This month we get ready for all the lovely citrus fruits. Zingy, zesty, fresh flavours that remind us of the Mediterranean. Check out our ‘In Season’ Pinterest board to see what takes your fancy.
What’s in season throughout February?
Fruit and Veg
Purple sprouting broccoli
Fish & seafood
Botanically, Rhubarb is a vegetable, but their thick, fleshy stalks are often treated as a fruit. Rhubarb grows in two crops. One at the beginning of the year, is forced and grown under pots, and the second arrives in spring, grown outdoors. You can tell the difference between the two crops as the first as a more delicate flavour and less intense colourings.
Top tip: Rhubarb is too tart to be eaten raw, in most cases, so should be cooked in plenty of sugar.
Perfect match: Rhubarb goes well with ginger. Try adding ginger to a crumble topping or into the rhubarb itself. It pairs well with mackerel and scallops, why not make a rhubarb puree to serve alongside your fish?
Seville Oranges are far more bitter than other types of orange which is why they are often used to make marmalade’s and glazes for meat. We use Seville oranges to make the marmalade which goes into our marmalade brownies at The Beach Hut.
Top tip: Don’t eat a Seville orange unless you want a tarter-than-tart taste. Preserve only.
Cavolo Nero is a loose-leafed cabbage from Tuscany, Italy, with very dark green, almost black, leaves, hence it’s name, black cabbage.
Top tip: You can use cavolo nero as a substitute in any dish that requires cabbage, but it works particularly well in soups.
Our friends and neighbours at Fifteen Cornwall use a lot of cavolo nero in many of their dishes and were kind enough to lend us their cavolo nero pesto recipe.
Scallops are an expensive but delicious seafood comprising of two fan-shaped shells which contain rounds of firm white flesh, sometimes with the edible cream and orange coral attached.
Perfect match: Because of their sweet flavour scallops partner well with Asian spices and chili and also more salty meats like bacon.
Top tip: Buy hand-dived scallops as this method has less impact on the environment than dredging for scallops does. And, try to buy scallops that are still in the shell as it is less likely they have been waterlogged.
Don’t overcook your scallops as they will become rubbery. Instead, sear them in a very hot pan and then remove them from the heat and allow them to draw the heat through to continue cooking afterwards.
The onion is an endlessly versatile vegetable and an essential ingredient in countless recipes. Native to Asia, onions are prized for the depth of flavour they bring to a dish. There are several varieties of onion, the yellow onion being the most common with pale golden skin, greenish-white flesh and a strong taste.
Perfect match: Onions work well with most other savoury foods and are an essential ingredient in so many dishes. We suggest always having a stock of onions in your larder.
Top tip: Make sure you cook your onions properly before adding anything else to your dish. If a recipe requires you to sweat your onions make sure you do this for 10-15 minutes otherwise the taste will be too strong and ruin the base of the dish.
When chopped, onions produce a volatile, sulphur-rich oil that makes eyes water. Over the years cooks have devised many ways to prevent this:
– Freezing the onion
– Wearing goggles or holding your breath
– Holding a teaspoon or match (not lit) in your mouth
However, we’ve found the best way is to not cut through the root of the onion before chopping, as this is where most of the oil resides.
Check out what is in season throughout the year.