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Feed the mind, body and soul with good mood food that is higher in nutrients, better in taste and lower in levels of artificial inputs. Eating the freshest peak season fruit and veg is an easy way of improving your diet whilst being sustainable, not to mention, it is also better value for money.

We've asked our Head Tasting Chef, George, for ways to incorporate this season's peak British produce into your cooking at home to serve up warming dishes using ingredients plucked fresh from the ground. 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 (450g) washed, then topped and tailed and cut into wedges
  • 1 ½ tbsp olive oil
  • 1 medium red onion (160g) cut into quarters
  • 125g mixed salad leaves
  • 90g feta cheese
  • 30g walnut halves
  • 1 heaped tbsp pumpkin seeds
  • 2 sprigs of fresh mint leaves removed then chopped
  • Salt & pepper for seasoning


  1. Preheat the oven to 200 degrees C / gas mark 6.
  2. 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.
  3. Roast in the oven for 30 – 40 minutes, depending on how chunky your wedges are.
  4. 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).
  5. Once the veg has finished roasting, leave to cool slightly before adding to the salad leaves.
  6. 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 flavour and crunch.
  7. Serve with balsamic vinegar or your favourite salad dressing.