Our bodies have developed over generations to live on healthy, natural foods. We are without doubt at our most alert and productive when fed with the right balance of certain food types. Balance is typically achieved through a variety of foods including seasonal ingredients.

If we buy our ingredients locally then we will have to change our weekly or even monthly menus as the supplies change with the seasons. Believe it or not strawberries should not be available in December! If we actually did our food shopping in this way food miles would decrease, we would also support the local economy and also ensure a need to better quality ingredients which is fresh from the field to the table. Seasonal foods as I mentioned before in other blogs grow during that season to fulfil a food chain purpose. Actual vegetables and fruits which grow in each season actually contain something within them which our bodies also need within that season. Seasonal shopping and growing is something that my grandmother taught me about and something we all need to get back too.

Only listening to my friend Claire she was complaining about cooking the same things week after week. What I have managed to explain to her is if she cooks seasonally she not only saves money buying when the produce is at its cheapest and freshest too. This is turn means she will have to change her menu accordingly. This has made a huge difference to Claire and her family and it could do for you too.

For an impressive seasonal dish why not try a Herb Crusted Rack of Lamb:You will need: 2 - 6 bone rack of lamb, 50g wholewheat breadcrumbs, 2 large garlic cloves, 90ml chopped mixed herbs, 50g melted butter, sea salt and ground black pepper. Preheat your oven to 220 c/425 f/gas 7 and trim any excess fat from your lamb and season with salt and pepper. Mix together the breadcrumbs and crushed garlic cloves, herbs and butter, and press this onto the fat sides of the lamb. Place in a roasting pan and roast for at least 25 minutes. Then cover with foil and allow to stand for 5 minutes before carving .