In the first month of the year, the ground is hard and the air is frosty. And while much of the veg patch is in hibernation, the hardier British produce is in its prime right now. Look for big leafy cabbages, cauliflowers and Brussels sprouts; as well as leeks, and root veg such as parsnips and swedes.
Here are 3 of our favourite January ingredients, and some delicious ideas for how to cook with them.
Let’s face it, January can be a bit dark and gloom, so a big vibrant hit of purple beetroot is exactly what we need! This Parsnip and beetroot gratin turns a stunning pink in the oven, and is the perfect side dish for a wintry Sunday roast.
Delicate and nutty, cauliflower deserves to be centre stage. In our lovely recipe for Grilled cauliflower with winter pesto, we pair this humble veg with white bean mash and crispy onions to really let those cauli flavours shine.
Cheap, sustainable, British and delicious – mussels have everything going for them! Keep it really simple with this 15-minute recipe for Mussels with Guinness. Serve with hunks of crusty bread and you’ve got the ideal Friday night dinner.
For recipe inspiration all year round, from spring suppers to winter feasts, check out more of our seasonal features.