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 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.
Make the most of... guinea fowl
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.
So called because the Portuguese first imported it from Guinea, the guinea fowl is now widely available in western Europe.
The little bird is related to the chicken, and its slightly gamey but delicate flavour makes it an impressive alternative, although it's smaller so cooking it so it stays moist – i.e. in a casserole – is often recommended.
The speckled-feathered critters have more going for them than just being a centrepiece on the dinner table too, especially if you're allergic to dogs. They're often used as guards on farms as they have a tendency to alert farmers to intruders, and they're even thought to be able recognise their 'owners' from strangers.
But don't let that put you off eating them – they're in season from September-February in the UK, so this is your last chance until autumn.
delicious. guinea fowl recipes