December – Food in Season

Christmas is of course the main focus for the entire month of December.  Not only is there the preparation for The Day itself but also a desire to celebrate throughout December with all those with whom we will not be sharing the actual day.  One positive outcome is that people are prepared to spend more on food at this time.  Goose is again popular for the Christmas Dinner itself, although Turkey remain the most widely eaten bird, but even here people are turning to more traditional breeds such as the Norfolk Black.  Game – perhaps combined in a three or even five bird roast is a good “alternative”.   Native Oysters are the ultimate way to begin a celebration meal.  Whilst imported dried (and fresh) fruit have long been the traditional ingredients to end the Christmas meal, make space also for the very best in British cheeses – unpasteurised Cheddar and Stichelton (as unpasteurised Stilton has to be called).  Accompany these with British Walnuts, Fenland Celery and a fruit “cheese” made earlier in the year.

In the garden
Fruit
Russet Apples
Walnuts
Hazelnuts
Sweet Chestnuts
Herbs
Thyme
Sage
Rosemary
Winter Savory
Bay

Salads
Fenland Celery
Winter Purslane
Chicory
Land Cress
Lambs Lettuce

Vegetables
Brussel Sprouts
Chicory (Belgian Endive)
Cardoons
Parsnips
Pink Fir Apple potatoes
Cabbage
Cavolo Nero
Swiss Chard
Cauliflower
Leeks
Carrots
Celeriac
Swede
In the wild
Truffles
Blewitts
Alexanders
 
Beasts of the Land
Meat & Game
Pheasant
Snipe
Golden Plover
Duck
Hare
More
Goose
Turkey
Unpasteurised Cheddar and Stilton (Stichelton)
Beasts of River and Sea
Fish
Native Oysters
Scallops
Grayling (fresh water)



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