Archive for October, 2012

This Charming Jam…try our new range of preserves at introductory prices

England PreservesIt’s time for jam…Sticky, sweet, fruity goodness, ready to be dolloped on toast, porridge, yoghurt, cakes. Better yet, locally made jam, created with love and care (and superb quality ingredients), is now available from Natoora.

Kai and Sky of England Preserves make all their preserves with locally-sourced fruit. They cook them gently by hand without boiling to retain the fruits’ full flavour and colour. The result? Bright, bold jams and chutneys…and for this week only they’re just £3 each*.


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Creamy Tagliatelle with Radicchio, Speck and Fontina Fondue

400g Fresh Egg TagliatelleTagliatelle with Radicchio, Speck and Fontina
2 Radicchio Trevisano
100g Fontina D’Alpeggio Aosta DOP
70g Freshly Sliced Speck Alto di Montagnana
3 tbsp. extra virgin olive oil
20g Freshly Grated Grana Padano
100ml milk
Salt and pepper

Firstly, prepare the fontina fondue. Cut the fontina into smal cubes and place in a saucepan over a low heat with the milk. Keep stirring until melted and smooth, then remove from the heat.

Cut the radicchio and speck into long strips. Heat the oil in a large frying pan, add the radicchio and speck strips and sauté for about 5 minutes. Once ready, add the fontina fondue, salt and pepper.

Meanwhile, bring the water for the pasta to the boil and add salt. When the salted water reaches a boil, drop the fresh tagliatelle in the pot, gently stir and leave to cook for 1 ½ to 2 minutes maximum. Rather than strain the tagliatelle, lift from the water and immediately put into the pan with the radicchio sauce, adding a little of the cooking water. Cook for a further minute, gently folding the pasta in the sauce.

Serve and enjoy!

Quince Charming

Enjoy fresh quince – a perfumed delight


Knobbly, irregular, and very sour…quince are certainly the ugly duckling of the apples, but when cooked, they mellow and flourish into a beautiful, elegant and aromatic treat. Wonderfully perfumed, they are delicious poached and enjoyed as dessert. Or try them made into a jelly to make an interesting accompaniment to cheese.

Try Stevie Parle’s baked quince recipe here

BUY NOW, £3.99/2

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Don’t get spooked…

PumpkinsGhosts and ghouls will be out in force next week to celebrate Halloween…so it’s probably best to stay in the warm and cook up a storm.

We are of course celebrating in our own way with a beautiful range of weird and wonderful pumpkins to try – some will certainly prove a challenge to carve, but are much more delicious roasted with sage anyway…

Perfect Pumpkins: (Far too delicious to carve…) Buy now

Treats…but not sweets: Some devilishly healthy alternative treats Read now

Squash Recipes: Go pumpkin crazy with these seasonal recipes Read now

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Treats…but not sweets

Everything in moderation is good rule with most things, and Halloween is no exception. But what to do about the hoards of ghouls and ghosts feasting on endless bags of sweets? Why not treat them instead to something sweet and seasonal…and just a bit more healthy? Here’s our top spooky sweet alternatives:

Spooky Strawberry Grapes

Spooky Strawberry Grapes

Grapes that taste like strawberries?! There’s got to be some magic afoot here. With their dastardly deep purple colour and sweet strawberry flesh, they will make a bite-sized halloween treat.



The Brains of the Operation

Creamy brain-like walnuts rattling around inside their crunchy shells. You’ll go crackers for these this halloween…



Petrifying Pomegranate

Delve into our luxury large pomegranates this October and dig out their tiny blood-red jewels. The juice will make a perfectly horrifying juice too…

£2.59 each

Passion Fruit

Ghoulish Innards

Get a fright whenever you open these seemingly harmless fruits to reveal a mass of gooey tangy innards…thankfully they are also devilishly delicious!


Trick or treat? Shop now

Hearty Pumpkin and Apple Soup

Pumpkin and cox apple soupServes 4

1 delica pumpkin
1 banana shallot, chopped
5 cox apples, peeled and diced
1ltr Asian Style Free Range Pork and Chicken Stock
250ml organic double cream
1 tbsp. of olive oil
10g chopped fresh sage
salt and pepper

Chop the banana shallot and fresh sage, peel and dice the cox apples and delica pumpkin. Now heat the oil in a large saucepan, add the diced shallots and sautee for about 2 minutes, then add the diced apples and pumpkin and sautee for another 2 minutes.

Add the chicken stock and bring to boil for about 15 minutes. Now add the chopped sage and blend until smooth. Add cream, salt and pepper to the soup and heat over a low heat. Serve and enjoy!

Time to get slow cooking…

Nathan with Raymond Blanc

Our lovely butcher Nathan Mills from The Butchery Ltd spent an afternoon filming last week with Raymond Blanc for his new BBC series on cooking techniques. Nathan will be featured in the slow cooking episode early next year, but with the nights closing in it’s got us thinking about wonderfully tender, melt-in-the-mouth slow cooked meats. Our selection of meat for slow cooking will make wonderfully warming dishes this winter  - easy to cook and great for making in batches too.

Visit our dedicated slow cooking section: SHOP NOW

Top of the class…Turnip tops are back!

Discover our tasty turnip tops – cime di rapa


Turnip tops go by many names – broccoli rabe or cime di rapa. Whatever you want to call them, we aboslutely love them and are well worth a try for any fan of broccoli.

This green vegetable is a wilder member of the broccoli family, in season in the autumn and winter. With its small, loose florets hidden amongst rich, tasty leaves, their flavour is vibrant, turnipy and mustardy – a favourite amongst our chefs for their unique taste.

Thankfully, you can enjoy the whole thing (aside from the tougher part of the stalk) and are delicious boiled in salted water, then drained and sautéed with oil, garlic, anchovies and chillies. They are traditionally served with orecchiette pasta. As a side dish they are also delicious sautéed with pancetta or sausage.

BUY NOW, just £2.89/450g

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In the press…Parmesan Cheese

This month’s Italia! magazine includes a wonderful celebration of Italy’s greatest cheese – Parmigiano Reggiano, including a review of our very own Scaglia D’Oro Parmesan:


Named after the region in which it is produced, delicious Parmigiano Reggiano is by far Italy’s most popular cheese. We test seven and give you a flavour of our findings…

Scaglia D’Oro Parmesan
(24 months)
From Natoora
Price £12.50/500g

This arrived as a true Parmesan should: cut roughly from the wheel, crumbling at the edges and wrapped loosely to prevent the cheese from sweating. It gave the impression of coming straight from the Italian mercato – and luckily had an equally remarkable flavour. With a sturdy and clearly branded rind, this cheese
easily fell into chunks and would make for a delicious antipasto course when paired with Prosecco. It has a chalky, light texture that is very dry to the touch. Once in the mouth, however, there is a great richness of flavour and a bright, clean taste that lingers lightly on the palate. Aged for 24 months – often considered to be the optimum maturation period – this cheese is granular but without the abrupt salt crystals that were found in younger samples. It would pleasantly spruce up a risotto or pasta dish, or sit well atop a sweetly dressed salad. scaglia D’oro is a restaurant-quality product (indeed this brand is used by michelin-starred chefs in Rome), so to buy a large piece of this for use at home is a sound investment.

Verdict: ★★★★★

A top quality Parmesan with just the right balance of nuttiness, granular texture and refreshing clean flavour.

Try it today – BUY NOW

Stoats Oats have arrived at Natoora…

Discover Stoats Oats…


The golden spurtle competition (as if you didn’t know, that’s Scotland’s annual porridge-making competition) and National Porridge day are all but a distant memory, but the love of porridge lives on…especially as the mornings get chillier and chillier.

Stoats is on hand to provide some warming morning nourishment in the form of their delicious range of Scottish oaty treats – new to Natoora this week.


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Welcome to our blog!
Welcome to the blog from Natoora. For those of you who don't know us, we sell some amazing food from our website (, from the best in fresh fruit and veg, to quality meat and fish, fine cheeses and charcuterie, and gourmet groceries. Click here to shop now!

Everyone here has a real passion for good food, not just from sourcing the very best available, but to preparing and cooking. Our fruit and veg is so good that we supply it to some of the best London restaurants such as The River Cafe, Theo Randall at the Intercontinental and The Greenhouse. With our professional and personal experience with food we have set up this blog to share our recipes, talk to other food lovers, and help you get the best out of what you buy.

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