Bannock is a crumbly flat bread similar to scones (or the American biscuits) typical of Scotland. Native Americans make a similar flat bread which is now also called bannock.
These 3 recipes are just a starting point, there’s no limit to the amount of possibilities! Flavoured syrups make great gifts. And if you have some liquor fans around, you can mix them with spirits.
Hanukkah, Yule, Christmas, New Year’s, the Lunar New Year, Valentine’s, and carnival/Mardi gras/Shrove Tuesday all fall between December and March (and probably a few more that I’m either forgetting or I haven’t even heard about). No matter where you’re from, what religion you are or what your cultural background is; there is a celebration (or a few) that you will take part in during the winter months. And they all involve food, because what better way is there to celebrate and spend special times with other than by sharing food?
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.
Cabbage, and cabbage soup in particular, have a unfounded bad reputation. Yeah, it can be a bit smelly when cooked. But covered properly it should’t be too much of an issue.
There is life beyond root vegetables during winter! Mostly in the form of the brassica family, which brings us a variety of cabbages as well as cauliflowers and some broccoli too.
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.
Surprisingly, there are many fruits that are in season during winter, many start showing during October and September and are more typically considered autumn fruits but they are available throughout most of the cold months.
After the cornucopia of colours and flavours of autumn, then comes the trickle of winter: hardy greens, root vegetables and a lot of tubers.