Last updated 19:27, Thursday, 13 November 2008

WHILE we freely admit to enjoying all sorts of exotic vegetables which controversially have travelled the dreaded air miles, there’s something about winter that makes us look forward to our very own home-grown varieties.

We’re not sure whether, technically speaking, we are in winter, but it sure feels like it. Our tummies and taste buds point us in the direction of veggies such as Brussels sprouts, swedes, carrots, cabbage, leeks and the king of the roots – parsnips.

As we all know, the winter season can seem to drag on and the limited variety of locally available vegetables can become slightly repetitive so we’ve thought of a few ideas to jazz up your greens.

Plus, for the lady who asked us in the supermarket the other day what to do with fennel, this first one is for you.

All recipes serve four to six

3 bulbs fennel, core removed and sliced into wedges lengthways (you may have to discard the outer leaves if they are tough)

1 onion cut into 8 wedges

Splash olive oil

Glug of balsamic vinegar

1 tablespoon sugar

Salt and pepper

Put the fennel and onion into a deep roasting tray. Drizzle the oil and balsamic over the vegetables. Sprinkle the sugar over and then season with salt and pepper. Give everything a good mix with your hands. Roast in the oven at 190 to 200 degrees for approximately 45 minutes.

8-10 parsnips, peeled

Splash of oil

2 tablespoons grain mustard

2 tablespoons honey (your favourite variety)

Salt and pepper

Cut the parsnips into even sized pieces. Par boil them for around six minutes then drain well.

Drizzle some oil on a baking tray and put in the oven (set at 200 degrees) for a few minutes to get hot. Once heated, remove from the oven and add the parsnips to the tray.

Season with salt and pepper and begin to roast for around 20 minutes.

Mix the mustard and honey together in a small bowl. Pop them in the microwave for around 10 seconds to loosen the mixture up. Take the parsnips from the oven and smear them with the glaze. Return to the oven for a further 10 minutes.

1 large or two smaller flat mushrooms per person, stalk removed

4 leeks washed and finely shredded

½ pack cream cheese (lower fat versions are fine, if you prefer, as are flavoured – we tend to use garlic and herb)

Splash of oil

Salt and pepper

Sauté the leeks in the oil until soft. Season well and add the cream cheese. Stir until the cheese has melted and dispersed among the leeks.

Put the mushrooms on a baking tray, gills side upwards. Divide the leek mixture between the mushrooms.

Roast in the oven at 200 degrees for approximately 25 minutes.

2 packets Brussels sprouts, trimmed and sliced

2 red onion, peeled and sliced

1 to 2 cloves garlic, crushed

Splash oil

Salt and pepper

Heat the oil in a wok until hot but not smoking. Toss in the onion and garlic. Stir them for a minute or so.

Now bung in the sprouts and season everything with salt and pepper. Continue to stir fry until the sprouts are cooked to your liking; crunchy or soft, it’s your choice.

A good tip here is if they start to burn, add a splash of water and they will steam fry so as not to get too caramelised (burnt!).