THIS WEEK'S BEST OF BRITISH SELECTION
It’s September, which marks the end of summer berries, but there’s lots of other beautiful produce coming to the fore, like apples, plums, squash and kale. Discover the best of what’s in season with our Best of British selection
In this week's box you can expect a stunning array of homegrown vegetables, including onion squash – perfect for roasting – plus Isle of Wight beef 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 large bunch carrots, baby turnips and beetroots from Remfresh, Colcester, cavolo nero from Ormskirk, tenderstem broccoli grown in the rich soil of the Fens, and baby leaf watercress from Norfolk.
Plus there’s a selection of British berries: raspberries from Oakchurch Farm in the Wye Valley and end-of-season strawberries from Bruce Farm fruits in Scotland. , 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 also features victoria plums from Mudwalls Farm in Alcester. This variety of plums is sweet and full of flavour with a juicy yellow flesh. It’s fairly firm, so perfect for tarts and crumbles. To honour this seasonal favourite, our friend James Mackenzie, chef & owner of the Michelin-starred Pipe and Glass in South Dalton, has kindly shared his show-stopping Victoria Plum & Almond Tart recipe – a dessert that currently features on his specials board, served with stem ginger ice cream.
Click here to see the contents of this week’s box.
TIPS ON HOW TO PREPARE
Onion squash pairs well with creamy flavours like walnuts, ricotta and parmesan. It's incredible versatile and is great in stews, curries, soups or roasted. We like to cut into wedges and roast in olive oil with the skin on.
Large bunch carrots
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.
This 'Italian kale' makes excellent crips. Heat oven to 160C and line 2 baking trays with baking parchment. Wash the cavolo nero and dry thoroughly. Simply cut the bottom stalk off, brush both sides with olive oil. Sprinkle with sea salt, then place onto the trays in a single layer. Bake for 3-4 minutes until crisp. Enjoy as a snack or add as a garnish to chicken or grilled fish.
It's a sin to boil these sweet, jewelled beetroot. They are best roasted in foil with garlic, olive and sea salt with a touch of fresh rosemary or thyme. Roast on a high heat for 1hr and peel when cool.