• Cabbage
• Chicory
• Leeks
• Shallots
• Squash
• Goose
• Guinea Fowl
• Lobster
• Mussels
• Halibut

February has highlights, the first greens, something Britain should really be proud of. Simply served steamed with butter or even stir fried with olive oil, with a touch of garlic and dried chilli flakes. Young leeks are at their sweetest, lovely in a warm salad or creamed with Sunday roast. 

Guinea fowl the gamy chicken is fantastic roast but even better in casseroles where its tendency to dry out is thwarted. Halibut from sustainable sources is one the “meaty” fish, cook it simply and like Guinea fowl beware of it drying out, poached or steamed is best.

Material reproduced courtesy of eattheseasons.co.uk – seasonal food information, tips and recipe ideas, updated every week