Seasonal Eating – Great recipe ideas to cook this February. After a really long slog January 2023 is finally behind us. The days are slowly beginning to lengthen and we can look forward to the early signs of spring. So what to eat? Well it’s definitely still time for lots of hearty dishes. My type of cooking. Lots of sustainable, seasonal soups and stews and proper puddings. But February is also time for some indulgent cooking for a loved one on St Valentines Day. Flipping up piles of pancakes on Shrove Tuesday and perhaps even relaxing with a glass or two to celebrate Global Wine Day.
Fruit and Vegetables
It is the start of the Yorkshire rhubarb season and keep a look out for UK grown apples and pears. It is the season for Seville and Blood oranges, clementine’s and grapefruit which add some refreshing sharpness and much needed vitamin C to your diet.
Purple Sprouting Broccoli is great in stir-fries and lifts any fish dish. Similarly Spring greens, Brussel sprouts, and kale. You can buy red, white and Savoy cabbages and good quality cauliflower. Root vegetables are in abundance such as carrots, parsnips, and beetroots, as well as leeks, onions, and potatoes.
“Vegan cauliflower couscous or rice is suitable for paleo-diets, is relatively low in carbohydrates, rich in nutrients, and high in fibre so this is a very healthy alternative.”
“A delicious warming vegan split lentil curry served with spice roasted cauliflower and cooling minted coconut yogurt.”
I would highly recommend game if you can find a trusted supplier. Hare, partridge and venison are all delicious slow-cooked and casseroled. Cheaper cuts of beef are equally good in pies and stews. Curries are another great way of making a little go along way with lots of flavoursome spices.
Sustainable fish and seafood will always be weather dependent at this time of year. But February is a great time to get hold of cockles, clams, and mussels. Look out for brown crabs, native oysters and squid. Seasonal fish includes red mullet, pollock, and and whiting.
“This really is an indulgent, rich dish, a show-stopper. Scallops, king prawns, salmon, and cod all in a delicious shellfish sauce topped with Parmesan mash.”
“One of the most classic French shellfish soups is called Soup Billi Bi. A delicious mix of white wine, cream, onions, and mussels. A deconstructed moules a la crème, with none of the hassle of removing the mussel meat from the shells. Although for me that is part of the joy of eating mussels. Soup Billi B was first made at the famous French restaurant Maxim’s. This is my rather more hearty version….”