Gloucestershire food with Rob Rees December 2009

Create a truly cracking Christmas celebration with Gloucestershire’s home grown produce in December with a little help from The Cotswold Chef, Rob Rees.

As cooks in December we usually find ourselves delving into well-thumbed recipe books, washing up the punch bowl, spending late nights with our star cutter on mince pies and, of course, planning the big Christmas Day feast with military precision – all whilst fighting off flu, writing thousands of cards, attending festive events and still trying to keep a bit of the Christmas spirit alive, that is.

While the Christmas preparations may seem like a last minute rush, it’s worth remembering that the food produced in Gloucestershire has taken months of nurturing to bring it to market throughout the short days of December. The seasonal yield may not be as bright and varied as the summer days, but the tastes and textures are a real treat to be savoured.

For the big day itself – go for Gloucestershire’s very own game including venison and pheasant for an attention-grabbing centrepiece for a spectacular Christmas table, with trout farmed locally making a tasty, and unique, alternative to ubiquitous turkey.

Spuds and seasonal vegetables can be bought straight from the field at farm shops and farmers markets across Gloucestershire. Mashed local carrots and swede are uplifted by a touch of ginger, coriander and lashings of sweet Gloucestershire honey.

When tucking into sweet, plump brussel sprouts, spare a thought for the person who had to pick them from their root in the cold winter frost – picture them arriving back at the farmhouse to mugs of steaming tea, carefully packaging up their produce and delivering the sprouts to the market with love and affection, and all of a sudden they will taste even nicer.

Jerusalem artichokes are amazing baked gratin-style with cream, garlic and double Gloucester cheese. While red cabbage braised with a splash of local wine from St Anne’s Vineyard in Newent will leave guests wanting seconds on the special day.

A cheese board made up from Gloucestershire’s talented makers will be the piece de resistance for buffets – with Windrush goats cheese, Simon Weaver’s Cotswold brie, Cerney pyramid and Ruddle Court camembert all terrifically tasty options, accompanied by a wonderful array of local chutneys.

Adding the ‘merry’ in merry Christmas, mulled wine can be whipped up with mulling syrups from Selsley Herbs, with a pint or two of smooth beers from Wickwar and Uley breweries going down rather nicely in the evening. While to add a sense of occasion to toasts, Three Choirs Vineyard's classic cuvee is a sparkling local choice made using the champagne method.

And while, gastronomically-speaking, December tends to be all about Christmas Day, with the other 30 days of the month left out in the cold – let me encourage you to spread out all the culinary creativity invested in Christmas day with the rest of the month, in fact the year, so that 2010 is your tastiest yet.

Enjoy December, and see you again in 2010 for a brand new start to Gloucestershire’s gastronomic calendar.

Rob Rees
1 December 2009