These tables are concise and only show what is in the peak season for each month. Each type of food will usually be available for around a month after it goes out of season.
Beef, poultry and pork aren't seasonal in the same way as the other meats featured in these tables and so can be eaten all year round.
If you don't know what a food is, or the best recommended way to cook it, click on the link and it'll tell you.
|
Show Produce Information | Show Recipes
Scallops are perhaps the king of British shellfish. They should be caught by diving, not by dredging, as this is a disaster for the seas around Britain and should be banned. Hence scallops are an expensive treat, and one that should be treated with respect, as they are very easy to spoil with over cooking. If you can, buy them in their shell, alive. As with all shellfish, they should close when tapped. See our recipe section for ideas on how to cook them.
"Scallops with Ginger"
If you can be bothered to find a bottle of ginger essential oil, then this is a superb, fragrant treatment for the freshest of scallops.
few drops of ginger pure essential oil
4 scallops, shelled and corals removed
1 tbsp groundnut oil
freshly ground black pepper
Place a wire rack in the base of a large pot. Put the pot on the hob on a moderate heat. Add the drops of essential oil to the bottom of the pot. Sit the scallops on the rack, cover and leave to infuse for 2-5 minutes, depending on the strength of flavour you would like to achieve. Meanwhile, preheat a frying pan until hot. Remove the scallops from the essential oil. Drizzle with the groundnut oil and season with black pepper. Fry for 30 seconds, on both sides, and serve.
|
