The flavours of December.

Eating seasonal means eating fresh and that means the food you’re eating has higher nutritional content. Our bodies have specific nutritional needs at particular times of the year and seasonal foods offer the minerals and trace elements that we are likely to require. 

It is often cheaper too and helps support local British farmers who work to look after the countryside. We’re sure you’ll agree that these are all good reasons among many more.

But we digress, produce that has ripened naturally tastes better exactly as nature intended. That’s a sure winner. It's all about flavours, and that’s something we know a thing or two about.

British apples and pears are on the shelves. Look out for many different varieties this month including the deliciously crisp Cox and Royal Gala apples. Conference pears are sweet and juicy and perfect for snacks, or why not try with a plate of cheese and biscuits.

Vegetables: beetroot, Brussel sprouts, cauliflower, celeriac, celery, chicory, horseradish, Jerusalem artichoke, kohlrabi, leeks, parsnips, potatoes (maincrop), salsify, shallots, swede, truffles (black), truffles (white), turnips, wild mushrooms

Fruits:  apples, pears, forced rhubarb

Herbs/nuts: Almonds, brazil nuts, chestnuts, hazelnuts, walnuts

Meat: duck, goose, grouse, guinea fowl, hare, mallard, partridge, pheasant, rabbit, turkey, venison

Fish: clams, cod, coley, dab, dover sole, gurnard, haddock, halibut, hake, langoustine, lemon sole, lobster, mackerel, monkfish, mussels, oysters, plaice, red mullet, scallops (queen), sea bass (Wild), sea bream, skate, turbot, winkles

That's a wealth of flavours and a great starting point for inspiration to create some wonderful winter seasonal tastes.