Back to In Season Fruit & Vegetables

In Season Fresh Vegetables

November's fresh vegetables

Brassicas and root vegetables bring natural comfort at this time of year, lending themselves to gentle, slow cooking

Deeply dark

Also known as Tuscan or black kale, cavolo nero has a long history in Italian cooking. Its leaves are a little sweeter than other varieties of cabbage, especially after the first deep winter frost. Cavolo nero can be eaten raw – finely shredded and massaged with a punchy dressing to tenderise the leaves – or fry, roast and braise

Get back to your roots

This long tuberous root vegetable has been enjoyed since ancient times. Parsnips become sweeter after the first winter frosts, when the starches convert to sugar. They were commonly used to sweeten jam and cakes before the arrival of cane sugar in Europe. Why not try them in cake as you would with carrots?

Knobbly but nice

Rather confusingly, Jerusalem artichokes have nothing to do with either Jerusalem or artichokes. In season by mid-November, these tuber vegetables have a distinctive sweet and nutty flavour which intensifies when roasted. They are also great boiled and mashed, or pureed to make a dip