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Winter is your excuse to indulge in traditional, comforting roasts piled high with cabbage, swede, parsnip and kale and laced with horseradish. Try venison or goose for something a little extra special and look out for opportunities to introduce the earthy flavours of salsify, jerusalem artichoke and truffle. When you've had your fill of roast dinners, February is the month to get stuck into clams, cockles, mussels and oysters. Experiment with mussels cooked in all manor of delicious broths, fill a hearty fish pie with clams or try battering an oyster or two. If venison is more your thing, make sure you serve it with generous portions of kale or purple sprouting broccoli - superfoods to help stave off those winter colds. Finally, liven up the end of any meal with some forced rhubarb - poached, served with a pannacotta or the classic crumble.

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