02/12/2025
There’s not a massive range of seasonal vegetables right now.
This month is what gardeners often call a ‘gap month’ - the time when the autumn harvest is mostly gone and the spring crops aren’t ready yet. Traditionally, we’d be dipping into jars, tins and preserves from the summer glut to keep meals interesting.
But that doesn’t mean food has to be dull!
Now’s the time for your dried herbs and spices to come into their own. My slow cooker pretty much lives on the worktop at this time of year - but that doesn’t mean everything tastes the same.
A few clever tweaks can completely transform a meal:
🥕 Add a tin of chickpeas and a spoon of garam masala and you’ve got a warming vegetable curry.
🫘 Stir in butter beans and smoked paprika for a Spanish-style stew.
🍅 Add tinned tomatoes and some dried Italian herbs for a herby casserole.
🥔 Load up with carrots, leeks, and parsnips, and it’s a winter hot pot (especially with red cabbage on the side).
And speaking of the stew vs hot pot debate… I still say it’s a stew if it has dumplings, and a hot pot if it’s served with red cabbage. What do you think?
Right now, seasonal stars include carrots, cabbage, Brussels sprouts, leeks, parsnips, wild mushrooms, beetroot, pomegranates, and satsumas - plenty of colour and flavour to brighten up darker days.
And if you fancy something nourishing and ready in minutes, my Power & Glow Soup is perfect. It’s high in protein, packed with roasted seasonal carrots, and gives your skin that healthy glow we all love in winter.
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