Whether you want to cut your food miles, support your local farmers, eat more of a variety of delicious vegetables (that are tastier and often cheaper when in season) or live more in tune with nature, there are tonnes of benefits to eating more seasonally. Don't worry, you don't have to live next to a farmer's market either – sign up to a veg box scheme or see below for what's in season right now and shop around at your local supermarket.
What's in season in February? Purple sprouting broccoli and blood orange seasons are just beginning. Plus, there's a bounty of hearty root veg, like turnips, Jerusalem artichokes, celeriac and different varieties of potatoes. Brussels sprouts, cauliflower and kale, too.
We've rounded up our top seasonal recipes to help you eat the seasons this February:
The celeriac purée works well as an alternative to hummus, topped with in-season cauliflower, almonds and rich quail's egg. Serve it as a starter or a main with hot pitas for scooping.
Peanut Butter and Purple Sprouting Broccoli Pad Thai from EAST by Meera Sodha
There's a new brassica growing this February and it's purple. Look out for bunches of purple sprouting broccoli with its delicate stems and vibrant purple heads to stir-fry into Meera Sodha's vegan twist on a Pad Thai. Alternatively, serve as a side with a citrussy chilli dressing à la Nigella.
If you're bored of leek or cauliflower in gratin (both still in season), try Brussels sprouts instead, smothered in a silky, rich cheese sauce. Ideal February comfort food.
Nutty Jerusalem artichokes are delicious simply roasted with rosemary and garlic, but this soup recipe is a step up – silky smooth and topped with tomato, olive oil and bacon garnish (leave out the bacon for a veggie alternative).
A seriously sumptuous dinner of tender lamb shoulder, balsamic, rosemary and plenty of winter root veg, including turnips, celeriac and carrots, all topped with creamy potato mash.
Find out how to turn all that in-season kale into a hearty pickle. Store it in the fridge for a couple of weeks to add to salads, wraps and this incredibly spiced chicken kebab with sweet tomato sauce.
Head to the farmer's market this week and you'll find potatoes of all different varieties. While it's difficult to beat a perfect roast potato or Gizzi Erskine's smoother-than-smooth mash, we don't think there's a better way to champion the humble spud than on a creamy fish pie. This is Jamie's version with frozen sweet peas thrown into the topping for good measure.
Creative Crisps from My Zero-Waste Kitchen: Easy Ways to Eat Waste Free by DK Publishing
Got peelings leftover from Sunday's roast or half a bag of kale? Turn your veg scraps into deliciously moreish crisps.
February signals beautiful blood orange season, brought over from our European neighbours, Spain and Italy. With a bright, blood-red juice, these oranges look beautiful in a tart and lend incredible flavour to Alice Hart's simple mousse-like sponge cake.
Thanks to producers of forced rhubabrb, the UK enjoys two opportunities to enjoy this sweet and sour fruit. Long before the spring season, the neon pink forced variety makes an appearance in the depths of winter, just when we need it most. Want to make the most of it while it's here? Try Ottolenghi's recipe which roasts rhubarb in muscat, citrus and vanilla and serves it alongside delicious sweet labneh.