Seasonal December dishes

Updated on 29 November 2019

December foods in season and what to cook with them

December is arguably one of the biggest months of the year for food-lovers with feasts, gatherings and opportunities to host and cook aplenty. Take a look at what produce is at its best this month and the best dishes to make.


December means there are plenty of winter greens in the shape of broccoli, cabbage, kale, leeks and sprouts. Cauliflower also comes into season during the month and there are lots of root vegetables to cook with such as swede, beetroot, carrots, parsnips and celeriac.

Don't forget maincrop and sweet potatoes as well as Jerusalem artichokes and chestnuts, of course.

Cauliflower soup with cheese twirls

Crispy sprout bowls with honey tahini dressing

Parsnip and hazelnut gratin

Baked sweet potato salad

Honey-roasted vegetables

Honey-roasted rootsWaitrose & Partners


Turkey might steal the spotlight later in the month, but it's not the only meat to consider. A plump, free-range chicken or rib of beef make an excellent alternative centrepiece, while goose, grouse, guinea fowl, duck and venison are among the game options. This is also a great month to try rabbit dishes.

Goose with pecan stuffing

Roast turkey with traditional stuffing and cranberry sauce

Beef Wellington

Pot-roasted guinea fowl with wild mushrooms, prunes & thyme

Beef stew with dumplings

Beef stew and dumplingsCornish Sea Salt


Expect to see plenty of salmon and smoked salmon on the shelves this month, excellent for light starters or decadent festive breakfasts.

If you prefer shellfish, look out for lobster, clams, mussels, oysters and scallops. Other catches of the month include mackerel, lemon sole, hake, turbot and plaice.

Seafood silken tofu soup

Gravadlax on rye bread

New England clam chowder

Smoky bean and monkfish stew

Corn fritters with lox and poached eggs

Corn fritters with smoked salmon and poached eggsBreakfast: The Cookbook/Phaidon


It's a quiet month in the calendar for local British produce except for a few varieties of apples, like Braeburn and Pink Lady, and late season pears. But December is synonymous with imported citruses, especially clementines, satsumas, tangerines as well as pomegranates.

If you've got a sweet tooth, this month brings plenty of opportunities for festive baking. Cranberries, hazelnuts and walnuts are all in season and are well suited for a range of baked goods.

Panettone bread and butter pudding

Gingerbread biscuits

Clementine and cardamom upside-down cake

Cranberry kataifi

Clementine sponges with cranberry sauce

Clementine spongesThe Borough Market Cookbook/Hodder & Stoughton

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