Our picks throughout January & February!
It’s the beginning of January, the sky is grey and the forecast is even worse. Stepping outside to go to work (or do the weekly shop!) has become a bit of a challenge, but what’s keeping us going is the thought of all the seasonal produce available, what’s to come & crucially, what we can make with it.
In the fruit & veg world, January & February are famous for Seville oranges, which have a notoriously short season. This tart fruit is not what we’d advise snacking on (unlike addictively sweet satsumas), but is much better suited to marmalade making. Make a stockpile now and you’ll have enough to keep you going for the rest of the year.
Staying on the citrus theme (a prominent one at this time of year), blood oranges are also in season. They get their name from the crimson red flesh inside and are packed full of antioxidants to ward off those winter colds. Try popping them in the blender for a simple juice or use in a salad, the possibilities are endless…. If you’re a keen cocktail maker, try this Blood Orange Bloody Mary or use with another seasonal product, scallops, to make ceviche.
February marks the start of rhubarb season, but sometimes it appears earlier, at the end of January. At this time of year, forced rhubarb is available (the pinker & sweeter variety) and is such a versatile fruit, which we like to use in sweet & savoury dishes. Rhubarb and pork work extremely well together (imagine pork & apples, but slightly sharper) or go for a classic rhubarb recipe – stewed with homemade custard.
Speaking of meat, look out for spring lamb, which you will start to see in February. This is less mature than summer lamb & therefore more tender. Serve with a combination of seasonal veg – kale, cauliflower, leeks or sprouting broccoli – and some minted new potatoes.