As winter marches grimly on, you will not be surprised to realise that so does nature, with new shoots tenaciously making their way up through the cold soil into the light. If you want to eat more economically and nutritiously by following what’s in season February is actually a great month, with a selection of delicious and colourful vegetables to choose from.
What to buy to eat in season February
Keep an eye out for beetroot, broccoli, Brussels sprouts, cabbage and carrots, cauliflower, celeriac, celery, chicory, cress and garlic, Jerusalem artichoke, kale and lamb’s lettuce, lettuce, leeks, mushrooms, onions and shallots, parsnips, potatoes, pumpkins, red cabbage, rocket, spinach, squash, swede and white winter radishes.
Shopping for the season’s produce also encourages you to experiment with food, cooking and eating things you might not have considered before. If you buy what’s in season February could be an interesting month in the kitchen, with some great new recipes.
How to cook to what’s in season February
A rich and interesting alternative to mashed potatoes which goes beautifully with duck and game.
- 300g celeriac, peeled and chopped into 3cm chunks
- 600ml milk
- 40g butter
- Pinch of salt
- Squeeze of fresh lemon juice
Use a heavy-based saucepan to heat the celeriac in the milk and salt gently until it reaches boiling point. Turn the heat down and allow to simmer for 15-20 minutes, until the celeriac softens. Drain the celeriac but reserve the milk in which it was cooked for later use. Allow the celeriac to dry in the colander for five minutes then use a blender or food processor to whizz it up to a smooth consistency, adding a little of the reserved milk if necessary. Melt the butter in a frying pan and cook until it reaches a golden brown colour. Remove the pan from the heat and stir the butter into the celeriac puree, along with the lemon juice.
- 25g butter
- 4 chicory heads, trimmed and split lengthways
- 2 teaspoons honey
- Juice of half an orange
Pre-heat the oven to 180C. Use about half of the butter to rub over the base of an oven proof dish then lay the chicory halves into it. Drizzle with the orange juice and honey and season well. Use the remaining butter to dot over the top.
Roast for about an hour, uncovered, turning the chicory regularly and basting with the cooking juices. The liquid should have reduced to a thick, syrupy consistency and the chicory should be golden brown.