Members of the cabbage family, Brussels sprouts have a distinctive texture and sweet nutty flavour. Smaller, greener sprouts have the sweetest taste. They can be served simply as a side vegetable with some chopped chestnuts or a sprinkling of sesame seeds, or try adding to casseroles or slice and stir fry. Try shredding and sautéing in butter with thyme, chestnuts and crispy pancetta, or steaming and pureeing with crème fraiche for a delicious side dish. Alternatively, shred and stir fry with sesame oil, soy sauce and ginger. For a creamy soup, simmer with onions, vegetable stock, milk and crumbled stilton cheese.
Good source of vitamins A and C, and fibre
With its distinctive colour and sweet mellow flavour, red cabbage adds a splash of colour to a variety of savoury dishes. Delicious served raw in wintery salads, try shredding with carrots, apples and spring onions and mix with balsamic, mayo and toasted seeds, or combine with blue cheese, apples and walnuts. It’s equally good slow cooked until meltingly soft with spiced apple, brown sugar and a splash of balsamic vinegar. Red cabbage makes the perfect accompaniment to rich winter meats, try pan frying with red onions, apple wedges and a splash of red wine. Red cabbage is very similar to green cabbage in nutritional content, but it has more Vitamin C.
High in Vitamin C and fibre
A white skinned potato with a distinctive pink colouration, it has a good flavour and floury flesh, it’s perfect for smooth creamy mash or light fluffy roast potatoes. Layer up in a rich and creamy dauphinoise, mash with butter or reduced fat crème fraiche to top a rich fish pie, or spice with chilli and olive oil then oven bake wedges to serve with a chunky tomato salsa. King Edwards are delicious simmered with softened leeks, veg stock and crumbled cheese for a hearty winter soup, or try mashing with cabbage for a creamy colcannon or make them into rich roast potatoes with goose fat.
Good source of vitamin C
Kale is part of the cabbage family, it’s attractive dark green leaves sometimes have a blue or purple tone, and it has a distinctive rich pungent flavour with peppery notes. There are two types of kale one with smooth leaves and the other with curly leaves, both are delicious boiled and served as a side dish with warming winter dinners or try adding it to a colourful stir-fry and flavour with chilli and garlic. Kale can also be shredded and added to Indian inspired dishes and hearty winter soups.
High in Vitamin C, foliate, fibre and protein
Steamed, boiled, roasted, stir-fried, braised – versatile carrots have many different flavours depending on how they’re prepared. Used in both sweet and savoury dishes, carrots can be enjoyed raw in salads and can make a tasty addition to cakes and muffins. Try sweet and intensely flavoured Chantaney carrots, toss whole carrots in seasoned olive oil then roast, or add to a beef and red wine casserole. Serve raw with a minty yogurt and garlic dip or quickly steam then stir in harissa, olive oil, lemon juice and fresh coriander to serve with succulent grilled lamb.
High in Vitamin A
With a mildly sweet, almost nutty flavour, the crisp and fresh-flavour of cauliflower is a versatile seasonal favourite. Choose a cauliflower with white heads and crisp green leaves and try lightly steaming, roasting or stir-frying. It works well with spicier flavours, so try adding it to a spicy homemade curry. Cauliflower tastes delicious raw, so for a healthier snack break raw florets into salads or serve as crudités with salsa.
Good source of vitamin C