Seasonal November Ingredients

Each fruit or vegetable has a prime time when it’s at its seasonal best. Some are great for over half of the year; others only hit their peak for a month. November is awash with vegetables that love a nip of frost, so the team at have compiled the perfect comfort food classics to keep you cosy.

So although the fruits of summer are long gone, pots at the ready, it’s time to get cooking with this season’s wonderful offerings!


Quince belongs to the same family as apples and pears; its shape is similar to a pear, but larger. It has lumpy yellow skin and hard flesh that is quite bitter so shouldn’t be eaten raw. When fully ripe, the quince has a wonderful perfume.


Spiced quince and ginger upside down cake with caramel custard
Quince and panettone pudding
Quince and star anise jelly recipe

Red Cabbage

Versatile and beautiful on the plate and palate, red cabbage is a winter favourite, particularly perfect with rich meats like pork and game.


Pot roast red cabbage with stewed apple and cream cheese
Braised red cabbage with cider and apples
Winter spiced red cabbage and shallots


This pale, carrot-like root has a creamy sweet texture- treat it as you would a potato, or get creative with soups, stews and even cakes.


Curry spiced parsnips and potatoes
Parsnip gratin with gruyere and thyme
Perfect parsnip soup

Jerusalem Artichoke

This vegetable is not truly an artichoke but a variety of sunflower with a lumpy, brown-skinned tuber that often resembles a ginger root. The white flesh of this vegetable is nutty, sweet and crunchy and is a good source of iron.


Chicken braised with shallots and chicory on Jerusalem artichoke purée
Jerusalem artichoke goat cheese soufflé
Jerusalem artichoke soup with wild mushroom tortellini


Turnips are a root vegetable with purple-white skin and a grassy, somewhat peppery flavour. You can eat them raw or cooked in these easy turnip recipes.


Roasted turnips with maple and cardamom
Scalloped turnips
Sliced turnip and bacon bake

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