Winter ingredients

Winter ingredients

Stave off those winter ills and chills with fresh, seasonal food and recipes that are cheap, easy, and nutritious

Glorious Grapefruit

Around June, grapefruit trees all across Aotearoa become laden with juicy, citrussy grapefruit (huakerepe). The Kiwi variety of grapefruit is sometimes known as ‘poorman’s orange’, seemingly for a variety of reasons; however grapefruit is thought to have originated from a pomelo crossed with sweet orange in Barbados back in the early 1800s. While grapefruit can conflict with certain medications (ask your pharmacist or doctor about this), it’s a delicious and refreshing fruit that you’ll often find in marmalade form at your local farmer’s market, if you’re lucky. For a nutritious breakfast while you’re on the road, cut grapefruit in half and lightly char the flesh on the barbecue, using a low heat. Once it’s warm, drizzle with a little honey and enjoy.


Brussels Sprouts

Winter ingredients

The main reason these delightful little mini-veg have such a hard time is often due to traumatic memories of overboiled, foul-smelling piles of mush served in bygone days. These days, we know how to make a Brussels sprout that’ll wow everyone at the table. Brussels are grown in Ohakune, in the central North Island, and Oamaru, north Otago in the South Island. The southern-grown sprouts are usually a bit bigger, and are available later in the season. While you can boil sprouts, I personally enjoy them shredded in a pan with oil, garlic and bacon bits, or halved, lavishly seasoned with salt, pepper and olive oil, and cooked on the grill so they get a delicious char.

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Pantry staple: Worcestershire Sauce

Winter ingredients

Well known for its impossible-to-pronounce name, this fermented liquid was invented by pharmacists John Wheeley Lea and Willam Henry Perrins, in the city of Worcester in England in the early 19th century. Not to be mistaken for soy sauce – they are very different – Worcestershire sauce is made from fermented anchovies, vinegar, sugar and spices, and has a lovely umami flavour. Add it to stir-fries or bolognese sauces, finish your Bloody Mary cocktail with a few drops, or my personal favourite, poured liberally over piping hot cheese on toast. Mmmmm.

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