GREGG: ... Hamburg parsley - ancient English vegetable. Looks like parsnip, tastes like parsley.
CHARLIE: ... Nigella' s Seville Orange ice cream. Take the grated zest of two Seville oranges, the juice of three and 175 g of icing sugar. Stir in a big pot (584ml) of double cream, whip to soft peaks and freeze. Couldn't be simpler.
GREGG: ... Golden beetroot - beetroots are making headlines - no beetroot is more glamorous than the golden variety.
CHARLIE: ... A discretely sweetened puree of Forced Yorkshire Rhubarb is delicious with roast duck, roast pork or grilled mackerel.
GREGG: ... Roseval potatoes - lovely little waxy mid with bright red skin.
CHARLIE: ... Grate a little fresh horseradish over baked beetroot, a delicious rooty combination.
GREGG: ... Yellow carrots - not new at all. Orange ones only became popular during the reign of William the Orange.
CHARLIE: ... A jar of sultanas immersed in brandy is a useful addition to your larder. A very good addition to all manner of desserts, particularly bread and butter pudding.
GREGG: ... Celery - poached in vegetable stock and quickly put under the grill with some blue cheese.
CHARLIE: ... Look out for real tangerines or mandarins, probably organic and almost certainly Italian. They may have seeds but the flavour is unsurpassed, their juice makes a wonderful sorbet.
Gregg is an award-winning food broadcaster who coaches U-12 rugby in his spare time.
Charlie is a greengrocer extraordinaire bringing fruit and veg expertise to the masses.