Our Best in Season Selection, filled with 10 generous portions of our shining seasonal stars - a selection of the finest speciality, heritage and heirloom varieties of fruit and vegetables from our little black book of the UK's best growers, plus some of the best independent growers from across the channel.

This week’s box celebrates a beautiful selection of produce including parsley root from the Rungis International Market in Paris with pale creamy-white skin, but slightly less yellow than a parsnip and are thin and slender and like a carrot. They have an earthy flavour with hints of parsley, celeriac and parsnip - perfect for adding into winter warming soups or as a purée to accompany game meat. There are seasonal butternut squash, beautiful purple carrots from the Rungis International Market, Jerusalem Artichokes and cavelo nero with their distinctive dark green wrinkled leaves and sweeter flavour than kale - packed with nutrients and flavour to add to your home cooking. 

Plus a delicious selection of fruit including Spanish leafy clementines wonderfully aromatic and juicy. You will find beautiful Lychee with pink-red textured skin and white scented flesh, also English Conference Pears from Alan Hudsons Orchards, perfectly picked by hand to protect their delicate skin and sweet juicy flesh. There are also Piel de Sapo melon also known as Christmas melon with its distinctive green skin, oval shape and  deliciously sweet and refreshing flavour. 

This week we're championing round shallots with a wonderful Shallot Tarte Tatin recipe from our resident chef Andrew Parker for the perfect alternative Christmas centrepiece.

​Click here to see the contents of this week’s box.


Cavelo Nero

Shred or chop the cavelo nero and place into a hot pan with a drizzle of olive oil. Add aromatics such as garlic, chilli and ginger to the pan and cook for 3-4 minutes until visibly wilted but still crunchy. 

Butternut Squash

Ideal for roasting, simply cut into slices and remove the seeds and outer skin if preferred. Drizzle with a little olive oil and place into the oven to roast for 25-30 minutes until golden and crisp.

Parsley Root  

Peel and slice in half, or leave whole if they are small insize,  drizzle with olive oil and fresh garlic before roasting for 30-40 minutes until golden brown.

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