Welcome to The Mother Cooker, I’m Gem and I’m here to help you sow, grow and cook your own seasonal food.

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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


 

Latest Blog Post

 
 

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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Buy my e-book!

Grab a copy of In Season: Autumn. A delicious selection of vegan and vegetarian recipes, using all the goodness available in autumn.

 


Don’t forget to find some light in these darker months.
— Gem