Winter warmth

Just as the animals dig out their stash of foods for winter we too can dig out our winter stores from under the soil where they are protected from the cold. Squirrels dig up hidden nuts, and we pull up a rich variety of root vegetables from beetroot to parsnips, swedes, celeriac and turnips. All are popular roasted with a succulent joint or as a dish in their own right.

As December approaches the Brussels sprouts become ready for the traditional Christmas dinner and plenty of other sturdy greens accompany them - leeks, chard, kale and cabbages. Hardy vegetables need plenty of cooking so winter is the time for mashing and roasting, stews and casseroles and for long evenings fuelled with piping hot dinners.