WHAT'S IN SEASON NOW - DECEMBER

-
Brill, Brussel Sprouts, Carrots, Celery, Cockles, Cod, Coley, Clementines, Cauliflower, Chicory, Clams, Celeriac, Cranberries, Duck, Guinea Fowl, Grouse, Goose, Haddock, Halibut, Hazelnuts, Hake, John Dory, Jerusalem Artichokes, Lemon Sole, langostine, Leeks, Marrow, Monkfish, Mussels, Mackerel, Oysters, Onions, Pollack, Pomegranates, Plaice, Parsnips, Potatoes, Quince, Red Cabbage, Squid, Sea Bream, Skate, Scallops, Sea Bass, Tangerines, Turnips, Turkey, Turbot, Sea Kale, Satsumas, Swede, Salsify.

Wild Foods for December…
Chestnuts, Grouse (Until 10th December), Hare, Mallard, Nettles, Partridge, Pheasant, Sea Purslane, Sea Beet, Teal, Venison, Wigeon, Woodcock, Wood Pigeon, Wild Rabbit, Walnuts.

Rather wierdly, my daughter is mad on Brussel Sprouts.  There's a fight over lots of other vegetables, but never sprouts.  For years I had bad memories of them from school.  Grey, watery, cabbagey things.... ugghh.  But now I love the little fellas.  I usually steam them until they have a tiny bit of crunch left, then add a dollop of butter, black pepper and a splash of sherry vinegar. They are genuinely a treat.  To be fair, if I'd been served that in school I probably still would have hated it.


This list of seasonal foods came originally from a fantastic website for a pub & restaurant in Suffolk called 'The British Larder'.  I have just subscribed.  It is packed with great looking seasonal recipes.  I'm going to have a thorough delve through and work out which recipes to try first...

Christmas is now looming and there are plenty of opportunities for experiments & greed!  Hooray.

Comments

Post a Comment

Popular posts from this blog

Ox Runners, Ox Middle & Ox Bung - What are they?

-
Image
They are natural casings used for all traditional sausages, salamis etc.  They come from the intestines of cattle. Pig & sheep casings can also used. There are now meat-free alternatives on the market for veggie sausages, I don't know how they compare. Ox Runners are the smallest, for making peperoni style salamis. Ox Middles are the next size up, 5-10cm when filled, they dry down to about 3-4cm diameter. Ox Bung are the big boys, they are for large salamis and haggis. The mail order company, "The Natural Casing Company" has stopped trading. Instead, I discovered mail order can be got from Weschenfelder .  They despatch within 48hours for all your urgent butcher needs! They have stuffing machines too. Another UK mail order company is http://www.sausage-casings.co.uk For USA I found http://www.sausagemaker.com I live not far from Smithfields so I'll try there first. The main recommended casing for salamis are Ox casings.  These are the ones I...
Read more

Shoulder of Veal Stew

-
Image
It was cold out today and this warmed us up! It's a simple stew with an interesting subtle flavour, de-glazed with brandy rather than wine. It's a recipe by Hugh Fearnley-Whittingstall.  My kids loved it. CLICK BELOW FOR RECIPE:
Read more

Pot-Roasted Pheasant with Bacon, Fennel, Leeks and Carrots

-
This is a Rick Stein number. It is absolutely delicious. Great winter comfort food. It serves 4. You don't need any other side dishes. Definitely one to repeat every winter! http://www.hub-uk.com/foodpages31/1522.htm Pheasant shooting season in the UK is from October 1st until February 1st. The cheapest time to buy is November when they are at their peak. Check out HERE if you want to know about other birds, ie. Mallard, Grouse, Wood Pigeon etc.
Read more