If you’ve made it one of your 2022 resolutions to try and eat more seasonal, local produce – this is the blog series for you.
This month, my home cooking is all about stews, soups and British comfort classics; whilst on restaurant menus, I’ve been looking out for super-sustainable mussels, and hearty venison pies and steaks.
It feels like hardly anyone kicks off the new year by giving up the booze these days; instead, countless social media posts and column inches are dedicated to the clash of two climate-focussed food campaigns, Regenuary versus Veganuary.
As the month draws to a close, I wanted to write a few words on a debate which seems to be splitting its audiences right down the middle.
But in the rush to ‘pick a side’ – are we risking missing the point?
If you’ve made it one of your 2021 resolutions to try and eat more seasonal, local produce – these monthly blog posts are for you.
I try to demystify ‘seasonal eating’ by sharing some simple info on the fruit, veg, meat & fish in season now, along with some ideas for how to cook & eat it.
This is a great way of using up leftover sprouts (or in my case, a load you haven’t even gotten around to cooking yet). You can also top your omelette with smoked salmon or leftover ham if you have any to use up and/or you’re feeling especially boujee.