Eating Seasonal British Food
7th April 2022
Eating Seasonal Food is in this season!
Not only is eating seasonal British food super tasty, it’s also great for our health, our bank balance and the environment. Plus, it adds wonderful variety to our diets, giving us the opportunity to try different things across the year.
The benefits of eating seasonal produce are:
- Fresh and tasty Locally produced, seasonal food reaches our shops much quicker than imported goods, which means we get to eat fresh ingredients that are tastier, as they’ve reached us while they’re still at their best.
- Variety Eating with the seasons gives us the chance to try a wide variety of foods every few months, discovering new flavours.
- Carbon footprint Buying British is a good way of reducing our carbon footprint, as food has travelled a shorter distance, producing less CO₂.
- Sustainability Consuming fresh fish that’s in season reduces the risk of depleting existing stocks.
- Nutritional value Seasonal produce boosts our overall health, as different foods will provide different nutrients, ensuring we get what we need.
- Cost Ingredients that are in season are often cheaper, due to increased supply compared to demand.
How to know what is in season?
We’ve put together a British seasonal food calendar (below) to help guide your food choices. Remember to check the label, so you know it’s local, and choose ingredients grown or reared in Britain whenever possible.
To help you make the most of the seasonal food available, we have recipes from Jamie Oliver’s Ministry of Food that utilise some of these ingredients.
Pad Thai is an incredibly popular dish in the UK, and for good reason – not only is it delicious, it’s easy to make. Jamie’s recipe makes great use of spring onions and cabbage, which are both in season in spring. To save money and food waste, why not follow Jamie’s advice and throw in any leftover veg as well?
Cooking veggies quickly like this means that they retain all that great crunch and freshness. You can satisfy your hunger in minutes-get stuck in!
Veggie Pad Thai Recipe
To prepare your stir-fry:
- Peel and finely slice the garlic. Trim and slice the spring onions. Slice the pak choi or cabbage into 1.5 cm slices.
- Crack the eggs into a bowl and whisk lightly.
- Squeeze the juice from 1 lime into a small bowl. Add the soy, honey and fish sauce, then mix together to make a dressing.
- Pick and roughly chop the coriander leaves for garnish.
To cook your stir-fry:
- Cook the noodles according to the packet instructions.
- Once cooked, drain, rinse and add the noodles back to the pan. Toss the noodles in 1 teaspoon of groundnut oil and leave aside.
- Toast the peanuts in a large dry frying pan or wok until golden. Tip into a pestle and mortar, leave to cool slightly, then crush lightly.
- Return the frying pan or wok to the heat. Fry the garlic in 1 tablespoon of oil for 1 minute.
- Add the shredded pak choi or cabbage and the chilli flakes and stir-fry for 2 to 3 minutes, then add the cooked noodles and cook for 2 more minutes.
- Push all the ingredients to one side and pour the egg into the space. Gently scramble until it’s almost cooked, then stir into the noodles and greens.
- Pour over the dressing, add the chopped coriander, spring onions and beansprouts and cook for 2 minutes, mixing everything together well.
To serve your stir-fry:
- Divide between bowls, then scatter over the reserved coriander leaves and crushes peanuts. Cut the remaining lime into wedges for squeezing over, then serve.
If you want to learn how to cook tasty, nutritious meals from scratch, you can sign up for Cook Well with Jamie Oliver’s Ministry of Food