The Hackney Butchers Association

Butternut Squash, Brussels Sprouts , Beetroot, Clementines , Cabbages, Celeriac , Celery, Chard , Chestnuts, Chicory , Clams, Crab , Cranberries, Dover Sole , Duck, Eel , Goose, Grouse , Guinea Fowl , Haddock , Hake, Halibut , Hare, Horseradish , Jerusalem Artichokes , John Dory, Kale , Kohlrabi, Langoustine , Leeks, Lemon , Lobster, Mallard , Medlars, Monkfish , Mussels, Nettles , Onions, Oysters , Parsnips, Partridges , Pears, Pheasant , Plaice, Pollack , Pomegranate, Pumpkins , Quince, Rosehips , Salsify, Satsumas , Scallops, Squid , Sea Bass, Sea Beet , Sea Purslane, Skate , Sole, Swede , Swiss Chard, Tangerines , Turbot, Turnips , Venison, Walnuts , Wigeon, Wild Mushrooms , Wild Rabbit, Winkles , Wood Pigeon, Woodcock Wow.  Lot's of good stuff in there...

Er.. that's it.  To make the 'umble sprout a bit more fancy, boil or steam until just soft, then toss with butter & a good splash of sherry vinegar.  Salt & Pepper. It makes them taste lighter, fresher,and less cabbage-y.  Mighty nice.

Parsnips are in season from November through to January. A couple of different ideas to go with a roast, or some grilled oily-fish. Mash up some cooked parsnips with a bit of butter or cream & add some ground cumin, chilli seeds & cinammon to taste. Or Peel some parsnips, cut off the thin ends & roast or fry with some spicy paprika/chorizo. Meanwhile, simmer the fatter bits in some water until soft & then puree in a blender with a splash of cream, or milk & butter. Serve the crispy bit on the puree.  It looks and tastes amazing, thanks to the intense colour and flavour of the chorizo. Or Roast up with cumin and smoked paprika.  Not radically different from above I guess...

Once scrubbed or peeled, pop them in water acidulated with some lemon juice to stop them going black. Roast whole, in duck fat for 30-40mins with whole garlic cloves, bay leaves & pancetta. Or, pan-fry thick rounds of jerusalem artichokes for 10mins in olive oil & a little butter until browned. Remove once cooked & add some herbs to the pan (sage, or bay , rosemary, thyme etc.) for a minute. Then add lemon juice to de-glaze the pan and pour over the cooked pieces. Or, steam fat slices for 5mins, drizzle in walnut oil & use in salads