Feel free to experiment with the basic recipe using different spices (e.g., ground coriander, onion seeds), more or less chilli, spinach added at the end, a bit of coconut milk or creamed coconut. You can’t go wrong.
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Veg news 5th May
After a truly sensational run, the Spanish avocado season has come to an end. Until the new harvest in November we’ll be sourcing them from South America and Africa, starting with Peru. Southern Hemisphere avocados do the job, but if (like us) you got used to the perfect creaminess of the Spanish ones, some management… Read More »
Veg News 7th April
Every year around this time we experience the “Hungry Gap” in UK produce, when the previous winter’s stores are empty and the new season crops aren’t quite ready yet. It follows that this is a particularly busy time of the year for imports from Europe and we are more dependent than usual on produce coming… Read More »
Veg News 14th January
The first direct pallet from Univert in Provence, France, is due this Friday. We always get a bit excited about their produce. For one, because they’re a co-operative of small growers, and secondly, because they specialise in luscious leafy greens, like fresh herbs, spinach & lettuces. By trading directly with them, we manage to reduce… Read More »
Veg News 7th January
Now the festive dust has settled, we can look forward to a week of abundance on the fruit & veg displays. On the veg side we’re particularly impressed with French lettuces and spinach. Spanish avocados are excellent value and Duncan Gielty’s Lancashire Savoy cabbages are picture perfect. Kale varieties usually start dwindling at this time… Read More »
50 Ways To Eat Your Tofu
A staple in Thai and Chinese cookery, tofu is made by curdling fresh soya milk, pressing it into a block and then cooling it – quite like the way dairy cheese is made by curdling and solidifying milk. It can be smooth and soft or very crisp and crunchy, depending on how you prepare and… Read More »
