The Platform

Perhaps you’re starting the New Year off with a renewed focus on eating healthily or reducing your environmental footprint? Eating seasonally is a fantastic way to eat fresh and local – better for you and the planet! Read more about the benefits here. 

 

 

Vegetables: beetroot, brussels sprouts, cauliflower, celeriac, celery, chicory, Jerusalem artichoke, kale, leeks, parsnips, potatoes (maincrop), shallots, swede, turnips

 

Fruit: apples, blood oranges [i], clementines [i], kiwi fuirt [i], lemons [i], oranges [i], passion fruit [i], pears, pineapple [i], pomegranate [i], rhubarb, satsumas [i], tangerines [i]

 

Meat: duck, guinea fowl, hare, mallard, partridge, turkey, venison

 

Fish: clams, dover sole, haddock, halibut, hake, langoustine, lemon sole, lobster, mackerel, mussels, oysters, red mullet, sea bream, skate, turbot, 

 

[i] Indicates imported produce but is in season in Southern Europe

 

Source: EatTheSeasons