Food File - In season...December
PubChef's guide to what's in season.
Turkey - Groups of turkey's gobble happily at the beginning of December, blissfully unaware of their fateful role in the nation's Christmas dinner. By the 25 December, millions are stuffed and served with cranberry sauce as the UK feasts on its favourite festive meat. Despite being commonly blamed for expanding waistlines over Christmas, turkey is very low in fat. It is also high in protein, and rich in iron, zinc and B vitamins. Fresh turkey should be hung for several days to develop the bird's flavour. It is traditionally partnered with sage and onion or sweet chestnut stuffing and can be served with bread sauce or cranberries.
Pomegranate - This fruit, which is cultivated in the warm climates of South America, the Middle East and the mediterranean, is available in Britain during December. Pomegranates resemble oranges in size but have a leathery skin with a slight yellow and red tint. The fruit comprises a spongy pith filled with seeds with a juicy pulp. The juice is extracted by crushing the seeds through a sieve. This can be used to flavour desserts, including ice cream and sorbet.
Red Cabbage - Traditionally served pickled to spice up Boxing Day leftovers, red cabbage can also be eaten raw in salads. The vegetable is rich in Vitamin C and combines well with sweet dressings. Recommended recipes include shredded cabbage combined with oil, spices, vinegar, wine, apple, stock and brown sugar to give a caramelized dish. This rich cabbage can be served to accompany game dishes.
