Chicory: At the height of winter it is fitting that this “hibernating” vegetable comes to the fore. The lack of colour comes from avoiding sunlight, but these tightly packed bulbs can provide a succulent bitterness that these days is forgotten. Simply in a salad with a mustard dressing or slow cooked as a vegetable these are sadly ignored. They are also a great foil for blue cheese.

Celery: Well known for being the accompaniment to cheese normally as sad little dried sticks, the celery deserves better if only to add to salads for nutty crunch. Again this vegetable is overlooked in cooking, either braised or added to strews. The leaves are strong enough to use as fresh herbs during a month they are in short supply, why do supermarkets cut them off?

Cauliflower: it’s no accident that a lot of vegetables are white ish this time of year, if you buy seasonal that is what you get. Less sun less colour in your veg. The cauliflower is a far more delicate vegetable than most people think, they tend to believe it can be manhandled and are then surprised when the results are less than appetising. I f you are in doubt look at a recipe, it really should not be nuked.

Duck: Nice and plump in preparation for the winter to come, duck is fantastic meat. Of course confit is obvious but think Thai or even Indian curries, the fatty meat lends itself perfectly to slow cooked dishes. Why not try Duck Soup (or is that a film?)

Others Seabass, pomegranate, swede, walnuts