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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Rabbit is everywhere in Britain - so much so that it is almost your duty to eat it. It is a healthy, lean meat, with a lovely flavour, and nothing to be afraid of. Order it from your butcher and ask for wild rabbit. This is infinitely better than farmed, and we have so much wild, there is really no need not to have it so. Rabbit is usually purchased skinned, drawn and with no head. If you want it jointed, then ask for that too. Click here to have a look at our recipe for Stephen's Rabbit with Chocolate.
"Stephen's Rabbit with Chocolate"
Not a dish for the height of summer, but when the golden colours of autumn kick in, this is one to try.
One 2-3lb rabbit, jointed into about 8 pieces
55g/2oz of lard or butter
115g/4oz of thick unsmoked bacon, finely diced
25g/1oz of plain flour salt and pepper
12 peeled shallots
1/2 glass strong red wine
120ml/4fl oz water
a bayleaf
1 handful of fresh parsley, chopped
a generous pinch of thyme
55g/2 oz of blanched almonds
55g/2 oz pine nuts
1 teaspoons of very dark chocolate, finely grated
In a heavy pan with a tight fitting lid melt the lard/butter and fry the bacon until really crispy. Drain on some kitchen paper. Mix the flour and seasoning and coat the rabbit pieces. Brown them in the bacon fat and remove to a dish. Fry the shallots in the fat and remove to the dish. Deglaze the pan with the wine and water, and put back the bacon, rabbit and add the bayleaf and the herbs. Keep on a low heat, covered, for 30 mins.
Whizz up the almonds, nuts and chocolate in a blender. Add this to the onions and then add it all to the rabbit. Add a little more wine if dry, then cook for another 30 minutes. Eat at once!
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