Butternut Squash: With a rich history on all five continents, butternut squash’s true origin remains a bit of a mystery, although its versatility is appreciated by many cultures and cuisines to this day.
Pears: Perfect in pastry, salads, cakes and puddings, pear is best enjoyed right about now as it comes to the height of its season. Many varieties are grown globally, but only a handful of varieties are readily available in the UK.
Parsnip: Although traditionally reserved for the festive table, this tuberous root is ready for picking throughout the autumn and winter season.
Cabbage: From a large family of brassicas, cabbage comes in many varieties; from smooth-leafed, mild tasting green and white cabbages
October is the month of the British apple, with autumn gardens, hedgerows and orchards brimming with thousands of delicious varieties. Its versatility and resourcefulness undoubtedly makes it Blighty’s most reliable and widely use fruit. Whether in the form of dry scrumpy cider, the perfect accompaniment to a Sunday roast
Horseradish: Although a favourable ingredient of the Egyptians and early Greeks mainly for medicinal purposes, it wasn’t until the 1600s when the British
Garlic: Used for both medicinal and culinary purposes for well over 7000 years, garlic is one of the world’s most widely used ingredient
Carrots: are one of the most versatile root vegetables, used in both sweet and savoury dishes, and eaten either raw or cooked
Courgette: Originating from the cucurbit family along with the cucumber, melon and squash, courgettes are often referred to as the Summer squash
Chard: Also known as beet leaf, chard is a leafy vegetable popular in Mediterranean cooking. Belonging to the Chenopod family along with the likes of beetroot, spinach and quinoa, chard is highly regarded in the health foods market as an excellent source of vitamin K, A, C and E as well as being iron and […]