Broccoli and broccolini
One of nature's super foods, this vibrant green vegetable is ideal in a range of dishes, from Asian-inspired stir-fries to Italian vegetable bakes. Look for broccoli with tight, compact heads and a deep green colour. Take care not to overcook it as it easily become waterlogged and bitter.
- Penne with Chicken, Mushroom and Broccoli Cream Sauce
- Broccoli, Cashew and Cranberry Salad
- Roasted Broccoli and Almond Soup
- Best Broccoli Salad
Cabbage
Crunchy in salads and tender in braises, cabbage is one of those rare vegetables that spans the range of culinary possibilities. It is also an ideal carrier for other flavours, acting as a pocket for spicy mince mixes or the perfect veggie for a spicy curry. In Europe cabbage is used to its full potential, and it's there that you'll find some of the best recipes. Stuffed and rolled around spiced mince, braised with lemon, garlic and olive oil or sliced finely and added to a sausage bake, cabbage can completely transform a dish.
Carrots
One of the hardiest vegetables, carrots are available right through the winter months, and make a tasty addition to cold weather stews, soups and bakes. When buying, select bright carrots that are crisp and firm. Store in a sealed plastic bag in the crisper section of your fridge.
- Carrot, Zucchini and Date Muffins
- Carrot Slice
- Caramelised Carrots
- Roasted Carrot Salad with Chickpeas and Mint
Pineapple
Sweetly flavoured, this native to South America is now in season. Choose firm, heavy fruit with vibrantly coloured spikes. Don't just think of the pineapple as an ingredient for sweets and desserts as this tropical fruit pairs well with meat and is packed with an enzyme that actually helps meat tenderise.
- Pineapple and Coconut Cream Smoothie
- Ham and Pineapple Pinwheels
- Pineapple-Glazed Ham
- Carrot and Pineapple Cake
Leeks
These mild members of the onion family have a natural sweet, buttery flavour that is ideal for soups, braises and bakes. They respond best to a slow, gentle heat that will soften them up and enhance their natural sweetness. Leeks are notoriously grubby, so make sure you wash them well before use to get rid of all the grit. And after you've cooked the delicate white stem, don't throw out the green top, as it is an ideal addition to any stock.
Pears
This versatile fruit shines in both sweet and savoury dishes and is one of the best treats during the cooler months. Choose pears that are firm and plump, with vibrant, undamaged skin and without any soft spots. Allow pears to ripen at room temperature, out of direct sunlight. You'll know when they're ripe when the flesh near the stem gives a little when gently pressed. Store ripened pears in the crisper section of your fridge for up to three days.
- Rocket, Pear and Parmesan Salad
- Custard Apple and Pear Crumble
- Pear Upside Down Cake
- Pear and Nut Muffins
Oranges
During winter the orange harvest is in full swing, so don't miss out on starting the day with a glass of this freshly squeezed sweet juice. Alternatively, turn them into a cake, a tangy marmalade or a tangy sorbet. Choose brightly-coloured oranges with smooth skin and that feel heavy for their size.
- Orange Yoghurt Cake
- Orange Sour Cream Muffins
- Easy Orange Cake with Orange Icing
- Orange and Honey Seed Biscuits
Rhubarb
This rosy-red veggie adds its signature tang to winter pies, cakes, bakes and tarts. Choose rhubarb with crisp, glossy red stalks and avoid any that shows signs of blemishes or bruising. Store rhubarb uncut in the crisper section of the fridge and use within a week. Remember to safely discard the leaves before cooking, as they are highly toxic.
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