Festive and flavourful recipes to eat with the seasons
With December comes festivity, joy; colder weather and a lot more rain! We drift towards slower cooked, warming dishes that help sustain our energy and warm our cockles. Eating with the Seasons not only had nutritional benefits, but also helps our local economy and is kinder to your purse. There are some wonderful warming recipes to try using produce in Season over December, and we’re lovingly sharing one of our favourite Cauliflower and Maris Piper mash recipes with horseradish below. We hope you enjoy!
A Creamy Christmas potato and cauliflower mash with horseradish
This indulgent, naturally creamy low GI mash is high in fibre, Vitamin C and enriched with horseradish, gifting it with antibacterial and probiotic properties that help our gut health.
Suggested pairing with a VG seed and fruit roast, or ethically sourced, locally slow reared meat option.
The secret star ingredient: Horseradish is antibacterial and native to Western Asia, arriving in the UK before the 15th century; it has thrived and caused no problems within our natural ecosystems. It is commonly found on waste ground, woodland edges and on the coast. The leaves and the roots are both edible and it is easily paired with root veggies, meats and more. Great for our gut and digestive health, it also helps support our immunity.
We’ve included some secret hacks which may make the cooking time a little longer but it’s worth it for the taste!
RECIPE
Serves 6
- Maris Piper Potatoes 625g, washed with their skins on
- Cauliflower florets 208g
- Extra Virgin Olive Oil 15ml
- Horseradish 15g
- Garlic, 4 cloves
- Dry white wine, splash
- Chives 1 small bunch
- Sea Salt 1 large pinch, to taste
- Black Pepper, to taste
Instructions
- Preheat the oven to 200C/400F/Gas 6.
- Wash the potatoes well, dry them and prick several times with a fork. Pour some olive oil into your hands and rub over the potatoes, then scatter over some sea salt which should stick to the oil.
- Place directly on the shelf in the oven and bake for 1¼-1½ hours, depending on the size of the potato. Continue to step 4. When cooked, the potato should be golden-brown and crisp on the outside and give a little when squeezed.
- Toss the cauliflower florets with a little olive oil, salt, pepper and place on a baking tray with the peeled, crushed garlic cloves
- Drizzle over a little dry white wine and place into the heated oven for 15-20 minutes, or until golden
- Peel and grate the horseradish and chop the chives
- When slightly cooled, scoop out the fluffy potato from the jackets and place in a pan
- Transfer the cauliflower and garlic into a food processor and blend till smooth
- Combine the cauliflower with the potato, seasoning to taste, then toss in the chives to serve.