Cabbages

Black Cabbage: Has a bit more of a kick to it compared to our Savoy cabbage. The leaves can be cooked whole or sliced and diced.

Tundra or Celitc Cabbage: Has a great sweet taste and is a crispy cabbage. The Celtic cabbage is an autumn/winter replacement for the sweet primo cabbage that you will find in the summer.

Curly Kale: Has a similar taste to your Celtic cabbage, can be cooked in different ways from stir fry to baked. A great change to your run of the mill cabbage.

Red Cabbage: Traditionally used for pickling but also it can be added to your homemade coleslaw for a twist on the traditional. A handy tip add a little bit of vinegar to the water whilst bowling and this helps to prevent colour loss.

Savoy Cabbage: For those who like a strong tasting cabbage to get those taste buds going. The Savoy is ideal for you. Great for steaming, stir fry and can also be added to your soup to give an added flavour.

Spring Cabbage: Otherwise known as sweetheart cabbage, it has a great sweet flavour and a tender texture to lighten up your taste buds.

White Cabbage: Traditionally great for coleslaw and also for those who don't like green cabbage, add to your meal for a great accompaniment.