow in circles in the woods, called 'fairy circles'. Fine Food Specialist founder and professional chef Drogo Montagu shares some of his favourite recipes. Minster Fine Foods. Once a little older use them to eat or cook as with hazelnuts. After potatoes, carrots are without doubt the best-known and most popular root vegetable of all. Cabbage – Black, Red, White & SavoyCabbage is excellent finely sliced and eaten raw in salads. , enjoy our favourite cherry fine foods uk carrots mixed boxes in stock vegetable of all fire ( or a of... On Javascript in your browser cabbage family grown for its colourful rich orange flesh of the vegetable patch is. The briefest cooking methods, such as blackberry and spinach these are medium to large in shape with. 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