Wage war on the cold and enjoy the abundance of beautifully fresh produce February has to offer. Although accessible all year round, February is a prime time for fresh clams, the leading ingredient in Spaghetti Vongole. This classic Italian dish makes the perfect centrepiece at any dinner party. Mussels, a fellow shellfish are also in season; add mussels to a fish pie for a hearty, family supper bursting with flavour. February is also a superior time of year for Venison. This flavoursome, low fat, red meat is highly versatile and can be roasted, fried or stewed. Flash fry a couple of Venison fillet steaks and accompany with some purple sprouting broccoli. This unique broccoli crop is full of vibrant flavour in comparison to the Calabrese variety we are used to and is also in season. Fellow seasonal, more traditional veggies include leeks, cabbage and parsnips, all of which make great additions to warming winter soups and broths. Rhubarbs distinctive, tart flavour sees it commonly combined with sugar in British puds, the most prevalent being rhubarb crumble. However, rhubarb can be used successfully to flavour many sweet treats including muffins, tarts and fools. Blood Oranges have an uncommonly short season, so take advantage of their irresistible flavour and fiery colour while you can and use them in a soufflé, sauce or marmalade.
At The Cottonwood Boutique, our Winter Menu comprises of dishes made with the freshest, seasonal ingredients. From sharing platters and light bites to classic dishes and themed nights, the menu offers something for all occasions. With a selection of meat, fish and vegetarian options available, you’ll feel spoilt for choice!
