Simply reading the list of seasonal November foods makes us feel all warm and cosy.  Rich, nutty flavours, sweet and earthy with bright sparkling colours, served with pepper and spices…

Brussel Sprouts

The edible buds of the plant cultivated in Ancient Rome, gladiators almost certainly ate these these miniature cabbages.  You can char them in a pan, roast them, steam them, mash them.  First take off the leafy jackets and chop them in half.  Try them with garlic butter, chili or maple syrup, lemon and pine nuts.  Use halal chicken to make a pad Thai with Brussel sprouts.  Add pomegranate seeds to them, which are also in season, or the seasonal chestnuts, for a traditional winter recipe.  They are also delicious in a salad with beetroot, another seasonal November food.  Brussels sprouts are an excellent source of vitamins C and K and B1 and B6.  They are also copper, potassium, fibre, phosphorus, and omega 3.


These tiny ruby-coloured berries brighten up meat dishes, gleaming in stews and sauces.  We love cranberries cooked, as they sweeten slightly (they’re known for their bitter taste when raw).  Use our diced halal beef (beef and lamb are seasonal meats for November) to make a rich, warming stew featuring cranberries, with spices such as cinnamon, saffron, and harissa. Try adding an easy-to-make, classic cranberry sauce to a variety of halal meat dishes. You can keep it in a jar for a week and use it to add a sweetened seasonal flavour to dinners and sandwiches. Cranberries are a very good source of vitamins C, E and K, dietary fiber, and manganese, copper and pantothenic acid.


Yellow quinces smell of roses and honey.  They are pictured in botanical illustrations and East Asian art with their pretty pink blossom.  You can make food and drinks from the quince, which comes from the same family as apples and pears.  Quinces are almost always used for cooking rather than eating raw.  We love them braised with halal <strong>lamb</strong> in a tagine, and flavoured with honey, fresh ginger and saffron.  You can also make excellent preserves with quince.  Quince is a rich source of vitamin C, zinc, potassium, copper, iron, and dietary fibre.


The pomegranate’s leathery skin and blazing seeds like jewels make up the iconic fruit from Persia, often pictured with pistachio and rose.  We love the seeds of these symbols of abundance and fertility mixed into basmati rice, flavoured with spices, or served with halal lamb roasted with chili, and dressed with yoghurt, dill and mint.  Pomegranate seeds are also delicious with poultry.  Try roasting them with chicken thighs and almonds or walnuts, red onions, and handfuls of fresh herbs. Pomegranates have very high antioxidant properties and are rich in potassium, vitamin C, niacin and fibre.


Kale is a dark leafy green with a distinct nutty flavour that makes it delicious with other strong tastes such as peanuts, sesame, and soy sauce.  Kale is very versatile.  You can put it in an omlette, a stew, a rice dish, tabbouleh, a salad with a runny poached egg on top, in a pie, a pasta dish, a soup or a ramen, make it all crispy in the oven, or stir fry it. Kale will go brilliantly with any halal meat.
Kale provides vitamins A, B2, B3 B6, C, E, K, as well as manganese and copper.  It is also a very good source of vitamin fiber, calcium, potassium, iron, magnesium and omega-3 fats, phosphorus, protein, and folate.


The colourless cousin of the carrot, the parsnip got all the flavour, in our opinion (no disrespect to the carrot…also a November vegetable). Parsnips taste sweet and rich and earthy and are delicious roasted. Serve them them on pilaf, cover them in honey, mash them and add curry flavours, make them into a delicious creamy soup. We love them served with sliced halal beef steak on top of a salad of seasonal watercress. Parsnips contain a wide variety of vitamins, minerals and nutrients, including dietary fiber, folate, potassium and vitamin C and K.

Seasonal meat: Beef and Lamb are seasonal in November.  That means a warm halal beef chili, or oriental stir-fried halal beef with chestnuts.  We love pan-cooking halal steak with seasonal wild mushrooms and seasonal rosemary.  Diced halal lamb with blanched almonds (yes, they’re in season too), saffron and seasonal artichokes makes a delicious tagine, perfect for November.

Other seasonal foods include: Jerusalem artichokes, celeriac, butternut squash, pumpkin, potatoes, chicory, leeks, turnips; apples, satsumas, are all in season in November.