Vegetables

Baby potatoes have a flavour and nutrition profile similar to the regular, mature potatoes we are used to and they have a firm texture that holds up well to cooking. Try them roasted whole or boiled.

Meet the sweeter sister of the carrot, Dutch Carrots are brilliant gently roasted in the oven or used as a beautiful addition to liven up a meal.

Peas were an important part of diets during the middle ages and were eventually grown, exported worldwide following the invention of canning and freezing. The garden green peas is a versatile vegetable grown by the English.

Also known as sweet peas or English Peas. These peas are rounder and firmer than their pea counterparts. Peas are great for boosting the overall immune system.

The garden green can be eaten raw, roasted or salted as snacks.

Capsicum (also known as bell pepper) comes in several different shapes and colours, and is common ingredient in recipes all around the world. It is related to its spicier variety the chilli pepper, but is milder and larger. Red, yellow and orange capsicums are sweeter than their green counterparts, which have a more bitter flavour.

As savoury culinary use, herb Sage is also believed to be therapeutic in aiding digestive health. Of the mint family, its gray-green leaves are elongated with a fuzzy and cottony texture.

Full of vitamins and minerals, Sage is also an antioxidant capable of neutralizing free radicals in the body.

Earthy flavoured with light hint of citrusy aroma, Sage is sliced, chopped or minced. and added to cooking towards the end, or used as seasoning in poultry or meat preparation. They are also suitable mix into sauces, or steep into hot tea.