Quick check list of fruit and veg for your festive entertaining:
Brussel Sprouts – love or hate ‘em, they are healthy and we think delicious when eaten raw, steamed or roasted – just don’t overcook. Look out for ones on the stalk too as they keep fresh for ages. You can roast the stalk whole too –glaze with maple syrup and oil and roast for 40 minutes or so turning regularly.
Parsnips – closely related to the carrot though sweeter and can be used in similar ways – roasted, mashed, made into chips.
Potatoes, available loose as well as bagged –
2 kg & 5kg bags – washed
7.5 kg & 25 kg King Edwards – creamy skin and light red blushes, they have a fluffy texture when cooked – good for roasties, jacket and chips;
7.5 kg & 25 kg Maris Piper – the popular and versatile all rounder for chips, roasties, wedges and with their high dry matter content fabulously fluffy mash.
Sweet potato – make great chips too
Red Cabbage – days are long gone when red cabbage was just brutally pickled – now enjoy raw in a salad – mix with grated carrot, orange slices, pumpkin or sunflowers seeds and dress with a vinaigrette; or quickly stir-fried to retain its bite and tang – add cooked chestnuts for a festive dish
Broccoli, cabbages and cauliflower
Carrots – roast with cumin seeds
Clementine – loose and in shoe boxes – also the citrus fruits – lemon, lime, oranges, grapefruit
Lychees, pomegranates, mango, pineapple, kumquat
Mejdool dates and dried figs
Fresh chestnuts – traditional winter treat that can be cooked on an open fire, in the oven or in a pan. Can be used in sweet and savoury recipes – As chestnuts contain 50% water, best to keep in fridge to stop them drying out . Available vacuum packed too.
Don’t forget the pet food, bird seed and nuts; bags of coal too