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How to buy and eat with the seasons

Five of the tastiest foods for every season - and how to enjoy them

Posted: 2 January 2013
by Fiona McKim


Asparagus Try it steamed in pasta
Cherries A treat in packed lunches
New potatoes Boil and serve with a little butter and chopped herbs
Purple sprouting broccoli Stir-fry with soy sauce and sesame seeds
Rhubarb Delicious in crumble


Blueberries Never better than in a pie
Courgettes Grate in ribbons and add to a str-fry
Peas Try cooked in stock with spring onion and a little shredded lettuce
Strawberries Delicious with shortbread and cream
Tomatoes With salt, pepper and a really good olive oil


Brussel sprouts Never the same once you have tried them in a lovely creamy gratin
Beetroot Tastes brilliant with salty feta
Butternut Squash Turn it into a delicious soup
Figs Try them pureed with some cinnamon rice
Wild mushrooms Grilled on toast


Cauliflower Classic cauliflower cheese
Leeks Delicious in a gratin with ham and cheese
Parsnips Roasted with honey
Pomegranate Juice or use the seeds in winter salads
Swede Mashed with bacon and cream

More food inspiration from Junior:

Pork, apricot and fennel burgers

Daniel Clifford's Jersey royal and tarragon salad

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