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, crisp 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 reached perfection in the ground, on the vine or on 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
- Celery
- Chicory
- Kale
- Kohlrabi
- Pak Choi
- Radicchio
- Savoy Cabbage
- Spring Green Cabbage
Flowers, Fruits and Seeds
- Cauliflower
- *Purple Sprouting Broccoli
Roots and Bulbs
- Carrots
- Celeriac
- Horseradish
- Leeks
- Onions
- Parsnip
- Salsify
- Shallots
- Spring Onions
- Swedes
- Turnips
Tubers
- Sweet Potatoes
- Potatoes
- Jerusalem Artichokes
Meats
- Beef
- Lamb
- Chicken
- Pork
- Guinea Fowl
- Venison
* Denotes coming into season
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
- Flat Cut Beef Brisket
- Shin of Beef
- Ox Cheeks
- Beef Meatballs
- Lamb Henry Steaks
- Lamb Breast Roulade
- Whole Chicken Legs
- Marinated Chicken Skewers
- Pork and Leek Sausages
- Godfreys Original Lincolnshire Sausages
- Gluten Free Cumberland Sausages
- Pork Collar Steaks
- Loin of Pork Boneless
- Pork Cheeks
- Porchetta with Chorizo Roast
- Pork Mince
- Pork Belly Slices
- Unsmoked Boneless Gammon
Roasts, Casseroles and Stews
- Beef Picanha
- Carvery Rib of Beef
- Beef Short Ribs
- Topside of Beef
- Silverside of Beef
- Rolled Sirloin
- Rolled Brisket
- Braising Steak
- Oxtail
- Carvery Leg of Lamb
- Mini Leg of Lamb
- Rack of Lamb
- Saddle of Lamb Stuffed
- Church Hill Farm Chicken
- Chorizo Rosario Sausages
- Shoulder of Pork
- Porchetta with Chorizo Roast
- Osso Bucco
- Guinea Fowl
- Wood Pigeon
- Quail
- Venison Roast
- Hand Diced Venison
Seriously Low and Slow
- Beef Picanha
- Beef Short Ribs (Jacobs Ladder)
- Oxtail
- Ox Cheeks
- Lamb Neck Fillets
- Lamb Shanks
- Lamb Middle Neck
- Virginia BBQ Pulled Pork
- 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
- Chris Godfrey’s Own Fresh Beef Bolognese Pasta Sauce
- Chris Godfrey’s Own Fresh Beef Chilli con Carne
- Barnsley Chops
- French Trimmed Lamb Cutlets
- Lamb Steaks
- Lamb Florentine Chops
- Lamb Garlic Rosettes
- Chicken Suprêmes
- Handmade Chicken Kievs
- Chinese Chicken Lemon & Coriander Parcels
- Chicken Skewers
- Gluten Free Cumberland Sausages
- Pork Steaks
- Marinated Pork Ribs
- The Farmers Son 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 those 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 Fowl are a little smaller and generally contain half the amount of fat of 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: brown as in the recipe above, then cook at 190°c.
Preparation time 10 mins - plus up to 6 days marinating : Cooking time 40 mins. Click here for Guinea Fowl, Fresh Chicken Stock
(Click here for recipe)
• Roasted Guinea Fowl with Beetroot, Ginger & 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 here for recipe)
• Pot-roasted Pheasant
A true 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, Partridge, Otter Valley Special Reserve Chicken, Church Hill Farm Chicken, Otter Valley Organic Chicken, Tamworth Smoked Streaky Bacon, Fresh Chicken Stock
(Click here 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 here 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 here for recipe)
• Roasted Guinea Fowl with Romesco - by Tom Kerridge
If you're looking for a special Sunday roast, this Guinea Fowl brined in Beer and Chilli with a Red Pepper and Tomato Sauce is sure to be the centrepiece of any family meal.
Preparation time 40 mins- plus overnight marinating : Cooking time 1 hr. Click here for Guinea Fowl
(Click here for recipe)
• Guinea Fowl Suprêmes with Morels & Champagne
An indulgent recipe that’s delicious - and so simple to prepare!
Preparation time 15 mins : Cooking time 40 mins. Click here for Guinea Fowl Suprêmes
(Click here for recipe)
Other Seasonal Meat recipes to try in February are :
• Roast Fillet of Beef with Mushroom Stuffing
Serve up a spectacular centrepiece of Roast Beef with a rich stuffing, and a clever twist on Yorkshire Puddings.
Preparation time 30 mins : Cooking time 1 hr. Click here for Whole Beef Fillet
(Click here for recipe)
• Braised Beef Short Ribs
Julia Busuttil Nishimura’s flavourful slow-cooked Beef Short Ribs, braised for hours in Sake and Soy Sauce, are an easy, comforting recipe perfect for weekends.
Julia says: “Secondary Cuts of Meat such as ribs are not only more affordable, but they have so much flavour. They usually take longer to cook and often require a little more care than a prime cut, but it’s so worth it.”
Preparation/Cooking time 3-4 hrs. Click here for Beef Short Ribs
(Click here for recipe)
• 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 here for recipe)
• Beef & Ale Stew with Horseradish Dumplings - by Mary Berry
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 here for recipe)
• Oxtail Soup - by Jenny White
Oxtail Soup is the perfect Winter warmer. Invest in the cooking time and you’ll be rewarded with a lovely rich Soup that really makes the most of this Thrifty Cut of Meat.
Preparation time overnight : Cooking time over 2 hours. Click here for Oxtail
(Click here for recipe)
• Lamb Noisettes with Lemon & Rosemary Jus
Lamb Noisettes with Lemon and Rosemary Jus. Serve with Sauté Potatoes and the Watercress and Pink Grapefruit Salad. Incredibly quick. Preparation time 5 mins / Cooking time 13 mins. Click here for Lamb Noisette
(Click here 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 here for recipe)
• Roast Leg of Lamb with Anchovy, Garlic & Rosemary - by Adam Bush
A punchy Rub takes this Roast Joint to the next level - and yields a deliciously buttery Sauce to serve it with
Preparation/Cooking time 2 hrs - plus marinating. Click here for Leg of Lamb Bone-in
(Click here for recipe)
• Stuffed Lamb Saddle with Tzatziki
An Aussie favourite, Roast Lamb gets a distinctly Greek twist. Perfect for when your nearest and dearest are coming for dinner.
Preparation time 45 mins : Cooking time 5 hrs. Click here for Saddle of Lamb
(Click here 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 here 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 Otter Valley Special Reserve Chicken, Church Hill Farm Chicken, Otter Valley Organic Chicken, Fresh Chicken Stock
(Click here for recipe)
• Easy Chicken Parmesan - by Jennifer Segal
Crispy, golden Chicken topped with gooey melted Cheese and smothered in Marinara - this Chicken Parmesan recipe is an easy weeknight dinner that tastes like it’s from your favourite Italian restaurant!. Click here for Chicken Tenders
(Click here 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
(Click here for recipe)
• Chicken & Sausage Traybake, Harissa, Mushrooms & Chickpeas - by Rukmini Iyer
This warming Traybake is a perfectly balanced all-in-one Dinner, with Sweet Potatoes for Carbs, and Leeks for Greens.
Preparation time - less than 30 mins : Cooking time 30 mins to 1 hr. Click here for Chicken Thighs, Directors Sausages
(Click here for recipe)
• Red Wine Risotto with Duck & Garlicky Mushrooms - by Jane Hornby
A great way to use up leftover Duck in a rich, luxurious supper dish. Easily halved, Gluten-free
Preparation time 10 mins : Cooking time 30 mins.Preparation time 20 mins : Cooking time 3 hrs. Click here for Duck Leftovers
(Click here for recipe)
• Mexican-style Marinated Pork Chops - by Thomasina Miers
Try Thomasina Miers impressive recipe for Pork Chops in a punchy Lime and Ancho Marinade. Ancho is a dried Poblano Chilli which lends a sweet, earthy flavour to the dish. Cooked it on the BBQ or griddle for a delicious, charred taste
Preparation/Cooking time 30 mins - plus marinating time. Click here for Pork Loin Chop
(Click here for recipe)
• Pork Shoulder Steaks with Red Onion & Dry Cider
Carrying on with the theme of great tasting, hearty food that also represents really good value for money, here is a favourite Cut of Pork, which is also so quick and easy. Perfect for a midweek meal!
Preparation/Cooking time 30 mins. Click here for Pork Collar Steaks
(Click here for recipe)
• Mexican Roast Pork Shoulder with Grapefruit & Scotch Bonnet Chilli - by Helen Graves
This Mexican Roast Pork recipe gives a traditional Sunday roast a spicy, vibrant, Mexican twist. Heat from Scotch Bonnet Chillies and the fragrance of zesty Grapefruit add some warmth to this hearty recipe.
Preparation/ Cooking time 4 hrs 40 mins. Click here for Shoulder of Pork
(Click here for recipe)
• 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
(Click here for recipe)
• Chorizo Sausages with Pumpkin & Potato Mash - by Phoebe Wood
We're willing to bet Sausage and Mash has never looked this good before.
Preparation/Cooking time 45 mins. Click here for Chorizo Rosario Sausages
(Click here for recipe)
• Sausage & Lentil One-Pot
Pack of Sausages in the fridge? Try them in this rich Stew - it's made in just one pot, so you'll save on washing up too
Preparation time 5 mins : Cooking time 40 mins. Click here for Directors Sausages
(Click here for recipe)
• Slow Cooker Osso Buco
A simply amazing Slow Cooker Osso Buco recipe that's super easy to prepare and get cooking, This Osso Buco is an incredibly tasty dish that gets better the longer you cook it. Preparation time 30 mins
Cooking time 8 hrs 15 mins. Click here for Osso Buco
(Click here for recipe)
• Tagliatelle with Venison Ragù - by Jacob Kenedy
Jacob Kenedy's Ragù recipe is made from Venison and Pancetta simmered down with Red Wine - the main to impress your family and friends with.
Preparation time 35 mins : Cooking time 4 hrs 20 mins. Click here for Hand Diced Venison
(Click here for recipe)
So there you have it - Beef, Lamb, Chicken, Pork and Game, 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 workplace - 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!
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!
