Pinch, punch first of the month, white rabbits and everything lucky as today’s the first day of February. And, to kick things off to a great start I’ve got a lovely seasonal recipe for you all.

As it’s February 1st it’s only 14 days until Valentine’s day. So, being the month of love it may not be a huge surprise that oysters are currently in season – clearly those tasty creatures know the date too. Be sure to buy fresh and local if you are treating your loved one to the aphrodisiacal delicacy. Top tip – to make them even more tantalising, drizzle some tabasco sauce over them before gulping down whole.

Purple sprouting broccoli, parsnips and chicory are all seasonal vegetables this month and here’s a cheerful chicory concoction for you to try.

Courgettes and chicory with black olive dressing

The ingredients are simply two courgettes, two heads of chicory, olive oil, olive paste, fresh olives, capers, lemon juice and red wine vinegar. Make sure it’s all organic as you’ll get far more nutrients.

Slice the courgettes, halve the chicory and toss in some olive oil, salt and pepper.

Heat a griddle until extremely hot, then throw in the vegetables. Cook for up to 10 minutes until tender, tossing when necessary. Then lay the mixture onto a serving dish.

Mix the olive paste with some olive oil, lemon juice and the red wine vinegar, then pour over the courgettes and chicory. Sprinkle the fresh olives and capers to serve. This goes really well with a nice bit of pork or some cous cous for a vegetarian option. Enjoy

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