February Seasonal Foods

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brocolliBanana, blood orange, lemons, pears, pineapple, pomegranate, rhubarb, walnuts.

Brussels sprouts, cabbage, cauliflower, chicory, leeks, parsnips, potatoes, purple sprouting broccoli, spinach, swede, turnip.

Clams, cockles, haddock, hake, John Dory, mussels, oysters, turbot, salmon.

Focus on Cauliflower….

cauliflowerCauliflower is a cruciferous vegetable. All cruciferous veg are great for digestive support. Cauliflower also has a high fibre content and rich in antioxidants. It is a good vitamin C and Vitamin K source as well as Manganese. It is a source of anti-inflammatory glucosinolates/isothiocynates too.

Cauliflower is easily over-cooked so be aware of this before you lose any of the nutritional benefits through over cooking. Also if you suffer from Gout you may want to limit how much Cauliflower you do have as it is a source of Purines.

Chef Kerry’s Indian Spice rub

roasted veg

2 tsp. cumin seeds

2 tsp. coriander seeds

2 tsp. mixed peppercorns

1-2 tsp. dried chillies

Pan roast till browned then blend or crush in a pestle and mortar and use as required.

Chef Kerry did a lovely accompaniment of a selection of winter veg such as parsnips, carrots, broccoli and cauliflower all roasted with this rub on the veg. Delicious.