In Season | May

Baby Spinach will be sourced from Britain in May, grown in the north-west of England over the summer.

Baby spinach is spinach that’s been picked when it is still young, making it sweeter and reducing the characteristic bitter flavour from the fully developed leaf. That bitter taste, which is more prevalent in mature spinach, is caused by oxalic acid, which reacts with the saliva in the mouth, giving it that distinctive taste.

It’s superb in salads, sandwiches and smoothies. However, Head of Food Development, Ian Nottage, suggests a re-imagined recipe dating from the 1600s using spinach in a dessert tart incorporating rum soaked raisins, tarragon, sugar, nutmeg and brioche crumb baked in a sweet egg custard. Well worth a try.

It’s also a healthy addition to the menu, high in potassium, vitamin C and A.

Jersey Royals have a Protected Designation of Origin and can only be grown on Jersey and, as 99% of the crop is exported to the UK, it is a uniquely British experience. They are at their most plentiful between April and July, with production peaking around May.

Firm, kidney-shaped potatoes with smooth, rounded ends and a delicate skin that’s pale yellow with light brown speckling, they benefit from the unique Jersey soil, which is what gives them their distinctive, earthy flavour.

For a truly British taste sensation, combine them with another seasonal favourite, and try Development Chef, David Lively’s recommendation of sauteed Jersey Royals and British asparagus with wild garlic butter.

Potatoes are a starchy carbohydrate, and these Jersey Royals are also a source of potassium.

We are really excited about new season Isle of Wight tomatoes. Since we introduced them a couple of years ago, we have seen chefs fall in love with these premium tomatoes, savouring their exceptional flavour. Grown on the Isle of Wight, the tomatoes benefit from the moist maritime air and more hours of sunshine than anywhere else in the UK.

We’re particularly pleased to be launching a Coeur de Boeuf tomato. Translated as beef heart tomatoes, they are one of the largest varieties available, and are easily distinguished by their ribbed skin and irregular heart-shaped form.

With a mild and sweet flavour, Head of Food Development, Ian Nottage, suggests serving this titan of tomatoes as a coeur de boeuf tomato carpaccio with whipped Feta, micro basil, olive oil, balsamic jelly and rocket.

Coeur de boeuf tomatoes are a source of vitamin C.

You might think that radishes are a strange addition to our seasonal selection. But these tasty little treats are enjoying something of a renaissance as chefs fall back in love with their unique flavour profile.

Part of the mustard family, radishes were originally domesticated in Asia, but are now grown across the world. We sell two types, Breakfast Radish, with its slightly milder flavour, and Standard Radish.

Development chef Neil Thrift reckons it’s better to let the natural flavour do the talking, recommending a cream cheese and smoked salmon rye bread with sweet dill & mustard pickled radishes, or simply roasting radishes with a little lemon & chilli. You can also include the radish tops if you buy bunched, as these are also edible and delicious.