- Artichoke
- Asparagus
- Aubergine
- Avocado
- Beansprouts
- Beetroot
- Broad beans
- Broccoli
- Brussels sprouts
- Butternut squash
- Cabbage
- Carrots
- Cauliflower
- Cavolo Nero
- Celeriac
- Celery
- Chard
- Chicory
- Chillies
- Climbing Beans
- Courgettes
- Cucumber
- Fennel
- Garlic
- Ginger
- Green beans
- Horseradish
- Jerusalem Artichoke
- Kale
- Kohlrabi
- Leeks
- Lettuce
- Mushrooms
- Okra
- Onions
- Pak Choi
- Parsnips
- Peas
- Peppers
- Plantain
- Potatoes
- Radicchio
- Radishes
- Rhubarb
- Rocket
- Spinach
- Spring Onions
- Sugar Snap Peas
- Swede
- Sweet potatoes
- Sweetcorn
- Tomatoes
- Turnips
- Wasabi
- Watercress
- Yam
How to cook Plantain
When plantains are green and hard you can boil them and eat them like potatoes. However, they are best when ripe and softer – bake them whole or slice them and shallow fry them to get all the delicious sweet flavours.
READ: Costa Rica: crispy plantain chips & dips
WHAT ARE PLANTAINS?
Although plantains are fruits, they’re classified as ‘starchy carbs’, alongside potatoes. Plantains are also known as ‘cooking bananas’. They can be eaten at any stage of ripening.
WHEN ARE PLANTAINS IN SEASON?
Plantains are available all year round.
HOW TO STORE PLANTAIN
Plantain should be left to ripen at room temperature, but then moved to the fridge once fully ripe. They can also be frozen.
What are the health benefits?
Plantains are a source of potassium, vitamin B6 and vitamin C. They don't count towards one of our 5-a-day though, as they are classified in the starchy carb food group.
