Remember, remember, 5th November! As bonfire night approaches, make the most of the vast range of root vegetables available this month ... from the comforting baked potato to keep you warm around the fire, to pumpkins, squashes and parsnips - all ideal for warming winter casseroles!
Vegetables
Artichoke, beetroot, Brussels sprouts, cauliflower, butternut squash, carrots, celeriac, celery, chicory, courgettes, jerusalem artichoke, kale, leeks, parsnips, potatoes (maincrop), pumpkin, red cabbage, savoy cabbage, spring green cabbage, swede, sweet potato, turnips, watercress and white cabbage.
Poultry
Goose
Fruit
Apples, clementines, cranberries, passion fruit, pears, satsumas and tangerines.
Fish/Seafood
Brill, clams, crab, haddock, halibut, hake, john dory, lemon sole, lobster, monkfish, mussels, oysters, plaice, scallops, sea bass and turbot.
Other
Chestnuts, Garlic, Walnuts, wild mushrooms.
Facts:
- Sweet potatoes are high in vitamin A, needed for healthy eyes and skin, and vitamin C, which encourages strong bones and helps absorb iron from food. They originated in parts of America and are often called ‘yams', but the two vegetables are actually different: sweet potatoes are from the ‘Morning Glory' plant family and yams are from the ‘Yam' plant family. Yams are dry, starchy, have white-coloured flesh and are larger than the moist, orange-coloured flesh of the sweet potato.
- Fresh cranberries are high in vitamin C and also high in fibre, which will help towards a healthy digestive system. They're tart and ideal to make into sauces, juices or used to fill pies and crumbles. Dried cranberries are sweeter and an alternative to other forms of dried fruit in baking, such as cakes, muffins and biscuits.