Dorset PLENTY
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From Farm to Fork
Five seasonal ingredients you should be eating this month
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Brussels Sprouts
F or many people , the sprout season begins and ends on Christmas Day , but the little brassica bombs have been at their best since October – and , if you haven ’ t been tucking into them for a few months , you ’ ve been missing out on an intense , sweet and slightly nutty mini cabbage . One which is brilliant shredded and stir-fried with garlic , ginger and soy , served in a salad with those clementines and apples or simply tossed in garlic butter with bacon , black pudding or chestnuts , another festive favourite .
Beetroot
A s much as we desire sweet parsnips , crunchy roast potatoes and billowing Yorkshire puddings with our Christmas roast , the only respite from all that beige is super sprouts . So , make the most of the last days of the beetroot season and roast up some red roots with a dash of balsamic vinegar . Cook more than you need as beetroot is wonderful with ham and leftover turkey on Boxing Day or , if you had beef on the big day , you could make an Eastern European borscht and top with strips of roast meat .
Bramley Apples
W hile sweet apples are at their very best from September to November , their bigger , tarter cousins come into season in December . Their ability to collapse into fluffy fruit clouds make them perfect for classic crumbles , pies and sponge puddings ( add spices such as cinnamon , cloves or even cardamom to take them to the next level ), or an apple sauce . However , as they ’ re naturally high in pectin , try making a jelly flavoured with chilli flakes – It ’ s the best accompaniment to roast pork .
Turkey
L et ’ s not hear anyone complaining that turkey is dry this Christmas . Don ’ t spend a fortune on a big bird that will take ages to cook – instead , get yourself a smaller Norfolk Black or Bronze turkey and keep it simple ; a covering of streaky bacon , olive oil and salt and pepper is all you need to ensure that you have a delicious centrepiece for your festive feast . Got any leftovers ? Bring your New Year health kick forward by a few days by having the best open turkey sandwich , made with lightly toasted sourdough , lettuce , avocado , tomatoes and dijon mayo .
Walnuts
P eeled walnuts are available all year around , but it ’ s only in December that we see them in their golf ball sized shells in the supermarket . Christmas is when we actually have the time to crack them out of their shells , before enjoying the rich , buttery , ever-so-slightly bitter nugget inside . It ’ s this bitterness that makes them so good with sweet apples and blue cheese in a salad or in a carrot cake , but you should lightly toast them first to bring out extra flavour . You can also blitz them with garlic , coriander and chillies to make the paste for the great Georgian dish chicken satsivi .
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