As spring begins there are a great variety of delicious and colourful fruit and vegetables to choose from.
The bright orange hue of a carrot is due to cultivation by the Dutch in the 17th century, grown wild, they were originally white. Carrots, a member of the parsley family are related to parsnips, celery and fennel, have a strong, sweet flavour, a good source of vitamin A. Steam as a side vegetable, roast with other root vegetables or grate raw into a salad. The peppery flavour of crisp fiery radishes really pep up a mixed salad from the traditional pink ones to the multi-coloured varieties. To the deep intense colour of purple sprouting broccoli so versatile it can be used, boiled, steamed or stir-fried and works so well with either meat or fish.
Vegetables:
- cauliflower
- celeriac
- chicory
- leeks
- purple sprouting broccoli
- rhubarb
- salsify
- shallots
- spring onions
- beetroot
- brussels sprouts
- carrots
- jerusalem artichoke
- kale
- kohlrabi
- onions
- parsnips
- potatoes (maincrop)
- rocket
- spinach
- swede
Meat:
- beef
- chicken
- pork
- turkey
- wood pigeon
Fruit:
- bananas
- blood oranges
- kiwi fruit
- lemons
- oranges
- passion fruit
- pineapple
- pomegranate
- truffles (black)
Fish:
- cockles
- conger eel
- hake
- john dory
- lemon sole
- mussels
- oysters
- salmon
- skate
- winkles
- crab
- dab
- dover sole
- eel
- lobster
- mackerel
- scallops
- shrimp
- whitebait
Pelham and Talbot have pork steaks on offer this month, see our recipe page for a wonderfully quick and tasty way to cook and serve them.
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