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Swiss chard

swiss shard

Also known as just plain chard, swiss chard has large, fleshy but tender deep green leaves and th

Beetroot

beat-root

A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a ro

Chicken

chik-en

Chicken's many plus points - its versatility, as well as the ease and speed with which it can

Fennel bulb

Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour leave

New potatoes

n-ew po-tate-oes

New potatoes have thin, wispy skins and a crisp, waxy texture.

Broad bean

braw-d be-en

A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most soi

Aubergine

oh-ber-geen

Although it's technically a fruit (a berry, to be exact), the aubergine is used as a vegetabl

Tuna

tune-ah

A member of the mackerel family, tuna are mainly found in the world's warmer oceans.

Courgette

corr-zjet

The courgette is a variety of cucurtbit, which means it's from the same family as cucumber, s

Pak choi

pak-choy

This member of the cabbage family has a number of different names, including bok choy, horse'

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