Christmas

Find out what local and fresh in December for your festive food plans.

Potatoes are one of the most versatile vegetables that can be used in many different ways such as steaming, baking and mashing. There are several varieties that produce different flavours from nutty to buttery.

Parsnips are part of the Apiaceae family which includes celery, parsley and fennel. A popular root veg used throughout the year, it can be served roasted, steamed and mashed as well as being a great addition to soups and stews.

Crunchy, sweet delicious carrots are one of our more flexible veggies to use up. We can munch them raw, grate them in salads and bake carrot cakes.

A how-to guide for Christmas food planning

Make your festive feast go further.

A delicious zero waste brunch, which uses the whole potato, parsnip, broccoli, spring onion and herbs (stalks, peels and all). Or swap out for any leftover veggies you have at home!

A traditional West Country open pie that’s cheap, filling and quick to make. It’s best eaten warm rather than hot, and it’s really good cold so ideal for picnics or lunchboxes.

This is a really quick and tasty Boxing Day treat which uses up leftover turkey, and can be served with any leftover green veg. Make sure you have some crusty bread for dipping in the sauce too!

An exotic winter warmer, this tagine is a fabulous twist for festive leftovers.