A planet-friendly menu for November
The COP26 Summit taking place in Glasgow is an opportunity to reflect on how all of our habits affect the planet. There are many question marks and anxieties surrounding the future. I, for one, often feel powerless and frustrated when confronted with the extreme state of emergency our planet is in. But then I remind myself of the ultimate power people hold: three times a day we get to support society, the environment, the world and all of its species through the food we put on our plates.
Climate change is a vast issue and, of course, government must take action. However, I so believe that each and everyone of one us has the power to make positive change. The food we grow and buy is much more than just an ingredient. There is a whole story, a chain of custody behind what we put in our shopping baskets, from the soil the ingredients grow in, to the farmers who go out every morning to work to in those fields, back to the families the farmers work to support, back to the produces who buy from the farmers including the small producer, the independent cheese-maker or artisan baker.
Here is a menu suggestion for November, a collection of super-seasonal past Guardian recipes. How we buy the ingredients whether at a market, direct from the producer, online or locally can support the world we want to live in. Building our meals around less but better quality meat, seasonal and locally grown vegetables is a creative, fun and nourishing way to eat. Have fun, involve everyone around you and know that your decisions will go towards a brighter future.
A Planet-friendly menu for November
Silky, earthy Jerusalem artichokes, charred, tender cabbage, sweet chestnuts and a bright, piquant sauce – this is a real feast of flavours to drive out the November chill. Jerusalem artichokes are at their best (in the UK) from October to March.
A thoroughly French way to cook mussels. The smell of the toasted, garlicky breadcrumbs as the grilled mussels emerge is a sensation.
Rope-grown mussels are one of the most sustainable forms of protein. They are a completely self-sustaining food source (feeding on plankton in the water), soak up carbon to build their shells and sustain a healthy marine ecosystem. Peak season for fresh mussels (in the UK) is October-March.
Pears used to be an enigma to me. Once in a blue moon, I had the perfect one: sweet, juicy with a hint of crispness and delicate floral notes – how I loved those pears! Sadly, more often than not, they are rock-hard or mushy. Then I started keeping them in the fridge and I have not looked back. Make this delicate, creamy tart with pears that are still quite firm. It makes a stunning pudding. Pears are in season (in the UK) from September-January.
