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We've asked our team for ways to incorporate this season's freshest produce into your recipes. As it gets colder, it's important to use ingredients plucked fresh from the ground to keep you and your family warm and healthy. Read below to find out more…

What's coming out of the ground this season

  • Beetroot
  • Carrot
  • Cauliflower
  • Kale
  • Parsnip
  • Pumpkin
  • Spring onion
  • Squash
  • Sweetcorn
  • Truffle
  • Sweet potato
  • Romanesco

Try eating seasonally with these tasty suggestions

Butternut squash risotto
Roasted beetroot salad with feta
Cauliflower and coconut curry
Spiced squash, chickpea & kale filo bake
Truffle pasta
Pumpkin, pear and bacon soup

Roasted beetroot salad with feta


  • 3 medium beetroots washed, then topped and tailed and cut into wedges
  • 1 ½ tbsp olive oil
  • 1 medium red onion cut into quarters
  • 1.25 cups of mixed salad leaves
  • 3.25oz feta cheese
  • 30g walnut halves
  • 1 heaped tbsp pumpkin seeds
  • 2 sprigs of fresh mint leaves removed then chopped
  • Salt & pepper for seasoning


  • Preheat the oven to 400 degrees F.
  • Place the beetroot in a large baking tray, season with salt and pepper then pour over the olive oil. Make sure all the beetroot is covered in oil.
  • Roast in the oven for 30 – 40 minutes, depending on how chunky your wedges are.
  • After 10 minutes add the onion to the tray and cover in some of the oil. Return the tray to the oven and cook until the beetroot is cooked. (You should be able to easily put a knife through the beetroot).
  • Once the veg has finished roasting, leave to cool slightly before adding to the salad leaves.
  • To assemble the salad, place the leaves in a large serving bowl, add the mint and onion and toss together. Then add the beetroot, crumble over the walnuts and feta. Scatter over the pumpkin seeds for added flavor and crunch.
  • Serve with balsamic vinegar or your favorite salad dressing.