Steve’s Leaves find flavours and textures that stand out from the crowd. The latest leaf to pass muster is delicate fennel fronds which have been added to baby spinach, green Batavia and red chard to make a mix of leaves which is full of flavour, texture and colour.
This new bag of salad leaves is a classic partnership when teamed with fish, and a variety of other foods such as quinoa and avocado. All Steve’s Leaves are washed only in spring water, ensuring no chlorine, chemicals or additives touch the leaves. The leaves are ready to eat straight from the bag and perfectly portioned to minimise waste.
The team of tasters at Steve’s Leaves spends hours tasting various new varieties of baby leaf to bring the best new flavours and textures of salad to market. Once a leaf variety is chosen, the seeds are sown on one of Steve’s Leaves’ farms and grown slowly in natural light to ensure the highest quality leaf is achieved.
Diabetes-friendly recipes have been developed such as Fennel Tops and Sweet Leaves with Prawns, Capers and Cucumber; Fennel Tops and Sweet Leaves with Mackerel and Preserved Lemon; Fennel Tops and Sweet Leaves with Griddled Artichokes and Courgettes. www.stevesleaves.co.uk
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