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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 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


  • Jerusalem Artichokes
  • Potatoes
  • Sweet Potatoes


  • Beef
  • Lamb
  • Chicken
  • Pork
  • Guinea Fowl
  • Wild Rabbit
  • Venison

* Denotes coming into season

And here is just a summary of the main Meat Cuts that become popular in December:

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 Steak
  • Loin of Pork Boneless
  • Pork Cheeks
  • Porchetta with Chorizo Roast
  • Pork Mince
  • Pork Belly Slices
  • Unsmoked Boneless Gammon
  • Wild Rabbit

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
  • Special Reserve Chicken
  • Chorizo Rosario Sausages
  • Shoulder of Pork
  • Merguez Sausages
  • Porchetta with Chorizo Roast
  • Pheasant
  • Partridge
  • Wild Mallard Duck
  • Wood Pigeon
  • Wild Rabbit
  • Venison Roast

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
  • Barnsley Chops
  • French Trimmed Lamb Cutlets
  • Lamb Steaks
  • Lamb Florentine Chops
  • 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 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 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.

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, 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, Partridge, Special Reserve Chicken, 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 :

• 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. Serves .4
Preparation time overnight : Cooking time over 2 hours. Click here for Oxtail
(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)

• 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)

• Easy Chicken Parmesan - by Jennifer Segal
This recipe takes a few shortcuts, making it doable on a weeknight, yet tastes as good as the Chicken Parmesan from your favourite Italian restaurant.
Preparation time 25 mins : Cooking time 20 mins. 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)

• 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)

• 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, 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  - 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)

• Make Ahead Osso Buco Recipe - by Perla Meyers
This classic braised Veal recipe from northern Italy is the world’s best make-ahead dish - it tastes amazing on the second day. The classic accompaniment is Saffron-scented Risotto alla Milanese. 
Preparation/Cooking time 2hrs. 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!

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