Carl, Vauxhall

Deliciously sweet organic parsnips, perfect for roasting with sea salt and honey. More about Carl. 

Plain on the outside, spectacular on the inside. Slice one open to reveal a vivid pink centre that looks almost too good to eat. Milder and swee...

Breakfast is served. Try with yoghurt and granola. Or use them to decorate peerless pavlovas. More about Carl.

Peel away the unassuming skin and you'll find delicate, creamy white flesh with a subtle, almost seafood-like sweetness. Roast until caramelised, ...

Pungent excellence. From France (where else?). More about Carl.

Sweet, earthy and beautifully golden. Roast, grate into salads or cook until caramelised at the edges. More about Carl.

All the joy of a watermelon and fridge-friendly. Sweet, cold and juicy - the only decision is whether to slice or scoop. More about Carl.

Essential ingredient for all chefs. Grown organically and lovingly in Spain. More about Carl.

Perfect for salads or cooking, these Isle of Wight tomatoes are seriously versatile. More about Carl.

Sweeter and milder than their onion cousins, shallots are less pungent when raw and take on a beautiful silky quality when cooked. More about Carl.

A handful of both red and green for those who refuse to choose. Sweet, juicy and endlessly snackable. More about Carl.

Sweet and crunchy. Tops on - the way carrots are meant to look. Roast whole, glaze in butter and honey, or eat raw straight from the bunch. More ab...

Made by slowly heating whole garlic bulbs until they transform into something deep, sticky and sweet. Rich, umami-packed and a world away from the ...

Somewhere between a butterhead and a crisphead, the best of both worlds. Crunchy enough for a proper salad, tender enough to wrap around anything y...

Verdelli lemons from Spain are a summer crop from the Verna lemon tree. The Verna variety is native to southeastern Spain, and the Verdelli lemon...

Plump, juicy and a little deeper in flavour than their green counterparts.  More about Carl.

Small, waxy and at their seasonal best. Boil until just tender, crush lightly with butter, mint and flaky salt. The simplest things done well. ...

Earthy, sweet and deeply coloured. Roast whole in their skins, grate raw into a salad, or boil and slip the skins off for the simplest of sides. Mo...

Golden, candy-striped and deep crimson, all in one bunch. Each variety brings its own subtle sweetness and colour to the plate. Roast whole, slice ...

Crisp, sweet and refreshing. Perfect straight from the fridge. More about Carl.

Sweet and nutty organic butternut squash. Simply drizzle with olive oil and roast it. More about Carl.