- ingredients a-z
- in season
Ingredients by
February
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.
Blueberries
Related recipes:
Blueberry and Pecan Muffin CakeBlueberry and Pecan Muffin Cake
Brussels sprouts
Related recipes:
Brussels Sprouts in Riesling with BaconBrussels Bubble-and-Squeak
Cabbage
Related recipes:
Traditional Braised Red Cabbage with ApplesMinestrone with Macaroni
Cashew nuts
Related recipes:
Oriental Turkey Stir-fry with Broccoli, Cashew Nuts and Shiitake MushroomsChinese Stir-fried Prawns with Purple Sprouting Broccoli and Cashews
Cauliflower and cape broccoli
Related recipes:
Cauliflower Soup with RoquefortBraised Lamb with Flageolet Beans
Chestnuts
Related recipes:
Eighteenth-century Chestnut StuffingBraised Venison with Bacon, Chestnuts and Wild Mushrooms in a Rich Madeira Sauce
Cod
Related recipes:
Pizza-topped Fish FilletsItalian Baked Fish
Feta
Related recipes:
Cheese and Herb Fritters with Sweet Pepper MarmaladeCourgette and Potato Cakes with Mint and Feta Cheese
Goats' cheeses
Related recipes:
Caramelised Balsamic and Red Onion Tarts with Goats' CheeseRoasted Vegetable Couscous Salad with Harissa-style Dressing
Leeks
Related recipes:
Shepherd's Pie with Cheese-crusted LeeksLeek, Onion and Potato SoupReturn to Homepage
Have you looked at the Delia Online Cookery School
