Wine of the week

Triptych Wines

Cookery School

Central London locale
Pastry, pasta, puds and lots more!
Fun and deliciously different


A contract catering company that puts quality and freshness first

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UK seasonal food information, tips and recipe ideas, updated every week




Plums come in many guises - tart or very sweet; for cooking or for eating; and in a range of rich hues from light greens and yellows to dark reds and purples. When we cooked Sugar Plums (see recipes) the golden orange flesh melted and mingled with the crimson skins to form a striking 'sunset on a plate' that tasted every bit as good as it looked.


artichoke, aubergine, beetroot, broad beans, broccoli, carrots, chillies, courgettes, cucumber, fennel, french beans, garlic, kohlrabi, leeks, lettuce & salad leaves, mangetout, marrow, onions, pak choi, peas, peppers, potatoes (maincrop), radishes, rocket, runner beans, spring onions, sweetcorn, tomatoes, turnips, watercress, wild mushrooms

apples, apricots [i], bilberries, blackberries, blueberries, cherries, damsons, figs [i], grapes [i], greengages, loganberries, melons [i], nectarines [i], peaches [i], plums, raspberries, redcurrants, strawberries

basil, chives, coriander, oregano, mint, parsley (curly), parsley (flat-leafed), rosemary, sage, sorrel, tarragon, thyme

beef, grouse, hare, lamb, pheasant, rabbit, venison, wood pigeon

cod, coley, crab, dab, dover sole, grey mullet, haddock, halibut, herring, lemon sole, mackerel, monkfish, pilchard, plaice, pollack, prawns, red mullet, salmon, sardines, sea bass (wild), sea bream, sea trout, shrimp, squid, turbot, whelks

[i] denotes imported produce

For information on seasonal food in the USA or Canada, please visit our sister site.