Vegetables
Turnip & Parsnip - At their peak from December. Still in season but past their best from February. Their quality will be determined by the ferocity of the late winter frosts.
Potatoes - King Edward, Maris Piper & Red Romano great for winter dishes.
Sweet Potatos - Try as an alternative to regular potatoes, when cooked scoop out the flesh & mash with cream, herbs & seasoning & then divide between the skins.
Brussels Sprouts - Don't overcook, keep firm & dark green when served.
Broccoli - Full of bite this time of year, needs very little cooking & is best steamed.
Leeks - ideal for soups or served with a cheese sauce.
Red, Savoy, White Cabbage - Cook red cabbage slowly with apple. Red Cabbage is still good for a few more months from February & great with ham & pork.
Curly Kale - An acquired taste & needs plenty of cooking. Remove the tough stems, shred the leaves & steam, sir-fry or boil.
Onions - Choose from strong red, mild spanish or pickling.
Shallots - Lovely in game casseroles or with honey, lemon, balsamic vinegar & worcestershire sauce on grilled chicken.
Celery & Celeraic - Simply slice & cook in butter with a sprinkling of herbs.
Artichokes - A marvellously flavoured root vegetable, terrific in soups, mashed or gratins.
Garlic - Look out for large, fat heads with purply skin.
