What’s in season in February

Grapefruits are a seasonal treat at this time of year, and while they’re delicious just as they are, I find their refreshing, sweet-sour flavour works brilliantly in savoury dishes. Try dicing grapefruit into a fresh salsa with parsley and sumac, and serving it with a punchy harissa cod traybake from the M&S Food Team. Grapefruit’s sharp flavour also works well with creamy textures, as in their winter citrus and whipped ricotta toast recipe or paired with halloumi in citrus, toasted pitta and halloumi salad. There are also plenty of other juicy citrus in season right now, from blood oranges to easy peelers – if you’re looking for an elegant dessert for Valentine’s Day, my creamy honey, orange and pistachio possets might be just the ticket.

Not to be confused with the field-grown rhubarb that comes into season later in the year, forced rhubarb is electric pink, sweeter and more tender than its outdoor cousin. Coming into season this month, it's naturally tart and cannot be eaten raw, so try poaching or baking it in a little sugar with some orange zest and juice. For a delicious balance of tang and fruity sweetness, add it to crumbles, pair it with yogurt for a seasonal snack, or pile it onto your morning porridge. Forced rhubarb works a treat with bright citrus flavours, from blood orange to grapefruit – try poaching it in gin and orange zest, then pile it on top of this stunning poached rhubarb and custard tart from the M&S Food team.

Available in limited stores.

We have such an incredible variety of homegrown apples in the UK, with a heritage farming tradition that’s very much alive and kicking – it’s definitely something to be celebrated. Braeburn apples are one such variety, and a favourite of mine at this time of year. They're incredibly crisp and juicy, with a tart, tangy flavour. I like to pair them with robust, fragrant ingredients, like cinnamon, vanilla and maple butter, and simmer them down until sticky, juicy and tender, as in my fluffy pancakes with maple butter apples recipe. You could also swap the maple butter for brandy and cook them into this warming spiced compote. Their crisp, tart taste works well in crunchy slaws, finely sliced with shredded carrot, chilli and fragrant herbs – the perfect pairing for roasted and grilled meat, like my sticky chicken wing kebabs or sticky hoisin pork.