Keep Warm this Winter with Seasonal Veg
In a blink of an eye, January is almost gone! However, the winter season is still here, brrr! But did you know even during winter we have some fantastic seasonal produce available in the country?
Brussels sprouts, cabbages (Savoy and other winter types), celeriac, chicory, Jerusalem artichokes, kale, leeks, parsnips, and swedes are some of the veggies in season during this time of the year.
Also available most months in good condition: broccoli, button mushrooms, carrots, cauliflower, potatoes, onions, and rocket.
Reasons to Eat Seasonally
1.Produce is fresher, fewer travel miles from farm to table
2.Seasonal produce will be at its peak for both flavour and health benefits
3. Mother Nature is wise and seasonal food supports our bodies season-specific needs. Think citrus fruits in winter like clementines that have Vitamin C, protecting you from cold and viruses.
4. Seasonal food is cheaper to harvest, transport and sell
5. You are helping local farmers
Bored of cooking the same old thing? Let's inspire you with a delicious and healthy way to eat cauliflower (other than smothered in cheese)
Whole roasted cauliflower
COOKS IN 1 HOUR 15 MINUTES
- 4 cloves of garlic
- 1 teaspoon smoked paprika
- ½ a bunch of fresh French Parsley (also in season)
- Salt and pepper
- Olive oil
- 1 lemon
- 1 large cauliflower
- 40 g of sesame seeds
- Preheat the oven to 180ºC/350ºF/gas 4.
- Peel the garlic, then add to a pestle and mortar with the paprika and half the parsley leaves. Bash well to a rough paste, then muddle in 2 tablespoons of olive oil and season.
- Zest the lemon into a separate bowl and set aside.
- Trim the outer cauliflower leaves. Trim away and discard the stalk so the cauliflower can sit flat, then cut a cross into the base.
- Rub the paprika paste all over the cauliflower, then place in a medium casserole pan. Squeeze the lemon juice on top.
- Cover and pop in the hot oven for around 1 hour 20 minutes, or until tender, removing the lid for the final 20 minutes.
- Remove the pan from the oven, then sprinkle over the lemon zest.
- Return the pan to the oven for a further 10 minutes, or until the cauliflower is golden.
- Meanwhile, toast the sesame seeds in a dry frying pan over medium-low heat until golden, then leave to cool.
- Once ready, take the pan out of the oven. Sprinkle over the toasted sesame seeds, then pick, roughly chop and scatter the parsley leaves on top.
- Drizzle with extra virgin olive oil, then carve up and serve.
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