It’s beginning to look a lot like Christmas…and we have all the Christmassy produce you need…
Brussels sprouts (Mini Cabbages perhaps!!!)
The Brussels sprout is part of the cabbage family grown for its edible buds. The leafy green vegetables are generally 3-4cm in diameter and look like miniature cabbages. The Brussels sprout is very popular in Brussels, Belgium, and may well have originated there. Love them or hate them you know that Christmas is almost upon us! We even have purple ones!
Clementines and Satsumas
Christmas wouldn’t be Christmas with these two beauties which similar to tangerines but are cultivated to be seedless. They are great peeled, poached in syrup and set in a jar as a Christmas gift.
One of nature’s winters treats, sadly somewhat under used in the UK. Cracking roasted on an open fire (or a song maybe?). How about chestnut and tarragon stuffing, chestnut and chocolate truffles, chestnut and vanilla ice cream … just for starters.
Chestnuts are available fresh, pureed and vacuum-packed. There are two types of puréed chestnut: sweetened and unsweetened, which are used in sweet and savoury dishes respectively (the sweetened version is used in the classic Mont Blanc). Our vacuum-packed chestnuts are made from whole nuts and work well in soups, stuffing, stews and sauces.
The humble cranberry sauce as we know it, a thick sour jam like addition to our Christmas lunch. Cranberries are technically a shrub and most are water harvested meaning cranberries are mostly grown in bogs. Cranberries can be used in cranberry sauce, chutneys, smoothies and straight forward juice for breakfast.
We have super mini mince pies in stock – these are perfect as petit fours or as part of an afternoon tea delight. We think small is beautiful when it comes to mince pies.
We have the super Charisworth Turkeys, which are barn reared in Dorset and they are absolutely gorgeous. We can offer you: Bronze turkeys (5kg – 7kg), White turkeys (5kg – 9kg) and White turkeys (10kg – 15kg).
Or why not go for a Turkey Butterfly no bones, no fuss (5kg).
We have the wonderful Matthew Walker Christmas puddings in stock. How about serving with spiced clotted cream or rum sauce?
Pigs in blankets
We have pigs – venison and red wine, wild boar and apple, Toulouse, lamb and mint as well as traditional pork and we have blankets – streaky, back, smoked and unsmoked.
Baby Piccolo Parsnips and Mixed Colour Chantenay Carrots
Both ideal for roasting with olive oil, sea salt & thyme.
We have Chanterelles, Pied de Mouton and Trompette de la Mort, all looking good.
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.
Pears are really in full swing at the moment. Their fine, slightly granular flesh is much more fragile than apples and, unlike most fruit, they improve in flavour and texture after they’re picked. We have Williams pears which are stunning at the moment and ideally poached in Sauternes and served in a vanilla panacotta.
Curly kale is a sturdy winter brassica with an earthy flavour and frilly leaves that grow from a central stalk. For best results, either cook very briefly in a large volume of ready-boiling water or stir-fry as a side dish. Add a small amount to soups, pasta sauces, bean dishes and colcannon.
A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and curly kale, which has crinkly leaves. Make your own Kale chips, remove the central stalk, and then oven bake leaves with olive oil and salt for 20mins.
Leeks are very versatile and work well cooked in various recipes or as a side dish. Two of the world’s most famous soups, Scotland’s cock-a-leekie and France’s crème vichyssoise, are based around them.
Originally known as “Swedish Turnips”, but also known as turnips or “neeps” in Scotland, and rutabaga in the USA, swedes are a staple of many casseroles, stews and soups and of course amazing mashed with butter and black pepper.
The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like flavour, with nutty overtones. You can mash or roast; use it in slow-cook dishes or in its classic form as a remoulade.
The game season is now in full swing so we have a plentiful stock of Venison (Saddles and Haunches) Pheasant, Partridge, Pigeon and Rabbit.