THIS WEEK'S BEST OF BRITISH SELECTION – w/c 24 August

THIS WEEK'S BEST OF BRITISH SELECTION

In this week's box you can expect a stunning array of homegrown vegetables, including corn in the husk – perfect for the barbecue – plus Isle of Wight specialty tomatoes at their peak. Also the Rabet brothers Jersey Royal Potatoes, their natural saltiness thanks to seaweed harvested from Jersey beaches that’s used as a fertiliser. Then there are baby carrots and leeks from Remfresh, Colcester, red chard from Chester, baby pattypan squash grown in the rich soil of the Fens, fine green beans from the Wye Valley and romanesco from Yorkshire. 

Plus there’s a selection of British berries: blueberries handpicked on Cobrey Farms in Ross-on-Wye, blackberries from Oakchurch Farm in the Wye Valley and magnificent strawberries from Annabel's Deliciously British Strawberries, lovingly grown on a family run farm in Yorkshire. All the berries you need to try out Michelin Star chef Michael Wignal’s signature ‘Hetton Mess’ recipe.

This week there’s also a punnet of edible viola flowers from Wild Greens Farm in Yorkshire – the perfect flourish to a summer salad. ​Click here to see the contents of this week’s box.


TIPS ON HOW TO PREPARE

Fine Beans

Remove the firm tops of the green beans. Place into boiling salted water for 2 minutes until cooked. These can be served straight away or placed into ice water to stop the cooking process.

Baby leeks

Lightly trim both ends and peel back the first or second layer of leaves and discard. Give the leeks a good wash. Place into boiling salted water for 1-2 minutes. Remove from the pan and refresh in ice water for several of minutes. Remove from the water, pat dry, and lightly brush with olive oil. Place on a hot griddle pan or cook over charcoal.

Red chard

The leaf is best treated like spinach- cook for slightly longer with butter and salt. The stalk is beautiful braised with saffron and vegetable stock.

Baby carrots

Rub these young carrots down with a damp green scourer and remove the green leaf leaving one inch at the top. Place carrots into a pan with butter, salt, and a good sprig of tarragon or clove of star anise. Add cold water to half cover and boil until cooked. Reduce the liquid to glaze the carrots.

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