Fine food

Satsumas
The satsuma is of Chinese origin but was introduced to the West via Japan. They are grown in humid areas and may be ripe while the skin is still green. It is one of the sweetest citrus varieties, with a meltingly tender texture and usually seedless. One of the distinguishing features of the satsuma is the thin, leathery skin dotted with large and prominent oil glands, which is lightly attached around the fruit, enabling it to be peeled very easily in comparison to other citrus fruits.

Chestnuts
Unlike other nuts, chestnuts have a high starch and water content but low protein and fat levels. Chestnuts are available fresh, ground, dried, puréed or vacuum-packed. Dried chestnuts lend a smoky flavour and robustness of character to soups or stews.

Scallops
An expensive but delicious shellfish with a delicate taste, available in a range of sizes. Scallops have two fan-shaped shells which contain rounds of firm white flesh, sometimes with the edible cream and orange coral
(or roe) attached.

Parsnips
A sweetly flavoured root vegetable native to Britain, parsnips resemble a bulky, beige carrot. They’re usually treated in much the same way as the potato: roasted, mashed, or made into chips or crisps.

Goose
Usually, it is found in Europe, North America and Asia. The goose was domesticated since Roman times in Europe. Goose meat provides ample amounts of nutrients, minerals, lipids and amino acids which assist in numerous health benefits.

Brussels sprouts
Long relegated to the Christmas table, Brussels sprouts have a dreadful reputation. Like miniature versions of the common cabbage, they grow on large stalks and have a sweet, nutty flavour, which some people can find too pungent. But, treated with a touch of love and care, these little buds can become a firm winter favourite.

Passionfruit
Passion fruits are round or oval. They can be yellow, red, purple and green.The fruit is round and about 3 inches long and has a thick, waxy rind that becomes wrinkly as the fruit ripens. Inside passion fruit are sacs that are filled with orange-coloured juice and small, crunchy seeds. This juice mixture is known as pulp. It is low in fat and is an outstanding source of dietary fibre.