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Seasonal Fruit and Vegetables

Make the most of the late summer harvest...

Warner's Budgens Taste Club
SWEETCORN

SWEETCORN

Freshly picked golden corn on the cob, slowly ripened by the lazy August sunshine, is one of late summer’s delights. It shouldn’t need much more than a twist of salt and pepper once cooked, but if you must, a knob of salty butter that melts between each kernel is a nice touch. You can of course fling them on the BBQ for a tasty charred effect but don’t cook them too quickly or they’ll just burn on the outside without cooking on the inside.

Try this: See Chef’s Table for a tasty sweetcorn fritter dish from The Manor House Hotel

PEARS

PEARS

Freshly picked, perfectly ripe pears are a special kind of treat at this time of year. Our selection from Hayles Fruit Farm are as fresh as if you’d picked them yourself, but only in season for a short few weeks. If you like your pears buttery, go for Comice, if you prefer the crunchier, granular variety, Conference is for you. Anything in between and it’s Concorde.

Try this: poached pears is a delightful dessert and so quick and easy to make. Peel and core your pears. Place in a saucepan with orange juice, sweet white wine, water, honey, sugar, lemon juice, vanilla pods cinnamon and cloves. Bring to the boil then reduce and simmer for 10 minutes.

APPLES

APPLES

Apple season begins with a vengeance in autumn, with early varieties ready at the beginning of September. With so much emphasis now on heritage apple varieties, it’s good to see more unusual apples – other than the ubiquitous braeburn, jazz and pink ladies – coming into stores. Ours are freshly picked from Hayles Fruit Farm in Toddington so why not look up a new variety?

Try this: use finely sliced apple to make an autumnal coleslaw. The apple adds a hint of sweetness when finely chopped alongside other autumnal veg such as carrot, red cabbage and celeriac. Finish with a mustard and mayonnaise dressing with a splash of apple cider vinegar and a handful of toasted pumpkin seeds.

PLUMS

PLUMS

Home-grown British plums are a simple joy. Our varieties, which come freshly picked from Hayles Fruit Farm in Toddington, are loose-stoned (as opposed to Japanese varieties which are cling-stoned) and can be sweet or sour. The season lasts towards late September so if you have a good harvest on your tree, gather them in now. The flavour of plums intensifies when cooked and they make excellent jams, jellies and syrups. Try poaching and experimenting with spices such as vanilla, cloves and star anise for a mouth-watering partnership.

Try this: baking plums brings out the flavour and combining them with meringue and mascarpone makes a really easy dessert. Halve and stone the plums and place in a baking tray hollow side up. Sprinkle with meringue, dollops of mascarpone cheese and a little sugar then bake for 20 minutes.

50p off Hayles Fruit Farm Conference Pears – available in-store w/c 16/9/19

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Valid from Friday 6th September - Thursday 3rd October 2019

Try some Hayles Fruit Farm Conference Pears at a reduced price when you swipe your reward card at the till.