The Good Health Guide

by organic caterer Sonya Meagor

When I cook for family and friends I always check where my produce comes from, and avoid completely anything that has been intensively farmed, or has been flown halfway across the world to get to me.  This philosophy is exactly the same when I source my produce for a client of Eco-Cuisine.  Coming originally from Cornwall, I still retain strong links to the county and source most of my meat and fish from there - the meat coming from a National Trust farm near Fowey and the fish coming mostly from Newlyn or St Mawes.

I try to use seasonal produce when possible - did you know that fish have seasons too?  In November and December the best fish to buy would be Halibut, Herring, Sea Bream, Turbot, Bass and Dover Sole.  Game is popular at this time of year and the following are good in November and December - Pheasant, Partridge, Mallard, Grouse and Goose (December).

In terms of seasonal vegetables, I read recently that by eating the naturally occurring vegetables at the right time of year you get far more than the lovely flavours and colours, your body also benefits from ingesting them when they are at their best.  So make the most of parsnips, turnips, beetroots, cabbages, celeriac, leeks and cauliflower at this time of year.  The fruits and nuts to eat now are apples, pears, quinces, almonds, walnuts and chestnuts.  I’m lucky enough to have a walnut tree in my garden and have had some great tasting nuts recently.

I have been preparing my Christmas menus recently and if you would like a copy, please do email me - sonya@eco-cuisine.co.uk and I will send you a copy. I hope you enjoy the festive season.

The Eco-Cuisine website is at http://www.eco-cuisine.co.uk/