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Winter produce recipes by the A Team

This month we welcomed social media culinary super star Shellie, aka Iron Chef Shellie, to join our already fabulous A-Team to receive a box of prime winter produce.

Alongside Paola from Italy on my mind and Jo from My Second Helping, Shellie was in great company when she was greeted with celeriac, blood oranges, sago pearls and mascarpone when opening her package.

And……..citrus was the winner this month! 

Buttery, sugary biscuits laced with blood orange were a theme between Jo (yoyos) and Paola (biscotti), while Shellie created some stunning blood orange meringue tartlets topped with sago.

Jo also treated us to a selection of savoury treats including a warming celeriac soup complete with bacon, apple batons and crispy sage leaves plus a gorgeous crunchy winter salad complete with blood orange segments and brussels sprouts.

Printable winter produce recipes:

celeriac soupCeleriac Soup by Jo Feehan Raw Winter SaladRaw Winter Salad by Jo Feehan
Blood Orange Meringue tartletsBlood Orange Meringue tartlets by Shellie Biscotti with blood orange recipeBiscotti with blood orange recipe by Paola
Blood orange yoyosBlood orange yoyos by Jo


About the winter produce:

Celeriac, perhaps one of the unsung heroes of the root vegetable world, celeriac is ugly (knobbly and odd looking), but delicious when boiled, mashed or roasted. Choose ones that are heavy for their size. It pairs beautifully with lamb.

Blood oranges, a member of the citrus family, have a complex flavour, almost berry-like. Their crimson flesh makes them perfect for creating gourmet, stand-out masterpieces in a flash. They are also perfect for juicing and are very high in Vitamin C & A, folic acid, calcium, antioxidants and fibre.

Sago pearls, most commonly sourced from South East Asia, are mainly known as the main ingredient in ‘sago pudding’. Sago is low in fat, has no protein and is high in carbohydrates, making it a staple for a number of Asian cultures. Sago usually requires soaking prior to use.

Mascarpone cheese, similar to clotted cream and crème fraiche, is made from whole cream and citric or tartaric acid. It has a silky smooth texture and a milky and slightly sweet flavour. With its Italian origin, mascarpone can be used in both sweet and savoury dishes, and is one of the main ingredients in Tiramisu.

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