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STAR INGREDIENTS

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'S STAR INGREDIENTS

OCTOBER'S STAR INGREDIENTS




EGREMONT RUSSET APPLE

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.

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REINE DES REINETTES APPLE

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. 

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PUNTARELLE

November - February I Lazio, Italy 

A variety of chicory with long, pale green stalks and bitter leaves similar in appearance dandelion. 

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KOHLRABI

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. 

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CRAPAUDINE BEETROOTS

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. 

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PURPLE SPROUTING BROCCOLI

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. 

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RAINBOW CHARD

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.

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CHESTNUTS

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. 

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CAULIFLOWER

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. 

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JERUSALEM ARTICHOKE

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.

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VENISON

August - April I Hampshire & Ayrshire, UK

Synonymous with this time of year, HG Walter are sending us cuts of venison from fallow deer. 

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CHANTERELLES

September - March I Sweden

Only found in the wild, these long-stalked, yellow leg Chanterelles have delicate, lightly floral flesh. 

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CORNISH MUSSELS

Fowey, Cornwall

If we illustrate how knowing where your food comes from completely revolutionises the experience of eating it, these mussels would work perfectly. 

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FIELD MUSHROOM

Holland

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.

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