By Sarah Young
Since setting up my Lichfield deli four months ago, I regularly get asked in the shop, “What can I make with this item?”, “What’s in season now?”, and “What should I cook for dinner tonight?”.
They’re questions that excite me as they provide an opportunity to be experimental and imaginative with food.
For February, seasonal produce includes root vegetables which are at their prime now. At this time of year, a warming bowl of Moroccan vegetable tagine, made with potatoes, onions, carrots, cauliflower, apricots, and garlic will see you through the chillier days.
For those of us with a sweet tooth, make the most of crisp apples and rhubarb – whether used in a pie or crumble, this is sheer perfection in a bowl, especially when topped with custard. If you are still feeling the tightness of your jeans after Christmas and are looking for a healthier snack, the same fruits can be mixed into a granola, using oats, nuts, maple syrup, pumpkin and sunflower seeds and some vegetable oil (if you have the opportunity, make granola with a child – they love getting stuck in, especially with mixing!). So, as we head towards the warmer month of March, enjoy the comfort of hunkering down with loved ones and relishing in home-cooked, simple meals.
Hope to see you soon.
Willow and Bell can be found at 2 Tudor Row, WS13 6HH, or on Instagram at @willowandbell_lichfield
