Call it an early Christmas present from create's kitchen; we are going to compile monthly 'eat the season' blog entries, which help keep you in the know of what's hot and what's not when it comes to seasonal ingredients.
What better month to start than in November, with the nights drawing in and the opportunity to roast chestnuts on an open fire! This winter, create are braising, roasting, creating rich stocks, sourcing feathered and furred game and now the frost has come, promoting the magnificent brussel sprout!
Here is what is hanging out in the create larder this month:
Not the most appealing of vegetables, but once you have peeled away the knobbly exterior, they are really very delicious. Roast in the oven with lots of garlic and thyme, add to some buttery mashed potato or try a celeriac and apple remoulade (we like it accompanying delicious cold meats).
A firm create favourite. Whether it's the sprout tops tossed in salted butter with a grate of fresh nutmeg or the buds sauteed with crispy bacon and chopped chestnuts, we love them. Staff lunch is made all the better with leftover sprout bubble and squeak.
(Oh and if it helps... we don't believe in putting crosses in the bottom of them, which is good if you are delivering a three course dinner for 1500 guests)
Game (pheasant, pigeon and partridge)
create's open game pie
with smoked apple purée, mulled brambles and sloe gin syrup
This dish has become a firm tasting kitchen favourite. Game provides an excellent carrier for all of the winter flavours, and it's an excellent way to promote the very best of British.
create's seared breast of guinea fowl
with butter roasted potato, savoy cabbage, black pudding bon bons, baby apples and herb cream sauce