We are passionate about using fresh, local produce when we are cooking here at Freckles. It is so satisfying using in season British fruit and veg – they taste amazing!

What’s in Season in December?

Apples, Beetroot, Brussels Sprouts, Carrots, Celeriac, Celery, Chestnuts, Chicory, Cranberries, Jerusalem Artichokes, Kale, Leeks, Mushrooms, Onions, Parsnips, Pears, Potatoes, Pumpkin, Quince, Red Cabbage, Salsify, Savoy Cabbage, Swede, Swiss Chard, Turnips, Watercress, Winter Squash, White Cabbage.

One of our favourite recipes this season is…

Roasted Sprouts with Apple and Pancetta (serves 8)

Ingredients

800g Brussels Sprouts, trimmed, large ones halved
3 eating apples (we used cox), cored and cut into thick wedges
Olive oil for roasting
A few fresh rosemary sprigs
140g unsmoked pancetta cubes

Method

Heat the oven to 200ºC/180ºC fan/ gas 6.
Cook the sprouts in a pan of boiling water for 2-3 minutes to soften a little. Drain in a colander, then leave for a minute to dry out.
Toss the sprouts with the apples and olive oil in a large roasting tin (they need enough room to really spread out). Scatter over the rosemary and pancetta. Roast for 30-35 minutes, stirring halfway through, until the sprouts and apples are tender and the pancetta is crisp.
Serve.

Give it a go and let us know how you get on! Don’t forget you can leave out the pancetta to make it veggie / vegan!