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Purple sprouting broccoli

The purple-green florets of this variety of broccoli have a slightly wild look and grow on slender, leafy stems of varying lengths. Perfect with pasta, chicken and fish.

Kale and Cavolo Nero

Both kale and winter cabbages such as Cavolo Nero (black cabbage) go well with guinea fowl and duck. They’re also great crispy as a garnish for soups and hearty stews.

Wild Mushrooms

A handful of truly wild mushrooms are still available including Yellow Chanterelles, Girolles, Pied de Mouton and Trompette de la Mort.

Yellow 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.

Girolles

These have a deliciously nutty and peppery flavour that works well in risottos, sauces or even a chicken and mushroom pie. Perfect paired with similarly rich flavours such as pheasant, chestnuts and bone marrow.

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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.

Swedes

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.

Turnips

Sometimes the forgotten member of the brassica family, turnips have a deep nutty flavour and are equally good grated through salads. “Turnip tops” can be cooked in the same way as spring greens. Well worth a try.

Horseradish Root

A relative of the Brassica family which includes mustard, wasabi, broccoli and cabbage. The plant is prized for its white heady root. Grated & mixed with cream for the traditional beef with horseradish.

Parsnips

A sweetly flavoured root vegetable. They’re usually treated in much the same way as the potato: roasted, mashed, or made into chips or crisps

Cauliflower

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.

Onions

Onions are endlessly versatile and an essential ingredient in countless recipes. Varieties of onion differ in size, strength and colour.

Yellow/Brown Onion

This is a good all-purpose onion, with a light golden skin and yellow flesh.

Spanish Onion

These are similar in colour to a yellow/brown onion, but is usually bigger, as well as sweeter and milder – good for omelettes, salsas and stir-fries.

Red Onion

These vary in size, but has a distinctive red/purple skin, and the edge of each of its white rings is tinged with red. The flavour is mild and quite sweet. Good for salads, marinades, salsas and roasts.

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Horseradish Root

A relative of the Brassica family which includes mustard, wasabi, broccoli and cabbage. The plant is prized for its white heady root. Grated & mixed with cream for the traditional beef with horseradish.

Parsnips

A sweetly flavoured root vegetable. They’re usually treated in much the same way as the potato: roasted, mashed, or made into chips or crisps

Cauliflower

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.

Onions

Onions are endlessly versatile and an essential ingredient in countless recipes. Varieties of onion differ in size, strength and colour.

Yellow/Brown Onion

This is a good all-purpose onion, with a light golden skin and yellow flesh.

Spanish Onion

These are similar in colour to a yellow/brown onion, but is usually bigger, as well as sweeter and milder – good for omelettes, salsas and stir-fries.

Red Onion

These vary in size, but has a distinctive red/purple skin, and the edge of each of its white rings is tinged with red. The flavour is mild and quite sweet. Good for salads, marinades, salsas and roasts.

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White Onion

These are medium to large in shape, with a white papery skin and evenly white flesh. They have a strong flavour and are good for stuffing or baking; only use raw in salads if you want an assertive onion flavour.

Spanish Onion

These are similar in colour to a yellow/brown onion, but is usually bigger, as well as sweeter and milder – good for omelettes, salsas and stir-fries.

Red Onion

These vary in size, but has a distinctive red/purple skin, and the edge of each of its white rings is tinged with red. The flavour is mild and quite sweet. Good for salads, marinades, salsas and roasts.

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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.

Rhubarb

Perfect in a classic rhubarb fool or a comforting crumble, rhubarb is also delicious in savoury food. Try it with fresh mackerel or roast pork.

Blood Oranges

Grown mostly in Mediterranean countries, blood oranges have a distinctive dark-red rind and flesh and taste tarter than regular oranges. How about an orange salad served with seabream