Asparagus (Back)
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Grown all over the world but Edward happens to rate the seasonal English Hereford stuff quite highly (perhaps he's biased). Hot, cold, roasted or steamed we even make a pate from it that is quite delicious and makes a very posh sandwich.
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Whole |
Sliced |
Diced |
Julienne |
Minced |
Puree |
Cuts&Tips |
| Uncooked |
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| Roasted |
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| Chargrilled* |
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| Caramelised |
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| Smoked |
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| Boiled |
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| Steamed |
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*also known as fire roasted and flamegrilled |
Fennel (Back)
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Very closely related to the herb and spice of the same name, Florence as it is also known by has a wonderful aniseed flavour which, used wisely, can enhance many dishes.
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Whole |
Sliced |
Diced |
Julienne |
Minced |
Puree |
| Uncooked |
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| Roasted |
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| Chargrilled* |
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| Caramelised |
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| Smoked |
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| Boiled |
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| Steamed |
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*also known as fire roasted and flamegrilled |
Artichoke (Back)
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Strangely, these very pretty vegetables are the buds of a large member of the thistle family. Fantastic in salads or hot with a drizzle of vinaigrette they are flavoursome, fleshy and delicious.
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Whole |
Sliced |
Diced |
Julienne |
Minced |
Puree |
| Uncooked |
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| Roasted |
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| Chargrilled* |
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| Caramelised |
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| Smoked |
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| Boiled |
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| Steamed |
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*also known as fire roasted and flamegrilled |
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