Seasonal in March:
Kale, cauliflower, leeks, purple sprouting broccoli, salsify, spinach, spring onion, swede, wild nettles, beetroot, cabbage, carrot, leeks, mushroom portobello, onions, parsnip, turnip, celeriac, wild mushroom, potatoes, watercress.
NETTLES:
At its best: May to September
Nettle’s distinctive and peppery flavour is frequently compared to spinach. Once the nettle leaves are soaked or cooked, it removes the stinging chemicals. Nettles go well in a variety of dishes such as soups, pastas, and sauces or try them sauteed and served as a side dish.
Chef Suggestions: Nettle is comparable in taste to spinach and is recommended as an alternative to spinach dishes.
We recommend: Enjoy seasonal nettle in soups, pesto, dressings, and infusions.
Flavour pairings: Parmesan, cheddar, goat’s cheese, garlic, onion, mint, pine nuts, walnuts, pasta, pizza, and risotto.
CAULIFLOWER:
At its best: February to May and August to December
Cauliflower has a nutty, sweet taste that is perfect for absorbing stronger flavours – with the same lovely crunchiness that broccoli gives. It can have a bitter aftertaste when eaten raw, but a good sauce or dressing can combat this. It’s great raw in salads, as a rice substitute, ground to form a pizza crust, as a mashed dish, grilled like a steak, or even baked.
Chef Suggestions: Seasonal cauliflower is fantastic when roasted whole, with blue cheese and toasted with a brioche crumb.
We recommend: You could sautee it through stir fries, grill, puree or use it in soups. For a reliable dish, try buttermilk fried florets.
Flavour pairings: Hard cheeses, blue cheese, nutmeg, truffle, butter, almond, garlic, chilli/spices, and mustard.
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