The mornings are dark and cold. Brassicas and root vegetables come into their own!
In season; Stored apples, beetroot, Brussels sprouts, our favourite Brussel sprout tops, cavolo nero, celery, celeriac, cauliflower, chard, chillies, carrots, fennel, Jerusalem Artichokes, kale, kalettes, kohlrabi, leeks, mustard leaves, parsnips, purple sprouting broccoli, 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 cockles. 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.
Cauliflowers are magnificent this year; look out for the yellow and purple varieties to brighten winter salads and roast veggies.
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!
We love our winter vegetables. Steamed, buttered sprout tops, braised red cabbage, celeriac mash, roast Jerusalem Artichokes, you're only limited by your imagination!
We receive a lot of questions about packaging and plastic usage at our markets. It is an imporant issue that requires action from everyone. Read more to see what is being done.
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