In November the nights are definitely drawing in as autumn turns into winter, but the fruit and veg in season keeps your mealtimes colourful. Vibrant carrots, sweet potatoes and deep red cabbage make bright side dishes, whilst pomegranates add a pretty finishing touch to a wide variety of recipes. Pack a punch with peppery turnip and horseradish, grated into crisp rostis or creamy sauces. For something sweet, juicy satsumas and tangerines are perfect for healthy snacks.
Parsnips have an earthy flavour and were used in Europe as a sweetener before cane sugar arrived in the 1800s. Choose smaller parsnips, as larger ones are likely to be less sweet. They can be stored in the fridge for up to a week. Parsnips are great for adding to hearty vegetarian mains that vegetarians and meat-eaters alike will love – choose between a pretty savoury carrot and parsnip cake or spicy harissa vegetable bake. For an interesting side dish, try carrot and parsnip dauphinoise.
This colourful root vegetable is brilliantly versatile – it can be eaten raw or cooked, and is great in both sweet and savoury dishes. Carrots were most often purple until the late 16th century, when the familiar orange variety we eat today was cultivated by Dutch farmers. Grate into carrot, cumin and peanut butter veggie burgers, try baked herby carrots for a simple side or blitz up a colourful carrot, ginger and turmeric soup for a warming midweek dinner. Let this hero veg really sing in this a vibrant Christmas centrepiece – cook in maple syrup, tamari and balsamic vinegar and then layer onto a shallot-topped pastry base before cooking until golden brown and wonderfully crisp.
Our sweet potatoes have a rice, subtle sweetness, ideal for mashing, roasting or as wedges. If you fancy an easy dinner that makes the most of sweet potatoes, this simple gnocchi recipe is for you. Finish with a drizzle of herby browned butter for a vegetarian dinner you'll be making again and again. Whip up a batch of this spicy sweet potato soup - a tasty vegan option for keeping the winter chills at bay. Or maybe you want a pie that's bursting with flavour in every bite? Then this miso sweet potato pie with crispy onions will satisfy your cravings. A dollop of miso brings umami to the table, and the crispy onions add a lovely textural change.
Jewel-like pomegranate seeds are extremely versatile and add a burst of sweetness to everything they're added to. Choose pomegranates with smooth, shiny skin which are heavy for their size – they'll be juicier. To remove the seeds, cut in half and, using a wooden spoon, bash the back of the pomegranate over a bowl. Pomegranate seeds can be added as a bright finishing touch to all sorts of salads, tagines and side dishes but can also star on their own – try this pretty pomegranate cake or a sparkling non-alcoholic cranberry and pomegranate punch.
Hearty turnips are a classic British winter veg that are in plentiful supply at this time of year. Winter turnips have a peppery flavor that is perfect in warming casseroles, stews and easy one-pot dishes. For something different, try grating them into crispy rostis and serving with a spicy mayo for an easy vegetarian meal. Liven up your lunches with this Spring lamb and root vegetable salad. Make a decadent Sunday dinner by accompanying mashed turnips with some juicy roasted beef.
Bright citrus fruits bring fresh colour to winter tables, and satsumas and tangerines are at their seasonal peak in November and into December. Perfect for lunchboxes and easy snacks, these juicy fruits are also worth cooking with. Try this colourful prosecco and tangerine sorbet with red berries for a smart party dessert, slice into a batch of mulled vermouth for a Christmas cocktail or feed a crowd with a zesty tangerine meringue pie.
This tightly packed, red-purple brassica has a crisp, peppery flavour. Keep the colour locked in during cooking by adding a dash of vinegar for the most vibrant results. Red cabbage is also delicious raw – shred it before adding to slaws and salads such as this vibrant red cabbage and kale salad with tahini dressing. Serve this bold red cabbage with thyme and caraway butter alongside a Sunday roast, or try a baked red cabbage, bacon and potato hash for a hearty winter brunch.
Fresh horseradish root gives dishes a deliciously fiery kick. Although traditionally eaten in a creamy sauce with beef, horseradish also works well with fish or earthy vegetables such as beetroot. When cooking with horseradish, add it towards the end to ensure it keeps its punchy flavour. Use it in these crisp, fiery potato, horseradish and spring onion rosti as an alternative roast dinner side dish.
Sweet and earthy in flavour and a beautiful, vibrant purple in colour, beetroot is extremely versatile. Wash your hands as soon as you've finished preparing beetroot, as the purple juice can stain your fingers. Add beetroot to a range of dishes – bake into a bold beetroot tarte tatin for Christmas, or for something simpler try this beetroot carpaccio for an easy starter. For everyday, try an easy cod, lentil and beetroot traybake ready in 30 mins.
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