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.

October

HERBS IN SEASON

Chervil

Used in classic French dishes and salad greens.

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.

Oregano

Soups, stews and casseroles. Use whenever lemon is used in a savory dish

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.

Summer Savory

Suited for slow cooking or added with a light touch at the end of cooking.

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

MEATS IN SEASON

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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.