February
Hail to kale, it's as good as – if not better than – broccoli, yet it doesn't get the accolade it deserves; so let's give it some!
Don't underestimate this hardy little bird; it secured a place in history a long time ago (the ancient Egyptians were partial, as were the Elizabethans) and it's eaten all over the world.
Don't forget to make the most of succulent game, such as guinea fowl and partridge, and say 'Well, hello!' to tender rhubarb.
Don’t let painful memories of bad school dinner puddings put you off. Tom Norrington-Davies celebrates the season of forced rhubarb, which is lured out of its hibernation to be the perfect foil for custard and crumble.
...but were just too darn busy to ask.
Celebrate... purple sprouting broccoli
This humble vegetable is going through a purple patch and rightly so.
Gourmet chefs love this pretty, quirky variety of broccoli and here's why: its shoots are more tender and keep for longer than the usual green brocolli we eat.
It's a hardy little plant too, generally unaffected by winter frosts, and at its best in February and March. It's also easy to grow and can be eaten raw. And as it only needs steaming briefly, you could say it's the ultimate fast food.
delicious. recipes with purple sprouting broccoli