Aren’t spuds splendid? Cheap, fat-free, bursting with vitamins and minerals, unbelievably versatile and a national favourite. Bet you didn’t know they were at their best in November?
Our quick and tasty tip:
- Try making olive oil mash by adding a good lug to your potatoes before mashing with a knob of butter and plenty of black pepper. Excellent with grilled fish and lamb.
Compact, crunchy and colourful red cabbage is a winter favourite, and particularly perfect with rich meats like pork and game.
Our quick and tasty tips:
- Try braising with apple, smoked bacon and balsamic vinegar. Serve sprinkled with freshly chopped parsley leaves.
- Try stir frying finely shredded red cabbage in butter and oil with ground spices like cinnamon, cloves and nutmeg, some chopped apple, a splash of red wine vinegar and a sprinkling of sugar. Delicious with sausages and roast ham.