Guest post: Italian clementines from Natoora

image of clementines

December is for clementines: it’s when they are in season and at their best, making the most welcome appearance on Christmas tables, or as a gift inside hampers and stockings. Once considered a special and exotic Christmas treat, they are now easily available… but not all clementines are created equal! Their quality depends hugely on where and how they are grown.

Our beautiful Italian leafy clementines come from two areas in the South of Italy. At the beginning of the season we source them from Puglia, namely from the town of Palagiano, where the best early varieties are grown. The area is known for its particularly fertile soil and mild dry climate – both ideal conditions for growing citrus. Because of their outstanding qualities, clementines from Palagiano are certified with the IGT label. Continue reading

Guest Post: Natoora on Radiant Raspberry Rhubarb

With its attractive, vibrant red stalks, raspberry rhubarb is nothing short of mesmerizing. It is certainly some of the most awaited late spring produce here at Natoora.

Image of rhubarb

Image of Natoora Rhubarb

Our raspberry rhubarb comes from Yorkshire. The rhubarb has incredibly fresh, firm and flavoursome stalks – sweeter than common rhubarb and with only the smallest hint of tartness, all combined with a pleasant earthy note.

Continue reading

Pin your ideal home to win £50 Ocado vouchers

We’ve just launched 800 new items in our Home range, all inspired by spring’s latest design styles. And to celebrate, we’re giving five of you the chance to win £50 to spend on the collection.

Image of V&A throw from the new collection

To enter, all you have to do is create a board titled ‘#OcadoSpringHome Competition’, and pin five items from our range, plus any other styles or imagery you love. Continue reading

Guest post: Katherine from Natoora on purple sprouting broccoli

Who said broccoli couldn’t be exciting? When we first tasted the purple sprouting broccoli we get from a small farm in Worcestershire, we were mesmerised by the beautiful appearance – tight, deep-purple florets – and the fantastic, intensely nutty flavour.

Purple Sprouting Broccoli

It all comes by virtue of the seeds. The grower specialises in cultivating only purple sprouting broccoli, and dedicates himself to selecting the best seeds for the next year. This enables him to improve the quality of his broccoli year after year.  Although it is hard to believe they can get any better…

A simple way to enjoy them is by tossing them in oil, salt, pepper and fresh herbs and roasting them until crispy. You can make it even better with a topping of slivered almonds, pine nuts, or crumbled cheese, like this recipe, which takes just 30 minutes:

Roasted Purple Sprouting Broccoli

Roasted Purple Spouting Broccoli

For something heartier, turn them into a creamy gratin, topped with delicious crunchy breadcrumbs…

Purple Sprouting Broccoli Gratin

Purple Sprouting Broccoli Gratin

 …or try in a simple pasta with smoky speck and creamy Parmesan:

Purple Sprouting Broccoli and Speck Tagliatelle

Purple Sprouting Broccoli and Speck Tagliatelle

Just make sure those tasty florets are the star of the show!

Katherine, Natoora

Discover more recipe ideas from Natoora, or browse the range. Loving Katherine’s work? Follow Natoora on Twitter, or Facebook.