Vegetables

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

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...

Deep purple goodness for cooking, pickling or borschting.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...

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...

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...

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...

Pungent excellence. From France (where else?). 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.

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 ...

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...

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

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...

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

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

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...

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

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

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...

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

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

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

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

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

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 ...

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

Sweet, dense and perfectly sized for roasting. Halve, scoop out the seeds, drizzle with olive oil and roast until soft and caramelised. Makes a be...

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

Jewel-like, sharp and impossibly satisfying. Crack one open and scatter the seeds over salads, yoghurt, or anything that needs a burst of colour...

Delicate baby leaves and scattered edible flowers. Almost too pretty to eat, but far too good not to. A salad that needs nothing more than a drizzl...

Firm, tart and deliberately unripe. Made for frying, chutney or a proper green tomato relish. Slice thick, dredge in seasoned flour and fry until g...

Half cauliflower, half broccoli, entirely its own thing. Those fractal spirals aren’t just beautiful, they’re nutty, sweet and slightly more delica...