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Simple and in Season – December

December 4, 2014

How is it December already?! Seriously, I don’t know where the time goes. I’ve just been reading through the round up for November’s Simple and in Season, hosted beautifully by Katie over at Feeding Boys and a Firefighter. Thank you Katie. 34 stunning seasonal recipes – honestly, it’s like a cook book! Soups, starters, sharing plates, winter salads, cakes, crumbles, home made liqueurs…I can’t wait for December’s entries now. The link up is below. I’ll be rounding up as early in January as I can.

Froothie Optimum 9400

What’s in Season during December?

Well, it largely depends on where you are in the world. But here in the UK I’m seeing plenty of kale (I had a stunning Winter Wonderland variety in my bog box), beetroot, Brussels sprouts (get creative!) cauliflower, leeks, parsnips, wild mushrooms. On the fruit front, apples, clementines and cranberries. Don’t forget that nuts are seasonal, too – almonds, walnuts and chestnuts. There’s duck, goose, turkey and venison, too. Basically, your whole Christmas dinner!

And yes, there will be a prize. I’ll send one lucky entrant a cook book of their choice in the new year.

Don’t forget to tweet me @RenBehan with the hashtag #SimpleandinSeason. And since becoming a featured pinner, there are now over 65,000 followers of my boards, including the Simple and in Season board, so I’ll be pinning all your entries, too.

Follow Ren Behan Food’s board Simple and in Season on Pinterest.You can also see some more guidelines, here.  Simple and in Season Badge Happy cooking!

Link Up here

An InLinkz Link-up

Filed Under: Uncategorized6 Comments

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About Ren

Ren Behan is a British-born food writer of Polish descent. She is a mum to three young children (13, 10 and 5) and spends lots of time with them in the kitchen. Ren writes about seasonal, family-friendly food on her blog www.renbehan.com. She also contributes recipes and articles to online and print food publications, such as Food52.com, GreatBritishChefs.com, Huff Post Food and JamieOliver.com. She holds a Diploma in Food Journalism with Distinction and has completed a Food Styling course at Leiths School of Food and Wine.

Ren’s cookbook, Wild Honey and Rye: Modern Polish Recipes, draws upon her Polish heritage and regular travels to Poland.

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Comments

  1. De Tout Coeur Limousin says

    December 4, 2014 at 7:00 pm

    Yay! The December simple and in season! Looking forward to lots of recipe inspiration. 🙂

    Reply
    • Ren Behan says

      December 4, 2014 at 8:31 pm

      Thank you so much Ema!

      Reply

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