UK seasonal food information, tips and recipe ideas, updated every week

SEASONAL FOOD OF THE WEEK

Eating raw oysters is a uniquely invigorating experience; a bit like battery-licking for grown-ups. It seems that we can taste the elements they contain: zinc, calcium, copper, iodine, magnesium. And no other food conjures up a physical feature of the Earth as strongly as a bracing, salty, tangy oyster: the essence of the sea in edible form.

IN SEASON NOW

artichoke, beetroot, broccoli, butternut squash, carrots, celeriac, celery, chillies, courgettes, cucumber, fennel, french beans, garlic, horseradish, kale, kohlrabi, leeks, lettuce & salad leaves, marrow, onions, pak choi, peppers, potatoes (maincrop), pumpkin, radishes, rocket, runner beans, shallots, spring onions, sweetcorn, tomatoes, truffles (black) [i], truffles (white) [i], turnips, watercress, wild mushrooms

apples, bilberries, blackberries, damsons, elderberries, figs [i], grapes [i], medlar, nectarines [i], peaches [i], pears, plums, quince, raspberries, redcurrants

chestnuts, chives, cob nuts, coriander, oregano, mint, parsley (curly), parsley (flat-leafed), rosemary, sage, sorrel, thyme, walnuts [i]

beef, duck, grouse, guinea fowl, hare, lamb, mallard, partridge, pheasant, rabbit, turkey, venison, wood pigeon

clams, cod, coley, crab, dab, dover sole, grey mullet, gurnard, haddock, halibut, hake, herring, lemon sole, mackerel, monkfish, mussels, oysters, pilchard, plaice, pollack, prawns, red mullet, sea bass (wild), sea bream, shrimp, squid, turbot, whelks, winkles

[i] denotes imported produce