Welcome to the second installation of Food in season… where month by month I give you a run down of the food that’s well, in season. February always seems like a pretty uninspiring month. It’s grey, it’s still cold and it’s not showing signs of getting much better. The endless drizzle, the non-stop gloom. But then notice how the first purple sprouting broccoli is coming into season, and how, little by little, the days are beginning to get longer. They’re small things, but maybe it’s not so bad after all.
Vegetables
| Brussels sprouts |
| Cabbage |
| Cauliflower |
| Celeriac |
| Celery |
| Chicory |
| Jerusalem artichoke |
| Kale |
| Leek |
| Onions |
| Pak choi |
| Parsnip |
| Pepper |
| Purple sprouting broccoli |
| Radicchio |
| Swede |
| Sweet potato |
| Turnip |
| Winter squash |
Fish and seafood
| Anchovies |
| Barramundi |
| Brill |
| Cockles |
| Cod |
| Coley |
| Crayfish |
| Haddock |
| Langoustines |
| Mussels |
| Octopus |
| Oysters |
| Pollock |
| Razor clams |
| Red snapper |
| Sea bass |
| Whiting |
Fruit
| Apple |
| Banana |
| Bramley apple |
| Clementine |
| Grapefruit |
| Lemon |
| Orange |
| Pomegranate |
| Rhubarb |
Meat and game
| Lamb |
| Pork |
| Chicken |
| Mutton |
I made a beautiful coleslaw with red cabbage, carrots and oranges – such rich colours and thoughts of summer days.
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