Eat the seasons - Winter

Why pay a premium for food that has travelled a long way when you can enjoy fresher, tastier and more nutritious produce by eating seasonally? It’s cheaper, supports local producers and it’s better for you!

Why pay a premium for food that has travelled a long way when you can enjoy fresher, tastier and more nutritious produce by eating seasonally?

It’s cheaper, supports local producers and it’s better for you! 

What’s more, eating locally supports the local economy and reduces carbon monoxide emissions from the transportation.

Seasonal delights at Inspired Villages

Food in the Inspired Villages’ cafes and brasseries is locally sourced wherever possible.  From farm to fork, each morsel of food is prepared with precisely the care and attention you'd expect from a first class chef and his/her team.

Winter Fruits and Vegetables

Vegetables

Butternut squash, beetroot, artichoke, cauliflower, celeriac, celery, kale, leeks, parsnips, potatoes, pumpkin, swede, turnips, watercress, brussels sprouts, wild mushroom, carrots, shallots.

Fruits

Apples, clementines, cranberries, passion fruit, pears, pomegranate, satsumas, quince.

Warming squash soup

Serves 4

Ingredients

1 butternut squash peeled, deseeded and chopped into large cubes
2 tbsp rapeseed oil
2 onions chopped
1 garlic clove
2 red chillies deseeded and finely chopped
850ml hot vegetable stock
4 tbsp half fat crème fraiche plus more to serve

Method

1. Heat over to 200C/180C fan/Gas Mark 6.  Toss the squash in a large roasting tin with half the oil.  Roast for 30 mins, turning once during cooking, until golden and soft.
2. While the squash cooks, melt the remaining oil in a large saucepan, then add the onions, garlic and most of the chilli.  Cover and cook on a very low heat for 15-20mins until the onions are soft.
3. Tip the squash into the pan, then whizz with a stick blender until smooth.  Stir in the crème fraiche and season to taste.
4. Serve the soup in warm bowls with swirls of crème fraiche and a scattering of the remaining chopped chilli.

Top tips

Double the quantity and freeze in batches for cold winter days.

Not a fan of heat? Remove the chilli.