Vegetables

Alfalfa sprouts, small and crunchy, often added to sandwiches, wraps, and salads to provide a fresh and mild peppery flavor.

Brussels sprouts, small green cabbages, versatile for roasting, saut?ing, or steaming, often served as a side dish or appetizer.

Celery root, also known as celeriac, with a nutty and celery-like flavor, often used in soups, purees, and as a potato substitute.

Green courgettes, also known as zucchini, with a delicate and versatile flavor, perfect for grilling, saut?ing, or adding to salads.

Yellow courgettes, similar to green ones but with a vibrant yellow color, great for adding visual appeal to dishes.

Golden Beetroot is a vibrant and sweet variety of beetroot with a golden-yellow flesh. It can be roasted, boiled, or used in salads, offering a unique and earthy flavor.

Horseradish, known for its pungent and spicy flavor, commonly used as a condiment or to add zing to sauces and dishes.

Leeks, with a mild and sweet onion flavor, versatile for soups, quiches, and as a flavorful addition to various recipes.

Paksoi, also known as bok choy, with tender leaves and crunchy stems, used in stir-fries, soups, and various Asian-inspired dishes.

Cooked Sweetcorn (2 Pieces) – Convenient and ready-to-eat sweetcorn.