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Sweetcorn

After cooking, season the cobs with salt and freshly ground black pepper and serve with lots of melted butter. Alternatively, cut the kernels straight off the cob and use in a recipe for a spicy salsa, with heaps of chilli, coriander and lime juice, or simmer in stock with chicken or crabmeat for a sweet Chinese-style soup. Liven up brunch with sweetcorn fritters, popular both in America and Australia, and serve with a zesty lime mayonnaise, tomato salsa or rashers of crisp bacon.

Fresh Almonds

Green almonds have the briefest whisper of a season in the spring before their shells harden and start looking (and tasting!) more like the almonds we know and love. They are tart and crisp and subversively addictive around cocktail hour.

Rainbow Chard

The raw baby leaves of the coloured types look stunning in salads, and though they dull a little on cooking, a pile of young leaves, wilted and buttered with stems still attached, is still handsome on a plate. The adult plant gives you two vegetables in one: the crisp, robust stems and the abundant, delicately ruffled leaves. The leaves, though, taste of pure, iron-rich vegetabliness, somewhere between a mild kale and spinach. It’s a powerhouse of nutty, green-leaf flavour, so pair it with feisty partners: olives, cream, tomatoes, spices, strong cheese and smoked fish. It will not let you down.

Runner Beans

These beans can be chopped and added to rice dishes, sprinkled with sesame seeds as a side dish for Asian-style recipes, or served as a traditional British ‘veg’ with roast dinner.

Cucumber

The classic and cool cucumber – try pickling them as a delicious addition to burgers or sandwiches, or whizz them up into a cool and creamy soup. Not forgetting a few slices of cucumber make a perfect addition to a cool glass of Pimms.

Heritage Tomatoes

With their range and depth of eye catching colours, they are visually very appealing but it is the wonderful flavour and aroma that sets them apart. They are typified by the array of variety types, shapes, colours, sizes and flavours.

Heirloom Tomatoes

Any large, meaty, pink-red to deep-red heirloom makes a substantial bed for the playful combination of cherry tomatoes and Bing cherries. Although we love the fragrance of anise hyssop, mint, basil, or tarragon will also work nicely.

Borlotti Beans (Coco Beans)

Pop them out of their shells, blanch them, add to finely diced shallot and garlic, finish with freshly chopped parsley and serve with fish or chicken.

Mushrooms

We have Chanterelles, Pied de Mouton and Trompette de la Mort, all wonderful varieties of wild mushrooms. Which one will you choose?

Chanterelles

The flavour of Chanterelles is distinctive because they stand up so well to main ingredients in stews, soups and other main courses. Chanterelles are only found in the wild, and are highly prized in the culinary world as their season is not long enough. Yellow Chanterelles bear a fruity smell reminiscent of apricots and boast a mild peppery taste.

Pied de Mouton

These light tasting peppery Pied de Moutons are best cooked slowly in casseroles and soups. Known in England as Hedgehog Mushroom, Pied de Mouton means sheep’s foot in French.

Trompette de la Mort

Trompette de la Mort is French for “Trumpet of death.” This wild mushroom is, in fact, trumpet-shaped – Its cap is thin and gently ruffled, its colour ranges from dark grey to black. The flavour is rich, deep and somewhat nutty.

Baby Globe Artichokes

Try a great little all-rounder – tray-baked artichokes with almonds, breadcrumbs & herbs. This brilliant stuffed artichoke recipe is a lovely antipasti or the perfect side for meat and fish. Or trout & artichokes with almonds, breadcrumbs & mint, all wrapped up with smoky bacon. This is a really great way to spruce up trout for a special dinner – the flavour combinations are amazing.

Jerusalem Artichokes

This vegetable is not truly an artichoke but a variety of sunflower with a lumpy, brown-skinned tuber that often resembles a ginger root. The white flesh of this vegetable is nutty. Brilliant roasted whole.

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Yellow Fine Beans

Yellow fine beans can be utilized in the same fashion as French beans, classic green beans and purple beans. They do, however, stand out, compared to other beans, in salads and alongside several companion ingredients. They are incredible blanched in salads with a classic vinaigrette, indulged with rich sauces such as brown butter and bécahmel and they pair well with poached lobster, tuna, roasted pork belly, new potatoes, shallots and herbs such as Italian parsley, chervil and tarragon.

White Onions

These onions tend to have a sharper and more pungent flavour than yellow onions. They also tend to be more tender and have a thinner, more papery skin. They can be cooked just like yellow onions, but we also like them minced and added to raw salsas and chutneys.

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Italian Summer Truffles

Our fresh summer truffles are flown in direct from Italy, ensuring both premium quality and optimum freshness. Black summer truffles have a delicate flavour and aroma, with hints of earthiness, hazelnuts, chocolate, and vanilla. The flavour develops quickly as the season progresses. These truffles are very underrated, by early August when fully mature, they are quite pungent with strong flavour.

Cavolo Nero (Black Cabbage)

An Italian cabbage with dark green leaves that have a good, strong flavour. Cavolo Nero can be used as a substitute in all recipes that require cabbage but it is particularly good in soups. The classic Tuscan soup, ribolitta, is traditionally left to sit for a day before serving to allow it to thicken and the flavours to develop. Cavolo Nero is delicious simply fried in olive oil with garlic and chillies.

Mixed Radishes

Why not brighten up your salad bowl with a visually stunning selection of mixed radishes? Vibrant roots of purple, red, white and gold contain crisp, white flesh with a refreshing, tangy flavour.

Cauliflower (Yellow and Orange)

Delicious roasted with spices like cumin and coriander and served with a good sprinkling of sea salt and a squeeze of lemon or try making a lighter cauliflower cheese by parboiling and then roasting cauliflower florets on a buttered roasting tray with a sprinkling of Parmesan. The cauliflower stalks make great Crudités.

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Greengages

As they have a soft, delicate, aromatic flesh, greengages are best appreciated raw. If cooking with greengages, crème fraîche or Greek-style yoghurt will enhance their natural sweetness in fools, bavarois, mousses and ice creams. Vanilla and almond complement their flavour in pies, crumbles and sponges.

Flat Peaches

How about chilled white peaches poached in rose syrup, or baked peaches with crushed amaretto biscuits. Baking peaches will make even slightly hard and unsweet peaches delicious! Warm, soft with their sugars concentrated – they are a joy. Or perhaps a savoury and sweet chicken and grilled peach salad.

Blackberries

Make the most of blackberries whilst they’re in season with delicious recipes for blackberry jam, homemade blackberry liqueur and blackberry scones. Also find savoury recipes such as blackberry and spinach salad, pork chops with blackberry-port sauce and more.

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Blueberries

Blueberries release lots of juice when cooked, which makes them a versatile addition to a variety of dishes. Add the lush, dark berries to muffins, cheesecakes and pancakes or combine them with apple in a crumble, and with other soft fruit in a glorious summer pudding. Cooking blueberries with a splash of water and a sprinkling of sugar will yield a delicious compôte to serve with Greek-style yogurt. Out of season, dried blueberries are excellent for making muesli. Frozen blueberries make a nutritious, lavender-hued smoothie.

Rhubarb

There are so many things you can do with rhubarb – Danish rhubarb cake with cardamom and custard, vanilla-fried rhubarb on sugar brioche, grilled rhubarb with calves’ liver, horseradish cream and chard, pan-fried mackerel sandwich with rhubarb coleslaw or even fennel basted pork chops with rhubarb.

Gooseberries (Green and Pink)

Gooseberry recipes are a quintessential summer treat: Try gooseberry purée with mackerel or roast pork. Or pair them with elderflower for delicious gooseberry pies, tarts and crumbles. The high pectin content in the fruit makes an ideal gooseberry jam.

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Lychee

The lychee is a fruit that originated in China and is now grown in the Far East and the West Indies. It’s about the size of a small plum and has a thin, hard, rough shell that comes away easily from the flesh. The white, juicy flesh has a similar texture to grapes but is more chewy, with a delicate scent. There is a large dark brown stone in the centre.

Black Figs

This striking fruit, with its fresh green or deep purple skin and vibrant deep pink flesh, is a wonderful addition to the summer table. Figs have a naturally high sugar content, making them an ideal match for equally intense ingredients, such as salty prosciutto – a classic Italian combination.

Red Flesh Nectarines

They are sweet and aromatic and are an absolute must for any summer salad; they go super-duper with scallops, and not forgetting that they are a perfect addition to many summer desserts.

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Cherries

Fresh, local cherries are the shining jewels of late spring and summer fruit. Make the most of summer’s ripe, sweet berries with our favourite cherry recipes. You can’t beat a classic cherry pie or an indulgent Black Forest gâteau.