Winter food calls for big, warm flavours and deep, rich colours.

The kind found in caramelised veg and buttery sauces, slow-cooked stews and Sunday roasts. Winter means brassicas—broccoli, cauliflower, and sprouts—whose sweet crunch we love eaten raw or cooked.

“The earthy, woody flavour of winter beets makes us think of bakes—savoury and sweet.”

And our idea of heaven is a pile of buttery and garlicky sauteed greens. Cooking with winter produce is something special; flavours are subtle, and the colours vibrant. The earthy red and golden beets make for a beautiful side to a winter roast lamb. The dark greens—kale, silverbeet and collards—are at their peak in winter.