November brings a change of pace to the kitchen. As the days shorten and the hills around Loch Awe take on their winter colours, we turn to food that warms us through: a pot of soup on the hob, a slow-cooked casserole or baked apples tucked into the oven alongside supper.
Scotland’s seasonal vegetables give us plenty to work with. Parsnips, carrots and neeps bring sweetness to soups and stews, while leeks, kale and winter cabbage add colour and flavour. It’s generous, everyday food, with plenty of scope for making something delicious from a few good ingredients.
From the land
Root vegetables
Carrots, parsnips, neeps and beetroot are wonderful roasted until their edges caramelise. Add them to a warming tagine, mash them with butter, or make a hearty soup with lentils.
Leeks
Gently soften in butter for a simple potato and leek soup, fold into a savoury tart, or pair with chicken, bacon and a little cream.Kale, cabbage and Brussels sprouts: Bring freshness to richer autumn dishes. Try shredded cabbage with mustard butter, kale stirred into a bean stew, or sprouts roasted with chestnuts.
Celeriac
Its gentle, earthy flavour makes a lovely mash with potatoes. It also works beautifully in soup with apple and thyme.Pumpkins and winter squash: Roast with warming spices, blend into soup, or layer into a comforting vegetable lasagne.
Apples and stored pears
Enjoy in crumbles, chutneys and simple puddings. Baked apples filled with dried fruit and brown sugar make a particularly easy November treat.
Fresh Scottish berries and damsons have usually finished by November, but fruit
frozen earlier in the season is a lovely addition to compotes, crumbles and trifles.
Game and meat
November suits the deeper flavours of venison, pheasant and partridge.
Venison shoulder makes a rich, slow-cooked casserole with root vegetables and juniper, while pheasant pairs beautifully with apples, cider and bacon. Lean game needs a little care: gentle cooking and enough moisture help keep it tender.
Lamb is another comforting choice. Slowly braise shoulder with rosemary and garlic, or cook it with warming spices, chickpeas and dried fruit for a generous supper to share.
From the sea
Bring a taste of the coast to the November table with Scottish mussels, gently cooked with leeks, cider and parsley, and served with good bread for the juices.
Smoked haddock makes a warming bowl of Cullen skink, while fresh haddock or hake works beautifully in a fish pie beneath buttery mashed potatoes.
Scallops can make a lovely starter, simply cooked and served with celeriac purée.
Availability varies with weather and landings, so let your fishmonger guide you towards the best local catch. Where and how seafood is caught or farmed matters as well as the time of year.
St Andrew’s Day — 30 November
The month ends with a lovely opportunity to celebrate Scotland’s larder.
Start with Cullen skink or Scottish smoked salmon, follow with a venison casserole or a root vegetable and lentil pie, and finish with an apple pudding served with warm custard.
November cooking needn’t be complicated. A few seasonal ingredients, a little time and something warm to bring to the table are often all we need.