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What’s in Season: The Festive Edit

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December is here. A month renowned for good food enjoyed and shared by many. This month’s edit leans into festive fayre and gives some ideas as to how to use the best the season has to offer. 

There will be recipes coming throughout December to give you some inspiration to help make the most of the festivities.

Vegetables

Brussel Sprouts

An often under-appreciated and overlooked vegetable, the small but mighty sprout has heaps of potential and works well with strong flavours. In recent years, bacon and almond sprouts have become the norm, but I like to use sprouts in an Asian slaw with sriracha glazed turkey. Also, mix parboiled sprouts with garlic, lemon and parmesan and bake for an alternative to cauliflower cheese on the big day or saute in oil, then toss in some pistachios and pomegranate seeds and dress with coriander and pomegranate molasses.

Chestnuts

A nut isn’t a vegetable, I know. Something else I know is that chestnut is wonderful for use in winter cooking. They can be bought pre-cooked and pureed for added convenience. Mix chopped cooked chestnuts with sliced leek, crumbled corned beef and sliced boiled potato and grated carrot for a great-tasting hash to top with a fried egg. Mix puree with sausagemeat, clementine zest and juice, onions and breadcrumbs to make an incredible stuffing for the turkey. Additionally, puree works great as a base for a festive risotto with mushrooms.

Fruit

Cranberries

Cranberries aren’t just for making into a sauce. They are great in salads, stews, pies, cakes and cocktails. Perfect braised with beef and red wine, the tartness cuts through the richness to bring balance. Add into a stuffing for your turkey, or mix into turkey mince with bacon pieces and sage for a fantastic pie filling. 

Clementines

Although clementines are imported, they belong in the fruit bowl at this time of year. Slice and pan-fry in a dry pan until caramelised, then chop up and add to a carrot soup. Use slices or segments in kale, cranberry and walnut salad or juice and use with prosecco and gin for a sparkling festive cocktail.

Meat

Turkey 

The nation’s favourite meat to enjoy for Christmas Day lunch, a tradition started with Queen Victoria, Turkey, can take on flavour during the cooking process. Turkey steaks glazed with honey and sriracha served with a sprout slaw is a quick and easy midweek meal. Turkey mince is cheaper and leaner than beef mince and works great in chilli or for mixing with grated apple and parsley to make patties that can be quickly grilled or pan-fried. 

Goose

An alternative to turkey, the goose is sumptuous with a texture similar to duck and, therefore, can be used in similar ways. Confit the legs and serve with braised red cabbage, slice a cooked breast over celeriac puree and serve with cranberry relish. 

Fish

Lobster

Thermidor is still in fashion, but if you want something different, you could always make lobster rolls with brioche buns and a lemon mayo dressing. Cook in mac and cheese for a decadent, hearty supper, and pair with a celeriac remoulade for a luxurious Christmas Day starter.

 Also In Season: Beetroot, Squash, Cauliflower, Kale, Truffles, Parsnips, Celeriac, Wild Mushrooms Salsify, Turnips, Pears, Apples, Quince, Beef, Duck, Venison, Grouse, Pheasant, Hare,  Cod, Coley, Mussels, Oyster, Skate, Gurnard. 

What are you cooking up in December?

Let me know in the comments…


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