December

December is the month of festivities and feasting. Seasonal produce may be limited but there are still some crackers to enjoy as part our celebrations.

Apples, beetroot, brussels sprouts, cauliflower, celeriac, celery, chestnuts, chicory, horseradish, Jerusalem artichoke, kale, kohlrabi, leeks, parsnips, pears, potatoes, salsify, shallots, swede, turnips, wild mushrooms.

Brussels sprouts

  • Store brussels sprouts in the fridge to keep them fresh.

  • Buy sprouts that are still on their stalk, if you can. They will stay fresh for longer than those already separated.

  • Cooked brussels sprouts should still feel firm to the touch – they become bitter if overcooked.

  • Try eating them raw thinly sliced in a winter salad.

Got an abundance of festive vegetables to use up? Try this Brussels sprout sauerkraut to preserve your veg. If you’ve cooked too many sprouts, they’re delicious in this festive favourite: Turkey and sprout hash.

Chestnuts

  • Uncooked chestnuts in their shells will keep in the fridge for up to two weeks. Place them in an airtight container with a paper towel to soak up excess moisture.

  • They store well in the freezer too, for up to 6 months. Clean the chestnuts and dry them, before putting them in a sealed bag or container.

  • Cooked, peeled chestnuts can be kept in the fridge for up to 4 days. Store them in an airtight container. They can be frozen too, for up to 6 months – freeze in a single layer before transferring to a sealed bag or container.

Chestnuts add a touch of sweetness and a satisfying crunch to winter dishes, like this Roasted Sprouts, chorizo and chestnuts side dish.

Parsnips

  • Parsnips stay fresh for longer when stored in the fridge. Cooked parsnips will keep for 2 days in a sealed container in the fridge.

  • Raw and cooked parsnips can be frozen in an airtight bag or container for up to 3 months.

  • You can eat the peel on baby or young parsnips, just give them a good scrub first. If you do peel them, bake the peelings with some salt, pepper and any seasoning you like, to make parsnip crisps.

If your parsnips are past their best use them up in this warming Parsnip and Chorizo soup.