In season – January

In-Season-January

Check out our ‘In Season’ Pintrest board to see what takes your fancy.

What’s in season throughout January?

Fruit and Veg
Blood oranges
Brussels sprouts
Cabbages
Cauliflower
Celery
Celeriac
Chichory
Kale
Jerusalem artichockes
Leeks
Lychee
Mango
Papaya
Parsnips
Passion Fruit
Persimmon
Pineapple
Pomegranates
Seville oranges
Swedes
Turnips

Fish & seafood
Clams
Cockles
Mackerel
Mussels
Oysters
Scallops
Squid

Meat & game
Goose
Mallard
Partridge
Pheasant
Rabbit
Turkey
Venison

Pineapple

Pineapple

Pineapple is is a tropical plant indigenous to South America. They can be consumed fresh, cooked, juiced, and preserved, and are found in a wide array of cuisines.

Best use: Cut into slices or wedges and grill or pan fry and serve with gammon. Can also be used to make puddings, marinades, salads and salsas.

Go for pineapples that feel heavy for their size, with no bruising or withered, brown leaves. A ripe pineapple should smell sweetly and strongly of pineapple. An additional test for ripeness is to pluck out one of the leaves – it should come away easily.

Perfect match: Gammon.

Blood Orange

Blood-Orange

Blood orange is a variety of orange with crimson, almost blood-coloured flesh. They are smaller than a normal orange but pack a great flavour.

Now mainly grown in Italy, the blood orange is thought to originate  in either China or the Southern Mediterranean. Blood oranges have a very short season in late winter. Make the most of their thrilling, spicy tartness while you can.

Perfect match: Substitute ordinary oranges with blood oranges – they can be used in soufflés, puddings and sauces and work well in marmalade or ice cream. They also make a great addition to cocktails.

Leeks

Leeks

A member of the onion family, the leek is a versatile spring vegetable that makes a great addition to the base of soups and stews. Its mild flavour also partners well with butter and cream in sauces, and gratins.

Leeks make a great substitute to pasta in lasagna. Layer the sheaths in place of pasta sheets and bake as per usual.

Top tip: Clean leeks thoroughly before cooking by separating the leaves and rinsing them under cold running water.

Papaya

Papaya

Papaya, or Pawpaw, is a fruit native to the tropics of the Americas. It’s a deliciously sweet fruit once called the ‘fruit of angels’ by Christopher Columbus.

Papaya can be eaten fresh, roasted, pureed and grilled. It works great in salads and blended into smoothies.

Top tip: Use lemon juice to really bring out the flavour of Papaya and store at room temperature.

Perfect match: It is particularly good raw in Thai salads such as green papaya with sweet crispy pork.

Mackerel

Mackerel

Mackerel is a common name applied to a number of different species. Mackerel is high in omega-3 oils. When buying Mackerel check for firm, shiny bodies and clear, bright eyes and use it the same day as you buy it.

Fresh mackerel can be grilled, fried, barbecued or poached and is perfect for stuffing and oven-baking. It works well with strong, spicy flavours and those with a touch of acidity.

Top tip: The oily texture of mackerel makes it an excellent fish for smoking. Smoked mackerel is delicious torn into salads or whizzed in a blender with some crème fraîche, lemon juice and pepper to make smoked mackerel pâté.

We think seasonality is really important for sustainability and great tasting food. Each month we put together a series of hints and tips, maybe a few recipes, focusing around what you should be cooking and eating in that month.

Check out what’s in season each month here. Please don’t forget to send us your suggestions and we will include them in our blog post.

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