All of our recipes are written by Michelin star chefs, drawing on their years of passion, knowledge and experience.
Each dish is designed to celebrate natural, seasonal flavour. Be it a cut of meat, a vegetable or freshly caught fish - every single ingredient is a star in its own right. In each recipe, we highlight one and teach you how to showcase its natural talent.
September - December I East Sussex
These apples are grown in the High Weald of East Sussex, in 30 acres of orchard planted in the middle of 20th century.
September - November I Montauban, France
These sharp dessert apples, with distinctive red flush and dense white flesh, come straight from Marc, one of Natoora's most valued growers.
November - February I Lazio, Italy
A variety of chicory with long, pale green stalks and bitter leaves similar in appearance dandelion.
June - March I UK
While kohlrabi fares well in British soil almost all year round, it's at its best in autumn, when the cooler days slow its growth, keeping the flesh tender.
October - January I Dunkirk, France
Grown in the sandy soil of Northern France, these dense, almost black beetroot are tender with a deep mineral flavour.
October - April I Worcestershire, UK
Undervalued by many, we tend to think of broccoli as a year round vegetable. In actual fact, Purple Sprouting Broccoli has a very distinct season, flourishing in the colder months of the year.
August - January I Norfolk, UK
Until recently, rainbow chard was a relatively unknown winter vegetable, rarely seen outside of home kitchens. With a similar flavour profile to beetroot leaves, its earthy notes are counterbalanced by a natural sweetness.
September - November I Tuscany, Italy
These chestnuts from straight from Stefano and Alessandro in Tuscany. Each variety of chestnut has its own visual markers; down to ribbing, striations and depth of colour.
August - March I Lincolnshire, UK
Despite the heavy rain in June which threatened to wipe out the entire crop, Natoora's grower has managed to produce an excellent crop of cauliflower just in time for the new season.
September - March I Dunkirk, France
These flavoursome roots come straight from François, a grower in northern France. François’ labour-intensive method of growing is close to forcing, sowing the plants under steep mounds of native sandy-silt earth.
August - April I Hampshire & Ayrshire, UK
Synonymous with this time of year, HG Walter are sending us cuts of venison from fallow deer.
September - March I Sweden
Only found in the wild, these long-stalked, yellow leg Chanterelles have delicate, lightly floral flesh.
If we illustrate how knowing where your food comes from completely revolutionises the experience of eating it, these mussels would work perfectly.
Known to chefs and foragers as field mushrooms, flat mushrooms are the same species as the common button mushroom but which have been allowed to grow on and reach full maturity.