What should you be cooking in November?

Keep warm with all the aromas of winter cooking in November

Fruit and Vegetables: Apples (Bramley, Cox, Granny Smiths), Artichokes, Beetroot, Broccoli, Brussels sprouts, Butternut Squash, Cabbage, Carrots, Cauliflower and Cape broccoli, Celeriac, Celery, Chestnuts, Chicory, Chilli peppers, Cranberries, Figs (imported), Jerusalem Artichokes, Leeks, Mushrooms (wild), Onions, Parsnips, Pears, Peppers (home grown), Potatoes (Desiree, King Edward, and Salad), Squash, Swede, Sweet Potato, Turnips (winter), Watercress, Wild Mushrooms, Winter pumpkin (home grown)

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

Fish and Shellfish: Crab (spider), Haddock, Herring, Mackerel, Mussels (farmed), Salmon (Atlantic farmed), Sardines, Seabass (farmed), 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

Trim content

Built by Lightflows Digital Agency