THIS WEEK'S BEST OF BRITISH SELECTION
In this week's box you can expect a beautiful selection of seasonal British produce, including Bramley apples – a favourite cooking apple among chefs – plus Isle of Wight mini plum tomatoes at their peak. Also, the Rabet brother's Jersey Royal Potatoes, their natural saltiness thanks to seaweed harvested from Jersey beaches that’s used as a fertiliser. Then there are baby bunch turnips from Colchester, organic onion squash from Cambridgeshire, Swiss chard from Highbrow Farm in Southport Ormskirk, sweetcorn in the husk and heritage carrots from Eversham, fine beans from Cobrey farm in Herefordshire, micro leaves grown in Cheshire, and oak leaf lettuce from Lancashire.
Plus there are British blueberries from Cobrey Farm in Herefordshire and victoria plums from Mudwalls Farm in Alcester.
Click here to see the contents of this week’s box.
TIPS ON HOW TO PREPARE
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.
The leaf is best treated like spinach- cook for slightly longer with butter and salt. The stalk is beautifully braised with saffron and vegetable stock.
These sweet carrots are delicious in sous vide or prepared vichy-style – a cooking technique where vegetables are cooked in a little water with butter and sugar to create a nice buttery glaze. Beautiful with a touch of fresh tarragon.