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In Season

Hake

Mild, sweet and sustainable, the underrated fish that’s big in Spain deserves a place on your table, says Clarissa Hyman Hake always reminds me of a British pop star who tops the charts in Japan or Azerbaijan but remains relatively unknown in their home country. It’s...  Read More »

Monkfish

The monkfish is never going to win any prizes in a Miss Marine Universe competition. It has a face only a mother could love and even then one can imagine mummy monkfish wondering if there was some sort of mix-up in the underwater maternity ward. Still, there is always a silver lining and once...  Read More »

Dover Sole

Simplicity is the key to enjoying one of the sea’s most prestigious inhabitants, says Clarissa Hyman RECIPES AND FOOD STYLING: LINDA TUBBY. PHOTOGRAPHY AND PROP STYLING: ANGELA DUKES Some years ago, there was serious debate in European circles over the term ‘Dover sole’. It’s...  Read More »

Mackerel

After years under threat, these eye-catching and versatile fish are firmly back on the menu, says Clarissa Hyman Readers of a sensitive disposition should move straight over the next paragraph or they might never eat mackerel again, which would be a great loss. For the diner, if...  Read More »

Clementines

A burst of colour in your kitchen, these Christmas staples are perfect for adding a citrus kick to desserts or a sweet touch to savoury dishes, says Rosemary Barron Christmastime without clementines? It’s unimaginable. On gloomy winter days, a fruit bowl piled high with these...  Read More »

Scallops

The ocean’s most delightful bounty has won over countless fans with its delicate, sweet flavour, says Clarissa Hyman A scallop shell is arguably the most beautiful object that ever came out of the ocean deep. There is every reason why Botticelli chose it to carry Venus from the...  Read More »

Sardines

The silver bullets of the sea have shed their oily reputation and embarked on a fresh journey, says Clarissa Hyman Sardines are small but perfectly formed fish that come in electric shades of gunmetal silver, green and blue with delicate, overlapping scales that give them a quilted...  Read More »

Currants

Tantalisingly sharp and sweet, there’s much more to these enchanting little pearls than children’s cordial, says Clarissa Hyman Ribena, perhaps Britain’s most famous cordial (sorry, Robinsons), takes its name from the Ribes family of plants known for their black, red or white...  Read More »

Peaches & Nectarines

Plump and juicy, there’s something seductive about this stone fruit. Clarissa Hyman takes you through her first time experiencing its virtues I tasted my first golden-pink nectarine on a trip to San Francisco more years ago than I care to admit. I was still an unadventurous food...  Read More »

Strawberries

A symbol of quintessential British summertime, Clarissa Hyman explores why these luscious, plump berries pip all fruit to the post when fresh and home-grown Never mess with a strawberry. Unless it’s an Eton mess. But even then it is hard to improve on the simple paradisical perfection...  Read More »