Weekly Recipes

Crapaudine beetroot look like they have come from another time and place. They have! They are one of the oldest varieties, about a millennium in age in fact, with a parsnip shape and skin that resembles tree bark. The name actually means toad in French, a nod to the ugly appearance. They are a great example of something we use regularly in restaurants but you just don’t see on the high street or available to the public until now. They are best baked whole, then peeled and dressed whilst still warm. The tartare below is incredibly moreish and flavoursome. Use...

Charentais melon Melons are part of the cucurbit family, which also contain cucumber and pumpkin; the Charentais variety, perhaps unsurprisingly, hails from Charentes in France. The very best melons (and pumpkins) are often matured for 20 days in the sun to sweeten; the most exigent growers even measure the sugar density of their fruit before sending to market, and some may seal the fruit with a wax tip where they were picked. This effectively reduces moisture loss and keeps them fresher for longer. Keep the melon somewhere cool rather than in the fridge. The below recipe is delicious in the...

For those who have bought our hampers this week (delivered 10th April), we have a special recipe that our good friend Ollie Dabbous (Chef Patron of michelin starred ‘Hide’ restaurant (www.hide.co.uk) one of our favourite and best restaurants in London)has created exclusively for us. Do give it a try with the lovely leeks in your hamper and post your results on our insta feed.   Créances leeks are well known to chefs, but given their humble status they have never received their deserved share of the limelight with the wider public. The soil variety and temperate climate of Creances (immediately...