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Seasonal Fruit and Vegetables

Bring some colour to your cooking with these new season vegetables...

Warner's Taste Club
BEETROOT

BEETROOT

With its elegant, earthy flavour, and punchy, puce colour, there’s no wonder the beet is back in vogue. We’re not talking the pickled variety here – if you haven’t yet tried raw beetroot, freshly cooked, now’s your chance! Don’t try to peel it beforehand – give it a good scrub and boil for 40 minutes and the skin should just rub off. Try it in a risotto with feta, in a tart with goat’s cheese, or simply roast in olive oil. It also adds extra moisture and depth to a dark, decadent chocolate cake...

Try this: Check out Chef’s Table for a beetroot salad served alongside mackerel from Welsley House in Winchcombe

FORCED RHUBARB

FORCED RHUBARB

These startlingly pink stems are such a delightful sight in the midst of winter, and they really do taste as good as they look. The exquisite flavour comes from the forcing of the rhubarb, growing it in darkness and forcing it to find the light; so important is this that the vegetable is harvested by candlelight in Yorkshire’s ‘rhubarb triangle’, a celebrated area with a tradition of growing forced rhubarb and which has been given a PDO (Protected Designation of Origin).

Try this: create a quick baked compote by mixing chopped rhubarb with 250g sugar and a split vanilla pod. Leave to macerate for at least an hour. Drain then pack into a baking dish, cover tightly and bake for 20 minutes.

PURPLE SPROUTING BROCCOLI

PURPLE SPROUTING BROCCOLI

Always a favourite at this time of year, purple sprouting broccoli makes a refreshing change to a winter of root vegetables. Choose stalks that snap nicely (a bit like fresh asparagus) and flowers that are a good colour and not yellowing. This vibrantly coloured broccoli is delicious as a simple side dish, with a touch of butter or oil, but can be used in place of your usual broccoli in pretty much anything else.

Try this: steam broccoli spears until al dente. Cool and use in a superfood salad with plenty of watercress, crunchy lettuce, cucumber and a mix of Merchant Gourmet grains and seeds.

KALE

KALE

An ancestor of cabbage, kale is a hardy winter vegetable, surviving often where cabbage won’t. It can be used in much the same way as cabbage or winter greens, and is particularly good with game birds such as pheasant, partridge, guinea fowl and duck. Try throwing handfuls into minestrone soup or hearty stews for a healthy dose of vitamins and minerals, or douse in sesame oil and bake on a sheet to create crunchy kale chips – serve with toasted sesame seeds.

Try this: make a healthy kale pesto to add to your next pasta dish. Whizz up a bag of pine nuts, parmesan cheese, a couple of garlic cloves, a good few glugs of olive oil, a squeeze of lemon juice and a good handful or so of kale. Adjust measurements to your liking. Cover and keep in the fridge for a week or in the freezer for a month.

50 EXTRA TASTE CLUB POINTS when you purchase Florette Ready to Eat Beetroot Pouch 330g

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Friday 7th August – Thursday 3rd September 2020 in our Broadway, Bidford-on-Avon and Moreton-in-Marsh stores.

Try some Florette Ready to Eat Beetroot Pouch and receive 50 extra Taste Club points when you swipe your reward card at the till.