12 Dec 2016Recipe
180C / Gas Mark 4
1 large celeriac
2 tbsp smooth yellow dijon mustard
2 tbsp runny honey
1 large clove of garlic crushed
1 tsp black paper
3 tbsp olive oil
pinch of sea salt
1/4 long red chilli chopped
December, the month of brussel sprouts and brussel sprout tops. No matter how bitterly cold it gets, we can always hide away, at home, with a warming stew of winter veg. We’re all about cooking with seasonal vegetables, we make sure to include them in our menus every week. They taste better, they’re better for the environment and it’s better for your wallet.
Why do you think we leave clementines by the fire for Father Christmas? Or there are always brussel sprouts, parsnips and most likely horseradish in our Christmas lunch? They're seasonal – all fruit or vegetable has a prime time when it’s at its seasonal best. It means added flavour, added crunch, added juiciness – all super-fresh and good value. We’re going to keep you up to date with what’s on the top of our list each month and give you a tasty recipe to use up all those delicious fruit and veg.
Vegetables make up the crux of that Christmas feast, parsnips, brussel sprouts, horseradish the perfect combination.
So what’s in season this December:
Beetroot, brussel sprouts, cauliflower, celeriac, celery, chicory, horseradish, Jerusalem artichoke, kale, leeks, parsnips, potatoes, pumpkin, shallots, swede, wild mushrooms, apples, clementines, cranberries, pomegranate, quince, satsumas, tangerines.
We often head to Broadway Market in Hackney to gather our produce, so get down to your local farmers market and cook up a wintery feast.
Celeriac looks like a brain, an ugly brain, pulled out of the ground, it’s actually the root attached to celery. Here’s how to convert into even the harshest celeriac objectors:
Keeps for four days in the fridge
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