Venison, herrings, shellfish are all stars of the shopping basket now - and new ingredients on the horizon include purple sprouting broccoli and early pink rhubarb.
Not the best month for home-grown produce, February is when we tend to rely increasingly on imported foods. But it's still worth seeking out native root veg, leafy greens and the last of the game. Leeks, Swiss chard, chicory and forced rhubarb should all be finding their way into your shopping basket in Feb.
Related recipes:Caramelised Button Sprouts and Shallots with Sherry VinegarBrussels Bubble-and-Squeak
Related recipes:Traditional Braised Red Cabbage with ApplesMinestrone with Macaroni
Related recipes:Lentil and Vegetable CurryOriental Pork Casserole with Stir-fried Green Vegetables
Related recipes:Spanish Chicken with Butter Beans, Chorizo and TomatoesMinestrone with Macaroni
Related recipes:Ajo Blanco – Chilled Almond SoupApple and Almond Crumble
Related recipes:Autumn Lamb Braised in BeaujolaisAll-in-One Baked Vegetables
Related recipes:Mini Yorkshire Puddings with Rare Beef and Horseradish and Mustard Crème Fraîche SauceRoast Ribs of Traditional Beef with Horseradish, Creme Fraiche and Mustard Sauce
Related recipes:Grilled Venison Steaks with Red Onion, Grape and Raisin ConfitPot-roasted Venison with Shrewsbury Sauce
Related recipes:Winter Vegetable Pie with a Parmesan CrustOven-roasted Winter Vegetables
Related recipes:Seafood and Coconut Laksa - sponsored by Singha BeerGratin of Mussels in Garlic Butter
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com