What should you be cooking in December?

Fruit and Vegetables: Apples (Bramley, Cox, Granny Smiths), Beetroot, Brussels sprouts, Cabbage, Carrots, Cauliflower and Cape broccoli, Celeriac, Celery, Chestnuts, Chicory, Chilli peppers, Cranberries, Jerusalem artichokes, Leeks, Mushrooms, Onions, Oranges (Seville), Parsnips, Pears, Potatoes, Squash, Swede, Sweet potato, Turnips (winter), Watercress

Meat and Game: Chicken, Duck, Goose, Guinea fowl, Lamb (Autumn, British), Partridge, Pheasant, Pork, Quail, Rabbit, Venison

Fish and Shellfish: Crab (spider), Haddock, Herring, Mackerel, Mussels (farmed), Salmon (Atlantic farmed), Sardines, Sole (Dover and lemon), Trout (rainbow)

Fish recommendations are a guide only; please check current information with the Marine Conservation Society, Good Fish Guide

Click on the ingredient name for more information and see below for Delia’s recipes using what is available this month

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