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What's in Season February

What’s In Season - February

With the Covid-19 virus repercussions vastly increasing the demand for cooking at home every day - maintaining our usual constant availability is proving difficult - but rest assured we are working tirelessly with our Farmers to quickly replenish availability as soon is possible on a Daily basis - so you can continue to enjoy eating seasonally

We continue to strive to offer full service normality - and availability - but hope you understand if some Cuts periodically run out for a short period of time

 

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.

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 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

Brussel 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

Jerusalem Artichokes
Potatoes
Sweet Potatoes
 

Meats

Beef
Lamb
Chicken
Pork
Wild Mallard
Guinea Fowl
Partridge
Wild Rabbit
Venison
 

Thrifty Cuts

Flat Iron Steaks
Beef Fillet Tails
Bavette Steak
Shin of Beef
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
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)
Oxtail
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 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 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 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, 170 C (fan oven), 375 F, gas 5 for the same amount of time.
Preparation time 10 mins : 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, Church Hill Farm Chicken, Otter Valley Organic Chicken, 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)

Other Seasonal Meat recipes 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 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. Serves 4.
Preparation time overnight : Cooking time over 2 hours. Click here for Oxtail
(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)

• 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 Special Reserve Chicken, Church Hill Farm Chicken, Otter Valley Organic Chicken, Fresh Chicken Stock
(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)

• 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)

• 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)

• 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 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 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!

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