Forced rhubarb is a highlight of the February larder. The vibrant pink stalks add colour to our plates, just when we need something bright and cheerful to trick us into thinking we’re over the worst of winter. My twice-baked soufflé is a comforting, warming dessert that’s smart enough for a dinner party, and the chutney packs a sharpness that makes it a fine addition to your winter cheeseboard. The season for this great British ingredient is short, so let’s celebrate it while we can. LOTTIE COVELL, ACTING FOOD LIFESTYLE EDITOR
RECIPES AND FOOD STYLING LOTTIE COVELL PHOTOGRAPHS GARETH MORGANS STYLING OLIVIA WARDLE