As part of a new series on The Happy Foodie, we’re showcasing our favourite recipes to help you make the most of in-season produce.
Why eat seasonally?
Eating with the seasons has more benefits than you might think; not only is it easier and cheaper to get hold of fruit and veg that’s in season, but also produce will be fresher, tastier and healthier, thanks to the nutrient content and lack of preservatives and transportation required.
As we head into the colder months, we’ve rounded up the best seasonal recipes for winter featuring sprouts, cranberries, chestnuts, and clementines to create a range of dishes, from hearty comfort food, to delicious sides, to sumptuous bakes.
Sprouts recipes
With the right recipe, Brussels sprouts can be elevated from maligned Christmas dinner component to delicious vegetable side dish. Discover more must-try sprouts recipes in our dedicated roundup here.
Bored of Lunch’s Air Fryer Soy, Butter and Sesame Sprouts
This simple seven-ingredient recipe comes together in under 20 minutes to create perfectly cooked sprouts in a luscious, glossy sauce with sweet and umami flavours.
Charred Brussels Sprouts With Creamy Nuoc Cham
Much like other forms of cabbage, sprouts are especially tasty when charred to create a crispy, slightly caramelised exterior. Bring in a contrast of flavours with this recipe for a nutty, zesty cashew sauce.
Yotam Ottolenghi’s Sweet and Sour Sprouts with Chestnuts and Grapes
Add a touch of festive flavour, freshness and colour with this make-ahead Ottolenghi recipe. A medley of ingredients are left to steep in Shaoxing rice wine and soy sauce to create complexity and depth of flavour – the perfect way to elevate your Christmas dinner.
Cranberry recipes
With their tart-yet-sweet flavour profile, cranberries are a great addition to sweet and savoury dishes this time of year.
Saffron, Yoghurt and Cranberry Persian(ish) Rice
Inspired by tahdig, a classic of Iranian cuisine, this dish melds buttery saffron-infused rice with fresh herbs and cranberries for a touch of contrasting sharpness.
Cranberry, Oat and White Chocolate Biscuits
For the perfect seasonal edible gift, look no further than these beautiful (and moreish) biscuits, made with a blend of festive flavours such as orange zest, roasted almonds, and nutty wholemeal flour, and a generous topping of white chocolate.
Nadiya Hussain’s Chicken, Brie, Cranberry and Pink Pepper Pithivier
Nadiya’s take on a classic French pastry brings together the winning combination of brie and cranberries with spiced chicken and pink peppercorns for added depth of flavour.
Chestnut recipes
Synonymous with festive, wintry flavours, chestnuts’ earthy and mildly nutty qualities make them the perfect addition to sweet and savoury dishes.
Chestnut and Truffle Risotto
The mild, earthy flavours of chestnut pair beautifully with rich parmesan and truffle in this restaurant-quality risotto dish.
Nadiya Hussain’s Chestnut Torta
Rich, chocolatey and packed with a medley of nuts, this take on a classic torta is the ultimate indulgent afternoon tea treat.
Leek, Chestnut and Cider Crumble
Who says crumbles have to be sweet? This recipe combines an earthy wholemeal, oat and cheddar topping with buttery caramelised leeks – making it ideal as a warming roast dinner side dish or vegetarian centrepiece.
Clementine recipes
Whether they’re filling your kitchen fruit bowl or stuffed in a stocking, clementines are surprisingly versatile in the flavours they bring to bakes, meat and fish dishes.
Rick Stein’s Clementine, Almond and Olive Oil Cake
Created as an homage to the bright and fresh citrus fruits of California, this moist, zesty cake is the perfect way to use up any surplus of clementines this December.
The Ottolenghi Test Kitchen’s Blackened Chicken with Caramel and Clementine Dressing
Juicy, tender chicken thighs are charred on a high heat, then dressed in a sweet and mildly spicy ‘caramel’ sauce in this must-try Ottolenghi recipe that’s great for a relaxed dinner party.
Nadiya Hussain’s Cod and Clementine
Nadiya takes inspiration from her Bangladeshi heritage with this punchy fish dish, flavoured with a blend of spices and clementine peels.
