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These tables are concise and only show what is in the peak season for each month. Each type of food will usually be available for around a month after it goes out of season.
Beef, poultry and pork aren't seasonal in the same way as the other meats featured in these tables and so can be eaten all year round.
If you don't know what a food is, or the best recommended way to cook it, click on the link and it'll tell you.
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Show Produce Information | Show Recipes
Celeriac may be a hideous looking article, but it is an excellent winter vegetable, imparting taste and comfort on cold winter days. It shares the same basic flavour as celery, whilst being slightly softer and sweeter. It is an excellent accompaniment to the game of the season. Take a look at our recipe for celeriac.
"Potato, Celeriac and Apple Rosti"
A wonderful accompaniment for game.
110g/4oz maris piper potatoes
110g/4oz celeriac
55g/2oz cooking apple
55g/2oz butter
2 tbsp oil
salt and pepper
Grate the potato and place in a cloth. Squeeze out the juices. Peel the celeriac and grate. Peel the apple and grate. Mix the grated apple, potato and celeriac together. Heat 30g/1oz butter and 1 tbsp oil in a non-stick frying pan. When the oil and butter mixture is sizzling put in the potato, apple and celeriac and press down firmly. Season well and keep pressing down so that the strands form a pancake or rosti. Cook over a medium heat for 10 minutes. Melt the remaining 25g/1oz butter on top of the rosti. Turn over with a spatula or by inverting on a plate in the pan and cook the other side until well browned. The rosti will keep when cooked through on a low heat for 20 minutes. Cut into portions and serve.
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