A planet-friendly menu for November - Part 2
To mark the end of COP26, here is my second planet-friendly menu for November: a collection of super-seasonal past recipes from my books and The Guardian.
I hope these recipes prove that you can cook sustainably while also producing total feasts for family and friends. So in the run-up to Christmas, have fun with cooking, have fun with food. And see if you can weave a little sourcing of ingredients from the farmers and suppliers who are doing the right thing. Experiment with some different vegetables and some quirky pulses to complement the food on your table.
Happy cooking xxxx
A Planet-friendly menu for November - Part 2
When it comes to turning a few basic ingredients into a delicious bowl of food, soup is possibly the simplest and most satisfying form of cooking there is. This has such depth of flavour that I’d happily serve it as a fancy starter. To make it more family-friendly, omit or reduce the chilli.
When stored in a dark and cool space, beetroots should last right through to March.
Cooking vegetables can be a thrifty way to get creative in the kitchen – particularly if shopping at your local market. When it comes to vegetables, farmers’ markets can be a cheaper option than the plastic-wrapped alternatives in larger retailers, and you can buy more interesting varieties, often straight from the grower.
Butternut, acorn, kabocha and crown prince are at their best (in the UK) October-January.
Raw, this fruit seems tough and uncompromising, but once poached or roasted, the hard flesh softens and sweetens, goes a blushing deep pink and gives off a bewitching, floral scent. You can also use quinces in more everyday recipes, much as you would apples or pears.
Quinces are in season (in the UK) from October-December.
