Conger eel, sea eel. The crustaceans and fish which form its diet contribute to its own good flavour. It is usually sold in steaks. It has few bones and good firm flesh with excellent flavour. The neck end has a better ratio of flesh to bone so is better for cooking as steaks, whereas the tail end, which is bonier, makes a useful addition to soups and stocks.

Savoy cabbage. A lovely, solidly packed cabbage with solidly crinkly leaves.

Carrot

Grouper. The most common species, this is reddish or yellowish brown particularly popular in North Africa. Being firm and dense, and relatively bone-free, makes it good for poaching or grilling. Good cold.