Vegetables

Also known as Brocade cucumber, a crunchy mild variety made for cooking. Brilliant in stir-fries and curries. More about Sam & Sarah.

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

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

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...

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.  

Creamy and nutty, these Italian beauties are perfect in soups, stews, or tossed with olive oil and herbs for a simple, satisfying side. Please note...

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 ...

Perfect for salads or cooking, these tomatoes are seriously versatile. More about Richard. 

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

Beautiful corn, sweet and juicy. Grown without pesticides or herbicides. Serve with lashings of butter and a generous pinch of sea salt.  In husk....

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...

Mediterranean staple. Roast with chicken, pork or fish. More about Carl.

Crisp and sweet, these versatile beans are great steamed, stir-fried, or added to casseroles for a fresh, crunchy bite.More about Richard. 

Delicate and tender, they’re perfect for steaming, sautéing, or adding a crisp, green touch to salads and sides More about Carl.

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 ...

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.

Not pickled — yet. These are the fresh cucumbers themselves, ready for you to brine, spice and jar however you like. Around 6–9 per bag, perfectly ...

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

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

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

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

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...

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...

These little rosy cherubs will put a smile on everyone's face. More about Richard. 

Striking on the outside, sweet and familiar within. These purple carrots roast beautifully, holding their colour and bringing real drama to the pla...

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

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 ...

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. 

Peppery, crunchy and impossible to resist. Eat raw with good butter and flaky salt, or slice thinly into a sharp, bright salad. More about Carl.

Not your average courgette. Deep ridges, firm, rich, and perfect for fritters. More about Richard. 

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

Fresh, crisp and naturally grown organic runner beans. More about Richard. 

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

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