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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.
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Show Produce Information | Show Recipes
Leeks are a fine plant, and are excellent boiled, fried, braised or roasted. Their flavour was much esteemed by the Romans. Try our excellent and simple recipe for Leek Risotto.
"Leek Risotto"
4 leeks
1tbsp olive oil
4 pints of chicken or vegetable stock
1lb of risotto rice
small glass vermouth
knob of butter
handful of grated parmesan
salt and pepper
Chop the leeks finely from just before the green leaves. Heat the oil in a heavy based pan and fry the leeks until soft. Heat the stock in a large pan. When the leeks are soft, raise the heat and put in the rice. Stir so that the oil coats the grains and add the vermouth. Add the stock to the rice slowly, waiting until each cup is absorbed before adding another. After about 20 minutes, the rice should have absorbed all the stock and should be sticky, but retaining a good bite. If it needs more time, add a little hot water. Stir in the butter and scatter the parmesan on top. This is enough for four large portions, or six as a good seasonal starter.
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