What's in Season?

Click on the relevant month for Zita's tips on making seasonal cooking a breeze!

• January / February '09
• December '08
• November '08
• October '08  

January / February

Vegetables	Fruit and nuts	Meat and seafood
beetroot brussels sprouts cauliflower  celeriac celery chicory jerusalem artichoke  kale leeks parsnips potatoes (maincrop) rhubarb swede turnips	apples  clementines kiwi fruit lemons blood oranges passion fruit pears  pineapple pomegranate satsumas tangerines walnuts	duck guinea fowl hare partridge venison wood wood pigeon brill clams cockles haddock halibut hake john dory lemon sole monkfish mussels oysters plaice turbot

December

Green Christmas

This is by far my favourite time of year - fairly lights lining the streets and an undercurrent of excitement everywhere.

Tucked in bed last night, I listened to Radio 4's "A Christmas Carol".  A tale of a mean-spirited old "geezer" called Ebenezer Scrooge.  The tale is well known, but this year I felt particularly touched by its message.  So to encourage you into the festive spirit (and to keep any Scrooges at bay) here are some hints and easy seasonal recipes to ensure your Christmas is as wonderful as it can be!

 
TG's Twelve Steps to a Green Christmas 

 

Vegetables	Fruit and nuts	Meat and seafood
beetroot brussels sprouts cauliflower celeriac celery chicory jerusalem artichoke kale  leeks parsnips potatoes (maincrop) pumpkin swede turnips	apples chestnuts clementines (not UK)  cranberries (not UK) passion fruit (not UK) pears pineapple (not UK) pomegranate (not UK) quince (not UK) satsumas (not UK) tangerines (not UK) walnuts	duck goose grouse guinea fowl hare partridge pheasant rabbit venison wood pigeon brill clams haddock halibut hake john dory lemon sole monkfish mussels oysters plaice scallops sea bass squid turbot

November

Step by step

At TG, we really believe small changes can make a real difference. For example, taking your Turnham Green jute bag with you when you go shopping is no effort at all but helps to reduce the demand for plastic bags.

This principle also rings true for your diet: buying locally produced seasonal food whenever possible can not only benefit the environment and support local businesses but is likely to be fresher, tastier and more nutritious too!

With the freezing weather we're experiencing at the moment, there is no better time for some delicious yet healthy recipes to see you through the Christmas party season.  Here are a few ideas I try to follow when turning my seasonal ingredients into a delicious meal:

1) Unrefined is best
Try to eat foods that have been subjected to the least amount of processing, e.g. brown rice, pasta and bread have far more nutrients (and taste) than their barren white alternatives.

2) Limit your salt
Although salt is essential for certain bodily functions, too much can lead to high blood pressure.  Garlic, lemon juice and spices are a far more delicious and nutrient packed alternative to salt.

3) Less bad fat: more good fat
Fats are a complex business, the general rule is to reduce transfats (often found in processed foods), keep an eye on saturated fats (meat & dairy - one notable exception is coconut oil - more about this in another newsletter) and eat MORE good fat, particularly Omega 3 (mackerel, sardines and walnuts).

Here are some suggestions of ingredients you could make more use of:

- Honey, agave syrup or brown sugar are much tastier alternatives to white sugar.
- Use rapeseed or coconut oil for cooking and baking instead of butter and olive oil.
- Almost all recipes needing white flour will taste better when you replace half the quantity with stone ground whole wheat, spelt or buckwheat flour.
- Replace white rice and pasta with more nutritious options like barley, quinoa and brown rice.
- Make generous use of herbs and spices - you will need less salt and sugar.

September / October

Grouse

Allow me to sidestep any political views and introduce a wilder side to eating, as the Glorious Twelfth in August kicked off the official shooting season. Grouse comes into its own in early autumn with its complex flavour and health benefits, and is one of my favourite dishes for a Sunday lunch.  

Grouse meat is very dark and will be more tender and taste “gamier” the longer a bird has been hung. Traditionally, game would be hung until close to collapse, to achieve a very strong taste ("high" or haut goût) - not my particular cup of tea!

Game contains little saturated fat making it better for the heart but easier to overcook! I have found the best way of ensuring succulent game, is to marinate or slow-cook it. Younger grouse should be roasted briefly for no longer than 15min at 230°C and left to rest. Wrapping game in bacon before roasting, or sautéing it in a little rapeseed oil, will also increase tenderness and flavour.  For a festive touch serve your bird with a jewel-coloured jelly, a Turnham Green chutney or tender stewed fruit.

My top tip is to ask a professional to clean your grouse! My husband and I were once given a brace of pheasant and dutifully hung the birds from our Central London apartment window for a few days.  Next, I presuaded my husband to tackle the plucking and drawing. Six hours, a thousand feathers and a potential divorce later, we were left with two naked little birds and no appetite...