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Eat the Seasons - December 2015

Fruits & Nuts
Apples (Egremont, Russet, Blenheim Orange, Orleans Reinette), Chestnuts, Clementines, Cranberries, Pears, Satsumas, Tangerines
Vegetables & Herbs
Beetroot, Brussels Sprouts, Cauliflower, Celeriac, Celery, Chicory, Jerusalem Artichokes, Kale, Leeks, Parsnips, Potatoes, Pumpkins, Red Cabbage, Sweed, Turnips
Meat & Game
Duck, Goose, Grouse, Guinea Fowl, Hare, Partridge, Pheasant, Rabbit, Venison, Wood Pigeon
Fish & Shellfish
Brill, Clams, Haddock, Halibut, Hake, John Dory, Lemon Sole, Monkfish, Mussels, Oysters (Native & Rock), Plaice, Scallops, Sea Bass, Turbot

December brings the shortest day of the year, it is of course the time of year when friends and family gather together to enjoy good food and escape the winter chill.  It is one of my favourite times of year, as in the brief lull between the Summer Events Season and the Christmas Party Rush I am able to grab some time in my own kitchen, doing what I enjoy most of all; getting creative with ingredients, and prepping for Christmas as much as possible…. those ‘essentials’ like satsumas in cider brandy, and Christmas Cake & Christmas Pudding of course!!


Although the days are short nature is still providing us with some fantastic seasonal fruit and vegetables; sprouts, turnips, swede, cauliflower and parsnips are all in season and available alongside items from store such as potatoes, carrots, red cabbage, beetroot, apples and pears.


For a real treat this month try Wild Goose, Jerusalem Artichokes and Red Cabbage (wonderful braised and served with chestnuts) all of which will be at their best now.


Wild Goose Breasts with Orange Glaze

Serves 4



  • 4 wild goose breasts
  • salt to taste
  • 1 dash dry vermouth (optional)
  • 1 tablespoon grated orange zest
  • 1 orange, juiced
  • 1 teaspoon lemon juice
  • 1 teaspoon brown sugar
  • 1 clove garlic, minced
  • 1 tablespoon soy sauce
  • ½ teaspoon dry mustard
  • ¼ teaspoon caraway seeds



  • Preheat oven to 3500 farenheit (1750 centrigrade). 
  • Rinse the breasts in cold water, and place in baking dish. 
  • Splash with vermouth, then season with salt & set aside.
  • In a medium bowl, combine orange zest, orange juice, lemon juice, brown sugar, garlic and soy sauce.  Season with mustard and caraway.  Pour glaze over breasts in baking dish.
  • Bake in preheated oven for 30 minutes, or until no longer pink and juices run clear. 
  • Baste at least twice during baking as wild geese tend to have very little fat on them and the basting ensures they remain moist and tender.
  • Serve with oven roasted root vegetables.