What’s in season?
Although February is a cold month, there is still plenty of seasonal British produce to enjoy.
– Salsify is a member of the dandelion family but in appearance resembles a long, skinny parsnip. Once cooked, the taste is reminiscent of oyster so this root vegetable adds an interesting and sophisticated twist to dishes. I recommend roasting as a perfect partner to poultry or white fish.
– Thriving in a cold European climate from November through to February, winter vegetables including Brussels sprouts, cabbage, kale and leeks are all in season. Blanch greens accordingly then gently fry with salt, pepper and butter – or go wild with a sprinkling of chilli peppers.
– If you enjoy the bounty of the waters of the British Isles then rejoice as this time of year is fantastic for shellfish and many species of wild white fish. Head to your local fishmonger and look for cod, pollock and sole varieties alongside mussels, oysters and brown crab.
– January marks the traditional end of British game season so ask your local butcher what they can still source in early February as many species are best hanged for a week or so to develop deeper flavours and more tender flesh. You’ll be seeing pheasant, partridge, grouse, wild duck and goose on restaurant fine dining menus for at least another month.
- If you’re looking for winter warmers to cook at home, head over to the “News” section of the website where I have shared recipes for some of the winter warmer I have been cooking for my family
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