February is month full of colourful vegetables and fruits packed with flavour – eating seasonally at this time of year is a real joy. Yes, the sky outside might be grey and gloomy, but you can fill your kitchen with a bright spectrum of culinary delights!

January, the month when we traditionally detox, is behind us so why not indulge in a seasonal cocktail party? We’ve created some seriously delicious cocktails and canapés, so now is the time to retox!

Blood orange and ginger cosmopolitan

Delicious blood orange cosmopolitans

Served in martini glasses, this is one stunning cocktail – the deep red colour of the blood oranges makes for real visual impact. And you’re not being totally unhealthy either – ginger aids digestion and boosts circulation. It’s a zingy, tasty drink and we can assure you that one of these certainly isn’t going to be enough!

Place all of the ingredients in a cocktail shaker with ice. Shake well and strain into martini glasses. Garnish with a slice of blood orange.

Pomegranate margarita

We’re not going to go on about the health benefits of pomegranate because this cocktail also contains tequila, which is unlikely to make you feel fantastic. Sorry.

Shake all ingredient with ice and pour into a salt-rimmed margarita glass. Add a few fresh pomegranate seeds to the glass as a garnish.

Rhubarb, elderflower and mint martini royale

This one takes a little more preparation, but trust us – it’s certainly worth the effort. Rhubarb has a delicate sharp flavour which combines perfectly with the perfumed, aromatic elderflower. A hint of fresh mint finishes the drink beautifully and makes for a refreshing, unique cocktail.

Zingy rhubarb champagne cocktails

First muddle the vodka with the mint leaves, then place all of the ingredients in a shaker with ice. Shake well and strain into flute glasses. Top with champagne and garnish with a mint leaf and a slice of  fresh rhubarb.

Broccoli, tomato and taleggio tartlets

Purple sprouting broccoli is in season at the moment, but you can make this with the more traditional variety too. Taleggio is a strong, sharp cheese, but you could use parmesan or pecorino if you prefer. Cherry tomatoes complement the flavours well and look pretty in these scrumptious tartlets.

Preheat the oven to gas mark 4/180°C. Roll out the pastry and use a cutter to stamp out rounds. Line  greased tins with the pastry and prick with a fork. Bake in the oven for about 10 minutes. Beat the eggs and add the milk or cream and salt and pepper. Mix the broccoli, cherry tomatoes and cubed taleggio and spoon into the pre-baked pastry cases. Pour over the milk and egg mixture and bake for 2o minutes, or until golden.

Parsnip and beetroot crisps with chili and lemon

It’s the time of year when root veggies are at their best and these baked crisps are pretty virtuous and very moreish. Fresh chilli and lemon add a zingy kick to the flavours and a sprinkling of chopped parsley brings a colourful contrast.

Tasty, vibrantly-coloured beetroot crisps

Preheat the oven to gas mark 4/180°C. Peel the parnsnips. Finely slice the vegetables using a mandolin. Mix together the chili, lemon zest and olive oil. Take half of the mixture and place in a plastic bag. Add the parnsips and shake well so that they’re coated with the mix. Repeat the process with the beetroots – don’t mix them up, or you’ll end up with pink parsnips! Arrange the vegetables on baking trays and roast in the oven for 20 minutes until crispy, turning over halfway. Sprinkle with salt and parsley and serve immediately.

Cauliflower tempura with lime, coriander and ginger dipping sauce

Hot, crispy tempura-battered vegetables are absolutely delicious and you can be sure that these will disappear in an instant! The tangy dipping sauce with aromatic coriander enhances the flavour of the cauliflower – you can add a little chilli if you like a bit more bite. It’s best to cook these just before you serve them.

To make the sauce, blend all of the ingredients together until smooth and add salt to taste. Cook the cauliflower for a couple of minutes in boiling water. Drain and rinse with cold water. Beat the egg and add the cold water. Sift the flour into the bowl and mix lightly – the trick is not to over-beat the mixture. Heat the oil in a deep fat fryer to 190°C – you could also use a large wok. Dip the cauliflower in the batter mix, shake off excess and fry for 2-3 minutes. Drain on kitchen paper. Serve immediately with the dipping sauce.