In the UK, we get pears in season for a good portion of the year – but winter is when it really kicks off, with varieties ranging beyond the faithful Conference. There are around 550 types in Britain, and a lot of them sound like something you’d expect to find in Care of Magical Creatures class, but the shelves are dominated by just four. As imported varieties typically test highly for pesticides, it’s worth making the most of the UK’s pear seasons while it’s here. So what do we make with them? Continue reading
They’re the brightest food market indictor of autumn, as well as being a versatile and storable staple ingredient: oh my gourd, squash season is upon us.
We love a butternut squash soup (and its variants) as much as any cosy-seeker, but when it comes to branching out to the myriad other varieties, it can be a minefield. Will the skin of an acorn squash destroy a peeler? Can you cook anything beyond pie with a pumpkin? It’s time to find out. Continue reading
British tomato season is upon us! They’ve come a long way since first being cultivated in South America in around 700AD – literally, as tomato seeds spent six years in a satellite orbiting Earth. In addition to being the base of loads of sauces, they’re full of vitamins and anti-oxidants, which almost certainly means pizza is a health food. At the very least, we can feel virtuous with dishes like basil tagliatelle with fiery cherry tomatoes or avocado, tomato, and goat’s cheese toast. For a more robust meal, look towards baked cod bruschetta with hot tomato & aubergine salsa, or if breakfast’s your thing, a Mexican hash brown stack. Continue reading
This month the focus is on radishes, a woefully under-appreciated gem. Best while small, from planting to picking they take about a month, which means they’re a great crop for supremely impatient people. They’re even low-waste, as their tops can be used too, by sautéing or blitzing into pesto. Most importantly, though, is their flavour – although peppery while crisply raw, when roasted their heat mellows, and they’re glorious on their own with just butter and a little salt. Intrigued? Maybe try them with dairy, in a smørbrød with goat’s cheese, radish and rosehips, or with burrata. The humble radish can also jazz up other veg of the season, such as in this roasted radish and asparagus tart, and even take a role in dessert, like this cinnamon ice cream with maple roasted radishes. Continue reading
Longer daylight hours, fewer excuses for living on chocolate, and all the green veg in season: April has landed. The other new thing, as if it being light at 6pm wasn’t enough, is this seasonal eating round-up. We asked on Instagram if it’s something people would be interested in seeing, and the answer was a resounding yes – so here we are! Continue reading