A chefs’ favourite, purple sprouting broccoli (or PSB as it’s lovingly called) is at its best at this time of year.

While broccoli has been around for several thousand years, PSB is a relative newcomer, becoming popular in the 19th century. Like many of the brassica family, it grows well in cold conditions.

PSB is a source of calcium and vitamin B6, and it is high in folate and vitamin C. It also contains some fibre and an 80g serving counts as 1 of your 5 a day.

It’s a particular favourite for Valentine’s Day menus, as Head of Food Development, Ian Nottage explains: “It looks the part on the plate, and is surprisingly versatile and works really well when char grilled and served with hollandaise as a starter or sharer similar to asparagus in late spring.”

At Fresh Direct, we’re proud to be leading the foodservice sector in embracing new growing technologies and techniques. One area where we’ve seen huge growth over the past couple of years is vertically grown produce.

For example, a year or so ago we had to airfreight all our basil from Africa at this time of the year, but since working with B Corp certified, Jones Food Company, that has changed. Now more than half of our basil is grown year-round in the UK. It’s great to have a partner that mixes its understanding of farming with the latest technology, delivering fantastic results.

As Development Chef Neil Thrift explains: “Basil’s a critical kitchen herb, and we now have a year-round British option. It’s fantastic quality, full of flavour and delivering enviable results, with no concerns about the weather or seasonal changes.”

January to May is the peak growing time for Colombian passion fruit. It’s been grown across South America since ancient times and was given its name by Spanish missionaries who saw parts of the passion fruit flower as symbols of the Passion of Christ.

We have a decade-long relationship with one of Colombia’s leading fruit exporters, helping us source the cream of the crop. It’s also a source of vitamin C and vitamin A.​

Product Development Executive, Emily Chapman, loves the flavour the aptly-named passion fruit adds to Valentine’s Day menus: “It’s easy to give a tropical flavour to some traditional desserts. Take for example a simple panna cotta, by adding some passion fruit juice and a sweet passion fruit syrup, you create a completely different feel that’s perfect for Valentine’s Day.

Swede is an underrated British classic. From the same family as turnips and cabbages, swedes have been grown in the UK since around 1800. The famous ‘tatties & neeps’ are a Scottish Burns Night tradition, but any time in the winter is a great opportunity to make use of this hearty vegetable.

Ours come from Scotland, where the colder weather provides ideal growing conditions. Our swede partner, Stewarts of Tayside farms 2,000 acres across various locations, providing a good supply year-round. They are high in vitamin C, contain some fibre and an 80g serving counts as 1 of your 5 a day.

Our chefs like to mix the traditional with the innovative when it comes to swede, as Development Chef, David Lively, explains: “Swede is brilliant in soups and stews, adding depth and flavour, but why not try it as an alternative to potato in swede dauphinoise? A delicious twist on a classic dish.”

For those chefs looking for a premium, plant-based Valentine’s dish, King Oyster Scallops are the perfect addition to the menu. With a rich, umami flavour, these beautiful looking mushrooms are perfect for marinating, as they absorb tastes well.

Ian Nottage, Head of Food Development, explains: “These work well in a marinade, and if you want to get a ‘taste of the sea’ into the mushroom scallops simply soak them in a hot broth made with a good pinch of salt, a little sugar and seaweed (such as wakame or kombu) and white miso. Let the mushrooms cool in the broth and they will take on a real seafood taste."

King Oyster Scallops are low in calories and fat, and they are also a source of iron.