Bokchoi and Pakchoi are both of the same plant – the Chinese white cabbage. With a similar texture but sweeter taste than green cabbage.
Our German horseradish has a similar look and feel as fresh ginger – it can be used to give a kick to dishes, and make horseradish sauce.
Lemongrass has a strong herbal citrus flavour – making it ideal for adding depth to dishes such as noodles, soups and sauces.
Mouli is a white radish not dissimilar from the shape of a carrot – it has a much milder flavour than its spicy European counterpart.
Our Dutch salsify offers its unique subtly nutty flavour – ideal for serving in stews and soups, or pureed to accompany meat dishes.
From its hollow stems to its rooted bulb – fennel is entirely edible, it’s also really versatile and can be used in a number of dishes.
Whether eaten raw, cooked, dried or candied – ginger has a distinct, bold flavour and a wide range of uses in the kitchen.
Butternut squash’ solid orange flesh can be prepared and cooked in a number of ways for use in countless different dishes.
Marrows can grow up to the size of watermelons – they have a unique white fleshy that is very mild and similar to that of courgette.
Cooked corn on the cob is ideal for when you need a quick turnaround of orders – vac packed for freshness and convenience.
Knobbly and oddly shaped, celeriac is a root veg with a subtle nutty flavour – perfect as a mash or part of a slow cooked meal.
Also known as endive, chicory is white and yellow as its grown in darkness and its crisp leaves have a mildly bitter flavour.
Red chicory has a similar bitter spicy taste to its white counterpart – its dark red leaves make it a great ingredient to add colour to salads.
Baby corn is the perfect sweet ingredient for stir frys and rice dishes – available in punnets for convenience when ordering.
