Top chefs reveal where they find inspiration for their recipes
November seasonal update
Glorious Twelfth: chefs' grouse images and recipes
Recipes from Michelin-starred chefs demos at The Staff Canteen Live 2014 in Bournemouth: day one
From seasonal fruit to vegetables and game and, take a look at our seasonal update to decide what to put on your menus this month
What is the best way to eat Celeriac?
Celeriac is known for it's versatility and it's ability to effortlessly elevate dishes from salads, slaws and sauces.
As well as being a key component in a lot of our favourite dishes, celeriac can also be consumed raw offering a great crunch and texture when consumed.
by Romy Gill MBE
Celeriac Recipes
Check out Romy Gill MBE's Tandoori Quail with Celeriac Puree recipe!
What are the benefits of eating Carrots?
Packed with Vitamin A, carrots are often associated with helping us mantain healthy vision, but they also have countless other benefits.
Studies has shown that carrots balance blood sugar, help with weight management, as well as lower the risks of cancer.
They are also credited for helping regulate blood pressure, reducing heart disease, improving immunity, and boosting brain health.
by Richard Stevens, Chef Owner of Restaurant Jericho
Carrot Recipes
Is a mallard duck good to eat?
Mallard often provide a good amount of meat, requiring little preparation, making it a brilliant ingredient to have on the menu.
Mallard is described as having a coarse texture with a slightly gamey taste, and is excellent fried or grilled.
by Richard Stevens, Chef Owner of Restaurant Jericho
Mallard Recipes
What are benefits of almonds?
A firm favourite amongst chefs and nutritionists, almonds lower blood sugar levels, reduce blood pressure, and lower cholesterol levels.
Almonds can also reduce hunger and promote weight loss and are close to perfect as a food can get.
by Love Fresh Berries
Almond Recipes
Is turbot fish good to eat?
Turbot is a large flat fish prized for its firm white flesh and subtle, refined flavour.
Turbot is often cooked carefully with a selected ingredients and is always guarenteed to result in a fine meal for chefs and diners alike.
by Theo Clench
Turbot Recipes
What does monkfish taste like?
Monkfish is an incredibly sought-after fish, valued for its firm, lean, bright-white flesh.
Monkfish has a mild, sweet flavour, without the "fishy" taste many people associate with when eating fish, and is often paired with roasted root vegetables, salads, potatoes, and sautéed mushrooms.
by Thomas Stephens
Monkfish Recipes
Try this superb South Coast Monkfish recipe by Thomas Stephens, Chef Patron of Dilsk, Brighton!
What's the benefit of eating pumpkin?
Pumpkins are rich in potassium and are associated with regulating blood pressure and lowering the risk for heart attacks and strokes.
Pumpkins also contain vitamin C, fibre and antioxidants, which can help prevent heart disease.
by Love Fresh Berries
Pumpkin Recipes
Check out this Roasted Pumpkin, Blueberries and Spiced Lentils recipe from Love Fresh Berries!
Are Apples Healthy?
Packed with vitamins, antioxidants and fibre, apples are one of the healthiest fruits that are readily available in the UK.
Apples have been associated with lowering cholestral, protecting against diabetes, preventing obesity, protecting against heart disease, whilst being beneficial for bone health.
by Thomas Stephens
Apple Recipes
Where to get oysters
Of all the produce Britain can be proud of, oysters ranks very high indeed. In season from September through to April - all of the months with an R in them - high quality, sustainable native oysters can be found up and down the country.
The best known locations are Essex, Kent, Dorset, Devon, Cornwall, the west of Scotland and Ireland, and each region's are known for their particular characteristics.
The most prized are those from the Pyefleet fishery in Colchester, where oysters were bred as early as the Roman era.
Rock oysters were introduced in Europe three decades ago to boost stocks. They take half as long to grow to an edible size (two years, as opposed to four for natives) and are available year-round, but tend to be less flavoursome and firm than native oysters.
Why not try Gary Foulkes' recipe for mackerel tartare, oyster, green apple, shiso, or watch 3-Michelin star Azurmendi chef Eneko Atxa create a recipe of Oyster tartar and oyster gelee?
When is pollack in season?
Not to be confused with pollock, a small, cod-like fish native to Alaska, pollack (latin name, pollachius pollachius) is a close relative of coley.
Known as lythe in Scotland where much of the UK's stocks come from, pollack is a great tasting fish, very popular in France - which explains why it is often referred to as its French moniker, colin.
Pollack has a white, flaky texture similar to that of cod, and has the advantage of being cheaper. It is best poached in stews and curries, but can equally be pan fried.
Why not try Karl Goward's royal fish pie recipe with cockles, gurnard, pollack, salmon and smoked cod, or Ross Clark's butter-fried pollack with pine nut purée, brined pepper, vodka pickled tomato, olive oil meringue and balsamic air?
When are cranberries in season?
Cranberries are a staple of British Christmas foods, and for good reason: this is when they are most abundant. Both sweet and acidic, they can be eaten fresh, but their slight bitterness means that they are better cooked or dried and incorporated. Because they are so versatile, they can be incorporated into sweet and savoury dishes.
We all know the classic sauce, cakes, breads and puddings, but why not try this cherry and cranberry parfait with pistachio biscotti recipe?
Better still, treat yourself to a video of Michelin-starred chef Nathan Eades making maple glazed roast venison with stuffed cabbage, celeriac, cranberries:
Do beware: though mustard cress is different to mustard, it does contain the substance that causes allergic reactions to mustard.
When are clementines available?
Available November to February, clementines are normally sweeter than tangerines and oranges and have very high vitamin C content. They rarely contain seeds, are notoriously easy to peel and are smaller than other varieties of oranges, which makes them perfect for lunch boxes. The zest is often used as
Try this boiled clementine cake recipe by Peter Jackson,
What to cook with dates
Dates have been eaten for thousands of years, but by no means does this make them boring. Most often you will find the brown type, with its sweet flavour and chewy texture, but red and yellow dates do exist. Dried dates will be available throughout the year, but fresh ones with their stones from November to January. Dates can be eaten as they are, put into cakes and puddings or made into chutneys.
Try this recipe from Clare Smyth, Roasted Bresse Pigeon with grilled polenta, smoked pork belly braised shallots, beetroot, and dates: https://www.thestaffcanteen.com/chefs-recipes/roasted-bresse-pigeon-with-grilled-polenta-smoked-pork-belly-braised-shallots-beetroot-and-dates
Watch head chef Nick
When is venison season?
The season for wild venison starts at the end of October, but venison is also farmed throughout the year. Venison in Britain means the meat from deer, although in other countries it can include antelope, moose, elk and other animals of the same family. Various cooking techniques apply to the different cuts of the meat.
What can you do with roasted chestnuts?
With its rustic flavour, you can't beat the taste of a roasted chestnut, but this delicious ingredient deserves far more recognition than just being used around Christmas time. It is always recommended that you roast chestnuts before consuming or cooking with them. Chestnuts can be used in savoury dishes like pasta, soups, risottos and in bread and purees.
You can also use chestnuts in desserts such as cakes, especially when you pair it with chocolate!
We love this delicious chestnut pasta dish from Simon Rogan - why not try it for yourself?
Watch this video of Nick Brown and chef Will Lockwood creating a dish combining raw beer fed Dexter beef with chestnut and bone marrow.
WHAT IS SWEDE MADE OF?
Swede is a root vegetable that belongs to the same family of vegetables as broccoli, cauliflower, kale, cabbage, brussel sprouts, and other cruciferous vegetables. Swedes are recognsed officially as a cross between a turnip and cabbage.
Are you using any of these seasonal ingredients in your menus? Upload your pics and recipes to our Chef+ mobile app!
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November seasonal update
Top chefs reveal where they find inspiration for their recipes
Glorious Twelfth: chefs' grouse images and recipes
Recipes from Michelin-starred chefs demos at The Staff Canteen Live 2014 in Bournemouth: day one
