Unwashed, retaining their purity, our most popular veg, truly delicious, sweet and fresh tasting. Delicious in soups, meat dishes & roasting. Taste the difference!
A selection of seasonal vegetables for you.
With some butter and grated, sharp-flavoured cheese, the humble baked potato can make a fantastic meal.
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.
Round cabbage is widely consumed raw, cooked, or preserved in a great variety of dishes.
Popular boiled and served with mince and tatties or roast beef, this cabbage can also be used raw in salads or as the primary ingredient in coleslaw. It’s great in stews or soups too.
With its dark green crinkly or curled leaves, Savoy cabbage has quite a different texture and appearance to white, spring or green cabbages.
It has loose tender leaves and a mellow flavour and is suitable for steaming, boiling. It can also be stir-fried or used as a wrap for fillings.
Record potatoes are a popular choice for crisping and frying due to their high dry matter. They can be very dry and mealy after boiling and retain their yellow coloured flesh.
This potato has a light yellow flesh and russet/ brown skin. It is very fluffy when cooked and tasty (creating some of the best crisps). It’s great for boiling, processing and roasting.
Originating in Scotland, this variety is round with a pink skin, creamy white flesh and a floury cooked texture. It’s suited to baking, boiling, chipping, mashing & roasting.