Yemi Adelekan is a food writer and blogger who was a semi-finalist in the 2022 series of BBC TV’s Masterchef competition.

Every Saturday Yemi writes on the Stray Ferret about her love of the area’s food and shares cooking tips – please get in touch with her if you want her to review a restaurant, visit your farm, taste the produce you sell or even share a recipe.

Growing up in Nigeria, every day was a reason to celebrate. It wasn’t just about birthdays, weddings, or major festivals—being alive was enough. “Everyday you’re alive is a party day,” people would say, and they meant it. 

Whether it was a simple meal of Jollof rice shared with neighbours, a friend dropping by unexpectedly, or just the joy of seeing another sunrise, there was always a reason to gather, eat, and give thanks.

And then there were the grand celebrations—the annual harvest at church, where we brought the best of our crops as an offering of gratitude. 

My grandfather, a man who knew the soil like the back of his hands and maintained his family from the proceeds of cocoa and other farm produces, marked the new yam festival in style.

Mounds of pounded yam and sauces with stacks of meat and fish served in large bowls and platters allowed groups of people to sit together and share food in the truest sense as they dipped hands into the same bowl.

February holds the same spirit of celebration across the world. Though we may not all be marking a new yam season, the month is filled with food-centric days that remind us to pause and appreciate the simple joys of eating together.

World Nutella Day (Feb 5th) – A celebration of chocolatey, hazelnut goodness, reminding us of childhood indulgence. I am a fan of good quality chocolate paired with perfectly roasted nuts. Growing up my favourite chocolate bars were snickers and bounty, so I understand some people’s love affairs with Nutella.

National Pizza Day (Feb 9th) – Of course a day celebrating pizza has to right up there. Living in Yorkshire, I wish Pizza day was in summer because pizza being a universal symbol of comfort and sharing would be great when people can actually hang out outdoors.

National Clam Chowder Day (Feb 25th) – A warm, creamy reminder of coastal traditions and the power of a ‘comfort in a bowl’.

At their core, these food ‘holidays’—like my grandfather’s yam festival or the harvest feasts of my childhood—aren’t just about indulgence. They’re about appreciation. 

And so, in the spirit of gratitude and February’s final food holiday, here’s a simple and comforting recipe inspired by clam chowder—but with a British twist, using smoked haddock for a nod to classic Cullen Skink.

Smoked Haddock Chowder

A creamy, hearty soup with the smoky depth of haddock, the sweetness of leeks, and the warmth of potatoes.

Ingredients:

• 250g smoked haddock, skin removed

• 1 tbsp butter

• 1 leek, finely chopped (white and light green parts)

• 1 medium onion, diced

• 2 medium potatoes, peeled and cubed

• 500ml fish or vegetable stock

• 250ml whole milk

• 100ml double cream

• Salt and pepper to taste

• Fresh parsley to garnish

Method:

1. Melt the butter in a pot over medium heat. Add the chopped leeks and onion, cooking gently until softened.

2. Add the cubed potatoes and pour in the stock. Simmer until the potatoes are tender.

3. Meanwhile, poach the smoked haddock in the milk for 5 minutes until it flakes easily. Remove from the milk and flake into chunks, discarding any bones.

4. Pour the poaching milk into the soup, then stir in the flaked haddock. Simmer for another 5 minutes.

5. Add the cream, season with salt and pepper, and stir well. Add some smoked peppers or ancho chilli flakes for a bit more smoky flavour to further elevate the smoked haddock.

6. Serve hot, garnished with fresh parsley, leek oil and some crusty bread on the side.

So, here’s to February and every day that reminds us to appreciate food—not just for its flavours, but for the stories, memories, and people it brings together. After all, every day you’re alive is a party day—so let’s celebrate.

Here are my tips:

Blanch the green parts of the leek for 30 seconds in boiling water. Drain, dry and blend with some neutral oil until it reaches 70 degrees. Drain using cheesecloth or kitchen roll for some leek oil perfect for finishing dishes

Add more potatoes for a heartier meal and don’t be scared of spices. I added Aleppo and ancho chillies which added a smoky finish and infused my chowder with a beautiful hue.