The arrival of the New Year see's a whole host of fantastic fruit and vegetables come into their own.
Ranging from leafy green cabbage and roots such as carrots, cauliflower, swede, leeks and parsnips there really is something for everybody in the family to enjoy.
Want to find the keys behind many of our delcious winter classics?
Simply click on an image opposite to find out more.
Steamed, boiled, roasted, stir-fried, braised – versatile carrots have many different flavours depending on how they are prepared. Used in both sweet and savoury dishes, carrots can be enjoyed raw in salads for crunch, or provide a melt-in-the-mouth sweetness giving depth to slow cooked meat dishes.
We love sweet and intensely flavoured Chantaney carrots. No need to peel, just wash and slice off the tops. Toss whole carrots in seasoned olive oil then roast or add to a succulent beef and red wine casserole. Serve raw with a minty yogurt and garlic dip or quickly steam then stir in harissa, olive oil, lemon juice and fresh coriander to serve with grilled lamb.
With a mildly sweet, almost nutty flavour, crisp and freshflavored cauliflower is a versatile seasonal favourite.
A truly versatile vegetable, excellent when lightly steamed, roasted or stir-fried. It’s receptiveness to spicier flavours like cumin, turmeric, chilli and ginger renders it invaluable in many Indian dishes.
For a delicious thick and creamy soup, puree cooked cauliflower with vegetable stock and milk, and stir in handfuls of your favourite blue cheese.
With a mildly sweet, almost nutty flavour, crisp and freshflavored cauliflower is a versatile seasonal favourite.
A truly versatile vegetable, excellent when lightly steamed, roasted or stir-fried. It’s receptiveness to spicier flavours like cumin, turmeric, chilli and ginger renders it invaluable in many Indian dishes.
With its crisp texture and wonderful bright green leave the green cabbage is a real chef's favourite.
Cabbage can be enjoyed in many ways, boiled, steamed or stir fried. Try stir fried with garlic, ginger and chilli, plus a dash of soy sauce, or stirred into cooked potatoes and pan fried for a delicious bubble and squeak. A portion of cabbage is an excellent source of vitamin A and it’s high in fibre too.
With their soft flesh and sweet, mellow flavour, parsnips add a warming element to comforting winter dishes.
Mash with cooked carrots for a colourful side dish, or toss parsnip wedges in olive oil and a little curry paste, roast until tender and serve with mango chutney and raita. Whole roast parsnips are delicious drizzled with honey and sesame seeds, or spiced with cumin and accompanied by a sour cream dip flavoured with lemon and coriander. Raw parsnip is also good grated in a salad or into a cake or muffin batter.
Try our delicious crispy potato and parsnip bake.
Kale is part of the cabbage family. It has attractive dark green leaves and has a rich pungent flavour with peppery notes.
Try shredding and adding to Indian dishes, soups and stir fry’s. It is packed with foliate and Vitamin C and high in fibre and protein too.
Larger than the turnip and with a rough skin that is partly orange and partly purple, the Swedes' shabby appearance belies its fine texture and distinctive, sweet tasting flesh. When roasted or mashed swede makes a simple delicious side dish.
Swede is the traditional accompaniment to haggis in Scotland where they are known as neeps. Look for bright, small Swedes with smooth, unblemished skins, larger Swedes are likely to be tough.
Swedes are an integral part to many recipes - why not try our delicious hearty winter broth.
Although related to the onion shallots have a milder sweeter flavour. Look for shallots that are firm and with no dark spots
Shallots are the ideal ingredient for classic winter dishes like a hearty beef bourguignon or tender slow braised lamb shanks. Their high sugar content also means they're great when caramelised; delicious strewn across puff pastry with goat's cheese and thyme. They are also high in fibre too.