Exciting competition to win a Wagyu sirloin steak. Asparagus can be lightly steamed or boiled to bring out the fragrant flavour, which can be enjoyed simply covered in butter or dipped in Hollandaise sauce. They do, however, stand out, compared to other beans, in salads and alongside several companion ingredients. Cherries Fresh, local cherries are the shining jewels of late spring and summer fruit. They have a strong flavour and are good for stuffing or baking; only use raw in salads if you want an assertive onion flavour. Grown mostly in Mediterranean countries, blood oranges have a distinctive dark-red rind and flesh and taste tarter than regular oranges. Delicious produce from the UK and further afield, sold at the peak of the season! Useful in cooking as it won't turn everything else purple! Garnish summer salads with slices of strawberries, stir the berries into meringues and whipped cream to make Eton mess, or sandwich them between sponge cakes or pastries such as millefeuille. Because the meat is so lean it needs careful cooking; quick roasting is ideal. Crown Prince SquashAn old variety of winter squash but still popular for its attractive, flattened fruits with a steely-blue skin. Rainbow ChardThe raw baby leaves of the coloured types look stunning in salads, and though they dull a little on cooking, a pile of young leaves, wilted and buttered with stems still attached, is still handsome on a plate. British Fine Foods was one of eighteen … Stir meltingly sweet cubes of fried pumpkin into risottos or curries, offsetting the sweetness with fragrant herbs such as sage or thyme, or warming spices such as ginger. Borage leaves are good in salads, yoghurt or cream cheese mixtures, or served with shellfish. Hurry, while stock lasts! We understand the importance of service and operate a reliable next day delivery service with no minimum order. Popular in the 19th century, it is in vogue again in the fine dining restaurants today. How about roasted in a salad with chives, feta and honey vinaigrette. Possessing a little brown or tan cap, this mushroom also has a thin, edible but tough stem. Grown in the UK, the collection has been designed for use by Chefs in demanding kitchens. Let us know what you need, call 01963 34699. Serve on poilane toast and you will be very happy. These truffles are very underrated, by early August when fully mature, they are quite pungent with strong flavour. Minster Fine Foods was established in 1993 by Ann and Richard Burbidge. What makes us difference is our real passion for what we do. As the bulbs get bigger so the flavour becomes more pronounced. CeleriacThe unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like flavour, with nutty overtones. CauliflowerDelicious roasted with spices like cumin and coriander and served with a good sprinkling of sea salt and a squeeze of lemon or try making a lighter cauliflower cheese by parboiling and then roasting cauliflower florets on a buttered roasting tray with a sprinkling of Parmesan. The red watercress is grown solely in Spain from early October until around mid-June. Local Tunbridge Wells Retailer British Fine Foods, has been commended as one of the best retailers in South East Region in the Farm Shop & Deli Awards. Spring Green CabbageA squeaky-leaved spring green cabbage is a thing of beauty and vitality. )The Brussels sprout is part of the cabbage family grown for its edible buds. At our ready-meal manufacturers we supply Halal meals on wheels. We have green, purple and white so take your pick. Game Season The game season is now in full swing so we have a plentiful stock of Venison, Partridge, Grouse, Pigeon, Rabbit and, as the Pheasant seasons begins, Pheasant too. The sacs themselves are packed in a bitter, pale yellow pith. Warm, soft with their sugars concentrated - they are a joy. It is a versatile fruit with a flavour that can accompany many different dishes. This is a mushroom that thrives in damp and moderate climes. The plant is prized for its white heady root. ComiceComice is more bulbous in shape, and has juicy, meltingly tender flesh; it's good for cooking and eating, particularly with cheese. Undoubtedly the best beef money can buy. White sprouting broccoliThere's nothing quite like the fresh spring flavour of purple sprouting broccoli – until you taste white sprouting. They can be cooked just like yellow onions, but we also like them minced and added to raw salsas and chutneys. Cranberries can be used in cranberry sauce, chutneys, smoothies and straight forward juice for breakfast. Very knobbly tubers, just wash and cook whole, hot or cold. Even more fragile than its mauve-tipped namesake, white sprouting needs to be in the pot for an even shorter time. Sweetcorn After cooking, season the cobs with salt and freshly ground black pepper and serve with lots of melted butter. The Bramley is rightly recognised by chefs and home cooks alike as the best apple for cooking. Courgettes – Green and YellowThey can be sliced thinly and eaten raw, cooked on a griddle, in a stir fry, or fried in a light batter as chips, grated and added to a quiche, or dressed up in a creamy lemon sauce and served with pasta, Recipes for courgettes come in as many shapes and sizes as the vegetable itself: varieties of this summer vegetable can range from small and flying-saucer shaped, to dark-green and tennis ball-sized, to long and yellow. The flavour is, if it is any different at all, slightly more subtle and less cabbagey than its mauve sister. The leafy green vegetables are generally 3-4cm in diameter and look like miniature cabbages. Spring Onions, Spring Green Cabbage, Kale, Jersey Royals New Potatoes, Leeks, Radish, Spinach and Celeriac are still very much in season. 16 Chattan Place, Aberdeen, AB10 6RD Opening Hours Mon-Wed 08:30 - 18:00 Thu 08:30 - 18:30 Fri-Sat 08:30 - 18:00 Sun 9:00 - 16:00 orders@jkfinefoods.co.uk 01224 580778 Victoria PlumsStarting to come through this time of year. Cabbage – Black, Red, White & SavoyCabbage is excellent finely sliced and eaten raw in salads. Mushrooms - We have Chanterelles, Pied de Mouton and Trompette de la Mort, all looking good. Pile it into sandwiches, toss into salads, use it to make a wonderful watercress soup or watercress sauce, wilt into pastas or stir fries, it’s incredibly versatile – but don’t just leave it to languish on the side of the plate as a garnish. This brilliant stuffed artichoke recipe is a lovely antipasti or the perfect side for meat and fish. This vegetable is not truly an artichoke but a variety of sunflower with a lumpy, brown-skinned tuber that often resembles a ginger root. Cooking blueberries with a splash of water and a sprinkling of sugar will yield a delicious compôte to serve with Greek-style yogurt. These have a deliciously nutty and peppery flavour that works well in risottos, sauces or even a chicken and mushroom pie. The flavour is rich, deep and somewhat nutty. As well as the usual orange carrots, we also have purple, yellow and white carrots. Find inspiration here for creative & delicious dishes, using the best of our ingredients to celebrate Chinese New Year on 12th February. Cucumber The classic and cool cucumber - try pickling them as a delicious addition to burgers or sandwiches, or whizz them up into a cool and creamy soup. We have Comice and Conference – take your pick. Or pair them with elderflower for delicious gooseberry pies, tarts and crumbles. The lean, gamey meat of a brace of pheasants makes for a tasty autumnal treat when cooked with bacon and buttered root vegetable mash. Grated & mixed with cream for the traditional beef with horseradish. The carrots we eat today were developed from the wild carrot but until the Middle Ages carrots eaten in this country were purple – orange carrots were imported from Holland in the 17th and 18th Centuries. Globe ArtichokeNo relation of the tuber-like Jerusalem artichoke, the globe artichoke is considered to be the 'true' artichoke and is the bud of a large member of the thistle family. At Diverse Fine Foods, we are always scouring the UK to bring independent retailers the best products available, and aim to provide unique, quality ranges to offer their customers, providing them with an … Which one will you choose? It is incredibly versatile, quick and easy to prepare and cook and there is no waste. Our in season range includes a host of products that would make excellent food gifts, so if a big birthday is coming up for a food … We have Comice and Conference – take your pick. in sales. Jerusalem Artichokes This vegetable is not truly an artichoke but a variety of sunflower with a lumpy, brown-skinned tuber that often resembles a ginger root. The freshness and flexibility of this collection make an ideal ingredient or garnish to compliment any dish. The taste is more delicate too, similar to the flavour of chives. They are typified by the array of variety types, shapes, colours, sizes and flavours. FennelBoth the base and stems of Florence fennel can be cooked by braising or roasting, which make it sweet and tender. Although we love the fragrance of anise hyssop, mint, basil, or tarragon will also work nicely. Cavolo Nero (Black Cabbage)An Italian cabbage with dark green leaves that have a good, strong flavour. Perfect paired with similarly rich flavours such as pheasant, chestnuts and bone marrow. © 2020 Fine Food Specialist Limited. We stock our virtual shelves with only the very best … All Rights Reserved. Golden beetroot has a more subtle flavour than normal purple beetroot, and is a great garnish with its vibrant golden shine. Montmartre Fine Foods is a Trading Name of Montmartre … SwedesOriginally known as “Swedish Turnips”, but also known as turnips or “neeps” in Scotland, and rutabaga in the USA, swedes are a staple of many casseroles, stews and soups and of course amazing mashed with butter and black pepper. How about roasted in a salad with chives, feta and honey vinaigrette. We're passionate about the finest ingredients. Two of the world's most famous soups, Scotland's cock-a-leekie and France's crème vichyssoise, are based around them. Originally known as “Swedish Turnips”, but also known as turnips or “neeps” in Scotland, and rutabaga in the USA, swedes are a staple of many casseroles, stews and soups and of course amazing mashed with butter and black pepper. The milder, young leaves can be eaten raw in a salad. We even have purple ones! Lychee The lychee is a fruit that originated in China and is now grown in the Far East and the West Indies. PeasOhh, yes peas! As well as the usual orange carrots, we also have purple, yellow and white carrots mixed boxes in stock. New season French Apricots – With their firm flesh and amazingly sweet taste, these are cracking poached or in a tarte tartin. JK Fine Foods. All orders can be placed up to11 … Peel the root, then cut into short lengths and simmer for half an hour until soft. GalaGala apples have a mild sweet and vanilla-like flavour with a floral aroma. Royal Fine Foods, Hunsdon. Sometimes known as Dwarf Carrots have a delicate sweet flavour, ideal for the autumnal menus. Warm, soft with their sugars concentrated - they are a joy. Although we love the fragrance of anise hyssop, mint, basil, or tarragon will also work nicely. The Fine Food Company. Pears WilliamsPears are really in full swing at the moment. The cauliflower stalks make great Crudités. Cox The Cox is the quintessential English apple, widely said to have the finest taste of them all. Stalks for the stock pot, leaves for Salsa Verde or mixed with garlic and lemon zest to make Gremolata. How about roasted in a salad with chives, feta and honey vinaigrette. ATELIER BLINI ON SOCIAL NETWORKS. These are the mushrooms of legend as they grow in circles in the woods, called 'fairy circles'. Love them or hate them you know that Christmas is almost upon us! “Turnip tops” can be cooked in the same way as spring greens. Baby Globe ArtichokeThese are at their best this time of the year. Black autumn trufflesOur fresh black autumn truffles are flown in direct from Italy, ensuring both premium quality and optimum freshness. Amusingly they retain their dark violet colour when cooked, and are at their best steamed or boiled, mashed, roasted or in salads. Both Ann and Richard had worked for several years selling continental meat products into the UK market for various other companies. They’re usually treated in much the same way as the potato: roasted, mashed, or made into chips or crisps. Mushrooms - We have Girolle and Cep and Mousseron mushrooms, all looking good. Many people liken its taste to lemons, which makes sense since there is a real note of sourness in there. You can't beat a classic cherry pie or an indulgent Black Forest gâteau. Coloured stems ranging from pink, purple, golden we have the beetroot you choose your... Go well with guinea fowl and duck black pepper sparingly over strawberries enhance! 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