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Seasonal ingredients in December

Quintessential turkey and Brussels sprouts are at their best at the tail-end of the year, while jewel-bright pomegranates and sweet, juicy clementines bring verve and zing to the party.

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    Ingredient

    Apple

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    Banana

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    Beetroot

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    Bramley apple

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    Brussels sprouts

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    Cabbage

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    Celeriac

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    Chestnut

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    Chicken

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    Clams

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    Clementine

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    Cranberry

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    Goose

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    Horseradish

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    Jerusalem artichoke

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    Kale

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    Mincemeat

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    Mussels

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    Mutton

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    Oyster

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    Parsnip

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    Partridge

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    Pear

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    Pheasant

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    Pomegranate

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    Pumpkin

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    Radicchio

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    Salsify

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    Satsuma

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    Scallop

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    Sea bass

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    Swede

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    Showing 1 - 24 of 36 recipes

    Rabbit casserole

    by Clarissa Dickson Wright
    Main course

    Raised chicken and ham pie

    by Mary Berry
    Main course

    Red cabbage

    by Deborah Reddihough
    Side dishes

    Red cabbage slaw

    by Philippa Davis
    Side dishes

    Rice pudding

    by Simon Hopkinson
    Desserts

    Risotto with truffle

    by Nigel Slater
    Main course

    Roast beetroot

    by Antony Worrall Thompson
    Side dishes

    Roast beetroot and parsnip winter salad with apple and cranberries

    by Dr Rupy Aujla
    Light meals & snacks

    Roast butternut squash with cranberry relish and feta

    by Catherine Fulvio
    Side dishes

    Roast celeriac with marsala

    by Sophie Grigson
    Side dishes

    Roast chicken with forty cloves of garlic

    by The Hairy Bikers
    Main course

    Roast duck breast with cranberry sauce and mash

    by James Martin
    Main course

    Roast goose

    by The Hairy Bikers
    Main course

    Roast goose with goose fat potatoes

    by Michel Roux Jr.
    Main course

    Roast parsnip and rosemary soup

    by James Martin
    Light meals & snacks

    Roast parsnips

    by James Martin
    Side dishes

    Roast pheasant and bread sauce

    by Raymond Blanc
    Main course

    Roast pheasant with chestnut mash and honeyed parsnips

    by James Martin
    Main course

    Roast pheasant with sherry glazed parsnips and chestnuts

    by Lawrence Keogh
    Main course

    Roast pork belly

    by The Hairy Bikers
    Main course

    Roast squash salad

    by The Hairy Bikers
    Side dishes

    Roast turkey breast and all the trimmings

    by Justine Pattison
    Main course

    Roast turkey crown

    by Hugh Fearnley-Whittingstall
    Main course

    Roast turkey crown

    by Mary Berry
    Main course
    • 1
    • 2
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