inspiration
How to cook with seasonal ingredients
October 10, 2018Take a look at the best ingredients to eat throughout the year, and celebrate the delicious diversity of the changing British seasons.
Knowing how to cook with seasonal ingredients brings loads of added benefits. Food can be a little bit cheaper in season, rather than when it’s being cultivated out of season. Plus, ingredients are likely to have travelled shorter distances if they’re in season in the UK.
Learning how to cook with seasonal ingredients means you guarantee a lovely varied diet as different food comes in out of season over the next 12 months. Here’s our handy run down of what’s best each month.
In the first month of the year, the ground is hard and the air is frosty. And while much of the veg patch is in hibernation, the hardier British produce is in its prime right now. Look for big leafy cabbages, cauliflowers and Brussels sprouts; as well as leeks, and root veg such as parsnips and swedes. Read more...
With chilly temperatures and wintry weather, February is a month of hardy veg that work well in wholesome, comforting dishes. Think mashed potato, cheesy leek gratin or classic cabbage and bacon combos. Read more...
Just after the peak root veg season, and before the bountiful months of spring greens, March is sometimes called the ‘hungry gap’ by gardeners. And although the garden might not be heaving with produce, there are lots of amazing flavours at their very best in March. Here are three of our favourites along with delicious ideas for the best ways to enjoy them. Read more...
Spring is in the air and the garden is waking up! We’re so excited to dive into all the beautiful early summer produce, which is ripening at this very moment. And right now, some real Great British gems are at their very best. Read more...
May is blooming marvellous! Full of fresh flavours, sweet young shoots and some real British gems. It’s a month for lighter dishes that suit the brighter days... and we love it! Here are three to get you started. Read more...
The days are getting warmer, nights are getting shorter and soon markets will be fit-to-burst with gorgeous summer produce. Cooking with what’s in season is an absolute joy in June, so we’re championing a few seasonal stars and showing you some of the best ways to enjoy them. Read more...
Make the most of British summertime with these three seasonal heroes. Gorgeous tomatoes, earthy beetroot and super-fresh runner beans are all at their best in July – celebrate them in style with these mega recipes. Read more...
Summer is in full swing, and as August arrives so does a new bounty of fruit and veg. It’s a month of beautiful stone fruit, such as cherries and gorgeous allotment veg. Think aubergine, sweetcorn and the last of the year’s tomatoes. Read more...
As summer’s heat simmers down to more of an autumnal glow, September is when classic hedgerow fruits such as plums, damsons, blackberries and elderberries are at their best. It’s also the beginning of the wild mushroom season, as well as the time to enjoy native nuts such as cob nuts and chestnuts. Read more…
The golden month of harvest festivals and Halloween, October is all about crunchy apples, juicy pears, plump game birds, British nuts, wild mushrooms and – of course – pumpkins! There’s also lots of native British seafood and shellfish in season, with even more to come as we head into the winter. Think clams, mussels and winkles, as well as white fish such as coley, monkfish and bream. Read more...
November is a month for getting ahead, and whether you’re baking a festive pudding or making a start on those edible gifts, a day or two in the kitchen now will save you a load of time (and stress!) come December. Read more...
December brings some fantastic flavours from the veg patch, including Brussels sprouts, cauliflower, beetroot, leeks and kale. British apples and pears are thriving, while winter citrus fruits and tropical treats, such as clementines, cranberries and tangerines, are at their best. Mid-winter is the height of the game season, so look out for guinea fowl, partridge, pheasant and venison in your butcher’s. And seafood is also abundant in these colder months – it’s a great time to eat oysters, clams, langoustines and more. Read more…
More year-round inspiration, visit our video page, featuring with epic collections of recipes for all types of ingredients, cuisines and special diets.