Produce that is grown locally in it’s season will always taste better, that’s why when designing their dishes our chefs work hard to highlight the seasonal ingredient rather than hiding it in a mix of flavours – when seasonality is concerned less is definitely more. Each month we are going to be putting together a series or hints and tips, maybe a few recipes, focusing around what you should be cooking and eating in that month.
In season - May, lettuce
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In Season - May | Watergate Bay Hotel, Cornwall
In season - April, Atlantic prawns
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In Season - February. Scallops are an expensive but delicious seafood comprising of two fan-shaped shells which contain rounds of firm white flesh, sometimes with the edible cream and orange coral attached.
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In Season - February. Cavolo Nero is a loose-leafed cabbage from Tuscany, Italy, with very dark green, almost black, leaves, hence it’s name, black cabbage.
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In Season - February. Seville Oranges are far more bitter than other types of orange which is why they are often used to make marmalade.
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In Season - February. The onion is an endlessly versatile vegetable and an essential ingredient in countless recipes.
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In Season - February. Botanically, Rhubarb is a vegetable, but their thick, fleshy stalks are often treated as a fruit.