Vegetables: Perfect for pies, stews, and soups
Artichoke, aubergine, beetroot, broad beans, broccoli, carrots, courgettes, cucumbers, garlic, lettuce, marrows, onions, peas, peppers, radishes, spinach, spring onions, sweetcorn, tomatoes and watercress.
Fruit: Add to crumbles, puddings, tarts or cakes
Apricots, bilberries, blueberries, cherries, figs, gooseberries, greengages, melons, peaches, plums and strawberries.
Poultry and Meats : Tender, juicy and full of flavour, these are ideal for casseroles, pies, stir frys and more
Beef, lamb, rabbit, venison and wood pigeon
Fish and seafood: Soft, succulent and at their peak of flavour
Coley, crab, haddock, mackerel, plaice, prawns, salmon, sardines, shrimp and squid.