IN SEASON
From fi eld TO PLATE
WE LOOK AT IDEAS FOR CLOSING THE HUNGRY GAP WHILE WE WAIT PATIENTLY FOR THE NEW SEASON’S BOUNTY
he hungry gap is approaching, the time when seasonal vegetables become scarce while we eagerly await the new season’s crop. But there are some stalwarts available to keep us going. Kale, for example will keep us going through March before we look to alliums for support. British leeks are in season right through to April and are a versatile ingredient great for bulking out stews and pies and adding fl avour to almost anything. Pan fry, bake or slather them in cheese sauce with your roast dinner, leeks will make the hungry gap fl y by in no time.
T
For something a bit more refreshing look to the leek’s smaller relative, the spring onion. The season begins in March and adds plenty of fl avour and tang to everything from Asian inspired dishes to fresh, crunchy salads. Also known as scallions or salad onions they have a milder fl avour than other types of onion and work well with fi sh. Finally, although we can’t grow these over here, now is the season to enjoy blood oranges. This tangy citrus fruit is at its best right now and packed full of antioxidants. While smaller than your average orange the fl avour they pack makes up for it!
FOODLOVERMAGAZINE.COM | 23
WWW.LOUISEMORGAN.CO.UK
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68