THIS WEEK'S BEST OF BRITISH SELECTION - W/C 28 SEPTEMBER

THIS WEEK'S BEST OF BRITISH SELECTION

This week’s box celebrates the end of the British season with a beautiful selection of produce including spaghetti squash from Holm Select in Cambridge - the perfect autumnal addition to risottos, soups and pasta dishes. You will find Rabet brother's Jersey Royal Potatoes, known for their natural saltiness thanks to seaweed harvested from Jersey beaches that’s used as a fertiliser. The Isle of Wight mini plum tomatoes are still at their peak, as well as purple sprouting broccoli from Mudwalls Farm in Alcester and baby bunch turnips from Colchester. Then there are heritage carrots from Eversham, piccolo parsnips from Cobrey Farm in Herefordshire, mini pak choi from Highbrow Farm in Southport Ormskirk, purple variegated kale from Lancashire and baby watercress from Norfolk.

Plus there are British Red Windsor apples from Mudwalls Farm in Alcester, Conference pears from Herefordshire and blueberries from Goodale’s in Cambridge.

Find out how to cook your Spaghetti squash or try Leigh Myers Spaghetti Squash Risotto with Godminster Vintage Cheddar.


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


TIPS ON HOW TO PREPARE

Purple sprouting broccoli

Place into boiling salted water for 3-4 minutes until the stem is just tender. These can be served straight away or placed into ice water to stop the cooking process. 

Mini pak choi

With a unique yet slightly nutty and sweet flavour pak choi is extremely versatile. Slice the pak choi lengthwise and place into a hot pan with a little olive oil. Cook until the leaves are wilted, but you still want a bite in the white stalk.

Purple variegated kale

These look a bit more like traditional cabbage, growing off a shorter stem than other Kales. Of course they are much more colourful, which is retained in cooking. Cook them like normal green kale - the perfect addition to winter salads, soups or pasta dishes.

Spaghetti squash

This variety of squash has flesh that pulls into spaghetti-like strands when cooked. Slice in half lengthways and scrape out the seeds. Lightly drizzle with olive oil and roast until golden, then scrape out the flesh. The seeds, like pumpkin seeds, are excellent for roasting or toasting up into a delicious treat.

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