Want to know what produce is in season and whats more want some inspiration as to what to do with it? Look no further because we have asked our in house cooking team to give us some great recipes, besides which they have also selected the kitchenware they recommend you will need to make the recipe a success.
Eating seasonally means eating food that is at its peak in terms of flavour and nutritional content, while at the same time cutting down on those food miles.
In season in January are seville oranges, welks, cabbage, clams, horse radish, mussels, artichokes, oysters, parsnips and pheasants.
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in season in February is purple sprouting broccoli, sea bass, kale, parsnips, caulifower, goose, venison, mussels and leeks.
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In season in March are sardines, oysters, spring onions, blood oranges, wild salmon, hare and winkles.
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In season in April are crabs, lamb, water cress, morel and rocket.
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In season in May are asparagus, chicory, elderflower, gooseberries, radish, new potatoes and nectarines.
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In season in June are french bean, mackerel, mange tout, raspberries, strawberries, tomatoes, peas and lamb.
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In season in July are blackcurrents, broard beans, apricots, aubergines, beetroot, courgettes, swiss chard and cherries.
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In season in August are marrows, fennel, cob nuts, sweetcorn, green gages, grey mullet and aubergines.
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In season in September are pears, apples, damsons, scallops, sloes, pumpkins and grouse.
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In season in October are partridge, wild duck, swede, scallops, sea bass, grouse, fennel and wild mushrooms.
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In season in November are chestnuts, clams, cranberries, pomegranates, truffles, quince and parsnips.
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In season in December are turkeys, celariac, sprouts, kale, goose, clams and cabbage.
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