Seasonal Eating is Ethically Important More Ever!

WHY?.....

It simply means you choose food that’s grown locally. Locally grown, seasonal food has the biggest benefit for the planet, as it takes less resources to transport and store your food.

January

HERBS IN SEASON

Chives

Used in soup, stew, eggs and other savory dishes.

Ideal in Egyptian cuisine, Thai curries, Mexican, Chinese Stir-fry.

Dill

Garnish cold soup, yoghurt or tzatziki. Nice with seafood.

Fennel

Use in vegetable and fish stock.

Lovage

Soups, Stews, stock. and poultry. Good to enhance potato dishes.

Marjoram

Popular for salad dressings and meat dishes.

Mint

Middle Eastern and Greek dishes. Salad, side dishes and sauces.

Hot or cold grains like couscous or quinoa. Also soups, stews, pasta.

Rosemary

Soups, casseroles, salads and stews. Lovely with poultry and roasted vegetables.

Sage

Works well with fatty meats in particular.

Sorrel

Goes particularly well with egg and fish dishes. Also used in soup, stuffing and puree.

Typically used in savory dishes like braised roasted meat, vegetables, or fish aswell as savory baking.

Winter Savory

Use in meat rubs.

VEG IN SEASON

Autumn Cabbage

Roast it. Olive oil, organic sea salt, black pepper and a hot oven, transforms cabbage into a delicious, easy and low carb side dish

Broccoli

Basil, rosemary, sage, parsley, tarragon and thyme with a combination of garlic, salt and pepper work well with broccoli. 

MEATS & GAME IN SEASON

Partridge

Juniper berries, thyme, sage, coriander, chilli, cumin and cardamom are great flavours that work.

Venison

Bay, juniper berries, rosemary, sage and sweet marjoram are the solution.

Wood Pigeon

Spices like cloves, chilli, ginger, cardamon, juniper are rich in deep flavour. Herbs like rosemary and thyme are strong in taste.

Duck

It’s the warm spices that do the trick like Chinese 5 spice, cinnamon, pepper, allspice, vanilla and fennel.

Pheasant

Cumin, coriander, paprika, juniper berries, bay, sage and thyme are all ideal choices to combine.

Goose

Zest is best and parsley, thyme and sage combine superbly with fruits and goose meat. 

Guinia Fowl

Cinnamon Quills and 5 spice and homemade chicken stock is a winner.

Hare

Marsala braised hare in sage, rosemary, tart cherries and wild greens.

Rabbit

Fresh herbs marry very well with rabbit meat. Try basil, lemon grass, coriander, bay leaf, parsley, rosemary, thyme, marjoram and sage.

Snipe

Gutted and not gutted roasted brushed with butter and simply seasoned with salt and pepper.

Woodcock

Traditionally roasted. Marinate for 4/5 hours in olive oil, minced garlic, salt, cumin and black pepper

Beef

A wide range of spices work well with beef. Here are some. Mustard, garlic, onion, black pepper, cayenne, curry powder and oregano

Chicken

A seasoning can be great! Try salt, pepper, paprika, cayenne pepper, garlic powder, onion powder, thyme, basil to create something fresh.

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We are always learning and growing and the kitchen is a place many of us spend a good amount of time within our life-time.