Chef Ben Tish creates pork belly, roasted halibut and brown butter panna cotta recipes

In association with

• The last week of Bulgarian ceps, I predict, before we switch to South Africa
• Girolles are now American
• The glut of trompette is slowing and prices therefore rising. We will be buying from France to start the week.
• Pied de mouton from France
• Chanterelle gris from Finland
• Chanterelle jaune from Spain

• Meyer lemons are due to come over from the US with girolles this week. Native to China (as so many fruits are), these little beauties are thought to be a mandarin/lemon cross, producing a mild orange scented juice and zest.
• I went on at some length about Italian bergamot oranges last week. I still haven’t made that vodka infusion, but I did manage a refreshing weak black tea with a slice of this fascinating fruit floating in it.
• Buddha’s hands - The joy in these alien fruits lies in candying the skins.
• Finger limes
• Clementines - both leafy and naked from Spain
• Unwaxed leafy lemons from southern Italy
• Kaffir limes and their leaves
• Our year-round offering of fresh lemons, limes, kumquats and grapefruits
• Candied orange and lemon strips
• Moroccan-style preserved lemons
• Frozen lemon juice
• Frozen bergamot puree
• Frozen blood orange puree
• Frozen cactus lime puree
• Frozen lemon