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The Gimenez brothers grow our courgettes in the Almeria region of southern Spain. The warm sunny climate, good soil and lack of frost provide the perfect conditions for what we call the ratatouille vegetables - peppers, tomatoes, aubergines and courgettes. This year we're also getting some of our aubergines from Monika and Jeremy on Poolhullock Farm in Herefordshire. We're really excited that they're pushing the boundaries of what can be grown in the UK.
Abel & Cole handles celery, celeriac and nuts on site. Due to our packing process and re-use of boxes there is a risk of cross-contamination from these, and all other allergens.
Aubergines are great to stuff! If used as a container for other ingredients, you will need to leave the skin on for support. Other recipes will want you to remove the skin (they do taste better peeled), firstly remove the stem and then peel downwards in long, thin strips. Then slice them into the shape you need. Keep your aubergine in a cool larder, or in the fridge. It is best eaten as fresh as possible. Once it has been cut, it will not keep well, so you should aim to use it all at once!