The problem with this is…it becomes boring. Food becomes monotonous because we see the same myriad choice all the time. The variety of food never seems to change and inspiration can easily fade. This is not the way nature intended. Food variety should be driven by the seasons. This is how we used to eat. We would fill up on produce in season, eat it and bottle in and can it and store it and eat it again to the point where we thought we would never wish to ever eat it again and then the season would turn and a new variety would ripen and the cycle would begin all over again.
In this way food becomes exciting and our meals become invigorating. Our diet is continually changing and we are feasting on foods that suit that time of year and the weather.
Like purple blackberries in autumn, fresh green asparagus and fiery watercress in spring, pumpkins, squash and fennel late summer and the sweet orangey tang of clementines at Christmas.
If you can, shop local, keep to small-scale producers and independent food. Check out your local veg box supplier. In this way you will get back in touch with the seasonal quality of food. The way nature intended!
Here's a recipe for you
Gooseberry Sauce for Mackerel:
Melt a knob of butter and cook 1/2lb of topped and tailed gooseberries until they are soft.
Mash them with a fork and stir in 1/4 pint of double cream.
Serve with fine fresh mackerel that has been grilled or pan fried in butter
Enjoy and remember....
Keep it real!