What's in Season December
It has reached that month where the festive feelings are in full swing! December is all about indulging in good food with loved ones. This month we have picked out seasonal produce which will help you make this Christmas one to remember.
Fresh Cranberries
Fresh cranberries have great versatility and can be used in a variety of recipes for both food and drink. Cranberries are synonymous with turkeys when being used as stuffing, but fresh cranberries can add a pop of colour and sweet flavour to many dishes and can easily be made into a sauce, by combining a bag of fresh cranberries, with water and sugars, heating until the berries pop.
Shoe Box Clementine’s
The small, sweet citrus is a convenient option for lunch offering in schools being easy to peal by hand, but also can easily elevate any dish. Try using the zest and juice of the clementine and cook into a fruity cake, or create a sweet, flavoured duck tagine. When choosing your clementine’s, feel the heavier fruits as they will contain more juice.
Carrots
Whether roasted or boiled this brightly coloured vegetable is a staple in any Christmas dinner. When eaten raw or even partly cooked, carrots are a great source of vitamin A – try to avoid peeling too much of the skin as the nutrients are just under the outer skin. See our ‘Elevate Your Christmas Side Dishes’ blog to find out how to make your carrots the ultimate showstopper in this year’s festive feast.
White Cabbage
With a sweet, mild and earthy taste and a light crunch, this vegetable reaches its peak this month. It is surprisingly versatile: it can be shredded and eaten raw in salads or coleslaw, and even pickled or fermented. Suitable as a delicious side dish for hearty winter dishes and roast meats. Steaming is a popular cooking method as both texture and nutrients are kept intact. Steamed cabbage has a delicate flavour. Top with a finish touch of either melted butter or a drizzle of sesame oil.
