What should you be cooking in February?

Keep it seasonal and cook with ingredients at their best in February, and this month we have a new kid on the block, forced rhubarb. Versatile, it can be used in cheesecake, crumbles, pies and ice creams as well as a confit to go with crisp roast duck...  Read more

Fruit and Vegetables: Apples, Beetroot, Brussels sprouts, Cabbage, Cape broccoli, Carrots, Cauliflower, Celery, Celeriac, Chicory, Jerusalem artichokes, Leeks, Mushrooms, Onions, Parsnips, Pears, Purple sprouting broccoli, Rhubarb (forced), Seville oranges, Spring greens, Spring onions, Squash, Swede

Meat and Game: Guinea fowl, Pheasant, Venison,

Fish and Shellfish: Crab (spider), Haddock, Herring, Mackerel, Mussels, Seabass (farmed), Salmon (Atlantic farmed), Sardines, Scallops, Sole (lemon and Dover), Trout (rainbow)

(information courtesy of the Marine Conservation Society, Good Fish Guide)

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