17 Jan How To Eat The Seasons In February
How To Eat The Seasons In February
You might think January and February are a bit bare on the fruit and veg front, but actually there’s still so much incredible produce out there to be enjoyed.
Whether you’re looking to eat more fresh produce this year or you just want some winter weather inspo championing seasonal veg front and centre, these recipes are here to help.
What are seasonal fruit and vegetables in January and February?
Delicious root veg like beetroot, celeriac, jerusalem artichoke, parsnips, potatoes and swede. Cauliflower and greens, like Brussels sprouts, kale, kohlrabi and leeks are all growing locally at this time of year, too.
In terms of fruit, citrus is at its juiciest right now. Look for oranges, satsumas, blood oranges and lemons from closer European countries, like Spain and Italy.
How do I shop seasonally?
Don’t worry, you don’t have to live next to a farmer’s market or a farm to eat seasonally. Head to your supermarket and check the labels to see where your fruit and veg have come from. If you find your beans or blueberries coming from South America or Africa that’s a red flag! Try to find fruit and veg from the UK or closer European countries.
I’ve included a seasonal calendar in my new book, Eat Green, to help you identify what’s in season now, along with tonnes of delicious, flexible recipes that show you how to use or swap in seasonal produce.
Here are 4 feel-good, seasonal recipes to eat in January and February:
Miso Brussels Sprouts
My new favourite way to have my sprouts. Lovely and sticky and full of flavour. Serve as a side or have leftovers with soba noodles and salmon. Find my Brussels sprouts recipe here.
Use everything up, including leeks and any root veg, in this Cock-a-Leekie Soup, ideal for a comforting lunch or supper to really warm you up. This is a great dish for making better quality meat go further. I use a whole chicken here to make the broth, as well as the odds and ends of the veggies so you can enjoy less waste & more flavour. Find the recipe here.
Roast Cauliflower & Lentil Tabbouleh
A tabbouleh is one of my favourite types of summer salads so I’ve made this cauliflower and lentil winter version that’s hearty, full of colour and has lots of fresh herbs to keep us going through the grey months. This can easily be made vegan by leaving out the feta and roasting the cauliflower in coconut oil. Get the recipe here.
Zesty winter salad
If you’re feeling a bit grey inside and out today and you are up to your eyeballs with soup, here’s a refreshing, fruity, festive, colourful salad to get your tastebuds all perked up again. I love this salad with roasted beetroots and extra lentils as a main and it’s delicious with smoked mackerel and trout or or serve it up with your next Sunday roast. Plus citrus fruit are bang in season right now. Get the recipe here.
For more inspiring, delicious recipes and plenty more advice on how you can cook with the seasons, buy my new book EAT GREEN. I’m so excited to share it with you!