Eating with the seasons. It sounds very easy. But every time I find myself at a supermarket, with racks stocked with fruit and vegetables from all over the world, it find it pretty difficult to remember just what is or isn’t in season. I’ve found that a great way to remember is to go with the classics. Cooking the dishes that were on the menu before our carbon footprint started to span the entire globe.
So for the Christmas menu, I tried out the classic combination of Brussels sprouts, chestnut and venison.