Local Food and Drink

In Season....April 2011

2011-04-02T19:42:00.006+01:00

April 2011
Eating seasonally means eating food that is at its peak in terms of flavour and nutritional content, while at the same time cutting down on those food miles.

Each month, Local Food and Drink brings you a guide to what's in season. The emphasis is on fresh and locally produced food and drink.

Easter is soon upon us – Good Friday on the 22nd April, Easter Sunday 24th April and Easter Monday falls on the 25th this year so why not take a trip to your local farm shop and stock up on locally sourced goodies to enjoy over Easter weekend.

Spring lamb
Spring lamb is traditionally served with the Easter roast. The taste is milder than summer or autumn lamb and it is deliciously tender. The first herbs are appearing now - allowing us to add some fresher flavours to our food. Look out for wild garlic, chives, sorrel and rocket. Click here for a Roast spring lamb with rosé wine & oranges recipe.

Asparagus
Asparagus is low in calories and is very low in sodium. It is a good source of vitamin B6, calcium, magnesium and zinc, and a very good source of dietary fiber, protein, vitamin A, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium, copper, manganese and selenium, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. The amino acid asparagine gets its name from asparagus, the asparagus plant being rich in this compound. To try making Asparagus with lemon butter and anchovies click here.

Jersey Royals
Jersey Royal potatoes are, without doubt, one of the most prized ingredients of the spring and early summer, thanks to their fantastic flavour and tenderness. As the name suggests, they’re grown only on the island of Jersey, where they’ve been given protected status, like Champagne or Stilton, and 99 per cent of them are exported to the UK. Try using these delicious potatoes with another in season item – click here to learn how to make Grilled Sea Bass and Jersey Royals.

If you need to keep your kids entertained over the Easter holidays then why not let them have a go at making their own Easter eggs. Click here to see how. Well we couldn't write about Easter without mentioning eggs somehow!

Other treats in season this April: cockles, crab, lettuce, Morel mushrooms, rosemary, spinach – Enjoy natures April bounty!

That’s all from us for April – be sure to check back in May for our new ‘In Season..’ updates.

2011-03-15T15:08:00.001Z

In season ... March

The days are finally getting longer and the weather seems to be milder (is that the last of the snow!?) The first fruits of the season - such as Rhubarb - will soon be finding their way to farm shops near you! Also Leeks and Parsley are in abundance right now so why not take a trip to your local farm shop or farmers market and pick up these goodies and try out some of the recipes we have linked to below.

Leeks

A member of the onion family, the leek is a versatile vegetable that, combined with carrot, celery and onion, makes a great base for soups or stews. The mild flavour of leek lends itself to being combined with butter and cream for a gentle sweetness. Why not try this Welsh Creamed Leek Soup recipe this season?

Rhubarb

Actually a vegetable but prepared as a fruit, early 'forced' rhubarb has long, pale, pink stems with small leaves that don't look enticing but have all the freshness and flavour needed to make delicious pies, fools, sorbet or ice cream. Forced or early rhubarb needs very brief cooking and, unless you have a palate for tartness, it always needs sweetening with sugar. Rhubarb can also be cooked as a vegetable accompaniment to savoury dishes! But you know what first springs to mind when I think of rhubarb – that’s a crumble – why not try this Rhubarb Crumble recipe this season?

Parsley

One of the few herbs to stand the chilly air of early spring, parsley comes in two main varieties: flatleaf and curlyleaf. Favoured by Mediterranean cooks, flatleaf parsley has a more robust flavour than the curly-leaf variety, making it ideal to sauté with strong flavours, such as garlic and onion. Why not take a look at Cookipedia (offspring off the well known Wikipedia, the free encyclopaedia) for a list of recipes that use parsley?

That’s all from us for March – be sure to check back in April for our new ‘In Season..’ updates.

In Season...February 2011

2011-02-05T14:32:00.003Z

Eating seasonally means eating food that is at its peak in terms of flavour and nutritional content, while at the same time cutting down on those food miles.

Each month, Local Food and Drink brings you a guide to what's in season. The emphasis is on fresh and locally produced food and drink.

Cauliflower

A member of the brassica family which includes cabbage, Brussels sprouts and broccoli, the white cauliflower is becoming increasingly available in orange, green or even purple varieties.

It is typically the flowering head or ‘curd’ of the cauliflower which is eaten, although all parts are edible, especially the younger leaves which are used as a green vegetable.

Best steamed to retain its flavour and nutrients, cauliflower is one of the so called super foods: low in fat, high in fibre and containing several phytochemicals reported to be beneficial to heath. In addition, cauliflower containing glucosinolates, which trigger your body’s own natural antioxidant systems and improving the liver’s detoxifying performance.

Cauliflower will provide you with plenty of Vitamin B6 and folate and over 70% of the recommended adult intake of Vitamin C per 100g. At a tiny 31 calories per 100g serving you know it makes sense to include this tasty and nutritious vegetable in your diet, and those of you following a low carb intake can substitute it for potatoes in many dishes.

Cauliflower - in a curry? ... Yes! Sneak this vegetable into England’s favourite dish - the curry by trying this recipe: Cauliflower, egg & potato curry. Prefer for the vegetarians out there also.

Rhubarb

Whilst most people regard Rhubarb as a fruit, it is actually classified as a vegetable (and a tart one at that) as it is the thick juicy leaf stalks of this herbaceous perennial which are used in various recipes from pies to pickles. Just remember that the leaves should be discarded as they contain a chemical called oxalic acid, which while present in small amounts in many plants, is poisonous in the concentrations found in the foliage.

Like cranberries most people do find rhubarb needs sweetness to make it more palatable. In some recipes honey, orange or apple juice can be used to sweeten as an alternative to sugar, as can adding a sweeter fruit such as strawberries.

At only 21 calories per 100g you gain a decent amount of Vitamins A & C, moderate amounts of dietary fibre. Rhubarb as an accompaniment in a main savoury course!? Yes! Try this Pork with black pudding & roasted rhubarb recipe as an alternative to the usual crumble!

Mussels

Research published by the Marine Conservation Society suggests that mussels are one of the most environmentally friendly types of shellfish available as there is no inflated cost and currently they are in abundance.

Shop around when buying mussels and select those with tightly closed shells, avoiding any that are broken. Plump, juicy flesh is what you are looking for once they are cooked and colour is not indicative of quality as orange flesh tells you the mussel is female, while a whiter shade suggests a male.

Get hold of some mussels this season and try out this recipe: Mussels steamed with cider & bacon.

January 2011

2011-01-15T13:52:00.000Z

Eating seasonally means eating food that is at its peak in terms of flavour and nutritional content, while at the same time cutting down on those food miles.

Each month, Local Food and Drink brings you a guide to what's in season. The emphasis is on fresh and locally produced food and drink.

SEA BASS - Healthy seasonal fish to help with that New Year Detox. Click here for a Baked sea bass recipe with avocado and pomegranate salad.

Blood orange - Like all citrus fruits, are a great source of vitamin C; an average orange provides 130% of the FDA's recommended daily intake. It also provides 16% of the recommended daily intake of dietary fiber. Oranges can also be a valuable source of folate, calcium, and vitamin A. Add the goodness of this fruit to a cake! Click here to find out about a Middle Eastern Blood Orange Cake recipe.

Cabbage - An excellent source of vitamin C. It also contains significant amounts of glutamine, an amino acid that has anti-inflammatory properties.

Cabbage can also be included in dieting programs, as it is a low calorie food.

Bubble and Squeak Cakes

Dazzle friends with this posh version, topped with a fried or poached egg, and a side of sliced tomatoes drizzled in balsamic. Makes 4 cakes

* 500 g potatoes, peeled, boiled and drained

* 125 g shredded green cabbage

* 2 medium carrots, finely chopped

* 3 rashers of smoked bacon, chopped

* 1 tablespoon frying oil

* 2 medium garlic cloves, crushed

* 1/2 medium onion, finely chopped

* 3 tablespoons chopped mixed fresh herbs

* Salt and pepper to taste

* Lightly seasoned plain flour for coating

Blanch the cabbage and carrots in boiling water for 3 minutes (unless you’re using cooked leftovers) and then drain them.

Fry the bacon in a non-stick frying pan over a medium heat, then remove the bacon with a slotted spoon and drain it.

Add oil to the pan and sauté the onion and garlic over a low heat until softened.

Combine the onion and garlic, potatoes, cabbage, carrot, bacon and herbs in a large bowl and mix well.

Season the mixture with salt and pepper.

Shape the mixture into four cakes or patties and toss them in the flour to coat.

Heat about 1cm of oil in the pan and fry the cakes for about 4 minutes on each side, or until slightly browned and holding together.

In Season .....June

2010-06-02T15:24:00.000+01:00

In season ... June

Eating seasonally means eating food that is at its peak in terms of flavour and nutritional content, while at the same time cutting down on those food miles.

Each month, Local Food and Drink brings you a guide to what's in season. The emphasis is on fresh and locally produced food and drink.

Summer seems a little stop-start right now in England – but there are still wonderful edible treats for the local food lover.

BROAD BEANS

Broad beans taste sweeter in the early part of the season, when the pods are relatively small and the skins are soft. Broad beans can be made into a variety of recipes - or just served as a side vegetable. Try this BROAD BEAN PÂTÉ recipe from The Vegetarian Society.

LAMB

British lamb is produced to some of the highest welfare standards in the world. No growth-promoting hormones are fed to sheep in the UK and any antibiotics are administered only under veterinary direction. Britain’s sheep industry is the envy of the world: breeding from livestock and genetics from our native breeds are much sought after by farmers in other countries.

British lamb travels less far from farm to shop so regardless of how carbon footprints are calculated it self-evidently has a lower carbon footprint. Try combining two in season products with this Lamb with Apricots recipe.

ELDERFLOWERS

It turns up in wine, cordials and sorbets but did you know it could ward off midges too? They say that summer begins when the elder comes into flower and ends when the berries are ripe. The large white flat-topped clusters of elderflower blooms have just begun to open, filling country lanes and suburban gardens with their heady scent and providing almost endless possibilities for a bountiful harvest.

The flowers, which will bloom for three weeks or so, have a miscellany of uses and can easily be transformed into wine, cordials and sorbets and the fragrant muscadet flavour used to enhance the flavour of jams, pickles, chutneys and vinegars.

Although the flowers may not smell particularly pleasant at first, as they infuse the fragrance becomes delicious. Try this Elderflower Champagne recipe.

Merry Christmas from Local Food and Drink

2009-11-30T13:18:00.002Z

Local Food and Drink is ONE year old today!! (30th Nov 09)

’Tis the season to be jolly?

Merry Christmas from us all at Local Food and Drink

We thought we’d do away with ‘In Season...’ this month and focus on all things Christmas instead.

Keep an eye out for special Christmas farmers markets across the UK to stock up on some wonderful locally sourced goods to tuck into over the festive season. A good place to check dates and locations is here: farmersmarkets.net

Christmas is a good time to be a beer drinker. For centuries brewing and religion have been closely aligned and it fell upon the brewers to produce a tasty tipple for the seasonal celebrations. The tradition continues to this day as many breweries produce a premium product for the Christmas season. Take a look at GreatBritishBeer.co.uk to find your nearest brewery and pick up some local festive beers. These could also make an excellent gift for your real ale loving friends and family!

Hampers also make wonderful gifts. A chance to enjoy products you might not usually buy for yourself. Ludlow Food Centre has a tasty array of different hampers this season – but of course look online or in farm shops near you offering similar.

How wonderful to see the return of Delia to our TV sets for the first time since 1990 - with a one off Christmas special, Classic Christmas, airing on BBC 2 on Tuesday 1 December at 9pm!

Also Channel 4's champion of local seasonal food, Hugh Fearnley-Whittingstall, has returned to River Cottage to discover the best that winter has to offer. Catch Hugh on Thursdays at 8pm on Channel 4 – this week (3rd Dec) Hugh creates his own chocolate goodies for Christmas gifts.

That’s all from us for December – have a great festive season and be sure to check back in January for our new ‘In Season..’ Detox special !!

A Shropshire trio open farm shop, deli and café - The Green Cow - outside Bridgnorth

2009-11-17T15:19:00.002Z

A Shropshire trio, passionate about local food, have finally realised their combined dream, as on Saturday November 14th they opened their farm shop, deli and café, The Green Cow, just outside Bridgnorth.

Gregg and Sally Berger from Much Wenlock and Gregg's sister, Angie Dimmack from Telford, opened the doors of their shop at 9am on Saturday.

Sally said "it was amazing, quite a few people were waiting for us to open!"

With free tastings of 'Chase' Herefordshire vodka, free range sausages and bacon from Buttercross Farm as well as pickles and preserves from Mike's Homemade; customers really enjoyed the trio's first day's trading. Sally continued "it was great to see so many people coming through the doors and leaving with boxes stuffed full of goodies!"

Customer Elaine Hughes from Bridgnorth said "it is wonderful to have such a shop so near selling a huge range of food; it is just what we needed!"

Another customer, Georgina Withers, who came from Much Wenlock said "I can buy everything here that I need, from free range meats, vegetables, fruit to cheeses and speciality breads, milk and cream – and also to be tempted by a delicious amount of puddings and chocolate!" Georgina continued "I think it is really important to support local producers and to have such a large range of food in one place makes it much easier for people like me who haven't got a lot of time to shop at many different places."

Angie, who heads the café, said "we had a great day in the cafe, all of our tables were full for quite a few hours with people enjoying our home-made soup, cakes and light meals."

The Green Cow's ethos is to offer locally sourced food at a reasonable priced but of superb quality.

Having undergone nearly 3 months of refurbishment before it could be opened, The Green Cow is now open from Monday to Saturday 9am – 5.30pm and is located at the livestock market site, Tasley Road, Bridgnorth, Shropshire.

In season ... November

2009-11-03T17:50:00.001Z

Chase those Winter Blues away with these warming recipes this November!

This Month on Local Food and Drink we are focusing on hearty warming dishes to cheer you all up as the weather descends to full on winteriness.

First off we have a very special recipe from the lovely Karen Thorne who runs her very own B&B in Shropshire – Hopton House.

Karen’s hearty dish suggestion is Venison Sausages in Red Wine. Of course, you could use any type of sausage you like here to give it your own slant. Karen suggests you serve this with lots of buttery mashed potato and cabbage – and we couldn’t agree more!

Next up we have a lighter – but surprisingly warming dish - Beetroot, Feta and Walnut Salad.

Love it or hate it – Beetroot is back! Beetroot contains betaine - a substance that relaxes the mind and is used to treat depression – great for battling the winter blues then. It also contains trytophan (also found in chocolate) which contributes to a sense of well being. Beetroot at this time of year is surely the way forward.

For those of you with a sweet tooth – why not bake some delicious Coffee and Walnut cupcakes.

Walnuts are one of the best plant sources of protein. They are rich in fiber, B vitamins, magnesium, and antioxidants such as Vitamin E. Nuts in general are also high in plant sterols and fat - but mostly monounsaturated and polyunsaturated fats (omega 3 fatty acids - the good fats) that have been shown to lower LDL cholesterol.

Walnuts, in particular, have significantly higher amounts of omega 3 fatty acids as compared to other nuts.

How could we leave out Toffee Apples at a time like this? Having a Bonfire / Fireworks party this November the 5th then these are a must – click here to find out how to make these treats.

That’s all from us for November – be sure to check back in December for our new ‘In Season..’ Chrsitmas special updates

In season ... October

2009-09-30T14:16:00.002+01:00

Tantalising Halloween Food!

This issue of Local Food and Drink’s ‘In Season’ online focuses on all things Halloween – being October and all. Our writer Laura always has a Halloween themed Birthday party due to her birthday being on 28th October. So Happy Birthday Laura! (We won’t say how old you are, don’t worry.)

In Britain many people are increasingly going to Halloween parties and wear spooky costumes. A traditional English Halloween supper is "Mash o' Nine Sorts." The classic Halloween vegetable soup consists of potatoes, carrots, turnip, parsnip, leek, peas and cream. It is a Halloween custom to serve the soup to unmarried guests with a ring hidden inside. Whoever finds it will be married next. To try this recipe yourself this Halloween click here.

Halloween cakes and Toffee apples are extremely popular Halloween sweets. Toffee apples are apples with a thin layer of hard toffee. They are fixed on a stick. To make your own Toffee apples (but hopefully not have to visit a dentist afterwards) click here.

The traditional Halloween cakes are based on a recipe from the North of England. In the North the 31 October is also known as ‘Cake Day’. For some Halloween cake goodness click here.

Pumpkins – how could we forget them at this time of year!? We have tried to grow our own pumpkins in the Local Food and Drink garden – however it didn’t go too well. They are only just flowering and the pumpkins are about 10cm long by 3cm wide....looking more like lemons.

If you have had more success (or bought some) then why not crave them up for Halloween – using the insides for a tasty soup or other pumpkin greatness. Click here to Pumpkin Carving 101. Then use the insides for one of these tasty pumpkin treats – click here for pumpkin recipes galore.

Have a great October and
enjoy Halloween.

In Season .... September

2009-09-03T16:05:00.000+01:00

In season ... September

September ... jam making anyone !?

Plums

Plums should be plump, smooth and well coloured. Ripe plums yield to gentle pressure and have an inviting aroma. Firmer plums will ripen and soften at home. If you are going to be using plums in cooking, choose ones that are just on the firm side of ripe. Keep unripe plums at room temperature to ripen.

Ripe plums can be refrigerated for a few days (allow them to reach room temperature before eating). Plums freeze well; halve and remove the stones first to prevent the flavour from being impaired. Plums should be washed before use. The skin is generally sharper than the flesh and it is often best to leave it on but, for a mellower, sweeter flavour, plums can be easily skinned as you would a tomato (cut a small cross in the skin and blanch in boiling water for 10 seconds before peeling).

Roasting, stewing or poaching are all excellent cooking methods. Why not try this wonderfully moist fresh plum cake recipe? Click here

Blackberries

Blackberries are a rich source of Vitamin C, which helps to boost the immune system and fight off the onset of winter infections and colds. A useful source of dietary fibre, blackberries can help to lower cholesterol.

Blackberries are ready to eat when they become dark and plump. Use straightaway as they only keep for a short time. Use blackberries in pies, crumbles and puddings or sit with a bowl in the evenings to satisfy a sweet tooth. Blackberries can be preserved to into jelly or jam. Read on for information on jam making.

Venison

Much of the venison produced in the UK is from deer that roam freely, rather than being intensively farmed, resulting in superior meat. Good quality venison is tender, tasty and close textured, which means it's easy to produce great results using simple recipes. Go for park (free-range) or wild venison over farmed.

The strength of flavour and fat content in venison can vary quite a bit between sources so buying from a farmers' market or trusted butcher will enable you to ask what to expect and pick up cooking tips. Cook venison as you would beef.

It is best to compensate for the lower fat content, for example by using moist-cooking methods, by barding or by marinating before cooking. Try this quick-cooked venison with lime and fennel recipe – click here.

Perfect preserving

September is the perfect time for preserving any glut or windfall of summer fruits. Click here for all you need to know and get started with preserving!

In Season .... August

2009-07-31T16:35:00.000+01:00

August ... veg and Bunny anyone!?

Tomatoes

Tomatoes are a good source of Vitamins A, C and E, the natural plant pigments known as carotenoids (both beta-carotene and lycopene) and flavonoids. Flavonoids are also found in red wine and tea.

Tomatoes also contain potassium, calcium and other mineral salts. Potassium has been linked to lowering blood pressure and calcium is vital for healthy bones and teeth.

The age old question - fruit or veg!? 'Botanically speaking tomatoes are the fruit of the vine, just as are cucumbers, squashes, beans and peas. But in the common language of the people, all these are vegetables, which are grown in kitchen gardens and are usually served at dinner in, with or after the soup, fish or meats and not, like fruits generally, as dessert'.

The largest UK tomato glasshouse covers 22 acres! Try growing your own Tomatoes next year – click here

If you’ve got some Tomatoes growing already this year (or from a shop) why not try this gorgeous Tuscan tomato salad recipe – click here

Rabbit

If you’re anything like me – you’ll find it hard to eat Bunny – but it is in season so I thought I’d give you some info on it!

Despite kicking off its season in August, rabbit benefits from slow-cooking methods usually associated with chilly winter nights: the meat tenderises after a long spell in the oven steeped in hearty stock or thick gravy and expectations mount for a taste of a nostalgic, melting mouthful.

Rabbit meat needs bold flavours that can compete with its gamey flavour. Simmer it in cider or beer, or deglaze the cooking pan with Calvados. Try out this Rabbit stew with cider recipe – click here

Peppers

This being barbecue season (well, when it’s not raining), the flesh of peppers is juicy and robust enough to withstand fiery hot coals.

Griddle the pepper halves, then drizzle with pesto and sprinkle over toasted breadcrumbs - a simple accompaniment to barbecued meats. Or, thread pepper pieces onto skewers with cubes of succulent pork or marinated chicken and offer them up to the grill.

The good: This food is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Vitamin K, Thiamin, Riboflavin, Niacin, Potassium and Manganese, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin B6 and Folate.

The bad: A large portion of the calories in this food come from sugars.

If you’ve never had stuffed peppers then try this Halloumi stuffed peppers recipe – it’s one of my favourites – click here

That’s all from us for August – be sure to check back in August for our new ‘In Season..’ updates.

In Season .... July

2009-07-01T13:01:00.001+01:00

In season ... July

July is all about fresh fruit

Strawberries

Synonymous with summer (and Wimbledon) the British strawberry season begins with the arrival of early season fruit grown under cover. Imported strawberries, now sold for most of the year, are picked whilst slightly under-ripe to ensure that they don't turn into mush during transportation. However strawberries do not ripen after being picked and so imported strawberries are often hard and have an undeveloped flavour - a pale imitation of in-season British strawberries.

Source your strawberries locally for the best flavour this summer. Why not try one of these delicious strawberry recipes:

Strawberry and mascarpone tart recipe - click here

Strawberry smoothie - click here

You could even try growing your own strawberries next Autumn / Spring

See the BBC guide to growing your own and the RHS Guide to growing your own strawberries

Some nutritional information for you -
1 Strawberry/12g: 3 kcal, 0.1g protein, 0.7g carbs, 0.0g fat, 0.1g fibre

Cherries

National Cherry Day - Saturday 18 July – click here for more information

Why not visit your local Cherry Orchard? Click here to see a list and find your local one

Peaches

No – not Bob Geldof’s daughter – but the fruit!

Peaches are full of vitamin C and are also a good source of potassium and fibre. They contain beta-carotene, which the body converts to vitamin A. This helps build a strong immune system to prevent damage from free radicals and to avert many skin diseases, as well as helping to combat the effects of aging!

Grow your own peaches – click here for more information

That’s all from us for July – be sure to check back in August for our new ‘In Season..’ updates.

Landshare

http://landshare.channel4.com/

http://www.channel4.com/food/on-tv/river-cottage/

Do you watch River Cottage on Channel 4? Then you might already be aware of the Landshare website and movement happening at the moment.

An increasing number of people wish to grown their own produce – the Landshare website seeks to match up people with some spare land with those who want to grow but don’t have any land – click here for more information.

In Season ...... May

2009-04-30T15:16:00.001+01:00

In season ... May

Duck

Traditionally, ducks in Britain were bred in Aylesbury, but now most duck production takes place in Lincolnshire. Even though duck is farmed and available all year round, it's at Easter and Christmas that larger, fresh birds are available. It's true that duck has a hefty layer of fat but don't let that put you off. The fat ensures that the meat underneath is tender and flavoursome and most of it melts away during cooking, leaving a crisp skin.

Why not try this tasty recipe - Soy roast duck with hoisin gravy – click here for link.

Asparagus

The true British asparagus season is very short, lasting for about six weeks from late-April to mid-June. Asparagus is available from different parts of the world all year round, but British asparagus is well worth the wait for its unbeatable flavour and freshness.

A classic in the aphrodisiac world. Whether boiled or steamed asparagus is an effective stimulant. This erotic shaped vegetable is best cooked and consumed whole. Part of the lily family, asparagus contains plenty of vitamin A and C. Consume over three consecutive days for the most powerful effect.

Why not try out this delicious Asparagus Frittata recipe – click here for link.

Rocket

A peppery treat, rocket is worth the wait. It's available all year thanks to supermarkets and there are varieties that can be sown in the autumn to survive mild winters, but its well worth waiting and growing your own - you won't be able to beat the taste and value for money.

Rocket is a relatively new addition to our palette, becoming fantastically popular in the 1980s and 1990s, but now has settled into position as a rather curious salad ingredient, adding a peppery taste to the salad bowl. The flavour gets stronger as the leaves get bigger and is an interesting addition to any green salad.

Recently I was at a party and the hostess added rocket to the top of a vegetable pizza – this is well worth a try – making pizza the healthy option and one of your 5 a day – can’t be bad! Simply cook your pizza of choice and straight away when you take it out the oven place rocket leaves on the top – the leaves will then wilt slightly and give your pizza a gourmet touch.

That’s all from us for May – be sure to check back in June for our new ‘In Season..’ updates.

In Season .... April

2009-04-01T11:27:00.002+01:00

Eating seasonally means eating food that is at its peak in terms of flavour and nutritional content, while at the same time cutting down on those food miles.

Each month, Local Food and Drink brings you a guide to what's in season. The emphasis is on fresh and locally produced food and drink.

Rhubarb is still in season carrying on from March – so this April Fool’s Day why not indulge in a Rhubarb Fool – click here for a link to the recipe from 'Not Quite Nigella' – which I thought a great name for a food blog!

Easter is soon upon us – Good Friday on the 10th April, Easter Sunday 12th April and Easter Monday falls on the 13th this year so why not take a trip to your local farm shop that weekend or before to scout out some locally produced Easter goodies!

Spring lamb is traditionally served with the Easter roast. The taste is milder than summer or autumn lamb and it is deliciously tender. The first herbs are appearing now - allowing us to add some fresher flavours to our food. Look out for wild garlic, chives, sorrel and rocket.

Click here for a link to a full Easter Menu to inspire you!

If you need to keep your kids entertained over Easter then why not let them have a go at making their own Easter eggs – for them to give to friends and family of course (but maybe let them have one themselves for their effort!?) Click here to see how. Well we couldn't write about Easter without mentioning eggs somehow!

Other treats in season this April: cockles, crab, lettuce, Morel mushrooms, rosemary, spinach – Enjoy natures April bounty!

That’s all from us for April – be sure to check back in May for our new ‘In Season..’ updates.

2009-03-05T18:59:00.000Z

In season ... March