October- January I Cornwall, UK
Two things make this ingredient noteworthy. Firstly is that you'll never see baby celeriac anywhere else, they're almost entirely reserved for chefs. These come straight from Natoora's organic farm in Cornwall, where they're grown in open fields and taken up entirely by hand. The second is that the stalks and leaves are left on and are a clear sign of freshness, showing that this celeriac has been very recently harvested. It's this added layer that makes them so interesting, adding a parsley note to the rich, chestnut flavour of the dense flesh.