What could be more nutritious than using the ingredients that nature delivers each season? By using seasonal, local ingredients, you’re supporting local producers, minimising your carbon footprint and getting the freshest nutrients into your body. Buy seasonal, Buy local, Buy British. These recipes are courtesy of Nicola Wilkinson of Nicola Wilkinson Fitness.
Everyone who grows their own vegetables is overwhelmed by the amount of courgettes they currently have so this month’s Seasonal recipe using this wonderfully versatile vegetable. August also gives life to cucumber, onions, chestnut mushrooms and lettuce which have been paired with flavours and ingredients from Vietnam, Japan and China to produce a delicious summer meal.
This Sweet Summer Tabbouleh Salad Recipe comes with a very British Summer twist, and is a savoury accompaniment to smoked mackerel. Tabbouleh – a Lebanese salad dish – is traditionally made using finely chopped parsley with tomatoes, mint, onion, bulgur, and seasoned with olive oil, lemon juice, salt and pepper. A British Summer twist has been added to the dish by using seasonal produce and replacing the bulgur wheat with quinoa, to add a nutty flavour and extra protein.
British summertime means a wonderful abundance of rose coloured fruits – strawberries, raspberries, cherries, rhubarb, red currents and much more, and this breakfast recipe of overnight soaked oats with seasonal berries and rhubarb showcases some of June’s beautiful produce. This recipe for overnight soaked oats with seasonal berries and rhubarb combines three wonderful ingredients to create a truly delicious, healthy breakfast.
This Risotto uses pearl barley instead of rice, which combined with oyster mushrooms, leeks, and garden peas – creates a velvety textured risotto. Paired with zesty lemon and fragrant thyme, and served with the fresh flavour of spring asparagus tips, this risotto marries subtle flavours to create a lovely May dish.
This Frittata is incredibly easy to make and is a delicious way to get several of April’s most seasonal vegetables into one meal. Combining seasonal cauliflower, carrots, spinach, apple, onion and new potatoes, with protein-rich chickpeas and hen’s eggs, this wonderful dish uses health-boosting spices and ginger to bring April’s freshest produce to life. Try this frittata as a light alternative to quiche. Simple and delicious.
As the daffodils start to bloom so too does spring’s seasonal bounty, with hens laying more eggs, a new harvest of sweet spring greens, and creamy new potatoes. There is something incredibly satisfying about a runny yolk atop a crispy fishcake.This recipe has been created using lightly smoked salmon, ginger and kaffir lime leaf to add a fragrant twist to an old classic.
This is a seasonal take on the classic fish pie. Celeriac is at its best right now and makes a lovely alternative to mashed potato. The fish pie has to have cod, smoked haddock, and prawns in it to taste really special. Use seasonal leeks, combined with dill and parsley to add comforting flavours to the creamy sauce of the pie. As kale is also seasonal right now, enjoy it as the perfect nutritious accompaniment to your pie.
This satisfying dish uses January’s seasonal produce to flavourful affect. The lightly smoked salmon comes alive with the addition of lemon zest and thyme, whilst the rosemary and garlic combine with the fresh chilli, sweet potato and carrots to deliver a warming, comforting healthy mash, and the truffle oil adds depth of flavour.