What To Cook Using 5 Seasonal Ingredients
PARSNIPS
Parsnips peak over the coming months until March and the onset of spring. Like red cabbage, they’re rife with potassium and vitamin C, so make the most of them.
ISTOCK/BHOFACK2
Roasted Roots With Piles Of Herbs (v)
Preheat the oven to 180°C.
Place a little vegetable or olive oil in a baking tray. Place the tray in the oven and let the oil get hot.
Using a peeler, remove the skin off the root vegetables. Chop them into large chunks of a similar size to ensure even cooking.
Add the roots to the baking tray and sprinkle over the cumin seeds and capers. Stir in the hot oil so they’re coated. Bake for 30 minutes, moving them now and again to ensure the edges are crisped.
After 20 minutes, add the pine nuts.
Once cooked, season. Place in a large bowl and fork through the feta and herbs. Serve.
BRAMLEY APPLES
British Bramley cooking apples pack a punch with their tart tangy flavour. The fruit is ready for harvesting from the beginning of autumn although it’s possible to store them to use in the new year if you prefer.
KIRTSY BEGG/STPOCKSY UNITED
Bramley Apple Caramel Minis
Preheat the oven to 190°C.
Grease a 12-pan muffin tin with butter. Roll out the pastry to around 5mm thick. With a knife, slice discs to fit the muffin tin holes. Place the pastry carefully in the holes.
Peel the apples and slice into 1cm cubes. Shake some icing sugar over them and place gently into the muffin tin cases.
Spread the caramel over each tartlet.
Bake for 30 minutes until the pastry is cooked. Serve with double cream, if you wish.
RED CABBAGE
Purple veg is usually full of antioxidants and red cabbage is no exception. It also contains plenty of potassium, vitamin C and folate. Cook with this immune-boosting brassica while you can – it’s best during the early winter months.
CAMERON WHITMAN/STOCKSY UNITED
Red Cabbage & Chorizo Casserole
Preheat the oven to 190°C.
In a frying pan, brown the chorizo for 5 minutes or so, turning now and again. Place in a large casserole pot.
In the same frying pan, caramelise the garlic, shallots, mustard seeds and rosemary. Throw in the pot with the rest of the ingredients. Season.
Pour in the wine and 150ml water or stock. Place a top on the pot and let it slow cook in the oven for 15-20 minutes. Remove the top in the final few minutes and reduce until everything is cooked. Serve with mashed potato.
GLOBE ARTICHOKE
November is your final chance to enjoy globe artichokes before they metamorphose into something far less delicious. Eat the leaves and the heart as a decadent treat.
NOEMI HAUSER/STOCKSY UNITED
Easy-To-Make Parmesan Artichokes (V)
Bring a large pan of water to the boil.
Slice the artichokes in half vertically and use a spoon to scoop out the fuzzy choke (the fibrous part).
Place the artichoke halves in the hot water, and simmer for 25 minutes. Drain.
For the topping, heat some butter in a pan. Sizzle the garlic cloves. Toss in the breadcrumbs and pine nuts. To finish, stir in the finely grated parmesan.
Serve the artichokes with the breadcrumb topping and a wedge of lemon.
SWISS CHARD
Homegrown British chard is at its best over the next few weeks. The pretty crimson and orange stalks also make for a pretty sight in the kitchen.
KRISTIN DUVALLl/STOCKSY UNITED
Creamy Chard Gratin (V)
Preheat the oven to 190°C.
In a pan, simmer the chopped stalks for 5 minutes, throwing in the leaves in the final 60 seconds. Drain.
Mix the yoghurt with the cream and mustard. Season. Add thyme if you wish or any herbs and spices, or a crushed garlic clove, if you like.
Lay the drained chard in the casserole dish. Pour over the rest and stir through with two thirds of the gruyere.
Finish with the final third of the gruyere sprinkled over the top. Bake for 30 minutes.
DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at info@sheerluxe.com.