What's Good Now?
The great thing about seasonal eating is that there really is something new to try every month of the year. We know you might be a bit sceptical so, to prove the point, each month we'll list some ingredients you might not have eaten before. Give them a try and you'll soon be demanding that your local supermarket stocks cobnuts and making pesto with wild garlic. You don't have to live in the sticks, grow a beard or drive a Landrover to enjoy British seasonal produce though - we have loads of simple ideas to get the best out of the most common ingredients.
Don't forget, these are just a few tasters. You can find loads more in-season produce using our all-singing, super-colourful, quite possibly actually magic seasonality charts.
March
Purple sprouting broccoli
The fresher the better as far as this spring veg is concerned. Treat it exactly the same way as normal broccoli but reduce cooking time slightly. Each every part of the plant above ground is edible and it goes with pretty much anything.
Spring chicken
We're well out of the game season now but never fear, some of the freshest most tender chicken is waiting to take its place. Always buy free range for the happiest, tastiest birds.
Pollack
Still seen by many as the poor man's cod this delicious white fish can be a brilliant substitute for its endangered cousin. Get yourself a gold star for sustainability - pester your fishmonger to sell it.
April
Cauliflower
A perfect accompaniment to our Spring lamb. Lightly boiled or coated in cheese and baked, this versatile veg is the perfect spring ingredient.
Spring lamb
Easter traditionally brings with it the first of the tender spring lamb. What better than a Sunday roast with all the trimmings and fresh mint sauce?
Sea Trout
Cheaper than salmon but just as tasty. Make sure you stick to wild caught fish from sustainable sources.
May
Asparagus
One of the shortest growing seasons of any UK veg (from late April to mid June) the asparagus is a delicious side dish or a superb starter in its own right.
Duck (reared)
Farmed Aylesbury duck makes a welcome meaty addition to the summer table and a great alternative to chicken and lamb.
Crayfish
Scourge of the nations rivers and ponds but thankfully providing a delicious source of free food. Try substituting the sweet, pink meat for prawns or lobster in pretty much any dish.
June
Broad beans
Welcome summer in with one of the nation's most versatile vegetables. Salads, stews, casseroles and pasta all love to cosy up to these plump green beauties.
Pigeon
Abundant and tasty. This easy to obtain rich red meat is ideal for making marinaded summer barbecue kebabs. Get them from your game dealer or ask the local farmer.
Cuttlefish
Harder to get hold of than its cephalopod brother, the squid, but just as tasty and in season a couple of months earlier. Cook and prepare in the same way as squid
July
Cucumber
Beloved of the picnic brigade and with good reason. Cucumbers provide thirst quenching freshness, whether in a summer salad or a glass of Pimms
Rabbit
Rabbit sits along side mackerel as one of the most under-used seasonal dishes. Again perhaps because they are so abundant we fail to appreciate them. Try your local game dealer or butcher to get hold of some of this fresh, low fat and delicious meat.
Mackerel
The arrival of the high summer is one of the most exciting times for us because it brings with it one of the tastiest fish around. Not only are they delicious but they are incredibly easy to catch. Take a rod and some mackerel feathers down to the beach and get the barbecue lit.
August
Beetroot
Crunchy sweet beetroot should be a world away from the pickled purple mush you were served at school. This delicious late summer root is a perfect addition to a seasonal salad.
Grouse
The 'glorious twelfth' brings the end to our summer game drought. One of the few truly wild game birds left, this rich meat is rightly savoured.
Spider Crab
Available all along the coast in great numbers in the summer months and yet strangely hard to get hold of from fishmongers. Even sweeter than brown crab, this delicious crustacean deserves to be given a go.
September
Borlotti beans
Worth the wait over the summer months, these plump purple beans will fill out any stew or casserole.
Partridge
Partridge season starts a month earlier than pheasants. A brace of these fine game birds makes a delicious hot meal for two as the nights start to draw in.
Lobster
The ultimate seafood. Not cheap, but this deliciously sweet and meaty crustacean is worth saving up for. For bargain prices get yourself down to the quayside early in the morning.
October
Celery
The nations favourite diet food - this crunchy, low calorie veg deserves so much more! Try it in a soup or braised to accompany a meaty main course.
Autumn Lamb
A richer taste than spring lamb, the autumn variety has had a whole summer of grazing to develop in flavour and provide us with a delicious start to the autumn months.
Mussels
Having spent the summer months gorging in our rich coastal waters, mussels are at their very best now. Collect them for free on rocky coastlines or buy them cheaply from your fishmonger. Delicious simply steamed as a starter or perhaps with cream, white wine and shallots as a main course.
November
Artichokes
This flavoursome little tuber deserves pride of place in our winter menu. Delicious in soups or roasted to accompany any meaty feast.
Pheasant
The quintessential British game bird. The increase in shooting means there are plenty of them around at this time of year at excellent prices. Try them instead of plain old chicken.
Rock Oysters
British farmed rock oysters get 10/10 for sustainability. No longer the preserve of the rich, these succulent beauties are simply delicious, raw or cooked.
December
Sprouts
The Christmas favourite, right? Well ok, not everyone loves them but we couldn't let December go without giving them a mention!
Woodcock
This reclusive little bird is a rare treat. Alright, it's not exactly going to replace your Christmas turkey but it's well worth trying as a rich gamey starter.
Whiting
Don’t overlook this meaty white fish for some winter fishy sustenance. The humble whiting deserves to be championed as an alternative to cod but make sure you buy from reputable sources to keep stocks healthy.
January
Winter Greens
This rich green favourite provides a hearty addition to warming winter stews.
Snipe
Along with the woodcock this little game bird is still relatively tricky to get hold of. But it's well worth the effort. Roasted whole and covered in strips of bacon these make a great starter to a gamey feast.
Brown Crab
Having spent the winter months resting up in deep, cold waters the delicious brown crab is a great way to start the new year when you've had enough of the turkey and trimmings.
February
Chicory
Red and white varieties of this tasty plant are available throughout winter. Eat them in a hearty winter salad, bake them, braise them...do pretty much anything you like with them.
Hare
Similar in appearance but much richer in taste to its distant cousin the rabbit. Jugged or in a stew or pie, it's all delicious.
Cockles
It's pretty cold this time of year so you might prefer to get these from the fishmonger rather than forage them yourself! A delicious addition to any fishy dish.
