It's Actually A Tuber...
Celebrating some of the less loved fruits and veg that Britain produces in abundance in winter this month.
First up is the Jerusalem Artichoke. It seems fairly unpromising with it's nubbly exterior, and it is a pain to peel. However it's earthy nuttiness is delicious.
You can use it in place of a potato in basically any recipe. It's flesh turns soft and golden when roasted and it makes the creamiest, most delicious soup.
Try it in place of potatoes next to your roast dinner and see how many converts you make...
No need for a soup recipe - onion, artichokes and stock is all you need. Just make sure to season well and add a drop of cream if you fancy at the end.
This Nigel Slater recipe for Creamed artichoke, chard and crisp garlic is a show-stopper and dead easy too.
Crunchy and Savoury
Like many, my first introduction to celery was as a crunchy crudité. I hated it.
It took me years to work out how wonderful it is cooked. Diced with onion and carrot it makes up the Italian soffritto that acts as a base for any number of dishes, not least the classic Bolognese. It's savoury notes and depth and interest to any number of soups, stews and casseroles.
This is Delia's quick braised celery recipe. I know it sounds unpromising, but please try it at least once. It's at once savoury, rich and comforting. It's easy to cook and cheap as chips. Works as a side, but I've often had it as a meal in itself with some crusty sourdough and maybe a hard, strong cheese on the side (Lincolnshire Poacher perhaps).
Quince Charming
Best know for producing Spanish membrillo, quinces thrive in the UK.
Similar to apples in some ways, they're much harder and need to be cooked. However once cooked they're fragrant and delicious. Poach until soft and use in any dessert where you'd usually put apples for a striking twist on a classic pie or crumble. Or eat with yoghurt and granola for winter breakfast.
It's best buddies with pork - try nestling wedges of it next to your pork roast for a stand-out side dish.
Here's some simple instructions on poaching quince. Once you've done that the world's your oyster and you can use it in any dessert you want.