Explore our weekly picks with these carefully selected beauties! Every week you will find the absolute best of the week's produce here so it's easy to find the tastiest fruit and veg that we have on offer. Enjoy!

Chestnuts

Chestnuts are a versatile ingredient which can be cooked in a variety of ways - boiled, roasted, steamed, microwaved, pureed and are used in both savoury and sweet dishes. Simple roasted chestnuts in their shell are absolutely delicious and are a favourite in Britain, especially at Christmas. Once cooked, they should be shelled and the thin skin removed before eating or using in recipes. To peel chestnuts prior to cooking, slit and place in a pan of boiling water and boil for 10 minutes. Keep the chestnuts in the hot water until ready to peel as it is easier to remove the shells and skins when they are warm.

1 Bag of 500 Grams
Our Price £3.85

Williams Pears

First Discovered in 1765, the Williams Pear gained it's name from a nurseryman named Williams who introduced it to the rest of the UK.
Juicy, sweet, and very fragrant, the Williams Pear melts in the mouth.

1 Pear of 200 Grams
Our Price £0.71

Black Figs

They are lusciously sweet with a texture that combines the chewiness of their flesh, the smoothness of their skin, and the crunchiness of their seeds.

1 Fig of 70 Grams
Our Price £0.77

Radicchio Trevisano Precoce

Radicchio, from the chicory family, is one of the quintessentially Italian bitter leaves. The "Trevisano" variety is grown in Treviso and takes a more elongated conical shape to the more conventional "Chioggia" or round radicchio. Arguably this variety is preferable as it is meatier and thus holds cooking far better. If not used in a salad, Trevisano is excellent quartered and grilled with some honey or balsamic vinegar, or used in risotto or pasta with caramelised onions and ricotta.

1 Radicchio of 190 Grams
Our Price £1.29

Cépes

A rich, heady, meaty mushroom that is amazingly versatile and delicate to give grace to an elegant stew or sauce, and yet vigorous enough to stand up to something as flavorful as a thick grilled steak.

Porcini belong to the Boletus genus of mushrooms, characterized by a soft, meaty white body that does not change color after it is cut. the best Porcini are picked in chestnut woods. As the Porcini gets older, its underhat turns a darker color. All species of Porcini are characterized by a big, round, fleshy cap that is supported by a short round stalk. Fresh Porcini are excellent grilled, stewed with veal and white wine, or used as the base for risotto and pasta.

1 Punnet of 100 Grams
Our Price £4.90

French Chanterelles


The golden chanterelle is one of the most recognized edible mushrooms, famous for its delicious and exquisite taste. The funnel-shaped cap is orange or yellow, but generally egg-yellow, with paler flesh and is quite meaty. It has a faint fragrant fruity smell reminiscent of apricots or peaches, and a mildly peppery taste. Great with tomatoes, fish, poultry, meat and risotto.

1 Punnet of 100 Grams
Our Price £3.20

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