Chilli peppers are actually good for you as long as you enjoy the heat. They contain three times as much vitamin C as oranges, and they are also loaded with vitamins A and E, as well as folic acid and potassium. Capsaicin, a compound contained in peppers
Ironically enough, horseradish is actually poisonous to horses! And would you believe its another member of the cabbage family with an impressive amount of vitamin C. The root, which is similar in appearance to a parsnip, has a very hot, mustardy type flavour. With a very distinctive, pungent aroma it is great for flavour. The long root can be sold…
Kale is the great, great and greater grandfather of all our modern day cabbages. This curly loose leafed cabbage was first brought into the British Isles when the Romans invaded Britain and was the staple veg eaten by the Romans while building Hadrian’s Wall. The kale was hardy enough to withstand the winter and also highly nutritious. Kale is an…
Kiwi fruit it’s juicy, full-flavoured, and refreshing to eat. Whether you eat it alone or combine with other fruit or even veg and combine to make a tasty smoothie, you are sure to enjoy its natural juiciness. Kiwi fruit also works well as a palate cleanser because of it’s sharp/sweet properties and goes well with fattier meats or oily fish. …
Love Leeks! You’ve guessed it, delicate sweet flavored leeks are a great favourite of ours. Our Leeks sourced locally are generally very clean and need only a little attention. Leeks have plenty of health benefits to entice you, such as providing good amounts of soluble and insoluble fibre, studies show that allicin in leeks reduces cholesterol formation, as well as…
Mango tastes rich and fresh with a hint of spice and exotic. In addition to sumptuous tropical flavor, mango delivers a host of nutrients and make healthy eating a delightful sensory experience. The Dietary Guidelines for Americans recommend that healthy adults consume 5 to 13 servings of fruits and vegetables every day (based on a daily consumption of 1,200 to…
Versatile Maris Piper potatoes, they really are balls of flour.... Lots of people would say you can only steam Maris Piper but that is simply untrue, I find the best way to cook these potatoes is to wash them, put them in a sauce pan, add cold water 1 table spoon of salt (I find it helps to bring out…
Medjool dates are very large, extremely sweet and exceptionally meaty. The glossy brown skin is tender and supple and encases dark amber interior. Slightly chewy and succulent, the meaty pulp surrounds an elongated pit that is occasionally removed before packaging. The Medjool is usually left to ripen on the tree so as to maximise its natural sugar development; echoing flavours…
Just wipe them clean with a damp kitchen towel and cook them as you would :-) Personally I love to cook them on a low heat with creamery butter with crushed garlic and topped with finely chopped parsley and coriander :-) Yum yum..!
Mustard cress traditionally was a mixture of sprouted seeds of both mustard and garden cress. However in recent years rape seed is commonly used. As a sprouted seed the rape sprout does not look very different but the flavour is unremarkable compared to the old fashioned mix. Sometimes especially in the organic range we are lucky enough to spot the…
Onions are a prized member of the lily family and an essential kitchen vegetable, used in every cooking cuisine across the world. You may not think such a pale coloured common place veg would be that important nutritionally but you would be wrong. They have antioxidant and anti-inflammatory effects, and have been linked to reduced risk of cancer, lower blood…
Oyster Mushrooms can be grey, pink yellow and beige! Although they are often included in exotic/wild mushroom medleys, they are some of the most commonly cultivated mushrooms in the world. As opposed to shiitakes, which impart an intensely meaty flavor and a sturdy texture, oyster mushrooms are delicate, tender and cook very quickly. This makes them a great option for…
