Squash 'Crown Prince' is renowned for its colourful rich orange flesh with a sweet and nutty flavour. After potatoes, carrots are without doubt the best-known and most popular root vegetable of all. A delicious nutty taste like chestnuts, prized in France for its flavour for over 70 years. Apples – we have Cox and Gala, which one do you prefer? Vanilla and almond complement their flavour in pies, crumbles and sponges. The Brussels sprout is very popular in Brussels, Belgium, and may well have originated there. You could roast it, chop it and dress it with walnut oil and chives, or perhaps bake it in olive oil and cumin seeds, then dot with feta and bake again. We have a fantastic range of duck and goose foie gras to suit every occasion. Also known as Golden Chanterelles, girolles grow in clusters at the base of woodland trees and are hand-picked over the spring/summer months. ChestnutsChestnuts are available fresh, pureed and vacuum-packed. This wild mushroom is, in fact, trumpet-shaped - Its cap is thin and gently ruffled, its colour ranges from dark grey to black. Christmas puddingsWe have the wonderful Matthew Walker Christmas puddings in stock. Use it raw in salads, because cooking turns the red to dark green. BeetrootWhether it’s candy, purple, golden we have the beetroot you choose for your menus. The high pectin content in the fruit makes an ideal gooseberry jam. … Perfect paired with similarly rich flavours such as pheasant, chestnuts and bone marrow. Or perhaps a savoury and sweet chicken and grilled peach salad. 90 likes. Steam in their skin and serve hot or cold. Undoubtedly the best beef money can buy. How about chestnut and tarragon stuffing, chestnut and chocolate truffles, chestnut and vanilla ice cream … just for starters. Or for something a bit more special why not try Griddled Scallops with Asparagus, Crème Fraiche and Sweet Chilli Sauce, or for an Oriental twist try Pan Fried Duck Breast with Asparagus and Toasted Sesame Soy Dressing. The leaves, though, taste of pure, iron-rich vegetabliness, somewhere between a mild kale and spinach. How about asparagus, pancetta and parmesan linguine with chive cream or maybe beef and asparagus salad with honey dressing, radishes and cherry tomates? It’s a dark green salad vegetable, popular in Mediterranean countries. Originally known as “Swedish Turnips”, but also known as turnips or “neeps” in Scotland, and rutabaga in the USA, swedes are a staple of many casseroles, stews and soups and of course amazing mashed with butter and black pepper. We have Comice and Conference – take your pick. Stalks for the stock pot, leaves for Salsa Verde or mixed with garlic and lemon zest to make Gremolata. We can supply all you daily needs from milk and bread to fruit and vegetables. They can be boiled, steamed, stir-fried and deep fried, braised, glazed and are delicious roasted in the oven with a selection of other root vegetables. Wet GarlicThe first garlic crop of the season, known as ‘wet garlic’ because it has not been hung up to dry, is in stock now. Cucumber The classic and cool cucumber - try pickling them as a delicious addition to burgers or sandwiches, or whizz them up into a cool and creamy soup. The Fine Food Company is an established speciality fine food wholesale supplier to the catering industry, based in Somerset. GooseberriesGooseberry recipes are a quintessential summer treat: Try gooseberry purée with mackerel or roast pork. It is the extreme juiciness of Comice, which coincidentally makes them a poor choice for any process requiring cooking, that earns them such high accolades for eating freshly sliced. GirolleThese have a deliciously nutty and peppery flavour that works well in risottos, sauces or even a chicken and mushroom pie. Grated & mixed with cream for the traditional beef with horseradish. MousseronThis petite little mushroom is available in the spring and again in the autumn for a limited period. The earthy flavours of the black autumn truffle are wonderful when used in pasta and rice dishes, or to complement meat dishes. Baby Piccolo Parsnips and Mixed Colour Chantenay Carrots – both ideal for roasting with olive oil, sea salt & thyme. Flat PeachesHow about chilled white peaches poached in rose syrup, or baked peaches with crushed amaretto biscuits. Baby Globe Artichokes Try a great little all-rounder - tray-baked artichokes with almonds, breadcrumbs & herbs. PumpkinFrom pumpkin soup to pumpkin pie, enjoy our favourite recipes for this king of the vegetable patch. Russet ApplesThere are several different varieties, and whilst they are not necessarily related to each other, they tend to share some common characteristics - notably the attractive russet colouring, a sweeter flavour, and flesh which is firm rather than crunchy. Beautiful served whole or cut diagonally through the middle to show off those mysterious pink and white rings. The huge juicy cloves give wet garlic a particularly creamy flavour, and the texture is quite different from that of dried garlic. How about roasted in a salad with chives, feta and honey vinaigrette. The fine, slightly granular flesh of a Williams’s pear is much more fragile than apples and, unlike most fruit, they improve in flavour and texture after they're picked. Figs have a naturally high sugar content, making them an ideal match for equally intense ingredients, such as salty prosciutto - a classic Italian combination. Chanterelles are only found in the wild, and are highly prized in the culinary world as their season is not long enough. We regularly visit New Covent Garden & Smithfield Market, London and Rungis Market, Paris to source and supply a comprehensive range of wholesale food products to our customer requirements. Jersey Royal New Potatoes There's no mistaking the taste of Jersey Royal New Potatoes. They also tend to be more tender and have a thinner, more papery skin. The red watercress is grown solely in Spain from early October until around mid-June. Red Flesh Nectarines They are sweet and aromatic and are an absolute must for any summer salad; they go super-duper with scallops, and not forgetting that they are a perfect addition to many summer desserts. The Brussels sprout is part of the cabbage family grown for its edible buds. The Fine Food Company. Its flesh is grainy, sweet and juicy and it cooks and eats well. Stir meltingly sweet cubes of fried pumpkin into risottos or curries, offsetting the sweetness with fragrant herbs such as sage or thyme, or warming spices such as ginger. There are two types of puréed chestnut: sweetened and unsweetened, which are used in sweet and savoury dishes respectively (the sweetened version is used in the classic Mont Blanc). Game Season The game season is now in full swing so we have a plentiful stock of Venison, Partridge, Grouse, Pigeon, Rabbit and, as the Pheasant seasons begins, Pheasant too. This brilliant stuffed artichoke recipe is a lovely antipasti or the perfect side for meat and fish. This brilliant stuffed artichoke recipe is a lovely antipasti or the perfect side for meat and fish. Red WatercressRed watercress — although maroon is more like it — has even more peppery bite in its green-veined pointy leaves than regular watercress and, its growers say, more antioxidants. A relative of the Brassica family which includes mustard, wasabi, broccoli and cabbage. Handpicked from the world's finest selection of premium caviar. MousseronThis petite little mushroom is available in the spring and again in the autumn for a limited period. Add the lush, dark berries to muffins, cheesecakes and pancakes or combine them with apple in a crumble, and with other soft fruit in a glorious summer pudding. Steam, boil or braise, add to hearty peasant soups or stuff rolled-up whole leaves with a savoury minced meat and rice mixture. LeeksLeeks are very versatile and work well cooked in various recipes or as a side dish. Alternatively, cut the kernels straight off the cob and use in a recipe for a spicy salsa, with heaps of chilli, coriander and lime juice, or simmer in stock with chicken or crabmeat for a sweet Chinese-style soup. Borage leaves are good in salads, yoghurt or cream cheese mixtures, or served with shellfish. Grown in the UK, the collection has been designed for use by Chefs in demanding kitchens. Borlotti Beans (Coco Beans)Pop them out of their shells, blanch them, add to finely diced shallot and garlic, finish with freshly chopped parsley and serve with fish or chicken. Take your time browsing our catalogue of amazing products, when you find what you want why not email or call us with your order. Chestnuts are available fresh, pureed and vacuum-packed. We understand the importance of service and operate a reliable next day delivery service with no minimum order. Add a small amount to soups, pasta sauces, bean dishes and colcannon. Two of the world's most famous soups, Scotland's cock-a-leekie and France's crème vichyssoise, are based around them. It’s excellent for fresh eating, salads, sauce, pies and baking. Flat Parsley Particularly good at the moment and much more pungent and flavoursome than its curly cousin, often called Italian parsley. Chantenay CarrotsSometimes known as Dwarf Carrots have a delicate sweet flavour, ideal for the autumnal menus. There are two types of puréed chestnut: sweetened and unsweetened, which are used in sweet and savoury dishes respectively (the sweetened version is used in the classic Mont Blanc). Cavolo Nero can be used as a substitute in all recipes that require cabbage but it is particularly good in soups. 1946. © 2020 Fine Food Specialist Limited. Tougher cuts (shoulder, neck and shin) should be braised or stewed or made into mince for venison burgers or sausages. SpinachUsed in almost every cuisine across the world, spinach is an enormously popular green vegetable. You can't beat a classic cherry pie or an indulgent Black Forest gâteau. Once a little older use them to eat or cook as with hazelnuts. We have Trompette, Girolle and Mousseron mushrooms, all looking good. Classic Fine Foods UK has celebrated its 10 years anniversary in 2017. The internal skins have not formed so the whole head can be chopped and used as a seasoning. more like the almonds we know and love. Or for something a bit more special why not try Griddled Scallops with Asparagus, Crème Fraiche and Sweet Chilli Sauce, or for an Oriental twist try Pan Fried Duck Breast with Asparagus and Toasted Sesame Soy Dressing. Leeks are very versatile and work well cooked in various recipes or as a side dish. Warm, soft with their sugars concentrated - they are a joy. The flavour is mild and quite sweet. It's a powerhouse of nutty, green-leaf flavour, so pair it with feisty partners: olives, cream, tomatoes, spices, strong cheese and smoked fish. ATELIER BLINI ON SOCIAL NETWORKS. Maybe you are having trouble sourcing one particular product for your shop, you’ve … The leaves, though, taste of pure, iron-rich vegetabliness, somewhere between a mild kale and spinach. The heads can also be roasted whole and the creamy cooked garlic is delicious spread on toast or mixed with butter and used on vegetables or in baked potatoes. The punnet contains Purple Radish, Broccoli, Daikon, Purple Shiso, Green Shiso and Red Amaranth. This is a really great way to spruce up trout for a special dinner – the flavour combinations are amazing. Trompette de la Mort Trompette de la Mort is French for "Trumpet of death." PeasOhh, yes peas! Montmartre Fine Foods is a Trading Name of Montmartre … Luxury British Food Gift Hampers. They work best cut up in slices and pan fried in olive oil and butter. Finely grate their zest and use in mousses, sweet butters and cakes. Or pair them with elderflower for delicious gooseberry pies, tarts and crumbles. Top and tail very young broad beans and serve whole, in their pods, with a chunk of pecorino and some bread. Victoria PlumsStarting to come through this time of year. 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