The winter months can sometimes feel enduring and the temptation to dream of lighter and brighter months ahead, filled with al fresco dining, is ever-present.
However, when you eat with the seasons, there’s plenty of culinary joy to be had all year round. Hardy winter vegetables like potatoes, parsnips, kale and brussels sprouts are in their prime between December to February. These delightful, nutritious root vegetables, along with classic staples such as apples and pears, should be enjoyed when their hearty flavours are at their peak and can be paired with meat such as succulent pork, wild duck and venison, which also reach the pinnacle of their seasonality at this time of year.
Take a look at our Root Vegetable and Crispy Kale Gratin for a delectable introduction to the pleasures of seasonal eating.