Fresh Produce

Av. 6 per kg

Echalion Shallots.

Whole parsnip, topped and tailed and cut into wedges.

Selected carrots are peeled, then cut lengthways in to quarters. Freshly prepared in our on-site fresh produce facility.

Whole potatoes suitable for mashing, peeled, hand finished and dipped to prevent discolouration.

Bunched Basil is best used when added to sauces, pasta salads and meats, such as grilled fish or roasted chicken or add a pinch of chopped Basil herbs to a Bloody Mary or garnish a traditional cocktail with this aromatic herb. In addition, due to this herb being fairly delicate, use it to make a paste or to simply decorate a plate before serving up the main course. Compliment the citrus flavours by pairing with tomatoes, garlic, onion, pear, mint and strawberry. Basil is an aromatic herb used whole, chopped, or crushed in a wide variety of savoury and sweet dishes. The edible leaves are most commonly used raw and are lightly torn, tossed into grain salads and noodle dishes.

Ready-to-eat.

47/57mm

This bunched herb is used fresh and dried for both sweet and savoury dishes. Infuse syrups or blend into cocktails, yogurt, whipped creams and sorbet. As you?ll have seen before in your mojitos, you can make unique cocktails by adding mint to ice cubes. Use as an aromatic garnish on food and beverages. Its flavour pairs well with citrus, berries, seafood, lamb, melons, peas, beans, summer squash, chocolate and aged cheeses. Most commonly paired with lamb in the form of mint sauce. It also goes with peas, zucchini, fresh beans, marinades for summer vegetables, cold soups, fruit salads, and cheese. Mint is also known for its use in middle eastern salads.

Unwashed, Uncut.

Whole carrots, topped & tailed and cut into 10mm batons.

60-80mm.

Unwashed, cut at core.

Whole potatoes peeled, knife finished then cut into 20mm chips and dipped to prevent discolouration.

Whole potatoes peeled, knife finished, hand cut into quarters and dipped to prevent discolouration.

Unwashed.

Bunched Coriander has an intensely herbal and citrusy flavouring, which is best suited for cooked dishes. The edible leaves are commonly tossed into green and grain salads, salsa and chutneys. In addition, use the flavour of Coriander to enhance a variety of main dishes, such as tacos. Cilantro has a very versatile flavour that compliments many different ingredients and is used throughout many cuisines. For example, the Caribbean, Asia and South America. The leaves can also be chopped or mixed with oil and frozen for a longer shelf life. The flavour also compliments a wide variety of meats such as poultry, beef, pork and turkey. As well as seafood including fish, shrimp and scallops.

Flat Bunched Parsley (Petroselinum hortense) also known as Italian Parsley can be added to stocks and sauces. We suggest to use just the stems in a lightly coloured sauce to keep the leaves from colouring the dish. In addition, chop the flat-leafed herb and add to tabbouleh or mix with rice and dill for stuffed grape leaves. Furthermore, use this herb in marinades, dressings, coleslaw?s and potato dishes. Before the herb is used in culinary preparations, the Parsley is stripped from its stem and only the leaves are used. This aromatic herb, combines very well with other herbs without clashing. Flat parsley is know for being an ingredient in many dishes unlike curly parsley which is known for being a garnish.

Chives Bunched Herb can be used as both a garnish and as an aromatic herb. Typically, Bunched Chives are added at the end of the cooking process because they lose flavour when heated. They pair well with other aromatic bunched herbs, such as parsley, tarragon, and chervil. Add them chopped to potato dishes, quiches, scrambled eggs, or a bagel with smoked salmon and cream cheese. Give butter a hint of flavour by adding Chives and use it on baked potatoes, steaks or use it as a rub for chicken. This herb pairs best with savoury dishes. Did you know that this herb is found in cuisines across the world including French and Swedish. This versatile herb can be paired with many culinary creations.

Add freshly chopped Curly Leaf Parsley to potato salads, coleslaws and green salads. This bunched herb adds a fresh flavour to tomato sauces and salad dressings. Furthermore, it is best used as herbed marinades for meats, such as fish or chicken. Also, Curly Parsley will lighten the intensity of any garlic dish, or the overpowering aromas of fish in a dish. Did you know that chewing this herb after a meal can help freshen breath and is a great palette cleanser in between courses. Although, primarily this herb is a decorative garnish on dishes such as soups, roasts and cheese or charcuterie platters. It makes for a pleasant visual effect on a range of savoury culinary preparations.

Punnet.

Red Amaranth micro cress is best used for raw preparations, the delicate micro cress can?t withstand high heat and will wilt in high temperatures. Micro Red Amaranth should be used as a garnish. Amaranth micro cress is well suited for both sweet and savoury dishes. It will add vibrant purple and red colours to a range of culinary creations. Amaranth cress can be used in larger quantities, or just a few stems to enhance the flavour on a plate. Try adding flavoursome garnishes to salmon, pastas, sandwiches and canapés. It can be mixed with other micro herbs and shoots to create earthy, fresh and flavourful salads. In addition, it can be used to garnish a range of desserts including chocolate cakes and yoghurts.

Dill is a versatile herb, used in fresh and cooked preparations, or as a garnish. Use in cream or wine-based sauces and pair with foods such as yogurt, cucumbers, lentils, tomatoes, dried fruit, seafood, poultry and noodles. Furthermore, Dill is a key ingredient in homemade dressings, such as ranch. This herb has a strong, distinct flavour that can overwhelm other flavours. So we suggest to use it sparingly. Due to its unique and strong taste, a little goes along way with this bunched herb. Moreover, even a small spring of this herb will add a noticeable aroma to your dish and makes for a fantastic garnish. Beware that Dill will lose its flavour the longer it?s cooked, so it?s best to add it at the last minute.

35/40

Fresh bunches spring onions.

Salad pea shoots have a delicate and crisp texture that is best served fresh, lightly steamed or sautéed. For the best nutritional value, Salad pea shoots also make a great garnish and make a nice addition to a blended superfood smoothie. Micro pea shoots are best known to be used as a raw edible garnish over main dishes, canapés and other bright baby vegetables. Salad micro peas pair well with aromatics, including ginger, garlic, citrus and vinegar. As well as meats, such as pork, poultry and fish. In addition, Gardening knows how suggests to try them with a delicious combination of strawberries and balsamic for the freshest of spring salads.

80-100mm

Whole potatoes suitable for roasting and chipping, peeled, hand finished and dipped to prevent discolouration.

Contains a mixture of Mizuna, Rocket, Bulls Blood, Red Chard, Red Pakchoi and Red Mizuna depending on product availability.

Whole, cored white cabbage sliced into 2mm wide shreds.

Whole, cored red cabbage sliced into 2mm wide shreds.

Whole carrots, topped & tailed and cut into 10mm batons.

Bunched Rosemary has a wide variety of culinary uses. It is a potent herb, and should be used sparingly. However in culinary applications, it does pair well with other herbs such as oregano or garlic. The most common use for this herb is seasoning meats such as pork, lamb, turkey and chicken. However, with it being a versatile herb, it can also be chopped and sprinkled into biscuits and other sweet bakes. Traditionally this bunched herb is used on Focaccia breads, an Italian flatbread baked in an thick oil coating. Alternatively use this herb to make Rosemary salt which can be used on a number of dishes for a unique seasoning. Furthermore, if you have a sweet tooth try making rosemary flavoured honey, jam or sugar.

This herb is used to season stocks, stews and soups. It can also be used as a stand-alone herb or in savoury combinations. Use this herb in marinades for chicken and fish, or add chopped thyme, salt and pepper, to quartered new potatoes for a citrusy take on roasted potatoes. Thyme pairs well with seafood, red meat and poultry, we recommend salmon as the seafood of choice to pair with this herb. As a herb it releases its flavours slowly so it is favoured in slow and long cooking application. Which is why we recommend cooking it with roast potatoes where the stand alone herb can shine. Infuse syrups, vinegars and ice creams with this herb, straining the liquid to remove the stems and leaves before using.

Whole swede topped and tailed, peeled and diced into 20mm cubes.

Washed salad leaves. A mix of Lollo Rosso, Endive, Apollo, Red Chard.