What's in season

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  • Blueberries
    Celebrate summer with this exquisite Danish dessert
  • Blueberry, orange and banana smoothie
    A brilliant way to use up leftover fruit
  • Minted blueberry and strawberry salad
    A truly refreshing and simple dessert salad
  • Blueberry and clotted cream scones
    Tasty fruity scones in less than 30 minutes!
  • Blueberry muffin ice cream
    Enjoy the late summer sun with recipes perfect for alfresco eating
  • Lisa Faulkner's blueberry pancakes
    This recipe is lovely and dotting the pancakes with Chilean Blueberries before you flip them is a delicious addition
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Welcome spring with large, plump and juicy blueberries

‘Atlantic Blue’ blueberries are a unique variety grown in southern Spain. They’re known for being large, plump and crisp, with a sweet, aromatic flavour. Great added into cereals and yogurts or added in tarts and fruit salads.

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Also in season...

Rosemary

Rosemary

This aromatic evergreen shrub is native to the Mediterranean region. It has a powerful aroma and flavour, which pairs well with lamb, but is also great in baking and sweet dishes. 

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Pointed pepper

Pointed pepper

The ‘Ramiro’ pointed peppers are grown in sunny Spain. With a rustic appearance they are sweeter than bell peppers and are great for stuffing and roasting, added in stir-fries and pasta sauces. 

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Cucumber

Cucumber

Refreshing, sweet and juicy – the bright green skinned fruit is delicious eaten as is, peeled into ribbons to give still water a lift or pickled and served with cured meats and smoked fish. 

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Celeriac

Celeriac

It may not look pretty but celeriac makes a great mash and can also be eaten raw. Look for a firm, pale green colour with a bit of weight. The knobbly texture of the skin makes it tough to peel but the flesh has a tasty nutty flavour.

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Lamb

With a distinct, delicate flavour, lamb is the meat from a young sheep. They are delicious in roasts, tagines and salads served with seasonal veg. Look for meat that has a pale to deep red colour and is firm, moist and grainy. Any fat should be white instead of yellow and eaten within 2-4 days.

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