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In season recipes: What to cook this February

By February, the signs of spring are beginning to arrive – but we’re not done with soups and winter walks quite yet. Indulge in these seasonal delights while they’re still up for grabs. 

Pan-Fried Mackerel with Cannellini Garlic Mash, Roasted Tomatoes and Broccoli

For a real treat, pair this recipe with a nice white wine.

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Spelt, Almond, Blood Orange and Lemon Thyme Loaf Cake

A drizzle of blood orange icing and a dusting of thyme sugar adds a final flourish to this loaf cake.

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Parsnip and Rosemary Soup with Cheese and Pear Sourdough Bites

This soup is perfect for a working-from-home winter lunch.

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Slow-Cooked Chilli Beef Brisket with Leeks, Cavolo Nero and Baked Potatoes

Switch up your normal Sunday roast with this hearty beef-based dish.

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Blood oranges

This fruit, exploding with flavour, is only in season for a short while – so grab it while you can. Its glorious, ruby-red flesh is high in vitamin C. Blood oranges also contain anthocyanins, the antioxidant found in blueberries and purple grapes. Their unique sweet/tart tanginess sings in cocktails, drizzles and dressings. Add segments to salads or layer thin slices atop cakes and bakes.

Cavolo nero 

A staple of well-balanced diets, leafy green veg comes in many shapes and sizes. Among them is cavolo nero, with its long, dark, dimpled leaves and robust flavour. You can add it to anything from a simple pasta dish to a Sunday roast. And, whether you steam, stir-fry or pan-fry it, serve it as a side or a hero ingredient, cavolo nero will come up trumps. If you’re unsure, try swapping it in anywhere you might normally use cabbage or kale.


From the same family as carrots, parsnips are a sweet, versatile root veg. They come with plenty of nutritional benefits, like potassium, folate and fibre – all of which can contribute to heart health. And, their natural sugars can give us a boost of energy while the winter days are still are upon us. Blitz into a warming soup, make into crispy parmesan-coated chips, grate raw into winter salads, or even use in a spiced cake with cream-cheese frosting.

Purple sprouting broccoli 

With small purple-tinged florets, long tender stems and a flourish of leaves, purple sprouting broccoli is a zero-fuss, wonderfully elegant side dish. Simply steam, stir-fry or chargrill and it’ll complement almost any fish or meat dish. But try with punchy flavours and sauces too – earthy and slightly sweet, it’s just as happy with the likes of chilli, anchovy and citrus. Or use it to add some bite to a creamy cheese tart. Thin stalks are a good indication of tenderness; snap off any woody ends before cooking.

Browse our February in season produce on-site here.

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