Despite the cold and incessant rain, it is a wonderful time of year for seasonal ingredients so I thought I’d share my top picks with you this week.

Rhubarb
This is one of our current favourites in the restaurant. We source our rhubarb from Yorkshire, which isn't surprising seeing as Yorkshire is commonly known for the 'rhubarb triangle'. It's a delicious ingredient to use, not only for desserts but also alongside mackerel and duck.

Lemon sole
A delicate fish with a sweet, fresh taste best cooked simply, either grilled or fried, and served with a light sauce. Add some fennel to your lemon sole – the slight aniseed flavour works wonderfully with fish.

Harrow Times: Lemon soleLemon sole

Blood oranges
These oranges have a unique flavour which can also be compared to the taste of raspberry with a burst of citrus.  When buying blood oranges, I would suggest choosing oranges that are firm and heavy. They work wonderfully in salads, marmalade, salsa and one of our favourites from our menu – blood orange soufflé.

Guinea Fowl
With its subtle, gamey flavour guinea fowl is a fantastic ingredient for a hearty meal. You can substitute guinea fowl for just about any chicken recipe but the hint of game allows this bird to be perfectly paired with ingredients such as chestnuts, apples or bacon to name a few.

Well there you have it! Keep an eye on the blog as I will be publishing a recipe for the perfect Mother’s Day treat in my next post.

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