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Seasonal Fruit and Vegetables

Add a little heat to your food with these sun-filled ingredients...

Warner's Budgens Taste Club
STRAWBERRIES

STRAWBERRIES

Plump, juicy and fresh from the field, our local strawberries from Hayles Fruit Farm in Toddington are always worth the wait. Without a doubt, our native berries have the edge over year-round imported varieties, thanks to their inherent sweetness and squishiness. Make sure to bring them to room temperature before serving to boost these British qualities!

Try this: crumbles aren’t just for autumn – try a summery strawberry crumble if you have a glut of berries. Just chop up and layer in the bottom of a pie dish. Cover with your favourite crumble topping, whack in the oven and let the magic begin!

NEW POTATOES

NEW POTATOES

New potatoes are a sure sign of lighter meals ahead – at this time of year, roasties and mash are out, while potato salad and boiled or baked new potatoes tossed in olive oil and seasalt are in. In fact, new potatoes don’t need much more than a good roasting in the oven – keep them whole or halve the bigger ones and cook at a high temperature for an hour. Even better if you can find baby or miniature new potatoes.

Try this: make a tasty side by boiling halved new potatoes until just soft. Finish off by frying in a pan with a little butter. Add spinach leaves, a handful of capers, a squeeze of lemon juice and a sprinkle of seasalt. Stir to combine then serve.

CHILLIES

CHILLIES

Some like it hot, but with over 200 chilli varieties to choose from, you can also enjoy your food on the cooler side. Every chilli has a unique flavour, sweetness and heat and different chillis will be needed to add flavour and fire depending on your recipes. Chillies are ranked for heat according to the Scoville scale with sweet peppers scoring zero and Scotch Bonnets scoring upwards of 80,000 points! It’s often best to play safe and either add whole chillies that you can remove at the end of cooking, or show restraint if using flakes or chopped chilli – you can always add more at a later stage!

Try this: make a bottle of chilli oil to give as a present or to use in the kitchen when frying off food. It’s simple to make and looks spectacular. Just warm some olive oil in a saucepan then add chilli flakes and whole chillies, as many as you need depending on the heat you want to achieve. When cool, decant into a sterilised bottle and add whole chillies for decoration.

CHICORY

CHICORY

The trend for braised chicory has given new life to this much neglected leaf. It can be eaten raw in salads, giving a fresh burst of bitterness to tomatoes and the like, but it’s when cooked that this leaf comes alive. Try cooking whole heads of chicory on the BBQ, stir frying chopped leaves, or serving whole leaves raw with a little vinaigrette.

Try this: for a simple supper, wrap heads of chicory in Parma ham and place in an ovenware dish. Cover with Béchamel sauce and bake until bubbling and golden.

50 Extra Taste Club Points when you purchase Farm Fresh Baby New Potatoes 500g

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Valid from Friday 3rd May – Thursday 6th June 2019

Try some Farm Fresh Baby New Potatoes and receive 50 extra Taste Club points when you swipe your reward card at the till.