ontrary to the December diet I described in my last post, there are plenty of vegetables that are in season in December, as well as, you know, biscuits, cakes, and meat wrapped in more meat.
Admittedly, fruit is thin on the ground – at this point we’re mostly importing or living on booze-soaked dried fruit. No complaints here!
celery & celeriac
Let’s be honest, celeriac looks disconcertingly like the mandrake plants in Harry Potter. As for celery itself, until recently I was convinced it had little use beyond being a vehicle for cream cheese and houmous – I was wrong, obviously.
- Celery black pepper tofu @ Vegan Richa
- Fenland celery braised in white wine, cream, and thyme @ Fenland Celery
- Celeriac and carrot rosti cake @ Food to Glow
- Celery, orange, feta & walnut salad @ Abel & Cole
- Slow-cooked beef brisket with celeriac mash and wild mushrooms @ Ren Behan
- Green recovery smoothie @ Green Kitchen Stories
So, it may not be the sexiest vegetable but various cabbages are the most abundant at this time of year. Red cabbage, strong enough to withstand a long braise without becoming wilted and sad like its green cousins, is a welcome blast of colour in what otherwise can become a pretty beige month. Keep it traditional with apple and a little vinegar, throw in some classic Christmas spices for a more festive touch, or check out one of these recipes.
- Quick spicy sausage casserole @ The Dinner Bell
- Warm red cabbage salad with toasted walnuts and blue cheese @ Riverford
- Chinese braised red cabbage @ BBC Good Food
- Orange & port red cabbage @ Homemade by You
- Red cabbage with pomegranate juice @ Nigella “Christmas” (link to Google Books)
Family Christmas dinner discussions started in November this year, with the yearly “what do you mean, we’re not having dumplings *and* Yorkshires?” fandango (Mum, yes we do need both). It’s the one meal a year you really, really shouldn’t mess with…but that doesn’t mean you can’t add things. Here’s some fun takes on the traditional Christmas dishes.
- Sausage stuffing @ Jelly Toast
- Brussel sprout pakora @ The Patterned Plate
- Roasted brussels sprouts with hoisin sauce @ The Guardian // Ottolenghi
- Viennese mince pies @ The Dinner Bell
- Roast partridge with pumpkin, figs and walnut gremolata @ Nutmegs, Seven
- Baked leeks with mustard and creme fraiche @ The Sunday Times
- Festive recipes from around the world @ The Guardian