It is very easy for those of us living away from the land to become disconnected from the natural rhythm of farming with the seasons. We may expect our favourite ingredients to be always available, and be put out at how expensive some of them become at different times of the year. Even the cooking shows are not necessarily in sync with the seasons: it may be autumn before the recipe that calls for asparagus and peas gets featured – and a visit to the shop to buy those ingredients could leave us bewildered with the price tag. The clue that something is not right may have been the origin of the food: flown in from the opposite side of our planet. Or perhaps it looks like it has been stored somewhere a little bit too long.

Cooking with local seasonal ingredients is a real joy: produce that has clearly only just been harvested and full of vitality and goodness. And because it is in season it is also relatively plentiful and cheap. No one has needed to transport it far or pay for storage in industrial units. We may also be able to re-discover local recipes. There is a taste boost from the fresh produce which has only just been harvested. And without doubt there is a nutritional benefit from eating produce that has not been hanging around long.

Photos by Alicja Pyszka-Franceschini

What is in season locally where you are now?