words by Cariad Jones

Why arenÔÇÖt Brussels sprouts a staple on a cooked dinner all year round? I get it ÔÇô theyÔÇÖre the marmite of vegetables (my mum hates them, my sister loves them, you know the drill), but why do the arguments only seem to start in December? Is there some strange tradition stemming from an odd thing an aristocrat did at a yuletide party a few centuries ago? Not that I know of, but it probably has something to do with the fact that sprouts taste their best when grown in the winter months.

Autumn and winter’s traditions have us huddling for warmth and festive comforts. We pull out the fluffy socks and gloves, sweet spices are swirled into hot lattes, and summer fruits get boiled down into jam to slather on cakes. Food always becomes a little more indulgent in the winter, so seasonal food doesnÔÇÖt really seem satisfying; winter root vegetables, elderberries, and apples arenÔÇÖt exactly the most thrilling things to eat, after all.

It’s easy to go for quick meals, takeaways, and boxes of chocolate when the winter blues kick in and energy levels dip. But cooking for yourself can be an amazing form of self-care. IÔÇÖm in no way a nutritional expert; IÔÇÖve always found it difficult to eat healthy consistently. But learning one thing, namely how to put together a good stew, full of complex carbs, protein, and nutrients has really helped give me a boost in the colder months.

That said soups and stews are not limited to the colder months. There are all different types, for all different seasons. To me, itÔÇÖs the easiest way to take advantage of whatÔÇÖs in season and make delicious comfort food ÔÇôÔÇô the fact that is good for you is an extra bonus.

There are hundreds of recipes online to suit your taste, but here are some ideas of seasonal vegetables and flavour enhancers you could experiment with:

Autumn

Pumpkins, butternut squash, and sweet root vegetables like carrots and parsnips are great autumnal ingredients. Adding cinnamon, nutmeg, and cloves will keep things sweet, or add bay leaves and cumin if you want something more savoury. To up the protein, consider adding meats such as chopped pork sausages which go nicely in stew, or try chickpeas if plant-based protein is your thing.

Winter

Time to go crazy with root vegetables. Potatoes, parsnips, swede, and turnips, all chopped up into bitesize chunks. It sounds very old-fashioned and boring but weirdly satisfying when done right. Herbs like sage and rosemary go well with stews like this, and if you want to give it a little kick, paprika and cayenne pepper are good options. Root vegetable stew goes great with beef or chicken thighs (or leftover Christmas turkey). Lentils are also a lovely plant-based option.

Spring

Go for spring onions, sauteed leeks, carrots, and new potatoes. Parsley and thyme are great to the season with, or if youÔÇÖre brave enough, you could try foraging for some wild garlic that grows in the Cardiff woodlands in the spring. Adding lamb would turn this into a traditional Welsh Cawl. For a plant-based option, add any beans of your choice.

Summer

The best time of year to make ratatouille with tomatoes, peppers, aubergine, and courgette, or add some pasta and turn it into a minestrone. Oregano and basil are your best friends in summer soups and stews, and they taste great with tomatoes and garlic. Steak and pork chops go well in a minestrone, as well as chickpeas or butter beans.

My Favourite Recipe

IÔÇÖm currently loving this potato and lentil soup. ItÔÇÖs delicious and easy to experiment with. IÔÇÖve swapped out the potatoes for squash. IÔÇÖve added other root vegetables like parsnips and swede, and IÔÇÖve also messed up the recipe by adding too much water or not washing the potatoes properly, but more times than not itÔÇÖs tasted pretty good ÔÇô I blame my cooking rather than the recipe!

So, since itÔÇÖs the spooky season, time get out your cauldrons and ladles and go make some stew! If youÔÇÖve never made a stew before or think that theyÔÇÖre a little stomach-churning like I used to, it may take a bit of trial, error, and experimentation. Once you get it down, you will always have an easy and healthy dinner to look forward to, with minimal washing up afterward.

Side note: always remember to pair your stew with a thick slice of bread.