Sharpe's Express are a perfect new season variety, and they have a wonderful flavour. They have an attractive pear shape with bright white flesh, and a floury flesh, which is great for soaking up sauces and gravy.
Sharpe's Express was introduced in 1900 by Charles Sharpe of Sleaford, Lincolnshire.
RECOMMENDED COOKING METHODS
Best cooked whole (either boiled or steamed) & eaten either hot with butter or cold with salads. They make great roasts too!
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Member of the Northumbria Larder and Farm Retail Association