It’s not just about turkeys you know - here are 12 festive ingredients to use this December.
Sherwin Jacobs is head chef of The Fox at Willian in Hertfordshire, and he has a few festive ingredients and recipes in his cupboard to inspire you.
What fruit and veg should I use?
What meat or seafood should I use?
How can I turn them into best-selling dishes?
Honey roasted parsnips are Christmas classics but we like to be different and make maple roasted parsnips with candied chestnuts.
Cranberry salmon with wild rice
We make a cure of sugar, salt juniper berries & fresh cranberries, blitz it and cure the salmon. It’s something different.
Try a mulled wine marinated mallard with celeriac purèe & a juniper berry jus.
We make a smoked venison, which is chargrilled with onion purèe & roasted baby onions. We also do a venison & black pudding scotch egg.
Smoked venison loin, truffle & wild mushrooms with venison & black pudding quail’s scotch egg & baby chard
These are very in season. Try a moules marinière with frites, or we make them in a chorizo and cod cheek stew with tomato Greek sofrito, which is tomatoes slowly cooked in oil.
Just keep it simple and traditional.
Jerusalem artichokes & braised mutton
Make a braised mutton with artichoke purèe and Jerusalem artichoke crisps. You can serve this with salted lemon couscous and mint yoghurt for a Moroccan twist. Jerusalem artichoke is a great alternative to potato.