Culinary tips

Learn more about the various fruit, veges and other produce we supply and how to incorporate them into your meals and diet.


Dont 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.


this 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"

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.


iT can be used to replace coriander ,it has a similar pungency.

Fennel baby

Lovely sauteed for frittata or omellete.,Shredded fine in chick pea orange and mint salad. Grilled and dressed with balsamic and sheeps milk yoghurt.

Leeks Baby

Blanch and BBQ ,or roast whole and make a warm salad with walnuts , chervil and fresh cheese.

Lemon balm

for a refreshing tea 

Pea Shoots

stir fry add to soup or use for a salad.


DELICOUS SNACK= slivers of quince topped with  walnuts and a rich BLACK coffee keep you going all afternoon.
Traditional Argentine and spanish use is on top of a slice of cheese after dinner.


Rhubarb, if you don't want to cook with sugar use 1/2 a cup of chopped dry dates the juice of two oranges and the zest of one simmer gently and let stand overnight.

Spinach English

sautee , wilt.or tear raw into salads.

Tomato Sauce

Lifts a sausage into gourmet status.

tomatoes dried

antipasto snack, add to mixed grain salads. drop in a braise towards the end.
cook with onions garlic capers and white wine for a pasta dressing.

Yoghurt Sheep's milk.

Dollop it on breakfast, on dessert, for savoury(mexican o curry o turkish o greek) add to baking.Add a a little salt place in a clean cloth over a colander and allow to drain @ room temperature for a day,shape into balls and store in olive oil in the fridge:This is labneh a soft cheese.