Wine of the week

Triptych Wines
Sémillon

Cookery School

Central London locale
Pastry, pasta, puds and lots more!
Fun and deliciously different

www.cookeryschool.co.uk


Artizian

A contract catering company that puts quality and freshness first
www.artizian.co.uk

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UK seasonal food information, tips and recipe ideas, updated every week

SEASONAL FOOD OF THE WEEK

Goose

Goose

Before being usurped by turkey, goose was the preferred choice for the Christmas lunch table in England and more recently there are signs of it making a bit of a comeback. Goose meat is richer and darker than turkey. It has a higher fat content, but a lot of the fat melts away during cooking leaving deliciously tasty and succulent meat.

IN SEASON NOW

beetroot, brussels sprouts, cauliflower, celeriac, celery, chicory, horseradish, jerusalem artichoke, kale, kohlrabi, leeks, parsnips, potatoes (maincrop), salsify, shallots, swede, truffles (black) [i], truffles (white) [i], turnips, wild mushrooms

apples, clementines [i], cranberries [i], passion fruit [i], pears, pineapple [i], pomegranate [i], satsumas [i], tangerines [i]

almonds [i], brazil nuts [i], chestnuts, hazelnuts [i], walnuts [i]

duck, goose, grouse, guinea fowl, hare, mallard, partridge, pheasant, rabbit, turkey, venison

clams, cod, coley, dab, dover sole, gurnard, haddock, halibut, hake, langoustine, lemon sole, lobster, mackerel, monkfish, mussels, oysters, plaice, red mullet, scallops (queen), sea bass (wild), sea bream, skate, turbot, winkles

[i] denotes imported produce

For information on seasonal food in the USA or Canada, please visit our sister site.