Shorter days, colder weather and darker evenings naturally shape both my mood and how I cook. I find myself drawn to dishes that are warm and comforting, with ingredients like leeks and celeriac taking centre stage. But with spring just on the horizon, there’s a welcome shift; purple sprouting broccoli and early greens begin to make their way in.
JUST IN: purple sprouting broccoli
STAYING IN SEASON: apples, beetroot, blood oranges, carrots, chicory, cauliflower, celeriac, garlic, endive, Jerusalem artichoke, kale, leeks, onions, parsnips, pears, rhubarb (forced), savoy cabbage, spring greens, swede
LAST MONTH TO ENJOY: butternut squash & other squash/pumpkins, clementines (& other citrus), January King cabbage, pomegranate, salsify, turnips
Some February recipes:
