Seasonality
Swede
Swede is a sweet, earthy root vegetable. Store whole in a cool, dark place, or refrigerate cut pieces wrapped to keep fresh.
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Swede is a sweet, earthy root vegetable. Store whole in a cool, dark place, or refrigerate cut pieces wrapped to keep fresh.
Main crop potatoes store best in a cool, dark, ventilated place. Keep them dry, unwashed, and away from light to prevent sprouting.
Red cabbage is a vibrant, vitamin C–rich vegetable delicious raw in slaws or cooked in braises. Store in the fridge. Suitable for freezing - blanch wedges, cool in ice water, then freeze.
Parsnips are sweet, earthy root vegetables rich in fibre and vitamin C. Store away from other fruit and veg. Suitable for freezing - blanch slices, cool in ice water, then freeze.
Leeks are mild, flavourful vegetables rich in vitamin K and manganese, ideal for soups, stews, and gratins. Suitable for freezing - slice, blanch for 30 seconds, cool in ice water, then freeze.
Kale is a nutrient-rich leafy green full of vitamins A, C, and K. Great in salads, soups, or stir-fries. Suitable for freezing - blanch leaves, cool in ice water, then freeze.
Cavolo nero is a dark leafy green rich in vitamins A, C, and K. Delicious in soups, stir-fries, or pasta. Suitable for freezing - blanch leaves, cool in ice water, then freeze.
Brussels sprouts are vitamin-rich, fibre-packed vegetables delicious roasted, steamed, or sautéed. They freeze well and stay in season into the new year, so they’re perfect for keeping on menus through January.
Suitable for freezing - Blanch sliced cabbage for 90 seconds, then place in ice water before freezing.
Suitable for freezing - Blanch sliced cabbage for 90 seconds, then place in ice water before freezing.
Carrots are crunchy, vitamin A–rich root vegetables enjoyed raw or cooked in sweet and savoury dishes. Store them in the fridge, ideally in a bag, to keep them fresh and crisp.
