Before the battle of the Christmas bulge, you may want to ease off just a little. Personally, I like to abstain from anything too rich and hearty leading up to the big day as I find it takes the edge off the main event, but this doesn’t mean I’m on a diet of steamed rice and beans. As well as eating plenty of fish and shellfish, it’s a great time of year to get creative with salads.

There’s an abundance of salad leaves available in the winter months. In fact, certain varieties that grow all year round benefit from the cooler months as they do not develop as strong or bitter a flavour, and are less likely to bolt and turn to seed: rocket, for example. Look out for lesser-known types too: oak leaf, red chard, salad burnet and winter and golden purslane, as well as Asian varieties, such as tatsoi, mizuna, pak choi and red mustard.

Then there are the root vegetables: celeriac, parsnips, carrots, beetroot, red and white cabbages – which are at their peak right now – Jerusalem artichokes, squash, pumpkin, fennel and chicory. Hot or cold, with exotic dressings, toasted nuts, fruit, herbs and spices – there are endless ways to enjoy them.

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