5 in Season Ingredients for November

December is around the corner, but before we fully embrace the Christmas season there are plenty of brilliant ingredients that November has to offer you should be cooking with! Enjoy the fresh produce Britain has on offer this month with long cold nights to indulge in some seriously slow cooking.


Baked pears are one of those brilliant recipes that can make for a delicious dessert or, if you're feeling indulgent, a scrumptious breakfast. This recipe is simple but effective, using cinnamon, walnuts and honey to bring out the best of this wonderful fruit. Take a look at the recipe here.

Alternatively, you could try baking pears into a sweet treat like this pear bread recipe- perfect for a mid-morning snack. View the recipe here.




Swedes can provide so much more than a side on your roast dinners. For something a bit different, try these mustard swede chips (Rutabaga fries) by clicking here. Tesco Food has a great swede and coconut curry you could also try. View the recipe by clicking here


Parsnips pair excellently with chestnuts, another one of our seasonal ingredients, so you could toss together a parsnip and chesnut salad for a wintery side dish. Parsnip rostis are a real favourite at The Teaspoon club, and this recipe from Anna Jones tops the dish with roasted beetroot. View the recipe by clicking here

For a filling lunch, you could also try a curried parsnip soup like this recipe here.

 parsnips in a trug

 Red cabbage

Braised red cabbage is a staple side dish this time of year, but have you ever tried an Asian style slaw using the virbant ingredient? This slaw from Festing at Home is versatile, going great in tacos or served alongside tofu in buddha bowls. View the recipe here.

This festive red salad from BBC Good Food makes the most of colourful seasonal ingredients and tops it with a sweet vinagrette. Beautiful to look at and lovely flavour combinations! Take a look at the recipe here.


This versatile ingredient is brilliant for both sweet and savoury dishes. Try baking into pasta like this sausage and chesnut pasta from BBC Good Food (view the recipe here) or blending into a soup with mushrooms like this delicious recipe from My Food Book (view the recipe here). 

For sweet recipes, chesnut puree cream is a critical ingredient of a Mont Blanc chocolate cake (view a recipe here), and this New York Times chocolate and chestnut cake is simply sublime. View the recipe here.



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