Radicchio
Supplied by Andy Pearman, who uses no-dig chemical free methods and waters his plants with an irrigation system fed directly from a natural spring.
This bitter, crisp and vibrant leaf is packed full of goodness and makes a beautiful accompaniment to any dish - whether as a side or main salad or a vegetable.
Suggested use:
Wash well, tear into sections and serve raw as a salad, with the accompanying beef tomato, radicchio, beetroot and cucumber. Drizzle with a dressing made with your sea buckthorn berries or a vinaigrette dressing with herbs.
As a vegetable you can fry gently until just softened, in some butter or olive oil with salt, garlic and perhaps some freshly sliced chilli's.
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