Green is good: Alice Zaslavsky’s winter pie with brussels sprouts, leeks and cheesy potato – recipe

‘New-school shepherd’s pie’: Alice Zaslavsky’s greengrocer’s pie, with leeks, brussels sprouts and tarragon, plus a cheesy potato top. Styling and food prep: Ally Kekovski. Photograph: Eugene Hyland/The Guardian

You know those family holidays you used to go on as a kid? The kind where you’d go back to the same spots, visit the same distant relos, maybe even stay in the same salmon-coloured B&B somewhere by a lake, or a mountain or a Big Something? There was something cosy about it but at the same, a little variety would have been nice.

That’s what eating seasonally can be like. As certain vegetables return to shelves and you reincorporate them into your cooking, you might find yourself going back to the same dishes. Which can be comforting and nostalgic – or it can feel like Groundhog Day.