Winter seasonal produce and events

Known for their tart and slightly sweet taste, they are popular in sauces, juices and seasonal dishes. Chef Martin has crafted a delicious seasonal cake recipe combining key festive ingredients such as cranberries, sweet polenta and finished with zesty fresh orange – perfect to enjoy alongside a festive coffee.

Oranges are a typically sweet type of citrus fruit and have leathery, oily rinds which can be candied or dried. Oranges are consumed all around the world, and can make the perfect accompaniment to a sweet dish – like our crème brulee cheesecake.

Pears have a delicate and sweet flavour with a subtle floral aroma and depending on the variety can range from slightly tart to very sweet. They pair well with warm spices such as cinnamon, nutmeg and ginger making them a perfect ingredient for cosy winter dishes. We’ve created a pear crumble with a warming salted caramel sauce.

Another fantastic fruit to cook with in winter as they pair well with warm spices like cinnamon, nutmeg and cloves. Extremely versatile they can be used in various recipes, from classic apple pies and crumbles to savoury dishes like our roasted pork loin with spiced apples recipe.

Jerusalem artichokes look a little like ginger root, with brown skin and an irregular, lumpy shape. They have a sweet, nutty, earthy flavour and have been said to taste like water chestnuts when raw, and a mixture of potato and artichoke heart when cooked.

Chestnuts have a sweet nutty taste and our chestnuts are packed at the peak of freshness and meticulously peeled for your convenience. They’re the perfect addition to elevate your recipes providing a versatile touch to both sweet and savoury dishes. Here we’ve included our 17817 chestnuts for the perfect winter side recipe for your menus.

Parsnips have a sweet, liquorice-like taste with a hint of spice to them. Whether it’s spiced parsnip soup, parsnip crisps or parsnip puree they are a delicious winter accompaniment for many dishes. Here is one of our succulent seabass recipes which we have paired perfectly with a parsnip puree.

All mushrooms are known for their unique flavour profile, whether it’s oyster, shiitake, portobello, truffle, chanterelle or porcini, their different shapes, textures and flavours make them beautifully distinct. Chef Martin has created the perfect wild mushroom and truffle risotto recipe here to warm your menus this winter.

A popular and festive poultry option which has a subtle flavour profile commonly compared to chicken. It pairs very well with many of the seasons favourite ingredients – like our turkey toastie! A warming, wholesome toastie combining cranberry sauce, thick turkey, brie, sausage meat, bacon and béchamel sauce!

Gammon is a type of cured ham, typically from the hind leg of a pig. The meat is often salted or brined before being cooked, resulting in a distinctive salty flavour and a rosy-pink colour when sliced. We’ve used gammon steaks for our winter recipe and it’s accompanied with a cider apple sauce – delicious!

Salmon is generally described as rich and buttery with slightly sweet undertones. When cooked, the texture becomes smooth and moist with large meaty flakes, while raw salmon has a more velvety, melt-in-your-mouth texture. With Asian-inspired cuisines remaining a consumer favourite, we have marinated and cooked a delicious salmon steak with a simple teriyaki and sesame glaze.