March image

Seasonal in March

British Produce

British vegetables
British fruit

Imported Produce

Imported vegetables
Imported fruit

Fruit and Vegetables



At its best: May to September

Nettle’s distinctive and peppery flavour is frequently compared to spinach. Once the nettle leaves are soaked or cooked, it removes the stinging chemicals. Nettles go well in a variety of dishes such as soups, pastas, and sauces or try them sauteed and served as a side dish.

Chef Suggestions: Nettle is comparable in taste to spinach and is recommended as an alternative to spinach dishes.

We recommend: Enjoy seasonal nettle in soups, pesto, dressings, and infusions.

Flavour pairings: Parmesan, cheddar, goat’s cheese, garlic, onion, mint, pine nuts, walnuts, pasta, pizza, and risotto. 


At its best: February to May and August to December

Cauliflower has a nutty, sweet taste that is perfect for absorbing stronger flavours – with the same lovely crunchiness that broccoli gives. It can have a bitter aftertaste when eaten raw, but a good sauce or dressing can combat this. It’s great raw in salads, as a rice substitute, ground to form a pizza crust, as a mashed dish, grilled like a steak, or even baked.

Chef Suggestions: Seasonal cauliflower is fantastic when roasted whole, with blue cheese and toasted with a brioche crumb.

We recommend: You could sautee it through stir fries, grill, puree or use it in soups. For a reliable dish, try buttermilk fried florets.

Flavour pairings: Hard cheeses, blue cheese, nutmeg, truffle, butter, almond, garlic, chilli/spices, and mustard.