Recipe // Cooking the Season

February 17, 2016

This super helpful chart is from

The easiest way to get the most out of your food and cooking is to use fruits and vegetables that are in season; this ensures that your dishes are extremely flavourful. The fruits and vegetables that are currently in season are ...

Bananas // Blood Oranges // Brussel Sprouts // Cabbage // Carrots // Cauliflower // Celery // Clementines // Kale // Kiwi // Leeks // Parsnips // Passionfruit // Pomegranate // Potatoes // Rhubarb // Savoy Cabbage // Turnips

For a quick, easy and tasty side dish, toss some Brussels, Carrots, Cauliflower, Parsnips, Potatoes and Turnips into a pan with some oil, garlic and rosemary. Throw them in the oven at 200C (Fan - 180C) for around 45 minutes. Easy! And will be super tasty!

Below I have rounded up a few of my favourite recipes using some more of these yummy foods ...

Seeing as Leeks and Potatoes are currently in season, of course I had to include my favourite Leek and Potato Soup:

- 3 Sliced Leeks
- 4-5 Medium Potatoes
- 2tbs Butter
- 500ml Vegetable Stock
- 1.5tsp salt
- 1tsp dried marjoram
- 1tsp dried thyme
- Handful of fresh parsley

Serves 4

Add the butter and the leeks to a saucepan over a medium heat and cook for 10minutes.
Add all other ingredients except for the fresh parsley, bring to a simmer and cook for 20minutes.
Pure the soup, add in the fresh parsley, salt and pepper. Then serve.

Serving suggestion: Serve with roasted veg (Recipe above) and some chunky buttered bread.

And as a lovely desert why not make a Pear and Rhubarb Crumble with a Blood Orange and Pomegranate Cocktail ...

Blood Orange and Pomegranate Cocktail:

- 60ml pomegranate juice
- 60ml blood orange juice (freshly squeezed)
- 4tsp sugar
- 500ml Prosecco
- Blood orange slices (to garnish)

Serves 4

Chill your chosen glasses in the freezer for 10minutes.
Add 1tsp surge per glass, 15ml of pomegranate juice and 15ml of the fresh blood orange juice, stir until dissolved.
Top with the Prosecco, garnish with the blood orange slices and serve!

Pear and Rhubarb Crumble:

- 3 Ripe Pears
- 600g Rhubarb
- 100g caster sugar
- Zest and juice of an orange

Topping Ingredients:
- 200g flour
- 200g butter
- 150g light brown sugar
- 75g muesli

Serves 4

Heat oven to 200C (Fan 180C)
Mix all topping ingredients together with your fingertips until in a pastry type texture. Then set aside in the fridge to chill.
Chop the rhubarb and pears into small chunks, removing the pear skin. Put these into your oven dish, mixing with the sugar, orange juice and zest. Add on the topping and bake in the oven for 35-45minutes.

Serving suggestion: Serve with a nice dollop of cream and ice cream! Mmmmmmmmmm.

I hope you enjoy these recipes!

What are your favourite wintery, seasonal recipes?

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