THIS WEEK'S BEST IN SEASON SELECTION
Introducing the first of our Best in Season Selections, showcasing 10 portions of the finest specialty fruit and vegetables. As well as our little black book of the UK’s best growers, we don’t want you to miss out of any of these fantastic flavours and unusual varieties. Which is why we've opened up our Best of British Selection to our network of independent growers from across the channel.
This week’s box celebrates a beautiful selection produce including Red Windsor Apples from Mudwalls Farm in Alcester with a cherry-red blush on the skin and an aromatic, sweet taste that ends with a slight tang. English Conference Pears from Alan Hudsons Fruit Farm in Cambridgeshire - juicy and crisp in flavour, ideal to eat fresh or add into a delicious chutney. You will find Roscoff onions grown in the Brittany region of France since 1647, one of the only onion varieties often used by Michelin-star chefs as the ‘star of the show’ thanks to their super-sweet flavour, fragrant aroma and silky texture. There’s also the heirloom red meat radish from the saline soil of Saint-Malo in Normandy, with stunning deep rose-coloured flesh and a far milder taste than its spring radish cousins. Then there are Chantenay mixed carrots from Nottingham, purple sprouting broccoli from Mudwalls Farm in Alcester, Harlequin squash from Bedlam Farms in Cambridgeshire and Ratte potatoes sourced from Sol Pom at the Rungis market in France.
Plus there are Muscat Special Branch Grapes and Nourrit Black Figs from Pewe at the Rungis market in France.
Find out our favourite pairings to accompany your Red Windsor Apples and English Conference Pears or try out Leigh Myers Apple, Pear and Saffron Chutney recipe.
Click here to see the contents of this week’s box.
TIPS ON HOW TO PREPARE
With a fruity aroma, crisp melt-in-the-mouth texture, this onion variety is extremely versatile and ideal for raw preparations or adding to condiments. Cooking them intensifies their sweet and fruity flavour and their texture becomes creamy. Try seasoning with thyme and slow roasting, or add into soups.
Red meat radish
Delicious to eat raw in salads, or for a less intense flavour peel and blanch in boiling salted water for a couple of minutes before transferring into ice water. They can also be pan-fried, roasted or pickled.
Chantenay mixed carrots
These sweet carrots are perfectly enhanced by honey and sprigs of thyme to create a glaze when roasted.
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.