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