Vegetables: Perfect for pies, stews, and soups
Brussel sprouts, cauliflower, celeriac, chicory, leeks, parsnips, purple sprouting broccoli shallots, swede and turnips.
Fruit: Add to crumbles, puddings, tarts or cakes
Kiwi fruit, lemons, oranges, passion fruit, pommegrante, and rhubarb.
Poultry and Meats : Tender, juicy and full of flavour, these are ideal for casseroles, pies, stir frys and more
Guinea fowl, hare, partridge, turkey, and venison
Fish and seafood: Soft, succulent and at their peak of flavour
Clams, cockles, halibut, hake, lobster, mackerel, mussels, oysters, salmon, scallops, skate, turbot, and winkles.