FRUIT, VEG & FUNGI

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

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...

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

Chop and use raw for salads and salsas, or cook as you would any onion. More about Sam and Sarah.

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

Diverse, irregular and full of deep flavour, these tomatoes are a world away from the bland uniformity on offer in the supermarkets.  More about S...

Fresh, crisp and slightly sweet with a gentle bitterness. Brilliant raw, charred, stuffed or thrown into a stir-fry. 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 rare Devon heritage variety, first discovered in Dean Woods near Buckfastleigh in the early 1800s by a villager named Peter Lock. Sweet, aromat...

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

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...

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

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...

Jet black on the outside, sharp white on the inside. Much bolder than its pink or red cousins: peppery, earthy and with a proper bite. Grate raw...

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...