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Partridge Eye Potato
This heirloom variety is known by the slightly scary name of 'Partridge Eye' because of it's pinkish skin...
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Uploaded on Nov 17, 2011
Mids Potato
These small potatoes have a lovely firm flavour and waxy flesh. They will hold well once cooked so try...
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Uploaded on Nov 17, 2011
Parisian Carrots
These beautiful heirloom carrots are dense, crunchy and full of rich carrot flavour. They are called...
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Uploaded on Nov 17, 2011
Crosne
These small, knobbly tubers are also known as Chinese Artichokes and have a wonderfully tender flesh....
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Uploaded on Nov 17, 2011
Catalogna
Catalogna Scarolata is perfect cooked as you would cabbage. Try finely shredding and braising in stock....
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Uploaded on Nov 17, 2011
Pourpier
for salads, especially as an accompaniment to fish dishes. It is naturally lightly salty, and has a high...
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Uploaded on Nov 17, 2011
Sorbe
Sorbe are very unusual to say the least. These tiny pear-shaped fruits are grown in Piedmont. Sorbe are...
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Uploaded on Oct 27, 2011
Mango
This small Avion mango is sweet and aromatic. Much better than anything you'll find in the supermarket,...
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Uploaded on Oct 27, 2011
Kaffir Lime
Kaffir limes are extremely prized in Thai cooking for their intensely perfumed flavour. Their skin is...
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Uploaded on Oct 27, 2011
Fuji Apple
This beautiful apple was developed in Japan and is a cross between two American apples - the Red...
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Uploaded on Oct 27, 2011
Bon Bon Dates - Medjool
These sticky sweet dates are a type of the renowed Medjool dates. They have a wonderfully smooth texture...
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Uploaded on Oct 27, 2011
