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.
August - April I Lancashire, UK
These tender, crisp carrots are grown in open fields on a family farm in Lancashire, absorbing an exceptionally high concentration of natural sugars from the soil that makes them especially quick to caramelise.
September- November I Paris, France
Autumn kicks off with apples and pears. We're starting with Williams Pears, the classic teardrop variety with thin skins and a butter-like texture. Natoora source theirs straight from Fabien, whose family have been growing fruit since the 19th century.
September- March I Mantua, Italy
Delica pumpkins are widely grown across northern Italy but what sets Oscar Zerbinati's crop apart is his trademark dedication to growing for flavour, not yield.
August- October I Kent, UK
Blackberries are the quintessential sign of the coming autumn in a British kitchen when the hedgerows are full of these deep, ripe fruits.
May- January I Iceland
Fished in the seas between Scotland & Iceland, these deepwater haddock is cleaned and filleted within moments of being caught.
Oysters are indigenous to British waters and have provided an invaluable source of high quality protein to our diet for centuries. All our oysters come from Cornwall, renowned for its Helford oyster fishery that is operated within the river Fal, close to Falmouth.
October- January I Cornwall, UK
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.
August- March I Lincolnshire, UK
Most people think that broccoli is a year-round crop and set their expectations accordingly low. In reality it has a natural season and what is picked during those months is totally unlike anything you've ever tasted.
August- October I Worcestershire, UK
Another symbol of the changing seasons, British sweetcorn is harvested just as the fields are turning over for autumn. Once a staple of the British kitchen, most kernels are now heavily processed and rarely seen in their fresh from, on the cob.
September- October I Sollies, France
Renowned for their balance of sweetness and acidity, these near-black, thick-skinned figs are sourced directly from growers in the Solliès basin in Provence.
July- November I Lincolnshire, UK
Industrially-grown Romanesco cauliflowers mature quickly in the heat of a tunnel, cultivated for yield, not flavour. Natoora source these Italian native brassicas from a family farm in Lincolnshire who grow from carefully selected seeds.
September- January I Cornwall & Italy
A staple of Italian kitchens, it's incredibly rare to find Cima di Rapa in Britain. Natoora sent Italian seeds to Oli, their grower at Mora Farm to see how the plants would fare in his organic fields and the mild coastal climate of Cornwall. The result is outstanding.