February foods in season and what to cook with them
Winter may still be dragging on but there are plenty of delicious ingredients at their seasonal best to see you through the cold days. From zingy salads to rich, indulgent dishes, we’ve got the perfect recipes for February. Find out what produce is great right now with this month’s guide.
Root vegetables like beetroot, swede, sweet potatoes, turnips and parsnips are still at their best, as are sprouts, kale, broccoli, cauliflower and kohlrabi. This month give knobbly Jerusalem artichokes a go or splash out with some black truffles. Purple sprouting broccoli is coming into season, offering opportunities to cook lots of tasty side dishes.
MOB Kitchen/Pavilion Books
Game remains firmly on the menu. February is the best month to try guinea fowl, hare, partridge and venison. Cold winter evenings are perfect for one-tray meat dishes with turkey, chicken or pork while different cuts of beef will work magic in slow-cooked stews and casseroles.
Matty Matheson: A Cookbook/Abrams
Shellfish is abundant this time of year – get stuck into clams, cockles, langoustine, lobster, mussels, oysters and scallops. Lemon sole, hake, red mullet and halibut are also among the best catches of the month.
Native apples and pears are still around as is sweet-and-sour rhubarb. From overseas, citrus fruits like lemons, blood oranges and clementines add a Vitamin C zing to everything from salads to puddings.
The Little Swedish Kitchen/Michael Joseph
Lead image: oxyzay/Shutterstock
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