FABULOUS FEBRUARY

February sees the return of bright and theatrical rhubarb and blood oranges, as well as the last of the season’s green, leafy veg. With the weather still cool, these recipes offer a little comfort, from fried rice to crispy roast pork and warm, fluffy ricotta pancakes.

Kale is rich in flavour and robust in texture, and packed with vitamin A, folate and iron. It’s delicious tossed into salads, crisped up with olive oil and sea salt or whizzed into a soup. In the fried rice recipe on page 104, it’s paired with salty kimchi which offsets its strong flavour.

With a short season, rhubarb should be made the most of. Try poaching it in sugar and orange juice, then freezing it. It can be defrosted and swirled into a creamy cheesecake, used to top granola or eaten with roast duck or the pork on page 104. It works well with