Onions

Out of all the food allergies that exist, we really feel for customers who can’t eat alliums.
The smell of frying onions, for example, could signal anything from a good soup, stew or sauce to a risotto or curry, and caramelised they make a gloriously sweet, sticky topping 
which inevitably leaves you wishing you’d bothered to chop up a few more. On the subject of chopping, or more accurately, not weeping whilst doing so, we’ve heard everything from wearing goggles to pegging your nose but there doesn’t seem to be any doubt a few tears aren’t going to stop anyone including them in their ‘desert island ingredient’ list. 

Botanically part of the lily family, whilst you might not think of them as particularly full of goodness, they contain non-digestible prebiotic fibre which is essential for gut health as well antioxidant and anti-inflammatory flavonoids; they also have antibacterial properties.

Ours vary in size, so sometimes you might get two big ‘uns, and other weeks a bagful that you can roast whole or even pickle.