Vegetables

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...

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 ...

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...

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

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

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 ...

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. 

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...

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

Tiny, tender and picked young for maximum sweetness. A mix of shapes, colours and varieties - beautiful halved and charred on a hot griddle, or roa...

Grown in the Isle of Wight these little cherubs will put a smile on everyone's face. More about Carl.

Somewhere between a butterhead and a crisphead, the best of both worlds. Crunchy enough for a proper salad, tender enough to wrap around anything y...

The longer, milder, more elegant cousin of the round red. A gentler heat that's perfect for dipping, pickling or eating whole with a smear of somet...

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...

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

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...

Earthy, sweet and deeply coloured. Roast whole in their skins, grate raw into a salad, or boil and slip the skins off for the simplest of sides. Mo...

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

Perfect for salads or cooking, these Isle of Wight tomatoes are seriously versatile. More about Carl.

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...

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.

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.

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

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

Crisp, compact and the undisputed workhorse of the salad drawer. Perfect halved and griddled with a drizzle of olive oil if you're feeling fancy.  ...

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

Soft, buttery leaves with a gentle flavour. The quiet one of the lettuce family - never shouts, always delivers.   More about Carl.

Everything you love about oakleaf, with a splash of burgundy drama. As pretty on the plate as it is in the bowl.   More about Carl.

Striking, sculptural and surprisingly versatile. Braise whole, char on the grill, or pare back to the tender heart.   More about Carl.

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 ...

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.

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

Bold, beautiful and criminally underused. The stems bring colour and crunch, the leaves wilt down into something silky and earthy. Sauté with garli...

Straight from the Isle of Wight, these large tomatoes come on the vine and are ready to be deployed to fabulous effect in your kitchen. More about...

Use wherever you might also use spinach. Delicious.More about Gary and Caroline.