Curries (or curry-like concoctions) are a great winter food. They are delicious, can be done in one pot, can be cooked in large batches and they are a fantastic way to use up all the loose ends that are going around in your fridge.
To make the most of what the farms bring into our kitchens during winter, there are a few ingredients that are handy to keep around.
Most of the vegetables available during the cold months are either root vegetables or tubers. Luckily the selection goes well beyond the traditional potatoes, carrots and onions.
Pies are not as popular in the UK as they are in other places, but they are one of my favourite bakes. This cranberry pie came to be as a happy accident.
Vegetable tarts are a affordable and low-effort. They can be eaten for breakfast, snack or a light meal, or even as a starter. And, they’re great on the go.
After the cornucopia of colours and flavours of autumn, then comes the trickle of winter: hardy greens, root vegetables and a lot of tubers.
