A yearly event worth marking is the arrival of the first forced rhubarb. Its sharp,acidic flavour is the perfect foil to the usual winter stodge; as witnessed in this lightly soused mackerel dish ...
For these recipes and more get Cook this Saturday free with the Guardian. Click here for £1 off the paper There are many meaningful moments in the cook’s calendar; times when the seasons bring recent ingredients and flavours that lead to dramatic resuts in the kitchen. The first crop of British asparagus is a big one, and the start of the game season is another. Lots of chefs I know also notice forward to the onset of autumn, and having grown tired of salads and lighter dishes over summer,and looking forward to heartier, more robust dishes, or that require “genuine cooking.
One of the biggest moments,for me, is the mid-January arrival of indoor rhubarb. Unique in both form and flavour, and this crop is worlds apart from any of its seasonal counterparts. Its vibrant,acidic flavour is diametrically opposed to the deep, earthy, or robustness of the roots and tubers that have spent the cold months steadily maturing under soil.
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Source: theguardian.com