Seasonal food isn’t a trend — it’s just food at its best. When fruit and veg are in season they’re picked riper, travel less, taste better and are usually cheaper, because there’s more of them about. Here’s what to look for through the year in the UK.
Spring (March to May)
The first green shoots after winter. Look for asparagus, wild garlic, Jersey Royal new potatoes, radishes, peas, rhubarb and spring onions. Spring cooking is light and quick: tarts, pasta, soups and salads that let fresh green flavours do the work.
Summer (June to August)
Peak abundance. Strawberries, tomatoes, courgettes, cucumber, sweetcorn, basil and stone fruit like peaches and plums are everywhere. This is the time for grilling, big salads and dishes that barely need cooking at all.
Autumn (September to November)
The harvest months. Butternut squash, pumpkin, apples, pears, blackberries, wild mushrooms, beetroot and kale are at their best. Days get shorter, so cooking gets slower and cosier: roasts, soups, risottos, crumbles and bakes.
Winter (December to February)
Roots, brassicas and a burst of citrus. Think parsnips, leeks, Brussels sprouts, red cabbage, celeriac, swede and blood oranges. Winter is for braises, big Sunday roasts and bright citrus salads to cut through rich food.
How to actually eat seasonally
- Shop the display, not the list. Whatever is piled high and cheap is usually what’s in season.
- Pick one hero ingredient and build the meal around it, rather than finding a recipe first.
- Stock a seasonal pantry. A few staples — stock, herbs, spices, a good oil — make any seasonal veg into dinner.
- Freeze the glut. Berries, blanched greens and roasted squash freeze well for later in the year.
Let the season plan dinner for you
The In season now section on CulinaryFlow’s home page changes with the calendar. It shows what’s at its best right now, our seasonal recipes, and a one-tap seasonal pantry for your grocery list. Tap any ingredient and AI Cook will turn it into a real recipe using what you already have.