February introduces a delicious array of fruits that bring brightness and flavour to winter dishes, perfectly complementing rich seasonal ingredients. Alongside them, crisp vegetables and tender salad leaves add freshness and texture, inspiring vibrant, comforting menus.
Seasonal Fruits for February
Apples
Seasonal apples are abundant in February.
- Braeburn & Pink Lady – November to May
- Bramley – Year-Round
- Cameo, Jonagold & Smitten – October to May
- Cox & Robijn – September to April
- Egremont Russet – October to April
- Magic Star – December to August
- Royal Gala – September to May
Bramley Apple and Cinnamon Crumble.
A comforting dessert that layers sweet and tart Bramley apples with a crunchy cinnamon topping, served warm with custard or ice cream.
Rhubarb.
Forced rhubarb is in season from December to March. Surprisingly, rhubarb is classified as both a vegetable and a herb; however, for culinary purposes, it is typically treated as a fruit. Forced varieties of rhubarb produce a sweeter, pinker stalk, which pairs beautifully with sweet fruits like strawberries, spices like ginger, and creamy textures like custards and yoghurts.
Rhubarb and Ginger Fool
A light and creamy dessert featuring rhubarb compote swirled with whipped cream, accented with fresh ginger for added spice.
Pears
Conference and Comice pears are in season, as are concorde, a cross of the Conference and Comice varieties. Pears complement savoury ingredients like blue cheese and prosciutto, as well as sweet elements like honey and almond.
Pear and Blue Cheese Salad.
A refreshing salad that combines sliced Conference pears with crumbled blue cheese, walnuts, and a drizzle of balsamic vinegar.
Mango.
Mangoes are celebrated for their rich sweetness and tropical flavour. Their juicy, smooth flesh offers a delightful contrast to the crispness of winter produce. Mango adds a tropical twist to dishes that feature coconut, aromatic spices, chilli peppers, and fresh fish or prawns.
Mango Salsa
A vibrant salsa featuring diced mango, red onion, cilantro, and lime for grilled fish or tacos.
Pineapple.
Pineapples provide a delightful blend of sweetness and tanginess, making them a versatile ingredient in both sweet and savoury dishes. They pair wonderfully with meats like ham and chicken, as well as tropical flavours such as coconut and ginger.
Grilled Pineapple with Honey Drizzle.
Grilled pineapple rings served with a honey drizzle, perfect as a dessert or a zesty addition to BBQ dishes.
Seasonal Vegetables
Kale
Kale has a robust and slightly earthy flavour, particularly when raw. It offers a delightful bitterness that becomes milder when cooked, developing a tender yet chewy texture. Kale pairs excellently with garlic, onions, nuts, Parmesan, and citrus fruits.
Kale Salad with Citrus and Almonds.
A fresh salad combining raw kale with segments of citrus and toasted almonds, drizzled with a light vinaigrette, is perfect for a refreshing and nutritious starter.
Wild Garlic.
Wild garlic, or Allium ursinum, is a delightful herb found in woodlands across the UK, particularly from late winter to early summer. With its vibrant green leaves and distinctive garlicky aroma, wild garlic offers a milder, sweeter flavour than cultivated garlic. It pairs beautifully with ingredients like potatoes, eggs, cream, and fresh fish, enhancing both savoury and creamy dishes.
Wild Garlic and Potato Soup.
Imagine a silky soup featuring the earthy richness of potatoes combined with the aromatic essence of wild garlic, perfect for a spring menu.
Brussels Sprouts.
Brussels sprouts are a quintessential winter vegetable known for their unique, slightly bitter edge combined with nutty undertones. When cooked properly, they become tender and develop a rich depth of flavour. They pair wonderfully with crispy bacon, chestnuts, and winter greens, as well as bright ingredients like lemon and herbs such as thyme and rosemary.
Roasted Brussels Sprouts with Bacon and Chestnuts
A hearty side dish featuring caramelised Brussels sprouts tossed with crispy bacon and chopped chestnuts for added crunch and richness.
Parsnips.
Parsnips boast a sweet, earthy flavour amplified by frost. They are perfect for hearty winter dishes. Parsnips work beautifully with honey, thyme, and nutmeg. Purée with potatoes for a creamy mash or include them in a root vegetable medley.
Creamy Parsnip Mash with Garlic
A comforting side featuring creamy mashed parsnips infused with roasted garlic, perfect for pairing with roasted meats.
Leeks.
Leeks are a staple of British cuisine that shines throughout the winter months. Their mild, sweet flavour makes them an excellent foundation for various dishes. Leeks pair very well with potatoes, cream, and cheese, as well as herbs like thyme and parsley. Use them in quiches for a savoury treat.
Leek and Potato Gratin
A rich, creamy bake layering tender leeks and potatoes, topped with cheese for a comforting side dish.
Savoy Cabbage.
Savoy cabbage has a milder, sweeter flavour than green cabbage, with a slightly nutty taste. Its crinkled leaves add a delightful texture when cooked or raw. Savoy cabbage pairs well with fatty meats such as bacon or sausages, as well as apples, mustard, and creamy sauces.
Savoy Cabbage with Bacon and Apple
A savoury dish with sautéed Savoy cabbage, crispy bacon and sweet apples, creating a delightful balance of flavours.
British Seasonal Salad Leaves for February
Rocket (Arugula).
Rocket boasts a peppery taste with slightly bitter undertones, adding a bold kick to salads and dishes. Pair rocket with balsamic vinegar, Parmesan cheese, walnuts or pine nuts, and sweet fruits like pears or figs.
Rocket Salad with Pear and Parmesan
A vibrant salad featuring fresh rocket tossed with thinly sliced pear, shaved Parmesan, and a drizzle of balsamic reduction.
Spinach.
Spinach has a mild, slightly earthy flavour that intensifies when sautéed. Its tender texture makes it versatile in dishes. Spinach pairs well with nuts, garlic, citrus flavours and cheeses like feta or goat.
Spinach and Feta Stuffed Pastry
Flaky pastry filled with sautéed spinach and creamy feta, perfect as a starter or a light meal option.
Pea Shoots.
Pea shoots have a sweet, fresh flavour similar to young peas, along with a delicate crunch that adds a refreshing element to dishes. They pair wonderfully with seafood, especially prawns and scallops, and complement citrus fruits and other fresh herbs nicely.
Pea Shoots and Lemon Pesto Pasta.
A vibrant pasta dish featuring fresh pea shoots blended into a lemony pesto, delivering a seasonally fresh and zesty flavour.
Chicory.
Chicory has a bold, bitter flavour and a crisp texture, often added to salads or cooked dishes for extra bite. It complements rich ingredients like bacon, blue cheese, and creamy dressings, as well as sweet flavours that balance its natural bitterness.
Chicory and Apple Slaw with Creamy Dressing
A bright and zesty slaw combining finely shredded chicory with sweet apples and a creamy dressing.
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