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What's in season?
What's in Season

Food writer, Mary Gwynn's November

As the autumn moves towards the depths of winter, the clocks have gone back and appetites change too with the shortening days as we all crave a little comfort. Slow-cooked casseroles, satisfyingly starchy creamy mashes, rich flavoured roasts and warming puds all fit the bill perfectly so wrap up and head out for a trip to your local market for inspiration.

Itís the time to take it slow with meat for great eating, so look out for the cheaper cuts of locally produced beef, lamb and pork this month to use in casseroles and braises Ė shin of beef, belly pork, or lamb neck or shanks all cook down to meltingly wonderful mouthfuls of flavour, perfect for creating contentment on colder days. Game is the meat of choice for cooks in November as the season is well under way for birds such as pheasant, partridge and wild duck and venison is available both farmed and wild in many markets. Try a game mix for the pie below or look online for ideas

Root vegetables are at their tastiest now and perfect for mashes, gratins and soups Ė they improve with the cold and you will notice a marked difference in flavour compared to supermarket specimens. Look out for parsnips, Jerusalem artichokes, swede and turnips. Try cooking peeled cubed celeriac with a couple of cloves of garlic in the cooking water for a perfect mash to go with the pie below, venison or roast beef.

Colder waters make for high quality fish and seafood, and as the temperature drops the range available just gets better. At the luxury end of the scale Dover sole, turbot and halibut are rightly considered the very finest eating by cooks and chefs. But also this month why not try some of the lower cost alternatives as many are at their best. Brill is a real discovery if you havenít tried it before Ė a firm white flesh full of clean flavour that only needs simple cooking. Or opt for healthy mackerel and herring, full of valuable Omega 3 fish oils.

Itís been a great year for fruit, and growers are talking of bumper harvests. Here in the Garden of England our fruit will be full of great flavour so make the most of its great flavour in puds, cakes, jams and jellies.

What's Cookin'

Order Mary's latest book, commissioned especially to celebrate the centenary of the WI.
WI Cookbook

celebrate the centenary of the WI
celebrate the centenary of the WI
celebrate the centenary of the WI
celebrate the centenary of the WI
celebrate the centenary of the WI

Read more from Mary Gwynn at:

Why buy seasonal food?