Treat yourself to our beautifully sweet and creamy leek risotto with a fried anchovy and breadcrumb topping.
Recipe tip for making the perfect risotto Patience is key to achieving a creamy consistency. Once the wine has cooked off, add the hot stock one ladle at a time, stirring and letting each addition absorb before adding the next. This slow process – over about 25 minutes – gradually releases starch from the rice, giving the dish its signature silky texture. Don’t ditch the dark green ends of your leeks. They may seem tough but a quick fry in oil or butter will soon soften them up. Recreate this leek risotto, then check out our chicken risotto, vegetable risotto, pea risotto, tomato risotto and more risotto recipes.
Make the most of December’s very best ingredients, from moist sweet potatoes to crisp, crunchy apples and mild Savoy cabbage
Want to know what’s good and in season in December? Looking for December recipe ideas? Use moist sweet potatoes, crisp, crunchy apples and mild Savoy cabbage from your local greengrocer to make these seasonal dishes and bakes. We’ve included plenty of tips for how to shop for particular varieties, prepping guides and useful ideas for using leftovers. Explore our sweet potato recipes, apple recipes and cabbage recipes for fresh ways to make the most of December’s seasonal produce. Sweet potatoes The sweet potatoes you’ll typically find in supermarkets are orange-fleshed, moist and sweet. Not as widely known is the white sweet potato, also called boniato. Available in Caribbean and Asian supermarkets, it's also known as kumara or Caribbean sweet potato. It has creamy white insides, is drier and less sweet than its orange cousin. Sweet potato muffins Get ahead and bake a batch of sweet potato muffins for lunch in the week – they keep well in the fridge. They also make for a great speedy breakfast or brunch. Discover more sweet potato recipes here. Cauliflower Related to broccoli, a cauliflower’s head (the curd) is actually made up of hundreds of undeveloped flower buds. That collection of buds should be pure white when buying, and held within crisp green leaves, which can also be steamed and eaten, too. Cauliflower ragu Enjoy this great alternative to a meat ragu. Made using cauliflower, it’s cheaper and sneaks in an extra one of your 5-a-day, while the anchovy adds a deep, rich flavour. Find more cauliflower recipes here. Apples British apples are at their best during the later seasons. Go for fruit that’s not bruised and wrinkly, and don’t be fooled by shiny skin – quite a few apples are waxed purely for aesthetic reasons. Invisible apple cake This French cake is so called because the thinly sliced apples meld together in the batter to make the body of the cake and almost disappear. Gingerbread apple butter Spread this gingerbread apple butter on crumpets, stir into a bowl of hot porridge, use on a cheeseboard or as part of a sauce for some juicy pork chops. Check out more apple recipes here. Savoy cabbage Named after a region in France, Savoy cabbage is mild in taste and, due to its large, robust leaves, holds up well when cooking. The leaves are especially good for stuffing. Savoy cabbage thoran Enjoy this simple Savoy cabbage thoran, or cabbage fry, a dry vegetable dish originating from Kerala. The key ingredients are coconut, chilli and spices. Savoy cabbage gratin Chunky wedges of Savoy cabbage are roasted until browned and then baked in a rich cheesy sauce with thyme – the perfect accompaniment to a roast. Find more cabbage recipes here. Chestnuts Although chestnuts start to fall in autumn, their creamy, nutty flavour is synonymous with festive recipes, and their deep mahogany shells makes them easy to store until December. Find them glacéed as treasured sweets, puréed and folded into cream for desserts or simply sold in their shells ready for roasting on the open fire (I serve mine with a little dipping dish of salt ready for dunking once roasted). You can buy them cooked and vacuum packed (great to have on hand) or make a cross in the shells with a sharp knife and roast at 200C/180C fan/gas 6 for 20 mins until their shells start to peel back to reveal the softened, creamy yellow flesh inside. Chestnut stuffing with dates and molasses Impress guests over the festive period with our epic stuffing recipe, featuring chestnuts, sausagemeat, sage leaves and sour cherries Brussels sprouts Cultivated in Belgium in the 16th century (hence the name), Brussels sprouts are a relative of cabbage, so share a similar flavour profile of slight mustard, sweet and (some people think) bitter. Often overcooked if boiled, which brings out more of their bitterness, stir-frying or roasting is the best method of cooking. They can also be eaten raw, finely shredded and added to slaws or salads. Marmalade-glazed sprouts with chestnuts Give Christmas sprouts an effortless twist with marmalade, chestnuts and thyme. Frying steamed sprouts in butter lends colour and a velvety shine to your veg. Parsnips These sweet roots are a member of the carrot family. In season from September to March, they’re at their best in the cooler months, which is exactly when you want to eat the warming comfort foods they’re suited to – roasted and served with a Sunday dinner, whizzed into a silky smooth soup or simmered in a slow braise. Their sweetness and robust texture make them great additions to vegetarian mains. Parsnip, sage and apple wellington Our best vegan wellington recipe, stuffed with fried parsnips, mushrooms, lentils, crispy sage and sweet apple. It's the perfect Christmas Day centrepiece. Clementines Little moments of pure sunshine and sweetness which bring brightness to the darker months – clementines are part of a handful of fruits (mostly citrus) that are in season in the winter months due to them being imported from warmer climes. They are a hybrid of an orange and a mandarin, grown for their easy-peel skin and lower acidity over regular oranges. Pile into a bowl for an easy festive table centrepiece, or stud with cloves and allow to scent a room. Panettone and clementine tiramisu Layers of coffee-soaked panettone, candied peel, Cointreau mascarpone and cocoa powder make for a showstopping dessert that's perfect for Christmas Day. Clementine and bream crudo With only a handful of ingredients, minimal prep and no cooking, you'll have an effortless restaurant-style starter in a matter of minutes. Pomegranate Fragrant, sweet pomegranate seeds are encased in a leathery red husk. The fruit grows on trees throughout the Middle East, India and the Mediterranean. Their rich history is tangled in symbolism for fertility and abundance, and their tiny ruby seeds add a pop of colour and crunch to sweet and savoury dishes. Their flavour is sweet, tart and floral, and brings freshness to winter salads, but can also be used as a garnish on lamb dishes, to add a pop of zing to a slaw or mixed with citrus for a festive fruit salad. Rose and pomegranate meringues Ruby-red pomegranate seeds and fragrant rose water are the stars in this festive meringue dessert, served with a sprig of fresh mint and real rose petals. Cranberries Jewels of winter, these crimson fruits are often simmered with sugar to make jam, and served alongside turkey for Christmas. However, these tart gems offer so much more than just a festive condiment. Their sweet-sour nature lends them to refreshing, zingy desserts, such as fools, crumbles and pies. Cranberry tart with cinnamon cream Fill your tart with a Rudolph-red cranberry curd for the ultimate festive dessert this Christmas. Serve with sweet whipped cinnamon cream. Duck Duck has a robust, gamey flavour that holds up to a variety of cooking methods, particularly roasting, which allows the skin to crisp while the meat remains tender and juicy. It pairs well with sweet, sharp accompaniments, such as sherry and shallots, as their sweetness and acidity balance the richness. Classic side dishes such as buttery mashed potatoes, roast potatoes and seasonal greens are ideal partners, creating a comforting and impressive main course for special gatherings. Roast duck with sherried shallots Sweet sherry and meltingly soft shallots pair well with rich, gamey duck in this effortless main for two. Serve with buttery mashed potatoes, or roast potatoes and some greens. Leeks With a subtle onion flavour, leeks add a hint of allium without overpowering a dish. They can also be used in their own right, steamed and buttered or stirred through a rich cheese sauce. Cut down the length of the green part to separate the layers, and fan out under cold running water to remove any grit. The green parts are often discarded or used for stock, but when they’re double cooked and swimming in cheese sauce, they offer a wonderful texture to leek gratin. Swede, leek and smoky bacon boulangerie Top this buttery root veg and streaky bacon boulangère with parmesan breadcrumbs – pure winter comfort. Blinis toppings These blinis are a perfect canapé for festive gatherings, as they’re simple to prepare and versatile. Try topping with sweet charred leeks and whipped ricotta for a vegetarian option. Leek gratin with crispy leek topping Take classic leek sauce to the next level with this gratin, featuring plenty of grated cheddar, golden breadcrumbs and extra-crispy leeks on top. Carrots Carrots are a versatile root vegetable, celebrated for their natural sweetness and vibrant orange hue. Carrots can be enjoyed in a variety of ways: they are delicious when roasted to bring out their caramel notes, steamed or boiled for a softer texture, or eaten raw for a crisp, refreshing bite. They also work well when grated into salads or slaws. Carrots pair beautifully with warming spices such as cumin and coriander, and complement other root vegetables like parsnips and potatoes. Crispy plaice with Thai-style carrot salad Serve strips of crispy seasoned plaice with a vibrant carrot and green bean salad. Finish with mint and coriander for herby freshness. Middle Eastern roast carrot salad with herby carrot top yogurt This recipe uses not only the carrots but also their herby green tops, so nothing is wasted. Serve this easy recipe as an impressive side dish at your next family dinner. Carrot cake loaf Make this carrot cake loaf extra-special with brown butter soft cheese frosting, if you like, or simply leave it off if you’re short on time. Mutton Mutton, taken from sheep over two years old, brings a depth and character you don’t get from younger lamb. At its best in the colder months, it’s made for hearty winter cooking. Slow braises, stews and gentle roasting coax the meat into tenderness while drawing out its full, warming flavour. Slow-cooked fragrant mutton curry This slow-cooked mutton curry is all about deep warmth and tender meat that melts into a fragrant, spiced sauce. Let it simmer gently, then serve with rice or naan for an easy, crowd-pleasing winter feast.
Crispy rice squares with sushi-style topping
Transform sushi rice into party-friendly squares, the perfect base for an avocado, sriracha and pickled ginger topping
Try our crispy rice squares with sushi-style topping, then discover how to make your own sushi rolls, including temaki hand rolls and California rolls. Also check out more of our Japanese recipes including onigiri, Japanese-style rice salad, mochi and wakame seaweed salad. Crispy rice squares with sushi-style topping recipe
Sticky plum and earl grey ribs with plum and sesame salad
Use a dry rub of earl grey tea and sugar on ribs and leave to marinate, then coat in a rich plum sauce spiced with ginger, cinnamon, star anise and allspice for plenty of flavour
Try this sticky plum and earl grey ribs with plum and sesame salad, then check out our barbecue-style pork ribs, sticky Chinese ribs and our best plum recipes for more inspiration. Cook's tips: Japanese plums, with their red hue, are the type you'd typically find in the supermarket, but don’t be afraid to branch out. Damsons are excellent for jam and gin due to their slightly bitter flavour, golden Mirabelles are sweet and juicy, and greengages can vary between tart and sweet, depending on how ripe they are.
Grilled corn salad with tahini miso dressing
Griddle corn for a charred flavour that complements the sweet cherry tomatoes in this salad. Sprinkle over crumbled feta and dress in a tahini, miso and maple dressing
Try this grilled corn salad with tahini miso dressing, then check out our nectarine and chilli maple halloumi quinoa salad, baked feta salad and more vegetarian salad recipes. Also try our recipe for homemade miso ginger dressing.
Make your own chilli crisp infused with star anise, cardamom, sesame seeds, Sichuan peppercorns and ginger, then add to stir-fries, pizza or barbecued meat for an extra kick
Try this homemade chilli crisp, then try our broccoli stir-fry, healthy turkey stir-fry and more stir-fry recipes. Cooks tips: Shallots are milder and sweeter than onions, but harder to peel. To make it easier, soak them in hot water for 5 minutes before using a small, sharp knife to remove the skin.
Try this twist on a traditional Italian granita, made using Japanese-inspired flavours such as plum, ginger and sake – a refreshing treat
Try this plum, ginger and sake granita, then check out our tinto de verano granita, melon granita with cardamom cream, sgroppino and best plum recipes for more inspiration.
Sweet potato and kohlrabi fries with wasabi mayo
Also known as German turnip or turnip cabbage, kohlrabi looks otherworldly, but its taste is refreshingly familiar – a hint of apple with the pepperiness of radish
Try these sweet potato and kohlrabi fries with wasabi mayo, then check out our classic sweet potato fries, Korean chilli-cheese fries, veggie-loaded fries and sweet potato recipes for more inspiration. Cook's tips: It’s just as good raw as it is cooked – cut into matchsticks and toss into a salad.
Make the most of the short elderflower season by making this fresh cordial – serve it with sparkling water, mix with gin over ice or toss with fruit for a salad
Try this elderflower cordial, then check out our elderflower ice cream, elderflower martinis and more elderflower recipes. Now try our floral recipes. How to make the perfect elderflower cordial: cook's tips Avoid picking elderflower along busy roads, as the flowers will absorb the traffic fumes. Forage elderflower during the day in open, green spaces – opt for flowers that are higher up, where they are less likely to have been touched by dogs or foxes. Do not rinse the elderflower when cleaning – doing so will remove the pollen and lessen the flavour.
Beetroot brings an earthy depth of flavour to these brownies and creates a squidgy texture – they’re even better the day after baking along with a cup of tea
Try our beetroot brownies, then give our sweet potato brownies and courgette and coconut layer cake a go. Can it be made in advance? Prepare the beetroot the day before. Keeps in an airtight container for up to four days. Beetroot brownies recipe
Whip up a batch of Taiwanese bubble tea, complete with chewy tapioca pearls
Try our bubble tea, then check out our hibiscus shrub, peach iced tea, iced coffee and more refreshing summer drinks. This tea-based Taiwanese drink has evolved since it first emerged in the 1980s. The teas can vary from black to green and classic tapioca pearls can be matched or replaced with jellies, bean pastes and even popping pearls that burst in the mouth. Another great development is ready-made tapioca pearls that just require a quick simmer before they’re ready to be slurped (available at souschef.co.uk and Asian grocers online). Try them in our recipe in a classic brown sugar combo. Bubble tea recipe
Crusted feta with rocket and watermelon salad
Fried, breadcrumbed feta with a juicy watermelon and rocket salad, finished with a chilli-honey dressing – it's summer on a plate
Try our crusted feta with a rocket and watermelon salad, then check out our watermelon and feta salad, fruit salad, grilled halloumi salad and our baked feta pasta. Cook's tip: Watermelon is refreshing summer fruit royalty but picking the right one can be tricky. Here’s a tip – tap the thick rind for a dull sound and a slight vibration. Both those indicators mean a ripe melon due to high water content. Crusted feta with a rocket and watermelon salad recipe
Grilled mango, tomato and burrata platter
A joyful, vibrant mix of heritage tomatoes, smooth burrata, grilled mango and a lime chilli dressing. Perfect for a sharing lunch al fresco
Try our grilled mango, tomato and burrata platter, then give our burrata with savoury granola, raclette recipe or grilled peach salad with burrata a go. Tomatoes’ sweet, tangy flavours are muted when chilled so it’s always best to store them at room temperature if they’re not very ripe. If you do need to store them in the fridge, bring them to room temperature 30 minutes before eating. Grilled mango, tomato and burrata platter recipe
Blend white chocolate blondie batter with a cheesecake ripple and homemade blackberry jam for the ultimate comfort pud
Try our blackberry cheesecake blondies recipe, then check out our classic blondies, biscoff blondies and peanut butter blondies. Cook's tip: If you’re making the most of blackberry picking season, make sure you pick properly for the best berries. The plumper and darker the berry, the sweeter the juice. Also avoid ones that don’t pull away easily from the plant. Blackberry cheesecake blondies recipe
Ice cream, grown-up style. Extra-virgin olive oil lends a peppery, herbal flavour to this dinner party dessert, finished with dark chocolate and an extra drizzle of oil
Try our olive oil ice cream recipe, then experiment with chocolate gelato, vanilla ice cream and more ice cream recipes. For more unique ice creams, check out our trend spotlight on unusual ice cream flavours. Olive oil ice cream recipe
Cooking fennel wedges low and slow in a bath of olive oil makes for deliciously tender results. Pair with creamy goat's cheese, Puy lentils and fresh dill
Try our confit fennel recipe, then check out our fennel pasta with a chilli citrus crumb, fennel salad and more fennel recipes. Confit fennel with Puy lentils recipe
Posh toast topper, anyone? Marinate roasted beetroot in a mustardy miso sauce, then pile on top of punchy horseradish ricotta for this colourful appetiser
Try our beetroot tartare recipe to top toast then check out our beetroot chutney, beetroot carpaccio, beetroot salad and more beetroot recipes. Beetroot tartare and ricotta toasts recipe
Tofu chunks soak up a gingery coconut broth in this quick and easy vegan curry, made vibrant with ruby red chard stalks
Try this yellow curry then check out our courgette curry, aubergine curry, tempeh curry and more vegan curry recipes. Yellow curry recipe
Eggs en cocotte with swiss chard and smoked haddock
Make smoked haddock and swiss chard sing in this classically slow-cooked French egg dish. Perfect for brunch, lunch or even a light dinner
Try our eggs en cocotte recipe then check out our cheese soufflé, tartiflette and more French-style recipes. Eggs en cocotte recipe
The caramelised fennel adds a mellow sweetness to this pasta recipe, while lemon zest and chilli add a little zing
Try our fennel pasta recipe then check out our fennel salad and more fennel recipes. Also discover more quick and easy pasta recipes, including our penne arrabbiata, smoked salmon pasta, vodka pasta and one-pan sausage pasta. Fennel pasta cook's tip: a mandoline will make short work of shaving the fennel as thinly as you can. When prepping, don't be too quick to discard the green fronds, which can be used as a garnish. Fennel pasta recipe
Swap chicken for prawns for a caesar salad with a more summery feel
Try our prawn caesar salad then check out our classic caesar salad, chicken caesar salad and more salad recipes.
Topped with pistachio nibs and lime zest, this seasonal loaf makes a refreshingly zesty alternative to carrot cake
Try our courgette and lime cake then check out our chocolate courgette cake, carrot cake loaf and more vegetable cake ideas. How to make courgette and lime cake... step-by-step video View Green Video on the source website Courgette and lime cake recipe
Tottenham cake is named for the area of north London where it originates. Bake this light traybake sponge then decorate with pretty pink icing and coconut.
Try our Tottenham cake recipe then check out our angel cake, millionaire's shortbread, school cake, chocolate concrete, carrot cake traybake and more sweet traybake ideas. How to make Tottenham cake... step-by-step video View Green Video on the source website What is a Tottenham cake? Still sold in bakeries across the UK, Tottenham cake originated in north London and was handed out free to children in 1901 to celebrate Tottenham Hotspurs winning the FA Cup. Tottenham local Nadine Brown (olive’s acting senior food editor and the name behind Tottenham-focussed food account @n0sh.17) regularly bakes the treat for her own cake-loving kids. How to make the perfect Tottenham cake: cook's tips Mulberries were traditionally used to make the pink icing, but raspberries are now the preferred berry as they're easier to find. For a deeper pink colour, use blueberries. How to store Tottenham cake: store in an airtight container for up to three days. How to serve Tottenham cake: if you don't like coconut, use sprinkles instead; or, for something more decorative, create a feathered design using thin white icing and a skewer. Tottenham cake recipe
Spicy cheese and pickle wraps with crunchy pickle dip
Juicy pickles are wrapped in a crispy, cheesy coating. For a twist we’ve used spiced cheese slices for an added kick but you can go for plain cheddar or any other pre-sliced fave
Make these spicy cheese and pickle wraps then check out our cheese straws, jalapeño poppers, mozzarella sticks with spicy dipping sauce and more party food recipes.
This colourful veggie dish is bound to be your new go-to when you’re craving a snacky, nibbly dinner. A crispy chickpea mixture, bombay mix and pomegranate seeds sit on a bed of lettuce, finished with a drizzle of tamarind sauce and sprinkled with coriander
Make this bombay mix lettuce salad then check out our black chickpea salad (kala channa masala), roasted courgette, chickpea and lemon salad and more salad recipes.