Discover Local Produce with Hampshire Fare

EAT SEASONALLY

Eating seasonally makes so much sense. Produce is cheaper when it is in season, it is more flavoursome and more nutritious as it is fresher, and it is better for the planet, too.

As the climate changes, so does seasonality with some crops, such as asparagus, available earlier in the year, and others, such as strawberries, still available in late autumn. Please read the labels and pick local and British whenever possible. Here’s our guide to the seasons’ best eatings.

SPRING (March to May)

Asparagus, basil, broccoli, Brussels sprouts, cabbage, cauliflower, celeriac, chives, coriander, dill, globe artichoke, Jerusalem artichoke, kale, leeks, lettuce, mint, mushrooms, new potatoes, onions, oregano, parsley, parsnips, purple sprouting broccoli, peas, radish, rocket, Rosemary, salad leaves, salsify, sorrel, spring greens, spring onions, swede, tarragon, watercress

Rhubarb

Spring lamb, wood pigeon (beef, chicken, lamb and pork are available year-round)

Brown trout,clam, cod, coley, crab, dab, Dover sole, flounder, grey gurnard, haddock, halibut, herring, John Dory, langoustine, lemon sole, lobster, monkfish, mussel, oyster, plaice, pollack, prawn, red gurnard, red mullet, salmon, scallops (king and queen), shrimp, turbot, whelks

www.theelectriceye.co.uk

Spring Greens

Andrew Gault Executive Head Chef, Balmer Lawn

Drizzle a good quality local rapeseed oil over spring (and summer) greens, such as asparagus and broccoli, and roast them in a hot oven. The vegetables will have a sweet nuttiness and retain more vitamins with this method of cooking.

SUMMER (June to August)

Asparagus, aubergine, basil, beetroot, broad beans, broccoli, cabbage, carrots, cauliflower, celery, chillies, chives, coriander, courgettes, cucumbers, dill, fennel, French beans, garlic, globe artichoke, kohlrabi, lettuce, mangetout, marjoram, marrow, mint, mushrooms, new potatoes, onions, oregano, parsley, peas, peppers, potatoes (maincrop) radish, rocket, rosemary, runner beans, sage, salad leaves, samphire, sage, samphire, sorrel, spinach, spring greens, spring onions, sweetcorn, tarragon, thyme, tomatoes, turnips, watercress, wild mushrooms

Blackberries, blackcurrants, blueberries, cherries, damsons, figs, gooseberries, loganberries, plums, raspberries, redcurrants, strawberries, tayberries

Duck, rabbit, wood pigeon (beef, chicken, lamb and pork are available year-round)

Brown trout, cod, coley, crab, dab, Dover sole, flounder, grey gurnard, grey mullet, haddock, hake, herring, John Dory, lobster, mackerel, monkfish, plaice, pollack, prawn, red mullet, salmon, sardines, scallops (queen), sea bass, sea bream, shrimp, spider crab, whelks

With reference to Marine Conservation Society guidelines.

Summer Salads

From Plot to Plate

Andy Mackenzie, Executive Head Chef, Chef’s Academy, Lainston House

I love it when the seasons change – such as winter slowly coming into spring. The seasons determines the menu and chefs always get excited about the coming season; what’s next? At Lainston House it is is lovely for us to have the kitchen garden as a barometer - what is growing in the garden is what is going to be on the menu.

Andrew Gault Executive Head Chef, Balmer Lawn

Pea shoots and micro herbs help to elevate simple salads to the next level, they are vibrant, nutritious and full of flavour. (See page xx for local micro leaves producers.)

Herbs, salads & vegetables

• Fruits & nuts

• Meat & poultry (note: beef, chicken, lamb and pork are available year-round)

Fish & seafood (with reference to Marine Conservation Society guidelines)

AUTUMN (September to November)

Aubergine, basil, beetroot, broad beans, broccoli, Brussels sprouts, butternut squash, cabbage, carrots, cauliflower, celeriac, celery, chicory, chillies, chives, coriander, courgettes, cucumber, dill, fennel, French beans, garlic, globe artichoke, horseradish, Jerusalem artichoke, kale, kohlrabi, leeks, lettuce, marjoram, marrow, mint, mushrooms, onions, oregano, parsley, parsnips, peas, peppers, potatoes (maincrop), pumpkin, radish, rocket, Rosemary, runner beans, sage, salad leaves, salsify, shallots, sorrel, spinach, spring onions, swede, sweetcorn, thyme, tomatoes, turnips, watercress, wild mushrooms

Apples, blackberries, chestnuts, cob nuts, damsons, figs, gooseberries, loganberries, pears, plums, quince, raspberries, redcurrants, tayberries

Duck, goose, grouse, guinea fowl, hare, mallard, partridge, pheasant, rabbit, turkey, venison, wood pigeon (beef, chicken, lamb and pork are available year-round)

Brill, brown trout, clam, cockle, cod, coley, crab, dab, Dover sole, flounder, grey gurnard, grey mullet, haddock, hake, herring, langoustine, lemon sole, lobster, mackerel, monkfish, mussel, oyster, pilchard, plaice, pollack, prawn, red gurnard, red mullet, sardine, scallops (king), sea bass, sea bream, shrimp, skate, squid, spider crab, turbot, whelks With reference to Marine Conservation Society guidelines.

Winter Warmers

Andrew Gault Executive Head Chef, Balmer Lawn

One pot dishes are great at this time of year. Beef or venison casserole cooked with carrots and swede and served with buttery mash is always a winner. There is less washing up too.

Autumn Vegetables

Gordon Stott Chef/Proprietor/Head Chef, The Purefoy Arms

When root vegetables are in season, such as beetroot, celeriac, turnips etc, I love to salt bake them; I believe this is the most effective way of improving the flavour of vegetables.

www.theelectriceye.co.uk

WINTER (December to February)

Beetroot, Brussels sprouts, cabbage, cauliflower, celeriac, celery, chicory, horseradish, Jerusalem artichoke, kale, leeks, mushrooms, onions, parsnips, potatoes (maincrop), pumpkin, purple-sprouting broccoli, salsify, shallots, swede, sweet potato, turnips, wild mushrooms

Apples, chestnuts, cranberries, pears, quince, rhubarb

Duck, goose, grouse, guinea fowl, hare, mallard, partridge, pheasant, rabbit, turkey, venison (beef, chicken, lamb and pork are available year-round)

Clam, cockle, coley, dab, Dover sole, flounder, grey gurnard, grey mullet, haddock, hake, herring, langoustine, lemon sole, lobster, mackerel, monkfish, mussel, oyster, pilchard, plaice, pollack, prawn, red gurnard, red mullet, salmon, sardine, scallops (king and queen), sea bass, sea bream, skate, turbot, whelks

With reference to Marine Conservation Society guidelines.

Tips from the Top Preparing Meats

Gordon Stott – Head Chef/Proprietor, The Purefoy Arms

For nicely seasoned protein, brine meat or fish using an eight percent solution - eg 80g salt and 80g sugar to 1 litre of water with any herbs or spices you want. The bigger the piece of meat the longer you should leave it. For example, I would allow one or two hours for a 7oz fillet steak, but I would leave a large roasting joint overnight. Brining not only seasons the meat, but helps tenderise the meat and keeps it moist when cooking.