This month is a great time to showcase the many vegetables from the Brassica family that are in season at this time of year. These vegetables such as cabbage, cauliflower, and broccoli are high in nutrients and have many health benefits. A good way to include this veg is with tasty side dishes that can add interesting colours and textures to any festive spread. This recipe for Red Cabbage and Apples from Eco Savvy’s Cookbook has an added sweetness from the apples which compliments many festive dishes.

Another vegetable essential to the festive season is brussel sprouts. This hardy vegetable can withstand the colder temperatures and is an integral part of the Christmas dinner spread. They can be cooked in various ways, and this recipe for Chilli-charred Brussels Sprouts recommends giving them some colour to bring out their flavour. 

Desserts take centre stage at this time of year with the decadent flavours of chocolate, marzipan, and dried fruits often featured in festive sweet treats. There is very little fruit in season currently so using dried fruit is a great alternative. Those available and ready to use at this time of year include clementines, apples, and pears. This recipe for a vegan Chocolate Pear Frangipane Tart is a delicious and impressive-looking dessert to present at the table this festive season. 

Other vegetables in season in December include horseradish, leeks, parsnips, potatoes, swede, and turnips. Chestnuts are also in season, ready to be foraged and enjoyed at their best.

In the Garden

In December there are not too many tasks to keep on top in the garden. It’s important to continue to dig over any beds, adding well-rotted organic material and covering them to protect the soil. Things like garlic and rhubarb are one of the few things that can be planted but there should be plenty to harvest such as leeks, root vegetables, and other winter brassicas. Remember to store any crops in a cool but frost-free dry place, and check for disease so it doesn’t spread and spoil produce.

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Recipes

Red cabbage and Apples

Ingredients

1 red cabbage, thinly shredded

1 onion, sliced

2 apples, peeled and sliced

3 garlic cloves, minced

1 tbsp olive oil

4 tbsp apple cider vinegar

4 tbsp red wine vinegar

120ml apple cider

2 tsp caraway seeds

Salt and freshly ground black pepper

Method

1. In a large pan, heat the oil and saute the onion until soft, around 5 minutes.
2. Add the cabbage, apples, garlic, apple cider vinegar, red wine vinegar, apple cider, caraway seeds and season with salt and pepper.
3. Cover and cook on low heat until the cabbage is tender, around 15 to 20 minutes.
4. Allow to cool a bit and adjust seasoning to suit before serving. 

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Chilli-charred Brussels Sprouts

Ingredients

600g brussels sprouts, trimmed at the base

60ml olive oil

4 garlic cloves, peeled and bashed

chilli flakes

1 lemon, zested and juiced

Method

1. Bring a pan of salted water to the boil. Add the brussels sprouts and cook for 4-5 mins until just tender, then drain and leave to cool a little before slicing in half vertically.

2. Meanwhile, heat 3 tbsp olive oil in a large frying pan over a medium heat, add the garlic and cook until golden but not burnt, around 4 mins. Use a slotted spoon to remove the garlic and discard. Add the chilli flakes and a big pinch of salt to the oil, then put the sprouts cut-side down in the pan, and leave them to cook for around 10 mins. Don’t be tempted to move them – this ensures that they get some colour. Add the remaining olive oil and the lemon juice, then cook for a few mins more.

3. Tip onto a large serving platter, top with lemon zest and season. These will hold in a low oven for 20 mins while you get everything else ready.

https://www.bbcgoodfood.com/recipes/chilli-charred-brussels-sprouts

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Chocolate Pear Frangipane Tart

Ingredients

Poached Pears:

4 small conference pears, just ripe peeled

1 litre (4 cups) water

200 g (1 cup) caster or granulated sugar

juice of 1 lemon

2 teaspoons vanilla extract

Pastry:

200 g (1 + ⅔ cup) plain (all-purpose) flour

30 g (⅓ cup) cocoa powder

65 g (½ cup) icing (powdered) sugar

¼ teaspoon salt

130 g (½ cup + 1 Tablespoon) vegan block butter cold and diced

1 Tablespoon cold vodka (or water)

Frangipane:

100 g (3 ½ oz) dark chocolate finely chopped

110 g (½ cup) vegan block butter cubed

90 ml (6 Tablespoons) unsweetened non-dairy milk (I use soy)

110 g (½ cup) caster or granulated sugar

35 g (⅓ cup + 1 teaspoon) cocoa powder

30 g (¼ cup) plain (all-purpose) flour

1 ¼ teaspoons baking powder

200 g (2 cups) ground almonds (almond flour)

Method

1. To make the poached pears, place the water, sugar, lemon juice and vanilla in a deep saucepan. Bring up to a simmer, stirring to dissolve the sugar. Add the peeled pears and cook at a gentle simmer for 20 minutes until they are tender.
2. Set the pears aside to cool in the poaching liquid.
3. To make the pastry, sift together the flour, cocoa powder, icing sugar and salt in a large bowl. Add the cold butter and rub in using your fingertips until it resembles fine breadcrumbs and no lumps of butter remain.
4. Add the cold vodka (if using) and mix to combine. Gradually add enough cold water to bring the pastry together into a ball. Shape the pastry into a disc (don’t knead it), wrap and refrigerate for about an hour until firm enough to roll out.
5. Roll the pastry out on a lightly floured surface into a circle big enough to line a 23 cm/9 in round pie dish. Press the pastry right into the corners then trim off the excess.
6. Prick the base of the pastry shell all over with a fork then place it in the freezer for 20 minutes until solid. Meanwhile preheat the oven to 180°C/160°C fan/350°F/gas mark 
7. Line the pastry case with baking parchment, pressing it right into the corners, then fill with baking beans or dried rice, making sure that the sides are propped up.
8. Bake for 20 minutes then remove the parchment and baking beans and return the tart shell to the oven for a further 5-10 minutes until dry to the touch. Remove from the oven and set aside.
9. To make the frangipane, melt the chocolate and vegan butter together in a large bowl, either over a pan of hot water or in short bursts in the microwave, stirring often.
10. Whisk in the milk and sugar then sift in the cocoa powder, flour and baking powder and add the ground almonds. Stir with a balloon whisk until well combined.
11. Pour the frangipane into the pastry case and spread it level.
12. Drain the pears really well and pat dry with kitchen paper. Slice the pears in half lengthways and use a teaspoon to gently scoop out the core, stem and seeds. Cut slices down the length of the pear half leaving the narrow end uncut. Spread the pear slices to form a fan shape.
13. Arrange the fanned pears on top of the frangipane, you probably will not need all of them.
14. Bake the tart for about 50 minutes until a skewer inserted into the centre of the frangipane comes out gunky with moist crumbs, but no wet batter. Allow to cool for half an hour before serving.

You can find the original recipe here.

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Megan Hamill writes our What’s in Season blogs and is part of the Zero Waste Cafe team.