Vegetables in season in the UK in February are cauliflower, Jerusalem artichokes, cabbage, parsnip, rhubarb.

Fish in season for February include Mussels, Oysters, kale and Seabass

Mussels are at their best in cold weather – when found at the fishmongers, a sign of freshness is that they are closed tight.  As a guide you will need about a pint per person for starters and a litre per person for main course.  Put the mussels into the kitchen sink and cover with cold water.  Chuck out any of the mussels that float to the top and those that are open.  Then using a knife clean off the hairy bits and any barnacles and put into a pot with clean water.

Mussels are commonly served with thin chips or frites – popular Belgium dish Moules et Frites. Moules Mariniere is a dish with mussels served in a sauce of white wine, shallots, parsley, and butter. Other recipes have sauces made with beer, or cream, or vegetable stock.

Seabass is caught in the North Atlantic.  It is a sweet, white, textured fish, which closely resembles sea bream.  Many recipes pan fry or grill the fish.  We even have barbecue recipes for seabass as it has a thick skin and so doesnt fall apart on the bbq grill.  Seabass with Leek and Pea Puree, a recipe I was taught to make and was truly superb, was by Denise Phillips who teaches cookery and was served on a bed of leek and pea puree and garnished with sauteed potatoes roasted tomatoes.  The recipe pan fries the seabass in olive oil and lemon juice for 3-4 minutes, skin side down first.