MENU dorset issue 22 MENU22..dorset pdf issue 22. | Page 11

No t jus t for
Ch rist ma s, the spr out
sea son last s fro m
Oc tob er unt il Ma rch
.
t in
etroo
u r b e ome s a lt,
o
y
p
Wr a n d a d d s l s a m i c
a
foi l a er a nd b t i n g.
pepp ore roa s
bef
T he b
r
out wh ea st ca n d r
t h e b ig e n y o u r o a s y
so bu y g er t u rke y t
s
L e s s le s m a ll e r o n e ,
s.
f tover
s too!
11
Also in season
Jerusalem
Artichoke
Make a soup… These tubers can
be blended into a wonderful
rich and creamy broth.
Pumpkin
Roast it… And serve with
your roast or in a salad with
blue cheese and walnuts.
Quince
g reat
ys a re
B r a m le m b le s o r a d d t
a
for cr u s a u s a g e m e
r
to y ou t u f f i n g .
s
Wa ln u ts
sa ti sf y in p ro v id e
when n g cr u nch
e st
c a r ro t c le d in a
a k e m ix
.
Preserve it… Quince jelly
is a great addition to your
Christmas cheese board.
Potatoes
Roast them… Parboil for 10
mins, shake them in the pan
and pour over just a little olive
oil for the best roasties.
Cauliflower
Roast it… And cover with
cheese sauce for a rich
vegetable side for your
Christmas dinner. A carvery
favourite.
www.menu-dorset.co.uk