Vegetables

The chili pepper from Nahuatl chīlli is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae.

You don’t want to eat a raw brown onion. While the flavour of a brown onion is fantastic in its own assertive way, it comes with a very high sulfur content. Cooking out that intense sharpness paves the way for the sweet onion flavor to shine, which is why we prefer brown onions whenever we caramelise. The amount of flavor you’ll get from caramelizing yellow onions, as opposed to white, is significantly higher. Your burger will thank you. So we like our brown onions caramelized or roasted. 

In the UK garlic is in season between late Summer and Autumn. 

Hand picked, these are delicious when stuffed with cheese and garlic, delicate in flavour, with a firmer texture than your usual 'shroom...

Courgette is a summer squash which can reach nearly 1 metre in length, but is usually harvested when still immature at about 15 to 25 cm.

Swede has a round shape and a purple-green skin, and the flesh is yellowy-orange, with a sweet, earthy flavour. It disintegrates fairly easily if overcooked, so always keep to cooking times - great in a pasty!

Shallots taste somewhat like a common onion, but have a milder flavour. 

Mushrooms are cultivated in the UK all year round.
(per 0.25Kg)

Beetroot is in season from May to October in the UK.
(per 0.25Kg)

It's in season from about November to February and available all year around and is an essential ingredient in winter food in the UK. 

The bell pepper is a cultivar group of the species Capsicum annuum. Cultivars of the plant produce fruits in different colours.

The bell pepper is a cultivar group of the species Capsicum annuum. Cultivars of the plant produce fruits in different colours.

Corn is available all year round. Corn is grown widely in south of England.

In season between June to October. Traditional green "Fine beans" are the most common. 

The red cabbage is a kind of cabbage, also known as purple cabbage, red kraut, or blue kraut after preparation.

Sugar Snap Peas are a summer crop – harvested between the months of June and September in the UK.

Broccoli is an edible green plant in the cabbage family whose large flowering head is eaten as a vegetable.
 

Spring Greens in the UK are harvested from late February through to the beginning of June.

This food is very low in Saturated Fat and Cholesterol. It is also a good source of Vitamin C and Folate.

Ginger is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine.

What cheerful colourful chaps theses little lovelies are & so healthy, fresh and immune boosting! Also known simply as 'chard', Swiss chard has large, fleshy, tender, deep-green leaves and thick, crisp stalks. Chard is similar to spinach, but with a stronger, more assertive flavour & rainbow chard can have a slightly stronger flavour.

A little treat - brought home from market today - a loose-leafed cabbage from Tuscany, Italy.
The leaves are a very dark green, almost black, hence its name, which translates as 'black cabbage'. It has a pleasantly tangy, bitter flavour, with a sweet aftertaste.
 

Crunchy, full of flavour and packed with goodness. And that’s no accident. It’s the (perfectly natural) love child of Chinese kale and broccoli, fused together by Japanese scientists using classical plant-breeding techniques.

It’s hard to describe exactly what Tenderstem broccoli tastes like (after all, there’s no other veg quite like it). The truth is it has a sweet, delicate, nutty flavour, similar to asparagus, all wrapped up in a gorgeous crunch. Tenderstem broccoli couldn’t be easier to prepare – you can eat the whole thing from tip to stem. And, even better, it doesn’t take long to cook. Whether you roast it, griddle it, grill it, steam it or eat it raw, it’s a quick way to get great flavour on your plate.

Cauliflower is one of several vegetables in the species Brassica oleracea in the genus Brassica, which is in the family Brassicaceae.

Leeks have a mild, onion-like taste. In its raw state, the vegetable is crunchy and firm.