Seasonal in February:
Beetroot, broccoli, cabbage, carrot, cauliflower, celeriac, chicory, Jerusalem artichoke, kale, kohlrabi, leeks, onion, onion red, parsnip, portobello mushroom, potatoes (maincrop), purple sprouting broccoli, rhubarb, salsify, shallots, spinach, sprouts, swede, truffles (black), turnip and wild mushrooms.
CHICORY:
At its best: January to March
The chicory plant produces long, distinctive leaves that are crisp and mildly bitter. Chicory can be eaten raw in a salad, or cooked, boiled or steamed. Make sure to trim any cracked or discoloured ends or limp outer leaves and avoid those with green tips to prevent any bitterness.
Chef Suggestions: Chicory can be quite bitter in its natural state. To pair with a dish, try pairing with blue cheese, pear, and walnut to create a fruitful salad.
We recommend: When cooking, try cutting it in half lengthways and caramelise with a touch of orange to add sweetness.
Flavour Pairings: Pairs well with orange, caramel, seafood, shellfish, and blue cheese.
BROCCOLI:
At its best: October to April
Broccoli has a distinctive yet mild flavour, with vegetal notes and a touch of sweetness and bitterness. It’s great when pureed into soup, thrown raw into a salad, or tossed in a stir-fry. Roasted or sauteed broccoli works well as a green side dish – it pairs best with cheese, chilli, garlic, sesame and other strong flavours and seasonings.
Chef Suggestions: Whether you are preparing tenderstem or traditional broccoli, maximise its full use by preparing both the stalk and florets. Don’t waste anything as the juicy stalks provide great depth of flavour.
We recommend: You can enjoy broccoli steamed or blanched. For a stronger taste profile, try grilling or roasting. Perfect side with roast dinners, laksa, Asian-inspired dishes and great stir-fried.
Flavour pairings: Great with almonds, peanuts, hazelnut, soy, ginger, blue cheese, garlic, chilli, and lemon.
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