Let’s take a look at what’s in season this Feb so you can pimp up your plate with the tastiest food on offer that doesn’t cost the earth. Plus, we’ve got three great recipes to get you salivating on the season’s harvest.
Perfect if you’re looking for some V-day inspo or want to eat more seasonally.
Seasonal Veg in Feb
All your classic veg for roasts, casseroles and stews are plentiful during February. We’re talking belly warming, hearty meals to keep you toasty from the inside. That’s your sprouts, carrots, turnips and cauliflower. Plus, parsnips, potatoes, leeks and swede.
If you prefer to add different flavours to your one-pots (or have had enough of the same old root veggies), then celeriac, Jerusalem artichoke, salsify and kholrabi are also in season this month.
Green leafy veg like kale and cabbage (both savoy and spring green) will keep your iron levels topped up for some winter energy. It’s not all green and brown this time of year.The beautiful tender purple sprouting broccoli will also put some colour on your plate.
We’re crushing on Radicchio del Veneto for our salads right now. This deep red, heart-shaped leaf is the perfect pop of colour (especially for Valentine’s Day). We’ve put together a perfect winter salad recipe using the radicchio del Veneto and equally as stunning blood oranges. Find the recipe further along.
Plus your shopping staples like mushrooms and onions are in season in February.
Seasonal Fish in Feb
For the freshest fish this month, you want to be looking at hake, line-caught wild sea bass and sole (both lemon and sand sole). If you can’t find sole then turbot is also in season.
If you want something a little more impressive, skate wings and cheeks are available in February.
If you prefer shellfish, both Cornish lobsters and clams are a great option. We’ve got a quick and tasty clam recipe for you below.
Seasonal Meat in Feb
While some meat is readily available year-round like beef, chicken and pork, other meat is best bought fresh at certain times of the year. In February, you’ll be looking to dig out recipes on duck, guinea fowl, hare and venison.
Again, some of these meats are ideal for those warming stews. And you can’t go too far wrong pairing seasonal flavours together.
Seasonal Fruit in FebNot forgetting your fruit bowl, we need to keep our vitamins topped up at this time of year when daylight is in short supply. The beautiful blood orange makes a well-timed entrance in Feb. If that’s not to your tastes, clementines are still fruiting. Plus, British apples are in abundance.
We love that passion fruit is in season for Valentine’s Day or to make up the odd Porn Star Martini.
Clams in Sake (serves 2)
First up we have clams in sake, which makes a quick and tasty starter for two. Serve with fresh crusty bread for a light main or serve over pasta for a filling main.
2 Garlic cloves
2 tablespoons veg oil
1. Soak your clams in salted water for at least an hour to get rid of any grit and sand
2. Heat two tablespoons of veg oil in a pan
3. Add two crushed garlic cloves into the pan and let sizzle for 30 seconds
4. Add the clams, samphire and sake
5. Toss and put the lid on the pan
6. Keep shaking the pan for 3 mins until all of the clams have opened.
7. Discard any unopened clam shells.
8. Serve up with a decent wedge of crusty bread
Winter Salad (serves 2-4)
This colourful winter salad is perfect for a romantic meal. It works well as a side to baked lemon sole and only ten minutes to whip up.
1 Blood Orange
1 Radicchio del Veneto
1 yellow radicchio
Wilderbee chilli honey
1 clove garlic
1. Wash all your leaves and pat dry
2. Mix together the olive oil, lemon juice, Wilderbee chilli honey, crushed garlic, and blood orange juice from the orange to make the dressing
3. Add segments of blood orange into the salad and dress with the dressing
4. Top with salted ricotta or fry off some sliced guanciale for a salty meaty option
Beetroot Three Ways (serves 2-4)
Spruce up your Sunday roast with this sweet-tasting beetroot dish. How you cook your beetroot can change its flavour, and texture but this colourful root will pep up any meal. We love this with our roast chicken and only takes 20 minutes to put together.
3 red beetroots
1 candy Beetroots
1 golden beetroot
1. Boil a pan of water and preheat your oven to 180° fan / 200°
2. Peel your beetroots. Slice the red ones into 1cm thick rounds then chop them into rough cubes. Place them into a steamer for 15 mins
3. Using a mandoline or sharp knife, finely slice the candy and golden beetrs into thin disks and lay them onto a tray with a drizzle of olive oil. Bake for 15 mins until crispy and golden on the edges.
4. While the beets are cooking, grate the turnip into a bowl and mix with a splash of balsamic vinegar
5. With the back of a spoon spread your creme fraiche onto a serving plate so that it covers the majority of the plate.
6. Sprinkle the grated turnip over the top of the creme fraiche. Then scatter the red beets all over and layer up the baked root.
7. Scatter the capers over and enjoy.
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