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What's delicious in November

It’s a cosy foursome of ingredients this month: Pentland Brig kale, carrots, parsnips and medjool dates. There will be plenty of time for slow-cooked stews and casseroles over the coming months, so ease yourself gently into autumn with some warming recipes

Get back to your roots

Unless your carrots are very mature, there’s no need to peel - just scrub the skins before using. Save those perky green tops and whizz into pesto to drizzle over fish and salty, grilled cheeses, or add the sprigs sparingly to salads and stir-fries

Pentland Brig Kale

With its large, frilly-edged leaves, this variety of kale is comparatively tender even when eaten raw, so responds well to a light bruising in a salad, or to sitting in a dressing for a few minutes to tenderise the leaves further