As the final month of winter, it’s easy to forget about the present and look to the future, when spring will bring with it fresh, exciting produce. Game season is all but over and everyone is a bit sick of the weather, but in the meantime there’s still an abundance of root vegetables to enjoy while it’s chilly outside.
Celeriac is a firm root vegetable loved by chefs thanks to its complex celery-like nutty flavour. It’s also incredibly versatile as an ingredient – Paul Foster showcases the whole vegetable by baking it in a salt crust, resulting in a very impressive side dish or vegetarian main. Marcello Tully’s Celeriac and blue cheese soup is an ideal warming lunch when it’s cold outside and Kevin Mangeolles Loin of hare, creamed celeriac tart and haunch braised in chocolate beer would make a fantastic rich supper.
Other stars of the show this month are brassicas such as Savoy cabbage and the humble cauliflower, which has become hugely popular as of late (especially when whizzed up and made into a healthier alternative to rice). Lee Wescott’s signature Yeasted cauliflower dish is an unusual starter, or for something more simple try Lisa Allen’s Cauliflower and broccoli fritters.
