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What's in Season - February

What's in Season - February


What’s in Season - February

Seasonal eating means two things really: building meals around foods that have just been harvested at their peak - and adjusting your diet to meet the particular health challenges of Winter, Spring, Summer and Autumn. 

While it may seem like a luxury to have any food we want, anytime we want it, eating foods in season offers many benefits.
 
Simple joys 
For starters, it connects us to the calendar reminding us of simple joys - the first taste of Asparagus in Spring, the smell of ripe Strawberries newly picked in Summer, Apple picking on a clear Autumn day, celebrating Winter holidays with hearty, warming meals

Tastes Better
In-season produce is fresher and tastes better, sweeter - when perfectly ripe. 
 
When fruits and vegetables are picked for consumption that have been naturally ripened on the vine or the tree and harvested at the right time, they will have much more flavour and nutrition.  


More vitamins, minerals and antioxidants 
Produce eaten at its peak generally has more vitamins, minerals and antioxidants than foods harvested before they’re ripe and then shipped long distances. 


  
Eat a more well-rounded and balanced diet 
A pleasant added benefit of eating what's in season is that you get a broader variety of foods in your diet. Those foods can broaden your palate, for one, but they may also expose you to dishes and ingredients you may not have otherwise explored. 
 
Supports small and midsize Farmers
Eating seasonally often means eating locally grown foods, so it’s good for the environment too. It supports small and midsize local farmers, cuts down on pollution from shipping and transporting food and reduces your carbon footprint. 
 
Saves you money 
And if all that’s not enough to get you to make some simple switches in your diet, In-season foods will usually save you money.

Time to eat Seasonal
Each meat, fruit or vegetable has a prime time when it is at its seasonal best - and they tend to complement each other. That means extra flavour, extra crunch, extra juiciness - all super-fresh and great value.
 
And so here is what is in season - and most popular - in February - to help you eat seasonally: 



  
Leaves and Stems : Brussels Sprouts, Spring Green Cabbage, Savoy Cabbage, Celery, Chicory, Kale, Kohlrabi, Pak Choi, Radicchio 
 

Flowers, Fruits and Seeds : Cauliflower, Purple Sprouting Broccoli 
 
Roots and Bulbs :  Carrots, Celeriac, Horseradish, Leeks, Onions, Parsnip, Salsify, Shallots, Spring Onions, Swedes, Turnips. 
 

Tubers :
  Jerusalem Artichokes, Potatoes, Sweet Potatoes 

Meats :  Beef, Chicken, Guinea Fowl, Lamb, Pork, Wild Rabbit, Venison. 

Here is just a summary of the main Meat Cuts that become popular in February:

Thrifty Cuts : Flat Iron Steaks, Beef Fillet Tails, Bavette Steak, Shin of Beef, Beef Meatballs, Lamb Henry Steaks, Breast of Lamb, Chicken Thighs, Marinated Chicken Skewers, Pork and Leek Sausages, Godfreys Original Lincolnshire Sausages, Gluten Free Toulouse Sausages, Loin of Pork Boneless, Pork Cheeks, Pork Mince, Pork Belly Slices, Unsmoked Boneless Gammon, Wild Rabbit,

Roasts, Casseroles and Stews : Carvery Rib of Beef, Topside of Beef, Silverside of Beef, Rolled Sirloin, Rolled Brisket, Braising Steak, Oxtail, Carvery Leg of Lamb, Mini Leg of Lamb, Rack of Lamb, Special Reserve Chicken, Chorizo Rosario Sausages, Shoulder of Pork, Porchetta with Chorizo Roast, Guinea Fowl, Wood Pigeon, Quail, Wild Rabbit, Venison Roast, Hand Diced Venison

Seriously Low and Slow : Beef Picanha,Beef Short Ribs (Jacobs Ladder), Ox Tail, Ox Cheeks, Lamb Neck Fillets, Lamb Shanks, Lamb Middle Neck, Belly of Pork Bone-in, Smoked and Unsmoked Gammon, Venison Saddle Eye, Beef Marrowbones, Bacon Knuckles, Pork Caul
 

Quicker Cooking : Beef Flat Iron Steaks, Rump Steaks, T-Bone Steaks, Beef Florentine Steaks, Marinated Rib Eye Steaks, Calves Liver, French Trimmed Lamb Cutlets, Lamb Steaks, Lamb Garlic Rosettes, Chicken Supremes, Handmade Chicken Kievs, Chinese Chicken Lemon & Coriander Parcels, Chicken Skewers, Gluten Free Cumberland Sausages, Pork Steaks, Marinated Pork Ribs, Ramsays Black Puddings, Veal Escalopes, Veal Chops, Barbary Duck Breasts, Venison Haunch Steaks

Free Range fresh Beef Stock and Chicken Stock - for that extra warming flavour boost - are also popular throughout February

Every month we pick out one Seasonal product and explore a little more about how best to prepare it 

This February we feature Guinea Fowl


How to Cook Guinea Fowl
Originating from West Africa, this black and white speckled bird was first imported to Europe by the Portuguese in the sixteenth century.



As well as being a popular meat in West Africa, French and Italians chefs can’t get enough of it, and these countries are some of the biggest Guinea Fowl producers in Europe. 

Between Chicken and Pheasant 
The birds are generally a little smaller than a Chicken and their flavour is somewhere between Chicken and Pheasant, with a mild gamey flavour. 
 
It’s the perfect bird for you if you find cooking game tricky, but would like to give something new a try. 


Adjust your timings
Roast or braise in a Stew or Curry as you would a Chicken, but make sure to adjust your timings accordingly as Guinea Fowls are a little smaller and generally contain half the amount of fat as a Chicken, meaning they can have a tendency to dry out if not cooked with care.

What to look for when buying Guinea Fowl
You want a bird no older than fourteen weeks - the younger the bird, the more tender it will be. 

Make sure you buy enough 
Older birds should be reserved for braising to ensure the meat doesn’t dry out. One bird should feed 2–3 people, so make sure you buy enough if cooking for a crowd. 

February seasonal recipes to try - or just to get you thinking - include: 



• Grilled Guinea Fowl with Limes Recipe 
- by  Phil Vickery
If you’re looking to impress then this recipe is the perfect dinner party dish. We’ve included instructions for grilling the meat, but if you’d prefer instead of grilling, you can cook the Guinea Fowl in the oven.
Preparation time 10 mins : Cooking time 40 mins.
 Click here for Guinea Fowl, Fresh Chicken Stock 
(Click title for recipe)




•   Roasted Guinea Fowl with Beetroot, Ginger and Thyme - by Andy Waters
The earthy and sweet characteristics of Beetroot in this Guinea Fowl recipe team up perfectly with the slightly richer and more distinct flavours of this newly loved Poultry. To reduce the cooking time, buy good quality pre-cooked Beetroot.
Preparation / Cooking time 45 mins
. Click here for Guinea Fowl
(Click title for recipe)




• Pot-roasted Pheasant

 A true Autumn or Winter treat, this Pot Roast works equally well with Partridge, Guinea Fowl or Chicken. Freezable
Preparation time 25 mins : Cooking time 1hr 55 mins. 
Click here for Guinea Fowl, Special Reserve Chicken, Church Hill Farm Chicken, Otter Valley Organic Chicken, Smoked Streaky Bacon, Fresh Chicken Stock
(Click title for recipe)




Braised Guinea Fowl with Wild Mushrooms - by Louise Robinson
 A heady mix of Wild Mushrooms and tender Guinea Fowl are complemented by the sweet and rich Marsala wine in the sauce, with a little added cream for extra richness. Serve with plenty of crusty bread to mop up all of that gorgeous sauce.
Preparation / Cooking time 1 hr. Click here for 
Guinea Fowl, Fresh Chicken Stock

(Click title for recipe)



Guinea Fowl Fesenjan (Walnut & Pomegranate Stew)
A Persian celebration recipe that is full of flavour from Cinnamon and fresh herbs with bursts of sweetness from Pomegranate seeds. Dairy free. Freezable         
Preparation time 1 hr : Cooking time 1hr 10 mins. 
Click here for Guinea Fowl, Fresh Chicken Stock
(Click title for recipe)


Other meats to try in February are : 



All-in-one Roast Beef Rib - by Nigel Slater
Nigel's Horseradish glazed Roast Rib of Beef cooked in Beef Dripping will not disappoint. Looks impressive. Really easy.
Preparation time less than 30 mins : Cooking time over 2 hrs.
 Click here for Carvery Rib of Beef, Beef Dripping
(Click title for recipe)



•  Beef & Ale Stew with Horseradish Dumplings - by Mary Berry
Got a crowd to feed? Mary's hearty Beef and Ale Stew recipe is perfect and the oven does most of the work for you. For this recipe you will need a deep ovenproof casserole dish with a lid.
Preparation time 30 mins - 1hr : Cooking time over 2hrs. 
Click here for Braising Beef, Fresh Beef Stock
(Click title for recipe)



Lamb Shank Madras - by Tom Kerridge
While it takes time, this hearty one-pot Lamb Curry is easy and you can make it two days in advance for even better flavour. Serve with Naan Bread and Rice
Preparation time 40 mins : Cooking time 4 hrs plus a couple of hours marinating and resting. 
Click here for Lamb Shanks, Fresh Chicken Stock
(Click title for recipe)




Moroccan Lamb
Shopping for dinner doesn't have to be a chore, this five ingredient dish will have you in and out in no time, so there's more time to relax at home
Freezable. Easily halved
Preparation 5 mins : Cooking time 40 mins. Click here for
 Lamb Neck Fillets

(Click title for recipe)



Roast Chicken with Apple Spelt  - by Hugh Fearnley-Whittingstall
Apple Spelt brings an inventive twist to classic Roast Chicken in this dish. Serve with Kale and Leeks for a healthy Sunday roast. 
Preparation time less than 30 mins : Cooking time 1 -2 hrs.  Click here for
 Special Reserve Chicken, Church Hill Farm Chicken, Otter Valley Organic Chicken, Fresh Chicken Stock
(Click title for recipe)



Stir-fried Chicken & Broccoli with Noodles - by James Martin
Stir-fries are very flexible - throw in whatever vegetables you like into this easy sweet and savoury Chicken supper.
Preparation time less than 30 mins : Cooking time 10 to 30 mins. Click here for
 Chicken Breasts, Chicken Thighs




Pork, Leek and Cider Cobbler
A cheesy scone-like topping and slow-cooked Pork filling that will have your guests coming back for seconds.
Preparation time 30 mins : Cooking time 2 hrs 40 mins. Click here for
 Hand Diced Pork




Tagliatelle with Venison Ragù - by Jacob Kenedy
Jacob Kenedy's Ragù recipe is made from Venison and Pancetta simmered down with Red Wine – the perfect dinner party main to impress your friends.
Preparation time 35 mins : Cooking time 4 hrs 20 mins. Click here for
 Hand Diced Venison


     So there you have it - Beef, Lamb, Chicken, Guinea Fowl, Pork and Venison, and other seasonal meat Recipe ideas for February using seasonal ingredients - with sometimes a delightful symbiosis of seasonal meats, fruits and vegetables - all on the same plate - just as nature intended

Enjoying all the benefits
Now armed with all that information - what is stopping you to start eating seasonally and enjoying all the benefits that come with the healthier approach that each month has to offer?

So whether you choose one of the recipes above - or are just inspired to explore further recipes we hope we have given you much food for thought for your February meals

Give it a Click 
So why not give it a Click -  and experience a whole new way to enjoy Godfreys Seasonal Free Range Premium Meats and Poultry by ordering from the comfort of you own home - or office - at a time that is convenient to you 


We do the rest - be it if you would prefer delivery direct to your door Nationwide - or at our Click and Collect Points in Highbury or Finsbury Park.  

Bon Appétit!
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