The tasty flavours of February.

Eating seasonal food means eating fresh and that means the food you’re eating has higher nutritional content. Our bodies have different nutritional needs at particular times of the year and seasonal foods offer the minerals and trace elements that we are likely to require. It is often cheaper too and helps support local British farmers who work hard to look after the countryside. We’re sure you’ll agree that these are all good reasons among many more.

But we digress, produce that has ripened naturally tastes better exactly as nature intended. That’s a sure winner. It's all about flavours, and that’s something we know a thing or two about.

February is here and British apples and pear season is well under way, so there are many different varieties to choose from. There is some delicious produce on our list which only grows overseas, but it is also in season now.

Vegetables:

brussels sprouts, cauliflower, celeriac, chicory, Jerusalem artichoke, kale, kohlrabi, leeks, parsnips, potatoes (maincrop), purple sprouting broccoli, salsify, shallots, swede, truffles, turnips

Fruit:

bananas, British apples and pears, blood oranges, clementines, kiwi fruit, lemons, oranges, passion fruit, pineapple, pomegranate, rhubarb

Meat:

guinea fowl, partridge, turkey, venison

Fish:

clams, cockles, dab, dover sole, gurnard, haddock, halibut, hake, langoustine, lemon sole, lobster, mackerel, mussels, oysters, red mullet, salmon, scallops (queen), skate, turbot, winkles