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Sally Sturley, product marketing manager, fresh produce, Pauleys: February sees the return of Valentine's Day. Although not in season, splash out on...

Sally Sturley, product marketing manager, fresh produce, Pauleys​: February sees the return of Valentine's Day. Although not in season, splash out on asparagus, known as an aphrodisiac, or strawberries to dunk into chocolate fondue. Pour passion fruit over white chocolate ice-cream for an extra-special Valentine's menu.

February sees the humble cabbage at its best, with the savoy, white, green and red cabbages in season.

Packed with vitamins, cabbage is high in iron and potassium, and particularly low in calories. The briefest cooking methods, such as steaming or stir-frying, produce the best results.

Chicory, a member of the lettuce family, also known as endive, is currently available in red and white varieties. With a mild, bitter taste, it can be eaten raw or cooked. The leaves are great eaten fresh in a salad, or dipped in humus, tossed in a little vinaigrette, or stir-fried and served as a vegetable side dish or simply as a dish on its own.

This month also sees the celebration of Bramley Apple Week. Containing high levels of malic acid, they are able to remain tart and 'appley' in flavour when cooked, unlike eating apples which tend to lose their natural flavour during cooking. Grown in the UK specifically for cooking, Bramley apples are one of the most versatile ingredients around.

Alan Edmeades, product marketing manager, M&J Seafood​: Believed to be an aphrodisiac, oysters are traditionally associated with romance and always prove popular on Valentine's Day menus. They are traditionally served raw with lemon and pepper, although stronger salsa-type toppings are increasingly popular.

Oysters can also be steamed open like mussels, topped, then grilled or baked, or the meat can be removed, coated in tempura batter and deep fried.

The two main varieties are native and Pacific. Native oysters, available from September to April, are considered the best, but take twice as long to grow, making them more expensive. Pacific, or rock oysters, are more cost effective, and available all year round. All oysters should feel heavy for their size and be kept with the round 'cupped' part of the shell facing downwards to retain moisture.

Alternatively, try fresh Cloonacool Arctic char, a close relative of salmon and trout, favoured for its sophisticated light flavour, natural colour and firm flesh.

It is exceptionally healthy, low in fat, rich in omega 3 and a great source of essential nutrients.

Arctic char can be found in various freshwaters around northern Europe, and has recently been discovered at a new source in the village of Cloonacool, Ireland, where they're producing some outstanding quality fish.

Fresh swordfish, line-caught in the Indian Ocean, like tuna, is very meaty, although less oily. As with tuna, cook on the rear side, and try serving with a thick-cut bramley apple sauce, flavoured with chilli and lemongrass.

For something extra special for Valentine's Day, M&J Seafood has giant cooked and peeled black tiger king prawns, with tails on, ideal for creating that extra 'wow' factor.

John Martin, product marketing manager, Prime Meats​: Available all year round, but currently at its best, guinea fowl has been gracing British kitchens for hundreds of years.

With a very similar flavour to that of chicken but with a hint of gaminess, it is a small bird, wild or bred, that requires careful attention when cooking as its flesh tends to dry out particularly easily. Due to its lack of excessive gamey flavour, it goes well with chestnuts, apples, herbs, bacon or cider.

When roasting, the bird needs to be basted at intervals with butter, or covered with pork or bacon fat to keep the meat tender and moist. Casseroling is a perfect cooking method for guinea fowl as the slow cooking in liquid ensures that the meat remains sweet and tender.

For further information, contact:

  • Pauleys: 0870 600 2005
  • M&J Seafood: 0845 606 9090
  • Prime Meats: 0845 606 9090

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