It might not look like there’s much sprouting away in the garden at this time of year, but don’t be fooled. The majority of the root vegetables and brassicas are in full swing, and there’s plenty of fish and feathered game around too.
What’s good to eat right now?
Fruit: apples and pears from store, forced rhubarb, last few seasonal nuts, quince and medlars. Imported Seville oranges.
Vegetables: Asian greens, brussels sprouts and tops, cabbage (red, white, green), cardoons, celeriac, chicory, endive, Jerusalem artichokes, kale, leeks, parsnips, salsify and scorzonera, swedes, turnips, wild garlic, winter varieties of cauliflower.
Fish and shellfish: brill, brown crab, clams, cockles, cod, flounder, haddock, halibut, herring, mackerel, mussels, pike, native (rock) oysters, scallops, turbot, whiting. As ever, you may wish to avoid anything that’s been overfished.
Meat, poultry and game: mutton, partridge, pheasant, snipe, wild duck (mallard, teal, pintail, widgeon), woodcock.
Cheeses: Stilton, Blue Wensleydale, Appleby and other Cheshire cheeses, Lancashire cheeses, Bonchester, Sharpham. Bresse Bleu, Cantal, Pont L’Eveque, Roquefort.
What are you going to cook? I think I’ll be making some hearty soups and stews, some spiced cabbage as a side dish, and some fruit crumble or fruity rice pudding. Please tell me about your favourite January recipes or thrifty seasonal food tips.
