Did you know I almost got married on bonfire night? We ended up moving the date, but I still love November.
The smell of woodsmoke, the excuse to layer up in woolly jumpers and cute hats, pretty fireworks and (of course) toffee apples feels like the consolation prize for the clocks having gone back, and dark, cold mornings and evenings being well and truly upon us.
I always think of November as an indoorsy month: those dark, cold days were made for thick blankets and vanilla scented candles, huge mugs of hot coffee and piles of books. Its a sort of hibernation, quietly gathering your strength ready for a December filled with sparkle and parties and far too much food.
This post is part of my series on eating seasonally – every month I let you know what ingredients are in season and point you to some recipes using those ingredients.
September | October | November | January
What’s in season in November?
- Passion Fruit
- Brussels sprouts
- Butternut Squash
- Runner Beans
- Spring Onion
- Sweet potato
- Lamb’s Lettuce
- Pak Choi
- Swiss Chard
Also in season in November
- Brazil Nuts
What to cook in November
- Orange, Tomato & Sunflower Seed Salad [kale, clementine or satsuma as orange substitute]
- Pink Berry & Almond Smoothie [kale, banana, almond in milk & nutbutter]
- Vegan Frappe Smoothe [banana]
- Black Bean, Broccoli and Sweet Potato Bowl [sweet potato, spring onion]
- Orange and Almond Salad [kale, almonds,
clementine or satsuma as orange substitute]
- Best-Ever Gluten-Free Pancakes [banana]
- Beetroot & Fennel Hummous [beetroot]
- Gluten-free Granola [almonds, hazelnuts, walnuts, pumpkin seeds, cranberries]
- Winter Squash & Kale Curry [butternut squash, kale, onion]
- Purple Cabbage Stir-fry [cabbage, chestnuts, onion]
- Apple & Almond Overnight Oats [apple, almonds]