Vegetable Fruits - Tomatoes (Back)

 Related to not only the potato, aubergine, sweet peppers but also the chilli – these are all members of the nightshade clan. Arguably the most important fresh ingredient used in any kitchen. Their versatility knows no bounds; raw, slow roasted, dried, pureed, Beefsteak, Round, Salad, Cherry and Plum to name just a few; pizzas, pastas, sandwiches and sauces would be nothing without them. They are the King of the castle.

Whole Sliced Diced Julienne Minced Puree Uncooked Roasted Chargrilled * Caramelised Smoked Boiled Steamed

*also known as fire roasted and flamegrilled

Vegetable Fruits– Peppers (Back)

Not blowing our trumpet but we’re well known for our lovely peppers which we can cook in rather a lot of ways. We’ve got a delicious Caramelised Pepper and Olive Compote you ought to try too (we eat it with spoons).

Whole Sliced Diced Julienne Minced Puree Wedge Uncooked Roasted Chargrilled * Caramelised Smoked Boiled Steamed

*also known as fire roasted and flamegrilled

Vegetable Fruits - Chillies (Back)

The stuff which makes a chilli hot is a volatile oil called capsaicin which differs from one type to another but also from plant to plant and mostly lurks in the pith and seeds. The more the plant has to struggle to survive in terms of light water and soil the more capsaicin it produces.  We process lots of chillies very carefully with gloves on in any way you want – just ask.

Whole Sliced Diced Julienne Minced Puree Uncooked Roasted Chargrilled * Caramelised Smoked Boiled Steamed

*also known as fire roasted and flamegrilled

Vegetable Fruits - Aubergines (Back)

Believe us there is life beyond Moussaka – chargrilling or roasting them for salads, slow roasting them before mashing them with chopped spring onions, garlic, lemon juice and olive oil for a dip

Whole Sliced Diced Julienne Minced Puree Uncooked Roasted Chargrilled * Caramelised Smoked Boiled Steamed

*also known as fire roasted and flamegrilled