About our samphire

Samphire has a delicious fresh and salty flavour and is a wonderful accompaniment to fish dishes. Wild samphire is only available for a few months of the year, but our samphire is grown all year round. Specially created conditions in modern glasshouses have enabled the year round production.

About our Chunky Roasting Vegetable mix

A delicious mix of roughly chopped carrot and parsnip, diced swede and red onion wedges, ready to roast. The mix has been carefully designed to ensure each component cooks evenly, at the same time to produce excellent results. The method used to cut our onion wedges helps to keep the sections together during roasting. British & Red Tractor accredited from August to May; customers can advertise British seasonal vegetables on their menus with minimum preparation effort.

Hints, tips & chef's suggestions

Asparagus

Seasonal British asparagus is a taste sensation. When grilled, the sugar in the stalks becomes beautifully sweet.

Chef's suggestion:

• Simply griddle until slightly charred then serve warm.
  
  

Aubergines

Tip: Traditionally aubergines were salted prior to cooking to remove bitterness. Modern varieties are rarely bitter and so salting is not necessary. However, salting is recommended if frying aubergines to prevent the spongy flesh from soaking up too much oil.  

Broad beans

Chef's suggestion:

• Blanch broad beans in boiling water, refresh in cold water, then add to risotto.
  
  

Corn on The Cob

Tip: If boiling corn on the cob, don’t add salt as this can cause the kernels to toughen; instead add sugar. 

Chef's suggestion:

• Great barbecued as the kernels become sweeter as the sugars are caramelised on the grill. Serve with butter and plenty of fresh ground black pepper plus a sprinkling of red chilli flakes.
  
  

Fennel

Fennel is excellent for making soup, poaching or steaming.

Chef's suggestions:

• Braise slowly to enhance the tenderness and sweetness. 
• Raw fennel, sliced finely and added to orange segments makes a delicious salad.
  
  

Fine beans

Chef's suggestion:

• Lightly boil, chill and add to salad nicoise.
  
  

Peas

Tips:

• Adding bicarbonate of soda to peas whilst cooking helps to keep their great green vibrance. 
• Try boiling peas with a small amount of sugar to enhance their sweetness.
  
  

Chef's suggestions:

• Briefly cook freshly podded peas with a sprig of mint before adding butter.
  
• Add peas and chopped mint to a risotto just before serving.
  
  

Runner beans

Chef's suggestions:

• Blanch shredded runners briefly, then refresh. Toss them into a bowl of chick peas and sundried tomatoes. Add a tomato and garlic vinaigrette and leave to marinate for at least 1 hour before serving. Delicious with cold roast chicken and potato salad.
• Blend with cream cheese, garlic and a dash of lemon juice.  Add crispy bacon and use as a dip.