Flower Sprouts

Flower Sprouts

This new breed of green vegetable is a cross between Brussels sprouts and kale and has become increasingly popular due to its classification as a superfood due to it being a good source of vitamins and dietary fibre.

They’re around 4 or 5cm in diameter and have a sweet, nutty flavour.

They can be steamed (5-6mins), microwaved (800w 2-3mins), stir fried (2-3mins), boiled (bring to boil then simmer for 3-5mins) or blanched (boil for 3-4mins, then plunge into ice water).

Stir in fresh herbs, garlic and pine nuts for a tasty, warm winter salad, include in Asian-style dishes or add to casseroles. They’ll also make a great alternative to sprouts if you would like something different for Christmas lunch.

Maris Piper potato (main crop)

Maris Piper is one of the best known and popular potato varieties, with more Maris Piper grown across the UK than any other variety. It has a creamy coloured flesh and although technically its skin is white to yellow in colour, it is regarded as a ‘white’ potato

It is a versatile variety, well suited to making mashed potatoes, roast potatoes and chips.  Maris Piper can be prepared skin on for use as wedges, or baked whole as mini jacket potatoes, with its pleasant floury texture it is therefore ideal for many potato dishes.


The parsnip is related to the carrot, but looks paler and has a sweeter flavour.

Parsnips can be boiled, roasted or used in stews, soups and casseroles.

Roasted parsnip is considered to be an essential part of the Christmas dinner in some part of the English speaking world and is also frequently featured in the tradition Sunday roast.