Tired of doing the same old thing with your ingredients? Then, check out these seasonal treats and discover a new way of using them this November.
Apples & pears – both form an important part of many chutney recipes. Also great mixed into stuffings and why not add some to a sausage traybake for added flavour.
Beetroot – try grating and mixing with Greek yoghurt and dill for a tasty dip. Roasting beetroot in foil also brings out its sweetness. Serve it drizzled with oil, thyme and balsamic vinegar.
Cabbage – blanched then stir-fried with lots of garlic and red chilli. Griddle whole wedges and cover in flavoured butter.
Celeriac – add some to a potato gratin, mix some through your mashed potato or blitz into a soup and top with Parmesan and truffle oil.
Cobnuts – perfect in winter salads, chopped and added to a crumble topping or kneaded into a bread dough along with some dried fruits.
Damsons – delicious when turned into damson gin or a rich jam/jelly.
Pumpkin – great in both sweet and savoury dishes. Try adding to a soup, curry or risotto. It’s also delicious mashed into pies, cakes and muffins.
