A guide for all seasons Embracing the seasonal change of produce

• Published date: 11 April 2024
• Publication title: Katikati Advertiser

Seasoning spans the four seasons of the year, with insights into over 50 vegetables and fruits

Award-winning food writer Angela Clutton explores their seasonality, offering tips on shopping and storing, countless ways to use them, flavour partners and how to minimise waste.

This book illustrates how embracing seasonality is about understanding the cycles of the land and the climate – even, or especially, as it changes – and how they have the ability to make things taste the best possible versions of themselves.

FILO TART of MIXED

GREENS and FETA Winter’s fabulously bitter leafy greens (of which chard is here the star, ably supported by cavolo nero) have their edge smoothed out by baking them with cheese. The ratio of nutritious to comforting is just right. You could happily switch round the proportions of the greens here. Or swap in whatever leaves you have hanging around – spinach, kale, beetroot tops, turnip tops, collard greens – they’d all be just as lovely, just as green.

Ingredients 400g chard

200g cavolo nero

1 medium onion

4 Tbsp olive oil

1/2 orange

1 tsp ground cinnamon

3 eggs

200g feta

40g leafy herbs (any mix of dill, mint, coriander [cilantro], parsley)

1 Tbsp honey

nutmeg, for grating

1 Tbsp plain (all-purpose) flour

4 sheets of filo pastry

salt and black pepper

23cm springform cake tin

Method Separate the stalks and the leaves of the chard and cavolo nero. Trim and finely chop all the stalks. Wash all the leaves, drain and shred.

Peel and chop the onion. Heat 2 tablespoons of the oil in a deep frying pan. Gently cook the onion until just about softening...