Seasonal Eating
Seasonal eating can bring variety, value and anticipation to the kitchen. Use this guide as inspiration, while welcoming frozen and tinned options whenever they are more practical.
Spring
Spring welcomes asparagus, spinach, radishes, spring greens and the first rhubarb. Keep preparations light enough to notice their texture.
Pair green vegetables with lemon, herbs, eggs, beans and new potatoes for simple meals.
Summer
Tomatoes, courgettes, berries, cucumbers, beans and stone fruit need little work. Build meals around salads, grilled vegetables, quick grains and chilled fruit.
Make dressings and grain bases ahead, then assemble close to eating for the best texture.
Autumn
Squash, mushrooms, apples, pears, cabbage and beetroot suit deeper flavours and warming textures. One roasting tray can supply several meals.
Use apples and pears in savoury dishes as well as breakfast and desserts.
Winter
Carrots, parsnips, leeks, potatoes, cabbage and stored squash make generous soups, trays and pies. Citrus adds freshness to rich winter textures.
Frozen peas, spinach and berries offer useful colour when fresh variety is narrower.
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