Right now, there’s a group of foods out there that taste better and are healthier and lighter on the pocket than the rest. Serve up and savour seasonal foods for thrice the treat. January’s reward is winter roots, colourful citrus fruits and satisfying stews.
What’s in season?
Vegetables: Cabbage, Kale, Parsnips, Carrots, Cauliflower and Artichokes
Fruit: Oranges and Pomegranates
What should I cook?
The humble spud with added extras – style the side dish as a main meal by mixing kale and cabbage for an enhanced eating experience. Farm to fork enthusiast Hugh Fearnley-Whittingstall goes back to basics to show us how it’s done.
Work off chef James Martin’s one stop pot for the quintessential mammy dinner. Choose your cut of choice, then fill up with a seasonal supply of parsnips, carrots and artichokes. We guarantee they’ll wolf down this winter warmer.
Cut through your Christmas palate with a zesty sweet and sour medley. The antithesis to heavy festive puds, Simon Rimmer’s refreshing fruitful dessert satiates our sweet tooth just enough that we can forgo the custard and cream.
Images via BBC Good Food
