In Season

Banana

Bananas are available year-round, thriving in tropical climates, making them a consistent and versatile fruit for every season.

Bananas, grown in tropical regions, are globally accessible year-round. Their natural sweetness and creamy texture suit both sweet and savoury dishes. Enjoy them fresh as a snack, blended into smoothies, or baked into desserts like banana bread. Bananas also pair wonderfully with savoury flavours in curries or as fried accompaniments. Their nutritional value and versatility make them a kitchen staple worldwide.

Beef

Beef is available year-round, with different cuts suited to seasonal cooking, from hearty winter stews to summer barbecues.

Beef’s year-round availability makes it a versatile staple in global cuisines. Cuts like brisket and chuck enrich slow-cooked winter stews, while steaks and ribs are ideal for summer grilling. Ground beef offers endless possibilities, from burgers to tacos. Whether roasted, grilled, or stir-fried, beef adapts to diverse recipes, providing rich flavours and high-quality protein for everyday meals and special occasions.

Cabbage

Cabbage is in season during winter and early spring, offering a crunchy texture and mild flavours, available year-round.

Cabbage is typically in season from late fall to early spring, though it’s available year-round due to storage techniques. Versatile in the kitchen, cabbage can be used in salads, soups, stews, stir-fries, and as a fermented food in dishes like sauerkraut. Its mild flavours and crunchiness make it a staple in many cuisines, offering both nutritional and culinary value.

Cauliflower

Cauliflower is in season from late autumn to early spring, offering a mild, nutty flavours and available year-round.

Cauliflower is typically in season from late autumn to early spring, although it’s available year-round in stores. This versatile vegetable can be roasted, steamed, mashed, or used as a low-carb substitute in dishes like cauliflower rice or pizza crust. Its mild flavours allows it to pair well with a variety of seasonings and ingredients, making it suitable for many cuisines.

Celeriac

Celeriac is in season from autumn to early spring, offering a mild, nutty flavours and available year-round in some regions.

Celeriac, also known as celery root, is typically in season from autumn through early spring. Its mild, nutty flavours makes it a versatile ingredient in soups, mashed dishes, and salads. While its peak season is short, it’s available year-round in many areas. Celeriac can be roasted, pureed, or used raw, adding depth to a wide range of dishes.

Chicken

Chicken is available year-round, with different cuts and preparations suited for all seasons, from grilled summer dishes to hearty winter stews.

Chicken is available year-round, making it a versatile protein for any season. Whether roasted, grilled, or fried, chicken suits a variety of dishes, from light summer salads to rich winter stews. Different cuts like breasts, thighs, and wings offer diverse cooking methods, while ground chicken is perfect for burgers and meatballs. Its mild flavours adapts well to countless cuisines.

Cod

Cod is available year-round, with peak seasons in winter and spring, offering mild, flaky flesh perfect for many dishes.

Cod is available year-round, though its peak season is during the winter and spring months. Known for its mild, flaky texture, cod is a versatile fish used in a variety of dishes, from fish and chips to soups and stews. It can be baked, grilled, or fried, and its light flavours pairs well with various seasonings and sauces.

Crab

Crab is in season from late autumn to early spring, offering sweet, tender meat, and is available year-round frozen.

Crab is typically in season from late autumn to early spring, though it is available year-round in frozen or canned forms. Known for its sweet, tender meat, crab can be enjoyed in a variety of dishes, such as crab cakes, soups, or salads. Its versatility allows it to pair well with both rich sauces and light, fresh ingredients.

Goose

Goose is in season during autumn and winter, offering rich, flavourful meat, and is available fresh or frozen year-round.

Goose is typically in season during autumn and winter, with peak availability around the holiday season. Known for its rich, flavourful meat, goose is versatile in cooking. It can be roasted whole, used in stews, or cooked as confit. The meat pairs well with fruits like apples or berries, making it a festive and indulgent choice for special occasions.

Grapefruit

Grapefruit is in season from winter to early spring, offering a tangy-sweet flavours, and is available year-round fresh or juiced.

Grapefruit is typically in season from winter to early spring, though it is available year-round in fresh, juiced, or canned forms. Known for its tangy-sweet flavours, grapefruit is versatile in both sweet and savoury dishes. It can be eaten raw, used in salads, desserts, or drinks, or even paired with seafood, enhancing dishes with its refreshing citrusy notes.

Halibut

Halibut is in season from late spring to early autumn, offering mild, firm flesh, and is available fresh or frozen year-round.

Halibut is typically in season from late spring to early autumn, though it is available year-round in both fresh and frozen forms. Known for its mild, firm texture, halibut is versatile in cooking. It can be grilled, baked, or pan-seared and pairs well with various seasonings, herbs, and sauces. Ideal for light, healthy meals or gourmet dishes.

Lamb

Lamb is in season during spring, offering tender, flavourful meat, and is available fresh or frozen year-round.

Lamb is typically in season during spring, with peak availability in March to May. Known for its tender, flavourful meat, lamb is versatile in many dishes. It can be roasted, grilled, braised, or used in stews. Lamb pairs well with a variety of herbs and spices, making it a popular choice for both casual and festive meals year-round.

Onion

Onions are in season year-round, with peak harvest in late summer to autumn, offering a variety of flavours and textures.

Onions are available year-round, with peak harvest in late summer to autumn. They come in different varieties, including yellow, red, and white, each offering unique flavours and textures. Onions are incredibly versatile, used in a variety of dishes such as soups, stews, salads, and as a base for many sauces. They can be sautéed, roasted, or eaten raw.

Oyster

Oysters are in season from autumn to early spring, offering a briny, delicate flavours, and are available fresh year-round.

Oysters are typically in season from autumn to early spring, though they are available fresh or in brine year-round. Known for their briny, delicate flavours, oysters can be enjoyed raw on the half shell, grilled, or baked. They are versatile in cooking, often used in soups, stews, or as part of seafood platters, pairing well with citrus and herbs.

Pak choi

Pak choi is in season year-round, with peak availability in autumn and winter, offering a mild, crunchy texture.

Pak choi, or bok choy, is available year-round, with peak availability in autumn and winter. This versatile vegetable offers a mild, crunchy texture and can be used in a variety of dishes. It is commonly stir-fried, steamed, or added to soups and salads. Pak choi pairs well with garlic, ginger, soy sauce, and other Asian seasonings.

Pomegranate

Pomegranates are in season from late fall to winter, delivering their vibrant seeds and tangy-sweet flavours at their freshest.

Pomegranates peak from October to February, bringing a burst of colour and nutrition to winter dishes. Their jewel-like seeds add sweetness, tang, and crunch to salads, desserts, and savoury meals. Available fresh during cooler months and as juice or arils year-round, pomegranates are celebrated for their culinary versatility and health benefits, making them a prized fruit in diverse cuisines.

Pork

Pork is available year-round, with no specific seasonality, making it a versatile choice for diverse cuisines and cooking methods.

Pork, widely available throughout the year, is a staple protein known for its culinary versatility. From tender chops to slow-cooked ribs and flavourful sausages, pork adapts to numerous cooking styles. Its mild flavours complements marinades, spices, and sauces, shining in global dishes. Affordable and accessible, pork remains a favourite for grilling, roasting, stir-frying, or adding richness to stews and soups.

Purple sprouting broccoli

Purple sprouting broccoli is in season from late winter to early spring, offering a tender, nutrient-rich vegetable during cooler months.

Purple sprouting broccoli peaks from February to April, bringing vibrant colour and fresh flavours to late winter and early spring menus. Known for its delicate stems and slightly nutty taste, it’s ideal for steaming, roasting, or sautéing. A versatile ingredient, it complements salads, pastas, and stir-fries, providing a nutritious boost and a touch of elegance to seasonal dishes.

Radicchio

Radicchio is in season during cooler months, thriving from late fall to early spring, with its vibrant bitterness adding seasonal zest.

Radicchio peaks from November to March, offering crisp texture and bold, slightly bitter flavours to winter dishes. Its striking red and white leaves elevate salads, risottos, and grilled preparations. Available year-round in some regions, it’s best during cooler months. Radicchio’s versatility shines when paired with sweet, tangy, or savoury ingredients, making it a favourite for creating balanced, flavourful dishes.

Rhubarb

Rhubarb is in season from spring to early summer, offering a tart, vibrant flavours perfect for seasonal desserts and dishes.

Rhubarb is typically in season from early spring to early summer, with its tart, crisp stalks adding a unique flavours to both sweet and savoury dishes. It’s a popular ingredient in pies, crumbles, and jams. Though best fresh in spring, rhubarb can be frozen to extend its availability. Its versatility also shines in sauces, syrups, and savoury pairings with meats.

Salmon

Salmon is in season during spring and fall, with peak freshness in late spring to early summer, offering rich flavours.

Salmon is typically in season during spring and fall, with wild-caught varieties offering the richest flavours and nutrients. Known for its firm, fatty flesh, salmon can be baked, grilled, poached, or smoked. It pairs well with a variety of seasonings, from herbs and citrus to spices and marinades. Salmon is a healthy, versatile option for a wide range of dishes.

Sorrel

Sorrel is in season from early spring to late summer, offering a tangy, lemony flavours that enhances various dishes.

Sorrel is typically in season from early spring to late summer, known for its sharp, lemony flavours. This vibrant green herb is versatile in both cooked and raw dishes, perfect for soups, salads, and sauces. Sorrel pairs well with fish, eggs, and creamy dishes. Available fresh during its season, it brings a refreshing zest to any meal.

Spinach

Spinach is in season during spring and fall, offering tender, nutrient-packed leaves that enhance a variety of dishes.

Spinach is available year-round, with peak availability in spring and fall. This versatile leafy green is rich in nutrients and adds vibrant colour and flavour to a wide range of dishes. It can be eaten raw in salads, sautéed, or added to soups, pasta, and omelets. Spinach’s mild, earthy flavour pairs well with garlic, cheese, and a variety of other vegetables.

Spring greens

Spring greens are in season from early spring to late spring, offering tender, leafy vegetables perfect for fresh, vibrant dishes.

Spring greens, including varieties like kale, mustard greens, and collard greens, are typically in season from early to late spring. Known for their tender, nutrient-rich leaves, they add freshness to salads, soups, and stir-fries. These versatile greens can be eaten raw, sautéed, or steamed, making them a perfect addition to a variety of light, seasonal dishes.

Spring lamb

Spring lamb is in season from March to May, offering tender, delicate meat perfect for celebratory meals and seasonal dishes.

Spring lamb is in season from March to May, known for its tender, mild-flavoured meat. This delicacy is ideal for roasting, grilling, or slow-cooking, and its subtle flavours pairs well with herbs like rosemary, garlic, and mint. Popular in festive dishes and classic recipes, spring lamb adds a rich, seasonal touch to both traditional and modern menus.

Spring onion

Spring onions are in season from early spring to late summer, offering a mild, fresh flavours ideal for salads and garnishes.

Spring onions are typically in season from early spring to late summer, prized for their mild flavours and crunchy texture. Their tender white bulbs and green tops are versatile in various dishes, from salads to stir-fries and soups. They can be used raw or cooked, adding a fresh, onion-like kick to salads, salsas, and garnishes.

Watercress

Watercress is in season during spring and early summer, offering a peppery, fresh flavours ideal for salads and garnishes.

Watercress is typically in season from spring to early summer, offering a peppery, slightly spicy flavours. This versatile leafy green is perfect for salads, sandwiches, soups, or as a garnish. It’s rich in vitamins and minerals, making it a healthy addition to a variety of dishes. Available fresh during its season, watercress can also be found year-round in some regions.

Whiting

Whiting is in season year-round, with peak availability in winter, offering mild, flaky white fish for various dishes.

Whiting is available year-round, with peak freshness in winter months. This mild, flaky white fish is highly versatile, perfect for grilling, frying, baking, or adding to stews and soups. Its delicate flavours makes it an ideal choice for light, flavourful meals. Whiting can also be used in fish tacos, sandwiches, and salads, adapting to many cooking methods.