Eat our Seasons: February’s Best UK Produce

February might feel like one of the bleakest months (after January) for fresh food, but as a chef it’s when we begin to see the first pops of colour in the year (hello forced rhubarb!). Eating with the seasons means better flavour, often lower environmental impact, and supporting local growers without the air miles of imported produce. There’s a lot more to the picture; but starting with your local producers means you get the best of what’s around YOU – and that’s really special.

Here’s what’s at its best this month in the UK specifically, and some simple ways to cook with it.

Cabbage & Kale

These hardy greens thrive in the colder months, delivering a punch of vitamins while adding crunch and depth to dishes. They’re also one of the easiest ways to pack flavour into a meal with minimal effort.

Try: Finely shred savoy cabbage and sauté in grassfed butter with garlic and a splash of apple cider vinegar. Finish with black pepper and toasted pumpkin seeds for a quick side dish that goes with everything.

Leeks

I LOVE leeks. Sweet, mellow, and incredibly versatile, they are the unsung heroes of winter cooking. Their subtle onion-like flavour makes them perfect for simple soups and warming stews.

Try this: Slice leeks into rounds, place on a baking tray and toss with thyme, black pepper and olive oil, roasting for around 20 minutes at 180c fan. Stir through bulgar wheat with lemon zest, feta, and a handful of toasted sunflower seeds for an easy, comforting midweek meal.

Jerusalem Artichokes

These nutty, knobbly roots are a dream for roasting and blending into soups. Rich in inulin, they’re great for gut health but can be a little, well, gassy; so introduce them gradually if you’re new to them!

Try this: Roast jerusalem artichokes with cumin seeds and sea salt at 200c fan until golden and crispy. Serve with a simple yoghurt and mustard dressing to balance their earthy sweetness.

Beetroot

Earthy, vibrant, and packed with antioxidants, beetroot is perfect for adding colour and depth to winter dishes. Roast it, pickle it, or eat it raw, there’s no wrong way to use it.

Try this: Grate raw beetroot and mix with Greek yoghurt, garlic, lemon juice, and dill for a refreshing, tangy dip. Serve with toasted sourdough or alongside roasted fish.

Forced Rhubarb

February is peak season for forced rhubarb. Grown in candlelit sheds in Yorkshire (have a google; it’s incredible!), which gives it a delicate, almost floral flavour. Unlike summer rhubarb, it’s beautifully pink and less sharp, making it ideal for both sweet and savoury dishes.

Try this: Roast rhubarb with honey, vanilla and orange zest until soft. Spoon over porridge or swirl through Greek yoghurt for a seasonal breakfast with a hint of tartness.

Cooking with what’s in season isn’t just better for the planet, but a way to connect with food at its freshest, making meals feel more intuitive and satisfying. February’s produce might not scream abundance, but with some simple techniques you can create a flavourful, sustainable meal for tonight.