Richard, Coombe Lynher

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...

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

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 ...

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...

Sweet and vibrant, they’re perfect for adding a burst of freshness to salads, pastas, and classic pea and mint soup. More about Richard.  

Fresh and buttery, they’re delicious in salads, smashed on toast, or added to pasta for a burst of green goodness.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...

NB - note that as we approach the end of the stored potato season, these are worth refrigerating. If they do sprout, it’s nothing to worry about. J...

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 ...

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

Flavour like you’ve grown it yourself. And don’t forget to put a slice in your G & T.   More about Richard.