In Season

Eat produce when it's at its best.

Follow our guides to what’s in season with exclusive recipes and features from the country’s top food writers...

Hake May -


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 a shame because it is truly a fine white fish and one the Spanish and Portuguese go mad for. They snap up tonnes of our finest hake, for which they are willing to pay much higher prices than they command on the domestic market. The mild, flaky flesh cooks to a moist and meaty texture with tender flakes that are deliciously sweet and clean-tasting. Line-caught or fish caught by gillnet arebest, as rawled fish can be flabby and difficult to fillet without falling apart. Hake is long and sleek with a touch of the eel about it. It has a dull blueish or slate grey back and a large head with a rather menacing mouth protected by sharp teeth that giving it a fearsome look. Rick Stein once recalled a catering college textbook that described more

  • Mackerel

    January produce

    Scallops, kale, parsnips, Jerusalem artichokes, chicory and pomegranates

  • Passion fruit

    February produce

    Cauliflowers, swede, oysters, lemons and passion fruit

  • Oysters

    March produce

    Purple sprouting broccoli, cabbage and oranges

  • Oysters

    April produce

    Spring herbs, spinach, watercress, shallots, blood oranges and rhubarb

  • Peas

    May produce

    French beans, asparagus, Jersey royals, peas, spinach and rocket

  • Samphire

    June produce

    Samphire, broad beans, gooseberries, cherries, strawberries and honey

  • Radishes

    July produce

    Courgettes, cucumbers and artichokes

  • Apricots

    August produce

    Aubergines, peppers, tomatoes and apricots

  • Peppers

    September produce

    Peppers and figs

  • Oysters

    October produce

    Wild mushrooms, onions, sweet potatoes, fennel, apples and plums

  • Scallops

    November produce

    Savoy cabbage, pumpkins, celeriac, carrots, cavolo nero, potatoes, truffles and dates

  • Chestnuts

    December produce

    Brussels sprouts, nuts, walnuts, chestnuts and cranberries

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