Turnips, swedes, pheasant
Fresh produce
Cheap and seasonal British produce such as turnips, swedes, Brussels sprouts and Brussels tops are all good options at present, as are Savoy and January king cabbages. Last week's storms are still playing havoc with prices as many Spanish crops were destroyed. Baby leaves are especially troublesome, with rocket very expensive. However, spinach from the south of France is surprisingly cheap for this time of year and offers a good alternative. South African cèpes are coming in soon and so will be available at reasonable prices, while French Swiss chard is a good option at the moment, as is another good winter vegetable - Dutch pak choi. That staple of French cuisine, the garlic clove, is in short supply after shortages in their own country forced our Gallic cousins to panic and buy up most of the Scottish and Isle of Wight produce, so expect price rises. Above all, avoid strawberries, which according to our supplier, are still "hideously" expensive.
Source: Fresh Direct, 01869 365600www.freshdirect.co.uk
Meat
There have been price hikes in some game produce, particularly hare, as gamekeepers have raised prices in the light of interest from the Continent, and suppliers have passed the increases on to the buyers. The cheapest game remains English pheasant at £3 a bird and French partridge at £2.80, while wild rabbits are in abundance. There is a good selection of offal on the market, with duck hearts, sweetbreads and lamb tongues widely available. Beef prices are starting to creep up as Christmas nears. Our supplier has warned that, with organic turkey farms breeding to order, they had to order their birds in May. As a result, it may prove very hard to purchase any at short notice.
Source: Chef Direct 01275 474707www.chefclubdirect.co.uk
Fish
Orkney scallops are available again after boats were out all last weekend. A generally favourable week has also seen langoustines from the west coast of Scotland arriving in good number, as well as South Devon cockles and large blonde skate wings. Large turbot are around in some areas but are incredibly expensive, often reaching as much as £130 each at auction. Large wild bass are in abundance still, while small monktails - 300-500g - are also readily available. Cornish herrings are on the market in large supplies and are always popular this time of year with chefs keen to pickle them for Christmas.
Source: Chef Direct 01275 474707 www.chefclubdirect.co.uk
Seasonal recipe
Baked Yorkshire blue cheese and ham tart
Ingredients
(Serves four)
250g puff pastry
1 egg
125g blue cheese
125g sliced air-dried ham
250g washed and wilted spinach (don't be shy with the seasoning)
Salt and pepper
Hollandaise sauce
Method
Roll out puff pastry to about 3-4mm thick, cut into a 4-6in circle. Place on a non-stick tray and brush with the beaten egg. Place a mound of spinach in the centre of each tart, top with the cheese and slices of ham. Bake in a hot oven for 10-12 minutes. Serve immediately with Hollandaise sauce.
Paul Sowden, group head chef, Tomahawk hotels
