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We’ve lucky enough to get these jewel-like redcurrants from Martin Soble’s gorgeous Whitethorn Farm in the Herefordshire hills. Martin likes to do things the old-fashioned way, even if they take more time or offer lower yields. “Flavour and quality are what’s important,” he says. That’s why he selects traditional varieties and lets the sun and soil do the rest of the work.
Abel & Cole handles celery, celeriac, peanuts 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.
While we do everything we can to ensure the information on this page is correct, ingredients, nutritional and dietary information are subject to change. So along with the information on our website, we always recommend that you read each label carefully before enjoying your items
Redcurrants need very little preparation - just wash them gently and dry them on a clean tea towel. If you're not going to eat them straight away you should store redcurrants in the fridge, preferably in a shallow tray. If you want to keep them for longer, then redcurrants freeze well. Don’t forget to wash your fruit and veg before use.
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