Sandra’s scrumptious 65th birthday spread

With less than two weeks until Christmas and the holidays nearly upon us, the shops are stocked with delicious festive treats and people are already stocking up on Christmas food fit for a feast or two.

But, just because it is Christmas doesn’t mean we should not consider what is in season and keeping sustainability at the forefront of our minds.

So, what is in season over December and the winter seasons in Britain? Well, thankfully many of the Christmas time favourites are favourites for a reason – they’re traditionally easily grown and sourced in the U.K. over winter. Cabbage, sprouts, potatoes and onions, celeriac, celery and carrots as well as parsnip and swede are all in season this time of year. Not forgetting chestnuts, beef and venison and even guinea fowl too.

So roast dinners with all the trimmings can be environmentally friendly! Of course clementines, pomegranates and dates are seasonal favourites too and these are obviously not sourced locally.

Whatever you buy and eat over the festive season, remember to consciously consume – making informed and conscious decisions about what you buy and eat.

In the lead-up to the Christmas break we enjoy hearty, warming foods, keeping us warm in the cold weather and suitably fuelled over this busy season.

We enjoy Rumbledethumps – for those who haven’t heard of it, it is the Scottish equivalent of bubble and squeak as it is often made with leftovers, though it isn’t usually fried. It is a lovely filling dish served as a side or when served with a nice piece of fish or chicken breast can even be a substantial main meal.

Rumbledethumps

550g large potatoes,

350g swede

60g unsalted butter

250g kale, finely sliced

1 small onion diced

Sprigs of thyme

25g cheddar cheese, grated

Preheat the oven to 180C/350F/Gas 4.

Peel and chop the potatoes and the swede and chop into large chunks. Next, boil in a saucepan tender. Drain and return to the pan.

Heat three quarters of the butter in a pan on medium low heat and cook the kale and the onions for a few minutes, until the kale is tender and onions lightly browned.

Add the kale and onions to the pan with the potatoes and swede then add the remaining butter and mash together. Season, to taste, with salt and freshly ground black pepper.

Place the mashed medley into an ovenproof dish and top with the cheese. Cover with a lid and bake in the oven for about 20 minutes, then remove the lid and continue to cook for a further 15 minutes, or until piping hot and golden-brown on top. Serve with fresh thyme.

What winter dishes keep you going in the lead-up to the Christmas break? Let us know in the comments.