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!
This humble vegetable is going through a purple patch and rightly so.
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.
Everything you ever wanted to know about rhubarb...
...but were just too darn busy to ask.
Nutrition: Rhubarb is very low in calories (about 21 calories per 100g) – a fact that has made it a favourite with slimmers. It also contains lots of vitamin C and fibre.
Ecology: Rhubarb can be farmed sustainably, and a compound found in rhubarb leaves can even be used to break down environmentally damaging CFCs (chemicals which damage the ozone layer).
History: First grown on the banks of the Volga in Siberia, rhubarb's use as a medicinal plant was recorded in 2,700 BC. Marco Polo brought the plant to Europe, and it arrived in Britain in the 16th century, when it was used to treat stomach, colon and liver complaints.
Seasonality: January-April (forced), May-September (outdoor).
Cookability: Although traditionally used as a pudding (try simmering in orange juice, as an alternative to sugar, and serving with yogurt), rhubarb is versatile. It makes great preserves and chutney, is a fine alternative to apple sauce for pork and goes perfectly with oily fish.
Varieties: There are about 50 species of rhubarb, mostly native to China, Russia and India, where they grow wild.