In Season: February
Whilst a winter chill remains, February is the perfect time to enjoy pies, bakes, roasts and other wholesome, hearty dishes.
Root vegetables are a great place to start when making a soup or stew. Rather than opting for your usual choices, why not give salsify a go. A member of the dandelion family, salsify looks like parsnip and can be boiled, mashed or roasted.
Mash or roasted roots are the perfect earthy side to game and both guinea fowl and duck are February favourites.
End your meal with blushing forced rhubarb baked into a Rhubarb & Strawberry Crumble or try Caribbean pineapple which is one of the season’s best imports.
Fruit
Pineapple
Forced Rhubarb
Seville Oranges
Vegetables, Roots and Salad
Jerusalem Artichokes
Lamb’s Lettuce
Salsify
Savoy Cabbage
Meat
Duck
Guinea Fowl
Venison
Fish and seafood
Bream
Haddock
Scallops
- Arabella Peniston
