No relation of the tuber-like Jerusalem artichoke, the globe artichoke is considered to be the ‘true’ artichoke and is the bud of a large member of the thistle family. Why not try steaming the head, pull out the central leaves, scoop out the choke and stuff with chopped garlic and parsley, grated parmesan and bread crumbs before drizzling with olive oil and baking in the oven.
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.
Crown Prince Squash
An old variety of winter squash but still popular for its attractive, flattened fruits with a steely-blue skin. Squash ‘Crown Prince’ is renowned for its colourful rich orange flesh with a sweet and nutty flavour.
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.
Orange Flesh Pumpkin
From pumpkin soup to pumpkin pie, enjoy our favourite recipes for this king of the vegetable patch. Stir meltingly sweet cubes of fried pumpkin into risottos or curries, offsetting the sweetness with fragrant herbs such as sage or thyme, or warming spices such as ginger. Or, if you prefer, these pumpkins are perfect for carving for Halloween.
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
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.
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.
We have Cox and Gala, which one do you prefer?
The Cox is the quintessential English apple, widely said to have the finest taste of them all. October brings a bumper crop of these rosy, thin-skinned, crisp and sweet darlings. Try sautéeing quartered and peeled apples in butter with a handful of sultanas until golden, or add a lug of calvados, a sprinkling of sugar and a squeeze of lemon juice and continue to cook until just tender.
Gala apples have a mild sweet and vanilla-like flavour with a floral aroma. It’s excellent for fresh eating, salads, sauce, pies and baking.
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.
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.
Oh, Romanesque broccoli or cauliflower, how we love you – you’re delicious and weird, like an alien vegetable. A very simple and sublime way to enjoy it is to steam with sliced garlic and fennel seeds and serve with an array of fish dishes.
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.
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.
Slightly bitter in flavour, walnuts are good eaten raw or cooked, in either sweet or savoury dishes, and are particularly useful for baking. Add to salads (particularly Waldorf salad, with apple, celery and raisins) or muesli; use for baking cakes, biscuits or pies … or eat as a snack.
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 Comice and Conference – take your pick.
Comice is more bulbous in shape, and has juicy, meltingly tender flesh; it’s good for cooking and eating, particularly with cheese.
Conference has a long, conical shape, with a yellow skin with russet markings. Its flesh is grainy, sweet and juicy and it cooks and eats well.
Black autumn truffles
Our fresh black autumn truffles are flown in direct from Italy, ensuring both premium quality and optimum freshness. The earthy flavours of The Black Autumn Truffle are wonderful when used in pasta and rice dishes, or to complement meat dishes.
We have Girolle and Cep and Mousseron mushrooms, all looking good.
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.
Porcini mushrooms, also known as ceps, are the king of all mushrooms and are now starting to make an appearance as we head into autumn. They are meaty, rich and very versatile. They work best cut up in slices and pan fried in olive oil and butter. Finish with a chiffonade of parsley and a touch of truffle oil. Serve on poilane toast and you will be very happy.
This petite little mushroom is available in the spring and again in the autumn for a limited period. These are the mushrooms of legend as they grow in circles in the woods, called ‘fairy circles’. As the mushroom colony matures, the circle expands outward into larger and larger concentric rings. Now, the mushrooms are found in forests, woods and even lawns, where they are perceived as a nuisance. This is a mushroom that thrives in damp and moderate climes. Possessing a little brown or tan cap, this mushroom also has a thin, edible but tough stem.
The game season is now in full swing so we have a plentiful stock of Venison, Partridge, Grouse, Pigeon, Rabbit and, as the Pheasant seasons begins, Pheasant too.