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What's in Season - November

What's in Season - November



What’s in Season - November

Seasonal eating means two things really: building meals around foods that have just been harvested at their peak - and adjusting your diet to meet the particular health challenges of Winter, Spring, Summer and Autumn. 

While it may seem like a luxury to have any food we want, anytime we want it, eating foods in season offers many benefits.
 
Simple joys 
For starters, it connects us to the calendar reminding us of simple joys - the first taste of Asparagus in Spring, the smell of ripe Strawberries newly picked in Summer, Apple picking on a clear Autumn day, celebrating Winter holidays with hearty, warming meals

Tastes Better
In-season produce is fresher and tastes better, sweeter - when perfectly ripe. 
 
When fruits and vegetables are picked for consumption that have been naturally ripened on the vine or the tree and harvested at the right time, they will have much more flavour and nutrition.  


More vitamins, minerals and antioxidants 
Produce eaten at its peak generally has more vitamins, minerals and antioxidants than foods harvested before they’re ripe and then shipped long distances. 


  
Eat a more well-rounded and balanced diet 
A pleasant added benefit of eating what's in season is that you get a broader variety of foods in your diet. Those foods can broaden your palate, for one, but they may also expose you to dishes and ingredients you may not have otherwise explored. 
 
Supports small and midsize Farmers
Eating seasonally often means eating locally grown foods, so it’s good for the environment too. It supports small and midsize local farmers, cuts down on pollution from shipping and transporting food and reduces your carbon footprint. 
 
Saves you money 
And if all that’s not enough to get you to make some simple switches in your diet, In-season foods will usually save you money.

Time to eat Seasonal
Each meat, fruit or vegetable has a prime time when it is at its seasonal best - and they tend to complement each other. That means extra flavour, extra crunch, extra juiciness - all super-fresh and great value.
 
And so here is what is in season - and most popular - in November - to help you eat seasonally: 



  
Leaves and Stems : Globe Artichoke, Swiss Chard, Savoy Cabbage, Red Cabbage, White Cabbage, Celery, Kale, Kohlrabi, Lambs Lettuce, Pak Choi, Radicchio, Brussels Sprouts
 

Flowers, Fruits and Seeds : Runner Beans, Cauliflower, Spring Onions, Peas, Pumpkins, Butternut Squash
 
Roots and Bulbs :  Beetroot, Carrots, Celeriac, Fennel, Horseradish, Leeks, Onions, Parsnips, Shallots, Turnips

 
Tubers :
 Potatoes - main crop, Sweet  Potatoes, Jerusalem Artichokes

Meats :  Beef, Lamb, Pork, Wild Mallard Duck, Goose, Grouse, Pheasant, Partridge, Guinea Fowl, Wood Pigeon, Rabbit, Venison. 

And here is just a summary of the main Meat Cuts that become popular in November:

Thrifty Cuts : Beef Flat Iron Steaks, Beef Fillet Tails, Bavette Steak, Shin of Beef, Beef Meatballs, Lamb Henry Steaks, Lamb Breast Roulade, Chicken Thighs, Marinated Chicken Skewers, Caramelised Red Onion Sausages, Pork and Leek Sausages, Gluten Free Toulouse Sausages, Directors Sausage Burgers, Loin of Pork Boneless, Bone in Belly of Pork, Unsmoked Boneless Gammon, Wild Rabbit

Roasts, Casseroles and Stews : Carvery Rib of Beef, Sirloin with Fillet, Topside of Beef, Mini Topside of Beef, Silverside of Beef, Rolled Brisket, Oxtail, Carvery Leg of Lamb, Rack of Lamb, Lamb Noisettes, Mini Noisette of Lamb, Special Reserve Chicken, Otter Valley Organic Chicken, Poussin, Chorizo Rosario Sausages, Merguez Sausages, Porchetta with Chorizo Roast, Pheasant, Partridge, Wild Mallard Duck, Wood Pigeon, Wild Rabbit, Venison Roast

Seriously Low and Slow : Beef Picanha,Beef Short Ribs (Jacobs Ladder), Ox Cheeks, Lamb Neck Fillets, Lamb Middle Neck, Lamb Shanks, Smoked and Unsmoked Gammon, Pigs Cheeks, Venison Saddle Eye, Beef Marrowbones, Pork Caul
 

Quicker Cooking : Rump Steaks, T-Bone Steaks, Beef T-Bone Florentine Steaks, 45 Day Dry Aged Beef Club Steaks, Marinated Rib eye Steaks, Hand Diced Beef, Master Steak Burgers, Calves Liver, French Trimmed Lamb Cutlets, Lamb Steaks, Lamb Henry Steaks, Lamb Garlic Rosettes, Chicken Supremes, Handmade Chicken Kievs, Chinese Chicken Plum Parcels, Chicken Skewers, Chilli Chicken Sausages, Pork Steaks, Marinated Pork Ribs, Directors Sausage Burgers, Veal Escalopes, Barbary Duck Breasts, Venison Haunch Steaks

Every month we pick out one Seasonal product and explore a little more about how best to prepare it
 
This month we feature Pheasant

  
Pheasant season in the UK begins on the first of October and ends the first of February. 

A fine meal 
Once the birds have been hung for at least three days after the hunt, their feathers plucked and bodies gutted, they make a fine meal, particularly when combined with seasonal quarry such as Chestnuts, Apples, Squash, Celeriac, Mushrooms and Cobnuts. 

Something of a bargain buy 
Something of a bargain buy for some time now - Pheasants are slightly - but not much - gamier tasting than a Free Range Chicken - and should be more of a practical and alternative to a Free Range or Organic Chicken

Tradition, myth and mystery
Tradition, myth and mystery surround Game to such an extent that many people are swayed away from sampling the birds

Lower in fat 
By far the most plentiful and popular of Game birds - Pheasants are a high quality protein food that are now no more difficult to cook than Chicken, Turkey or Goose - and benefit from being far lower in fat content

Strong - but pleasant aroma 
Pheasant when bought should be even in shape with no serious shot damage with a strong -  but pleasant aroma
 
Always check for shot by rubbing your fingertips to locate any of these small balls that have been overlooked - and cut them out


Sold in pairs 
Pheasants are often sold in pairs - a male and a female - known as a brace
 
The hen is more tender and smaller than the cock - and therefore produces less servings


Intensity increased 
Intensity of flavour can be increased by hanging the birds for longer
 
Young birds are best for roasting - whilst any that are over one year old are best braised or casseroled - low and slow 


Young Pheasant 
A young Pheasant should be trussed to retain its shape whilst cooking and can then can be quickly roasted and well basted - with some preferring barding with Streaky Bacon to retain the juices - and can be served slightly on the pink side

More exotic!
Older birds can’t be cooked like that as they will tend to dry out and have a rather blander flavour- but are perfect for rich, classic casseroles - and for Curries and even Mexican Mole - for something more exotic!
 
Recipes with Chicken or Turkey can be easily adapted and adjusted, if needed, for their gamier cousin.


November seasonal recipes to try - or just to get you thinking - include: 



• Pot-roasted Pheasant

A true autumnal treat, this pot roast works equally well with Partridge, Guinea Fowl or Chicken
Preparation time 25 mins : Cooking time 1 hour 55 mins.
 Click here for Smoked Streaky Bacon, Special Reserve Chicken, Church Hill Farm Chicken, Otter Valley Organic Chicken, Partridge, Pheasant, Guinea Fowl, Fresh Chicken Stock
(Click title for recipe)




•   
Roasted Pheasant with Boulangère Potatoes & Red Cabbage - by Galvin brothers
This stunning recipe is served with some fabulous side dishes for a real feast. The Pheasant Legs are confit before flaking the meat and serving in layers throughout the beautifully tender Boulangère Potatoes, while the Breast is simple roasted. Braised red cabbage brings an aromatic sweetness to proceedings.
Preparation/Cooking time 4 hrs.
 Click here for Pheasant - if you prefer - ask us to remove the Legs for you, Fresh Chicken Stock
(Click title for recipe)




• Roast Pheasant Hens with Puy Lentils & Salsify 
- by Martin Wishart
Crushed Juniper Berries give this roast Pheasant hens recipe an aromatic depth, while the flavour of the tiny French Puy Lentils is brightened with crispy lardons and creamy Salsify.
Preparation/Cooking time 2 hrs 30 mins. 
Click here for Pheasant, Unsmoked Streaky Bacon, Fresh Chicken Stock
(Click title for recipe)




Fried Pheasant - by The Jugged Hare
The Jugged Hare gastropub celebrates the wonderful taste of Pheasant meat with this delicious fried Pheasant recipe. A fantastic way to try cooking Game at home, and a much more adventurous take on traditional fried Chicken. 
Preparation/Cooking time 15 mins plus 1 hr soaking. Click here for 
Pheasant - if you prefer - ask us to joint the Pheasant into the individual Thighs, Drumsticks and Breasts.

(Click title for recipe)



Beef Fillets with braised Oxtail & Artichokes - by Nigel Mendham
Nigel Mendham brings together four different types of Artichoke in this elegant Beef recipe. Crosnes (Japanese Artichokes), Globe and baby Artichokes are cooked in a water bath to retain their shape, while Jerusalem Artichokes are made into a silky smooth purée. Tender Beef Fillet and rich, slowly braised Oxtail complete the dish, with a little luxurious Truffle thrown in for good measure. Preparation/Cooking time 6 hrs plus 24 hours marinating. 
Click here for Fillet Steaks, Oxtail
(Click title for recipe)



Beef & Ale Stew with Dumplings - by Tom Kerridge
Beef and Ale stew is the most traditional of slow-cooked British classics, and is a corker of a one-pot winter warmer.
Preparation time less than 30 mins : Cooking time over 2 hrs.
 Click here for Braising Beef, Fresh Chicken Stock
(Click title for recipe)



•  Mary Berry's Cottage Pie with Dauphinoise Potato - by Mary Berry
Mary Berry elevates the Cottage Pie recipe to new luxury levels with Dauphinoise Potatoes. It’s so much smarter than the usual Cottage Pie, so is perfect for casual supper parties too.
Preparation time less than 30 mins : Cooking time 1 to 2 hrs. 
Click here for Steak Mince, Fresh Beef Stock
(Click title for recipe)



Shepherd's Pie with spiced Parsnip Mash - by Nigel Slater
Using Parsnips instead of Potatoes adds a gently sweetness to Nigel Slater's brilliant Shepherd's Pie recipe.
Preparation time 30 mins to 1 hr : Cooking time 1 to 2 hrs. 
Click here for Lean Lamb Mince, Fresh Chicken Stock

(Click title for recipe)



Healthy Beef & Mushroom Casserole - by Justine Pattison
This comforting Beef casserole is a perfect winter warmer and, although it seems rich, it is actually suitable for a low-calorie diet of 1200–1500 calories a day. 
Preparation time less than 30 mins : Cooking time over 2 hrs. Click here for
 Braising Beef, Fresh Chicken Stock

(Click title for recipe)



Beef and Chorizo Stew - by Dick Strawbridge
Slow-cooked Beef with Chorizo and red wine in a stew that won’t disappoint, especially with Mash and Dumplings.
Preparation time less than 30 mins : Cooking time over 2 hrs. Click here for
 Shin of Beef, Chorizo Rosario Sausages, Fresh Beef Stock
(Click title for recipe)



Lamb Shank Cassoulet - by Gordon Ramsay
Gordon Ramsay's Lamb Shank Cassoulet recipe is the kind of dish he'd serve at home - it’s the perfect winter warmer.
Preparation time 20 mins : Cooking time 3-3½ hours. Click here for
 Lamb Shanks, Toulouse Sausages, Smoked Streaky Bacon, Fresh Chicken Stock

(Click title for recipe)



Mexican Chicken & Pumpkin with Pepita Pesto - by Diana Henry
Diana Henry's Mexican Chicken recipe is marinated with fresh Thyme, Oregano, Cumin and Allspice before being roasted with Pumpkin and served with a Pumpkin seed Pesto.
Preparation time 30 mins : Cooking time 40 mins plus marinating. Click here for
 Chicken Thighs

(Click title for recipe)



Sausage, Chicken & Squash Tray bake - by The Hairy Bikers
Serve this easy Sausage Tray bake with a big pile of wintery greens, such as Savoy Cabbage. Optional Chilli flakes will counter the Maple sweetness.
Preparation time less than 30 mins : Cooking time 30 mins to 1 hr. Click here for
 Chicken Thighs, Cumberland Sausages

(Click title for recipe)



Roast Pork Belly - by The Hairy Bikers
The Hairy Bikers' recipe for the ultimate roast Pork Belly is great for a Sunday lunch or dinner party.
Preparation time less than 30 mins : Cooking timeover 2 hrs. Click here for
 Belly of Pork Slices
 - ask us for it in one piece
(Click title for recipe)



Pork Meatballs with Anchovies - by Nigel Slater
No one will guess these Meatballs contain Anchovies - they are deeply savoury with a lift of Lemon zest and herbs.
Preparation time less than 30 mins : Cooking time 10 to 30 mins. Click here for
 Pork Mince, Fresh Chicken Stock

(Click title for recipe)



Roast Wood Pigeon, creamed Curly Kale & Jerusalem Artichokes - by Andy McLeish
This recipe demonstrates the brilliance and versatility of this beautiful Game bird. The Legs are slowly braised in a Sloe gin flavoured stock, flaked and incorporated with a host of other autumnal ingredients in a Pithier and served alongside the perfectly roasted Breasts, Girolle Mushrooms and Onion purée.
Preparation/Cooking time 2 hrs, plus cooling and braising time. Click here for Wood Pigeon, Fresh Chicken Stock
(Click title for recipe)



Succulent braised Venison - by Nick Nairn
Venison benefits from long, slow cooking, and this Scottish dish develops a beautifully earthy sweetness 
Freezable. Easily doubled. Healthy
Preparation time 15 mins : Cooking time 1 hr 50 mins. Click here for
 Hand Diced Venison

(Click title for recipe)

     So there you have it - Pheasant, Venison, Beef, Lamb, Chicken and Pork and other seasonal meat Recipe ideas for November using seasonal ingredients - with sometimes a delightful symbiosis of seasonal meats, fruits and vegetables - all on the same plate - just as nature intended

Enjoying all the benefits
Now armed with all that information - what is stopping you to start eating seasonally and enjoying all the benefits that come with the healthier approach that each month has to offer?

So whether you choose one of the recipes above - or are just inspired to explore further recipes we hope we have given you much food for thought for your November meals

Give it a Click 
So why not give it a Click -  and experience a whole new way to enjoy Godfreys Seasonal Free Range Premium Meats and Poultry by ordering from the comfort of you own home - or office - at a time that is convenient to you 


We do the rest - be it if you would prefer delivery direct to your door Nationwide - or at our Click and Collect Points in Highbury or Finsbury Park.  

Bon Appétit!
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