A Question of Thyme’s Martin McNair – who has worked at Michelin-starred restaurants and five star hotels – shares his seasonal advice.

February brings with it some great seafood to these shores.

Mackerel, smoothed with Moroccan herbs and spices and grilled whole can brighten up any dark night.

A bowl of mussels cooked in either white wine or cider with some crusty bread is guaranteed to be be a winner.

With Valentine’s Day coming around this month what better way to have a taste of the sea than native oysters, simply with lemon or Tabasco.

For a special treat why not try John Dory? Although a bit pricey it is a fabulous fish, try it steamed with leeks and soy sauce.

Although a little difficult to find crosnes or Chinese artichoke make a tasty side dish. Not really an artichoke these unusual shaped tubers can be simply boiled then fried in garlic and butter with some parsley thrown in at the end.

Carrots, black cabbage and chard cooked with chick peas and vegetable stock give a colourful bowl of winter goodness, finish it off with some pesto or a little Harissa for an extra kick.

Forced rhubarb is now in harvest and with its tart tangy flavour makes it good for making sauces and chutneys to compliment foods such as mackerel and pork, and I’m sure every household has their favourite rhubarb crumble recipe.

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