fruit: bananas, mixed nuts, Gala apples, pomegranite, oranges, Conference pears, lemon
veg: a jar of apple chutney, dried sage, shallots, red cabbage, squash, Swiss chard, mushrooms, sprouts, Savoy cabbage, leeks, carrots, parsnips, onions, Cosmos potatoes
A bumper bag for Christmas. Pretty much all of it went into the Chrismas feast. We had the sprouts with some chestnuts from the nut bag, we roasted the carrots and parsnips together in lemon, honey and oil, and the potatoes were done in the traditional way. The sage, shallots, leeks and hazlenuts went into the stuffing, together with an apple and an orange, and the red cabbage was cooked in the German way, with a bit of sugar, cloves and vinegar.
So now, that part of the feasting is over and we’ve been living off leftovers. One of my favourite Christmas leftover meals is blue cheese pasta, which takes care of a big wadge of leftover Stilton (perfect if you want your fridge to smell nice again). Mushroom barley bake also featured on this week’s menu, as well as Tunisian orange salad, apple fritters and puy lentil Cottage pie.