What we're cooking this January
It's the month of dry January and Veganuary, but have you considered eating with the seasons? It might come as a challenge at first, especially as produce availability can be limited wintertime, but in doing so you're heading towards a more sustainable lifestyle.
By eating with the seasons, you'll be rewarded with produce that's at its best, meaning it will be fresher, have more nutrients, and taste fantastic (if prepared correctly, of course). Plus, it will help you to become a better cook, as you'll be experimenting with fruits and vegetables you might not have ordinarily bought.
Ready to get cooking? Here are some of our favourite recipes using ingredients available in January in the UK.
What fruit and vegetables are in season in January?
Apples - From the 23 varieties available in the UK, Royal Gala, Jazz, Cox, Bramley and Braeburn are the most commonly found. Their sweet, crunchy taste goes well in not only sweet dishes but savoury ones too. If you're not already skilled up, learn how to prep apples properly, so you can make the most of this tasty fruit.
Beetroot - We love using beetroot in our recipes, as it adds a beautiful vibrant colour plus a whole load of nutrients. Beetroot's earthy flavour works well with creamy goat's cheese in a salad or pickled for a tangy accompaniment to your cheeseboard. If you're not sure how to cook fresh beetroot, here's how to roast them to bring out their naturally sweet taste.
Brussels Sprouts - Not a fan of Brussels sprouts? It's likely you've never tried them when prepared properly. This cruciferous vegetable has an almost nutty flavour and adds lovely texture to dishes. If you're worried you'll overcook your sprouts, why not shred them raw into salads for a fresh bit of bite?
Butternut Squash - This winter squash is one of the most popular varieties and has a wonderful sweet and nutty taste when cooked. We love to roast it in a baking tray with just some salt and pepper, add chunks into risottos or blitz it into a creamy soup.
Celeriac - This knobbly root veg might not look the prettiest but once you trim and chop off its exterior, you're left with a versatile and flavoursome vegetable. It tastes very similar to celery but also has a nutty-like quality to it. Enjoy it grated and eaten raw in salads, roasted in a traybake, added into a stew, blitzed into a soup or mashed to bring out its sweetness.
Kale - This leafy vegetable benefits from being cooked or baked in order to tenderise its leaves. Try massaging kale with a dressing or oil to soften it slightly and be sure to remove the tough stalk (by pulling the leaves down and away from you while holding the stalk end) before cooking.
Leeks - Leeks have a wonderfully sweet onion flavour, which makes them incredibly versatile. We love to sauté, roast, confit and char them, but don't forget to prepare them properly to ensure any dirt (which gets trapped within its layers) is washed away before cooking.
Mushrooms - From the small enoki variety, to the large portobello kind, mushrooms are one of our go-to ingredients. They add a hit of umami to any dish, and are highly absorbent when dressed with marinades and sauces. They have a naturally earthy flavour and the larger varieties (like portobello) have a meatiness that can work as a substitute to meat. They do require some preparation, so do read these top tips to remove dirt and get the most out of your mushrooms.
Pears - January is the last month to enjoy fresh UK pears, so make the most of this sweet and juicy fruit before it's gone. Whether you're poaching pears or adding them into a loaf cake, pears are the perfect ingredient for a comforting winter pudding. Pears are also one of the few fruits that improve in flavour and texture once picked, so make sure you buy them under ripe to soften at home.
Savoy cabbage - The strong leaves on a savoy cabbage make it ideal for adding some crunch or bulk to variety of meals. We particularly love this type of cabbage shredded and fried with butter and salt, although the robust leaves mean it can be stuffed and rolled into parcels too.
Swede - Called neeps in Scotland, swedes are at their best in January. With a naturally sweet flavour, you can boil and mash them with salted butter as a delectable side dish, or alternatively add it into soups, stews or traybakes.
Celery, chicory, Jerusalem artichokes, onions, red cabbage, salsify, spring greens, spring onions, turnips and white cabbage are also in season in the UK in February.
Butternut butter curry - January recipes
We’ve made this creamy tomato-based curry vegan by roasting spiced butternut squash for a hearty filling, and blended cashews in place of cream and butter. For best results, you will need a high-speed blender to break down the cashews, but you can use a food processor for a slightly more textured finish.
Recipe: Butternut butter curry
Blueberry and apple sesame crumble - January recipes
The earthiness of the tahini pairs wonderfully with the sweetness of the fruit. If you’re not catering for vegans, use dairy butter instead.
Recipe: Blueberry and apple sesame crumble
Honey-roasted beetroot & clementines - January recipes
This is a fabulous get-ahead side dish that’s equally good hot, warm or at room temperature.
Recipe: Honey-roasted beetroot & clementines
Gnocchi with butternut squash and sage sauce - January recipes
If you've never made these little dumplings before and you’ve plenty of time, why not have a go? Yes, your hands will get sticky, but that’s all part of the fun.
Recipe: Gnocchi with butternut squash and sage sauce
Cheese & leek bread & butter pudding - January recipes
This rich and creamy meal is too good to resist! Use your favourite hard cheeses in the sauce and to sprinkle.
Recipe: Cheese & leek bread & butter pudding
Sausage and cider stew - January recipes
Apples are added to this sausage casserole, which features cabbage and cider, for a sweet and comforting stew.
Recipe: Sausage and Cider Stew
Brussels sprout and broccoli soup - January recipes
Use Brussels sprouts in this delicious and nutritious soup. The toasties are perfect for dipping – use any cheese you have in place of Stilton.
Recipe: Brussels sprout and broccoli soup
Butternut squash piccalilli - January recipes
This tangy piccalilli recipe is a unique way of using up butternut squash and cauliflower that's past its best.
Recipe: Cheeseboard piccalilli
Celeriac and smoked haddock gratin - January recipes
You can't beat a bubbling-hot, cheesy gratin in winter. This one includes finely sliced celeriac and smoked haddock, and is topped with grated Gruyère for a layer of indulgence.
Recipe: Creamy smoked haddock and celeriac gratin
Creamy hasselback celeriac bake - January recipes
Nutty celeriac makes for a luxurious side when smothered in cheese sauce.
Recipe: Creamy hasselback celeriac bake
Chicken fricassee with leeks - January recipes
This classic French recipe is a simple pan dish that's packed with lots of flavour. In-season leeks and tarragon are sautéed with white wine and served alongside tender chicken breasts.
Recipe: Tarragon chicken fricassee
Smoked salmon cobbler with leeks - January recipes
This fish pie gets an American makeover with the addition of fluffy scone-like dumplings on top of a braised leek and salmon filling.
Recipe: Creamy smoked salmon cobbler
Mushroom and pork yaki udon - January recipes
This healthy, Japanese-inspired dish is packed full of nutrient-rich ingredients like shiitake mushrooms and bok choi. It only takes 35mins to make as well, making it a real win-win.
Recipe: Pork and mushroom yaki udon
Mushroom 'meatballs' and creamy mash - January recipes
We love using mushrooms to ramp up the flavour and add a meaty texture to our vegetarian recipes. This smokey mushroom meatball dish ticks all the boxes when it comes to flavour and texture.
Recipe: Smokey vegan porcini 'meatballs' and creamy mash
Pear, cardamom and chocolate puddings - January recipes
These mini oven-steamed puddings feature a lightly spiced pear and chocolate batter that can be made ahead of time.
Recipe: Pear, cardamom and chocolate puddings
Lancashire cheese, pear and walnut pie - January recipes
We’ve taken inspiration from the classic Lancashire butter pie, but given ours a little twist. Feel free to swap the Lancashire cheese for a sharp Cheddar if you prefer.
Recipe: Lancashire cheese, pear and walnut pie
Red onion tarte tatin - January recipes
This is a fail-safe dish that puts red onions centre stage on the dinner table. We've used pre-made ready-rolled puff pastry to speed up the prep time, too.
Recipe: Red onion tarte tatin
Savoy cabbage with garlic - January recipes
These fondant savoy cabbages are cooked in butter until meltingly tender and finished with garlic and hot stock. Delicious.
Recipe: Garlic fondant savoy cabbage
Swede gratin - January recipes
The humble swede is often overlooked, so we’ve given it the royal treatment in this indulgent creamy gratin. If you’re a fan - earthy truffle adds a touch of extra decadence – but its equally delicious on its own.
Recipe: Swede gratin
White cabbage okonomiyaki traybake - January recipes
This take on Japan's savoury pancakes is the perfect recipe if you're trying to use up leftover white cabbage. It's quick, easy and only costs 70p per portion.
Recipe: Okonomiyaki-inspired traybake
You Might Also Like
