NOVEM­BER NOTES

Get the best of this sea­son’s pro­duce

BBC Good Food - - Contents -

It’s not just the turkey with trim­mings on the big day that makes the fes­tive sea­son so spe­cial (although there are some rather fab­u­lous recipes on page 26). It’s all those ex­tra lit­tle mo­ments in the build-up that we love, too, par­tic­u­larly the ones that are unique to you and your fam­ily. For me it all starts now, with emails and phone calls work­ing out the lo­gis­tics of who is stay­ing with who and when. Then, an af­ter­noon of cut­ting up last year’s Christ­mas cards to make gift tags, shortly fol­lowed by an over­loaded ruck­sack, heavy with dried fruit for Stir-up Sun­day.

The pro­duce I’m us­ing at the mo­ment isn’t what we’d usu­ally con­sider to be the star of the sea­son. Where clemen­tines and cran­ber­ries might be the fruits we nor­mally want to cook or bake with this month, it’s ac­tu­ally a good time to eat pears; and as much as we love a roast po­tato, we’re slap-bang in the mid­dle of the parsnip sea­son, so they’ll be at their sweet­est and tasti­est – per­fect for roast­ing or adding to soups and stews. So let’s all don our loud­est fes­tive jumpers and head down to our fruit and veg aisle with­out de­lay.

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