Curious about what’s in season in November in the UK? We’ve got you covered. November is the time when root vegetables start to shine. Having a November frost is advantageous for vegetables such as parsnips and swedes as it helps them sweeten. There are slim pickings on the fruit front (hopefully you like apples and pears), but it’s a great time to forage for chestnuts and cobnuts.
Here’s our Honestly Good lowdown on November’s seasonal fruit and vegetable offerings:
The UK produces world-class apples, and November is the perfect time to appreciate them. We’re big fans of Bramley, Cox, Empire and Red Pippin. Organic is definitely worth the extra cost as a lot of non-organic apples are exposed to pesticides then coated in wax. Why not try a traditional apple crumble, or use your apple to make a chutney?
There are lots of great pear varieties to choose from, including Concorde, and Conference pears. We’re big fans of frying chopped pears in coconut oil, adding cinnamon, ginger, and orange juice, then once it’s cooled, using this to spice up natural yoghurt.
Many people immediately associate cranberries with turkey, but there are lots of other great dishes you can make, such as this delicious crumb cake.
If you haven’t tried quince before, it looks similar to a pear, and is perfect for making jellies, chutneys, and preserves. Give a twist to your cranberry sauce by making this rosy quince and cranberry jelly.
Beetroot is a real show stopper. Not only is it a fantastic source of fibre, potassium, iron, folate, and Vitamin C, but it’s also thought to improve digestive health. (Source). There are lots of delicious ways to eat beetroot, including roasting in the oven, boiling and grating as a side dish, or you could even make this tasty beetroot hummus.
Love it or hate it—the end of November marks the start of brussels sprouts season. These tightly packed green powerhouses are high in fibre, vitamins, and minerals, especially vitamin C and vitamin C. (Source)
If you’re looking for top tips on how to make your sprouts more delicious, we recommend roasting them in the over with olive oil, salt, pepper. Garlic, and grated parmesan.
Red cabbage is a festive favourite, and the perfect ingredient for raw salads as well as hot braised roast accompaniments. We’re a big fan of cooked red cabbage with spices and apples. Check out this tasty recipe.
Did you know there are lots of different coloured cauliflowers, including white, purple, orange, and green? This tasty cruciferous vegetable is low in calories, and high in vitamins, including vitamin C, vitamin K, and vitamin B6. (Source)
Carrot is a kitchen staple and incredibly versatile. Roast them in the oven, or blitz them up with ginger, turmeric, and potatoes to make a delicious hearty soup.
This funny-shaped bulbous vegetable is the ideal choice for roasting. If you’re looking for a tasty seasonal bake – we recommend this parsnip and celeriac dish.
Kale – we salute you! It’s one of the most nutrient-rich foods, and is packed full of vitamins, minerals, and antioxidents such as quercetin and kaempferol. (Source).
If you don’t want to make kale centre stage, and are looking for a way to sneak it into your dinner, why not try adding steamed kale to mashed potato?
There’s more to leeks than simply being a filler for a soup recipe. Check out Jamie Oliver’s deliciously indulgent “Cheesy leeks a la Oliver” recipe.
No roast dinner is complete without some delicious honey roasted parsnips, and now is the perfect time to start adding them to your weekly menu. If you’re looking to break tradition, here’s an interesting recipe for you – paprika parsnip fries.
We really love winter squash! In fact, they look so good in our kitchen as part of an Autumnal display, that sometimes we feel bad about eating them! There are so many winter squash varieties to choose from, including Autumn Crown, Butternut, Crown Prince (an Honestly Good fave), and Sweet Dumpling. We love putting them in stews, and slowly roasting in the oven.
There’s lots you can do with shallots! This onion variety is sweeter and milder than a traditional onion, so it’s ideal for a subtle addition to a stew.
Swede makes a perfect Autumn side dish, especially with rich meat dishes. If you’re looking to master the art of the perfect roasted swede, we’ve got some top tips. Slice the swede into small cubes, and season with dried garlic, black pepper, chili flakes, salt, rosemary, and olive oil. Pop it in the oven for 30 minutes, and don’t forget to flip half-way.
We hope this November seasonal guide has given you some recipe inspiration. If you’ve got any other recipe tips, please share with us on social.
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