BBC Good Food’s Miriam Nice shares top tips to shop, cook and eat the best of the season
Get the best of this month’s produce
Now is the season full of feasting and frivolity, glittery knitwear and jam-packed fridges; but all this abundance seems a bit odd when there’s not a lot of fruit and veg in season this month. Instead we party hard on all things dried, preserved, pickled and cured. All is not completely lost on the fresh produce front, however: cress, the original microgreen, is an all-year-rounder and works brilliantly scattered over pretty much everything, providing some much-needed peppery greenness for winter dishes. We must also doff our party hats to the ingenious solution to the empty season that is forced rhubarb, a magical process whereby rhubarb is grown in the colder months in special pots and harvested by candlelight – you don’t get much more festive than that, surely?