WINTER’S FARE
We all have our favourite foods at Christmastime, but what about those less conspicuous ingredients at their best in December? James Devonshire from the Daylesford Cookery School shares his seasonal secrets…
CREAM OF THE CROP
Celeriac is delicious roasted whole, crushed as a tasty alternative to mashed potato, or shredded raw and tossed with vinaigrette or mayonnaise. Make a celeriac purée with similar flavours to bread sauce (onion, cloves, peppercorns, bay leaf, cream) for an amazing accompaniment to many winter dishes. Jerusalem artichokes Slice thinly and layer in a creamy gratin, or simply scrub and roast whole before adding to a classic soup base of diced, sweated onion and celery. Purée with stock until smooth and finish with hazelnuts and truffle oil.
Turnips These hugely underrated vegetables can be sensational roasted with butter, or served raw in a slaw cut into matchsticks with pear and apple.
SWEET AND SAVOURY
Pears and quince can be roasted with game or pickled and preserved at this time of year. For something sweet, caramelize with butter and serve with bay leaf ice cream.
TRADITIONAL TWIST
Venison is a great seasonal ingredient that offers a fresh approach to festive meals. Consider serving a whole haunch or stuffed saddle with roasted beetroot and orange, wilted Swiss chard and a root vegetable purée.
Partridge is another often overlooked festive ingredient. It’s wonderful with aromatic flavours such as ras el hanout. Serve with bulgur wheat, pomegranate and a yogurt-based sauce.