Highlights of the Season
In Season: November
As the light level drops and we move into the colder months, I want you to focus on nourishment:
Vegetables: artichoke, beetroot, butternut squash, cauliflower, celeriac, celery, chicory, horseradish, jerusalem artichoke, kale, kohlrabi, leeks, parsnips, potatoes (maincrop), pumpkin, salsify, shallots, swede, truffles (black), truffles (white), turnips, watercress, wild mushrooms
Herbs & nuts: sage, rosemary, parsley, coriander, almonds [i], brazil nuts [i], chestnuts, cob nuts, hazelnuts, walnuts
Fruit: apples, clementines, cranberries, passion fruit, pears, pomegranate, quince, satsumas, blood oranges
Meat: beef, duck, goose, grouse, guinea fowl, hare, lamb, mallard, partridge, pheasant, rabbit, turkey, venison, wood pigeon
Fish: clams, cod, coley, crab, dab, dover sole, gurnard, haddock, halibut, hake, lemon sole, lobster, mackerel, monkfish, mussels, oysters, plaice, pollack, red mullet, sea bass (wild), sea bream, skate, squid, turbot, winkles
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leftover chicken sandwich
When we make a roast dinner, we often have rotisserie/roasted chicken leftover, well if the dog doesn’t get it. This sandwich was created to try and use it up. It’s also one of my favourite things to eat, so thought I would share it with you.
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“Don’t forget to find some light in these darker months.”