Menu
March image

Seasonal in March

British Produce

British vegetables
British fruit

Imported Produce

Imported vegetables
Imported fruit

Fruit and Vegetables

Vegetables

Alt Image Text

NETTLES:

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. 

Alt Image Text

CAULIFLOWER:

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.

Alt Image Text

Stay on top of the game with the latest seasonal inspiration, ideas, trends and recipes with our newsletter.

Alt Image Text
Home
Products
Training
Recipes
Menu