Learn more about the various fruit, veges and other produce we supply and how to incorporate them into your meals and diet.
AsparagusDont forget to make stock from the off cut pieces , and then use this for soup or risotto
Bok choy flavourings are as endless as the amount of Asian cuisines you are familiar with.
Firstly cooking methods. Stir-fry obviously, also steam, boil add as leaves/stems to broths, coconut base soups, curries of S.E Asian variety.
Flavour with garlic, ginger, light soy and sesame oil
garlic and oyster sauce
ginger ,garlic and whole yellow bean sauce Rau ram leaves good on rice noodles.
Chilli flakes and garlic fried in oil Light soy sauce
Fish sauce and fried dry shrimps.
yellow bean soy and garlic and coriander
sichuan black bean chilli paste etc etc etc don't stop experimenting its a textural vehicule vegetable
Sauce brands I recommend are Lee Kum KEE and david Thompsons MEGA CHEF range of Thai sauces.
Cabbage cour a la gallegoLook up the Portuguese recipe.
CHERVILthis herb only grows in the cooler months its sort of an opposite of basil
the main thing is it is added at the end of preparation not during cooking
goes well with Tomatoe
leeks and butter with orichette pasta ,Marriage made in heaven!!
All egg dishes
chicken and fish
One of the french 'FINE HERBES"
Duck eggs Bulkexcellent for omollete ,frittata ,tortilla baking Mix with green garlic delicious.
Eggs Duck###fabulous value very large eggs delicious made into frittata , Quiche withe the addition of lots of spring Herbs.
Make excellent Spanish Tortilla(with smoked Paprika) Perfect for fried rice with a little soy sauce and sesame oil.
Fennel Bulb ###delicious raw with walnuts , dried tomatoes and lots of chopped parsley: or oranges and black olives.!! use fresh fruity vinegar such as cider or moscatel and lots of Olive oil when dressing.
Potato and fennel soup
2 diced onions 5 fresh bay leaves two bulbs of fennel sliced,sautee in 80mls of olive oil with 50g of butter and 2 tspns of salt until lightly golden.Add1 kg of peeled sliced heather potatoes then2 lts of chicken stock or water and bouillon.simmer until soft then mash or puree to desired soup consistency Check seasoning finish with chopped young fennel greens and
yoghurt with crushed garlic.
Tomato fennel pasta.
make a rich diced onion and fennel tomato sauce with lots of olive oil finish with chopped green garlic and chives serve with your favourite pasta.