What's in season; winter

Brassicas and root vegetables come into their own!

Stored apples,  beetroot, Brussels sprouts, cavolo nero, celery, celeriac, cauliflower, chard, chillies, carrots, claytonia, fennel, Jerusalem Artichokes, kale,  kalettes, kohlrabi, leeks, mustard leaves, parsnips, purple sprouting broccoli, Spring cabbage, radicchio, red, white and savoy cabbage, swede, spinach, turnips, Tuscan kale, shellfish, native oysters, partridge, pheasant, wild duck, teal, venison.

Hogget and mutton for warming winter roasts and stews. Shellfish from crabs and lobsters to mussels, oysters and scallops and clams. Fish to look out for include mackerel, plaice, and turbot.

We love celeriac; roasting it whole or cooking it gently in lots of butter or the classic salad, celeriac remoulade.

Warm winter salads made with roasted winter squash, Jerusalem artichokes, and radicchio are wonderful too. Use your favourite roots; swap in beetroot, carrots or whatever you like!