What’s In Season – February
The second month of the year is first rate when it comes to fruit and veg in season now. When it comes to what fruit is in season in February, blood oranges, forced rhubarb and pomegranate are all at their best. Impressive eh? But what of the vegetables in season this fine February? Don’t worry there’s a lot to choose from including delicious radicchio and purple sprouting broccoli. February is full of flavour when it comes to seasonal meat, so the next time you ask yourself when is venison in season, just use this love letter to February:
Blood oranges are red,
Sprouting broccoli is purple not blue
Venison is in season in Feb, and rhubarb is too.
To make discovering what delicious fruit, vegetables and produce are in season in February simple and satisfying, we’ve put together seasonal recipes in one place.
Sweeter than regular oranges and with a more floral flavour, blood oranges give a refreshing lift to all sorts of sweet and savoury dishes. Show off their colours by segmenting the fruit and piling onto sweet crêpes, or by slicing rounds into a salad of bitter leaves and prosciutto. The ruby juice provides a fruity boost for cocktails; try it with gin, honey and a squeeze of lemon. Or whizz up the whole cooked fruit in a polenta cake spiked with fragrant rosemary.
Burrata, Blood Orange and Radicchio Salad
There will be blood oranges in your Ocado this week. And burrata. And radicchio. Because this wonderful burrata, blood orange and radicchio salad is a simply delicious winter salad full of seasonal ingredients. The sharp blood oranges and bitter radicchio combine perfectly with the creamy burrata. A fantastic lunch for two (although it’s easy to scale up, too) that’s ready in just ten minutes.
Vibrant pink Yorkshire forced rhubarb – grown in warm sheds so it’s ready to eat early – has a short season. Make the most of it by preserving it for the year ahead. It works well cooked into a jam or chutney, or cut into chunks and baked until just tender with sugar and orange zest, then frozen. Defrost as needed and swirl into a cheesecake, top yoghurt or make a sweet-sharp sauce that cuts through the richness of mackerel or roast pork.
Rhubarb Crumble Cake
The first sign of fresh in-season forced rhubarb is always a good sign that spring is on the way. Celebrate seasonal food and the (almost) arrival of the new season with this rhubarb crumble cake. A rich and delicious almond sponge that’s surprisingly easy to make, topped with beautiful British rhubarb lightly poached to perfection. And, because it’s not quite sunny spring yet (and it’s always a good idea to recreate classic sweet flavours), we recommend serving this with a generous dollop of custard.
This theatrical-looking leafy veg belongs to the same family as chicory. Grown in northern Italy, it has a bitter flavour, robust texture and sits well with salty accompaniments such as bacon, anchovy or goat’s cheese. Its red, white-veined leaves look stunning in salads with slices of green apple and toasted walnut, but it can also be shredded and wilted into risottos, or roasted in wedges to bring out its sweetness.
Roasted and Raw Radicchio Salad with Pomegranate, Pine Nuts and Parmesan
Alexa, show me an amazing salad that’s full of seasonal produce and flavours. *puts on best Alexa voice* Try this roasted and raw radicchio salad with pomegranate, pine nuts and parmesan. Full of fresh and in season ingredients, this salad is ready in just 30 minutes and is easy to make, too. The bitter radicchio becomes lovely and smoky when roasted, complementing the sweet pomegranates and nutty parmesan, while the pine nuts add a pleasing extra texture.
Pasta with Radicchio, Mushrooms and Walnuts in Cream Sauce
There’s a lot to love about this pasta with radicchio, mushrooms and walnuts in a cream sauce recipe. A great way to use in-season radicchio. A winning combination of crunchy walnuts, soft mushrooms, indulgent double cream and nutty parmesan that’s ready in just 30 minutes. Guaranteed to be a new favourite in your meat-free repertoire.
Purple Sprouting Broccoli
Having ‘PSB’ at home nearly always makes your dinner feel like a restaurant experience. These tender stalks are delicious simply griddled with olive oil and sea salt – arrange on top of a steaming bowl of miso soup, tofu and udon noodles. Or chop into chunks, blanch for 2-3 mins, then toss with orecchiette, garlic, olive oil, chilli and anchovies for a simple and flavoursome midweek supper.
Purple Sprouting Broccoli with Poached Egg and Lemon Dressing
A light lunch that’s easy to prepare and full of nutritious and in-season flavour and is ready in just ten minutes. A great use of purple sprouting broccoli, this great-value lunch uses the tasty combination of capers and lemon drizzled over a perfectly poached egg and fresh broccoli.
Purple Sprouting Broccoli with Spelt Pasta
Everyone needs a plethora of pasta dishes that are easy-to-make, great value and ready in no time. This purple sprouting broccoli with spelt pasta is a classic of the genre. Versatile and full of affordable and seasonal ingredients, the sauce is rich in umami flavour.
The pops of colour and tart flavour of these jewel-like seeds do a fantastic job of transforming a simple grain salad, finishing off an aromatic curry or topping the thick ganache of a chocolate cake. Famed for their use in Middle Eastern dishes, their tangy sweetness goes well with rich, slow-cooked meats like lamb, and heady spices such as cinnamon, coriander and cumin. And a scattering always livens up a bowl of houmous!
Chicken Spinach Salad with Pomegranate
Colourful, nutritious and delicious, this chicken spinach salad with pomegranate will make a fantastic addition to any kitchen’s salad repertoire and soon become an oft-created culinary favourite. The spinach and chicken do the heavy lifting while the pomegranate and lemon add a zing of flavour and a pop of colour. Ready in an hour and ideal for a midweek dinner, but try to keep some for lunch.
Pomegranate and Orange Drizzle Cake
A light, fluffy sponge topped with sweet pomegranate, orange and runny honey, this drizzle cake is inspired by the flavours of Christmas but is delicious at any time of year. Especially when pomegranates are in season. Ready in just 1 hr and 15 minutes, it’s a cake you’ll keep returning to. Served with a nice cup of tea at elevenses. Or at 3pm. Or just before bed.
Venison is one of the game meats we’re more familiar with. It’s rich in flavour and lean and tender in texture. A haunch or saddle of venison works well roasted and teamed with orchard fruits, green veg and a red wine gravy. Minced venison makes wonderful meatballs paired with a tomato sauce and cheesy polenta, while the leg and shoulder are delicious slow cooked in a stew, tagine or hearty ragu to serve over pappardelle.
From its origins in 19th-century Russia, beef stroganoff is now enjoyed across the world, with a great variation on the original recipe. Like this venison stroganoff recipe that upgrades the beef to in-season British venison. The venison adds a delicious and rich gamey flavour that’s further accentuated by the indulgent splash of brandy and dollop of crème fraîche.
Venison Steaks with Brown Buttered Turnips
Treat yourself to an in-season steak dinner with this venison steak with brown buttered turnips recipe. The rich and earthy venison is paired perfectly with creamy turnips with a bite of mustard heat. Finished with a squeeze of zesty lemon and seasoned generously, we recommend served with a glass of red wine.
Roast Saddle of Venison with Watercress Salad and Horseradish Cream
This roast saddle of venison is a great substitute for the traditional roast beef Sunday lunch. Juicy, rich with earthy, gamey flavour, the roasted venison works perfectly with the usual roast dinner trimmings. It’s ready in under an hour so is ideal for a post-walk-in-the-woods lunch.
Discover our February in season aisle.