The lettuce crisis and seasonal eating

I’ve shook my head in wonder at the recent uproar over salad. Of all the things that are currently going on in the world, it’s a lettuce shortage that gets the British in a tizz.

I’m not surprised there’s not enough lettuce or courgettes. It’s February. We live in a wonderful age that allows us to have access to glorious ingredients from across the globe. But the pressure we’re putting on the Earth to meet our every whim is frightening. More resources get ploughed into acheiving year-round availability and foods that are ripe and ready and perfect are getting shunned, looked over because they’re not “on trend”.

Personally, I only crave salads during summer anyway, because they are cool, crisp and easy to prepare so you don’t have to turn the oven on. What’s warming about a bowl of leaves? During the winter months, I want thick lentil soup, or fiery root vegetable curries, or bowls of hot porridge with apple compote and just occassionally, a mango smoothie to remind me that summer will be here eventually.


I’m a champion for British produce, but I’m not saying we should never enjoy imported foods. My kitchen might be redundant if that was the case. Instead, let’s be sensible about it and enjoy the best the season has to offer.

Winter means roots and they don’t get more comforting than Honey Roasted Parsnips.

Serves 4

Scrub, peel and slice four medium parsnips into batons. Add to a roasting tray with a smattering of olive oil and a genrous sprinkle of dried herbs. Season, and place in the oven for 30mins at 160C, stirring half way through.

Drizzle over 1tbsp honey over the parsnips and return to the oven for 10mins.

These are going straight into my lunch boxes for the week, but I reckon they would also be good hot with my Spiced Lamb or dunked into boiled eggs for a classy brunch.

What’s your favourite dish during winter? And which season is your favourite for food? Let me know in the comments below, or drop me a line on Instagram @boowholefoods



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