Winter’s bounty might seem sparse, but it’s full of possibilities. Root vegetables like carrots, parsnips, and beets roast into sweet, earthy side dishes. Brassicas like cabbage and Brussels sprouts shine when caramelised or braised.
Slow-cooked stews, hearty soups, and baked casseroles turn these humble ingredients into deeply satisfying meals. Pair them with crusty bread and a good cheese, and you have the kind of food that makes winter feel cosy rather than bleak.
Seasonal eating isn’t about restriction — it’s about embracing what’s at its best right now.