FRUIT, VEG & FUNGI

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

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

Dense, sweet and the king of winter squash. A thick blue-grey skin hides vivid orange flesh that roasts beautifully: nutty, rich and almost chestnu...

Orange, purple, yellow and white, all in one bunch. A proper showstopper for the table, and each colour brings its own subtle shift in sweetness. R...

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 ...

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.

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

Zingy, juicy goodness from organic farms in Spain. More about Carl.

A bright, rounded blend of Emily and Harry’s organically grown Russets, Rajka, Bramleys, and Sunset apples. Pasteurised. IngredientsAll ingredien...

The base of so many exquisite dishes. Worth crying for. More about Sam & Sarah.

Naturally sweet and beautifully tender, organic Kalibos cabbage. Grown in the sunshine and picked at their peak, they’re perfect for fresh salads,...

Traditionally favoured by the Irish, wild dulse flakes boast a rich, slightly spicy flavour and a soft texture. Perfect for sprinkling on fried egg...

Bugs Bunny would certainly approve... Without tops.  More about Richard.  

Deep purple goodness for cooking, pickling or borschting.More about Richard.  

Versatile and vibrant, this leafy green is ideal for quick stir-fries, hearty soups, or simply wilted with butter. Its tender leaves add a fresh, e...

Similar flavour to a long courgette, its shape makes it perfect for roasting or hollowing out and stuffing.  More about Richard. 

A wonderfully versatile vegetable. Thinly slice, grill and serve with sea salt and lemon, grate it raw into summer salads or use it to make a beaut...

January King has the leaves of a savoy with a red/purple tinge. Sweet and crisp.  More about Richard.

Robust, sweet and delicious with characteristically crinkly leaves.  More about Richard.

Slice and sauté with tons of butter and a splash of apple cider vinegar, or roast or barbecue with beef dripping.More about Richard.

Kale’s good looking Italian exchange student. Ideal for Tuscan bean stews, fried in butter, added into soups, stews and mash to pack a beautifully ...

Hugely popular in the South United States, collard greens have African origins. With a deliciously - and ever so slightly - bitter edge they’re ext...

Kale’s good looking Italian exchange student. Ideal for Tuscan bean stews, fried in butter, added into soups, stews and mash to pack a beautifully ...

Vitamin packed frilly brassica. Sauté with garlic and butter, steam it, crisp it in the oven with salt or turn it into pesto (really). Mainly just ...

Embedded into many culinary traditions, purple kale’s earthy beauty captivates both the eye and the tastebuds.More about Richard. 

Tender and vibrant, this Italian broccoli is perfect steamed, sautéed, or roasted. A simple, healthy addition to pastas, stir-fries, and salads. Mo...

With its vibrant colour and tender florets, this beautiful broccoli is perfect for roasting, steaming, or stir frying. Its sweet, slightly nutty fl...

Baby leeks are the charming little siblings of the allium family. Perfect for adding a subtle, sweet flavour to your dishes. Sauté them in olive oi...

Organic leeks are mild and flavourful, perfect for adding depth to soups, casseroles, and stir-fries. Try sautéing them in butter with a spoonful o...

Use wherever you might also use spinach. Delicious.More about Richard. 

Versatile and vibrant, this leafy green is ideal for quick stir-fries, hearty soups, or simply wilted with butter. Its tender leaves add a fresh, e...

With a deep, umami, salty taste, this mix of kelp and sea spaghetti is a great introduction to seaweed. It is a superfood, best used like a seasoni...

Sea salad is a beautiful vibrant mix of dulse, ocean greens and nori flakes. Sprinkle onto cooked or raw dishes.  Allergens: May contain traces of ...

Also known as carrageen, this extraordinary plant is having something of a ‘moment’. Makes a great thickener of soups and stews, as well as an exce...

Fresh tasting ocean greens. Excellent fried - as Chinese crispy seaweed - or equally good raw in a salad. Allergens: May contain traces of Fish, Sh...

‘Kombu’ to the Japanese who hold this plant in very high esteem, kelp abounds in the UK and we should all be eating much more of it! Deep umami fla...

Sometimes described as ‘vegan bacon’, dulse has a rich, umami taste that has long been favoured in Ireland. Allergens: May contain traces of Fish, ...

Zingy, nutty and salty, sea spaghetti is an amazing addition to salads or even mixed with classic spaghetti. Allergens: May contain traces of Fish,...

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

Creamy flesh, lightly waxy texture and plenty of flavour. Brilliant baked, boiled or mashed. More about Richard.

Fresh, crisp and slightly sweet with a gentle bitterness. Brilliant raw, charred, stuffed or thrown into a stir-fry. More about Gary and Caroline.

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

A handsome late-Victorian English classic. A cross between Cox's Orange Pippin and Peasgood Nonsuch. Sweet, aromatic and with a honeyed, pear-like ...

A feast for the eyes and the table, harlequin squash wears its patchwork skin with pride. It's golden, nutty, and velvety when roasted. Perfect fo...

Also known as orange Hokkaido, this squash is delicious. Nutty, earth and easy to prepare. More about Richard.  

A mix of heritage varieties in shades of red, purple and golden each with its own subtle flavour and texture. Roast with the skins on for maximum...