Recent years have seen a return to focusing on food that is fresh and in season, particularly when it comes to restaurant culture. It makes sense at home, too, to choose seasonal foods as much as possible.
There are several benefits to eating what’s good now – seasonal produce is usually fresher, tastier, and more nutritious because it’s harvested at its peak and doesn’t need lengthy storage or transport.
It’s often better value too, as local supply is higher and production costs are lower. By choosing what’s in season you will also be supporting local farmers and reducing the environmental impact of your meals.
So, what’s good to eat in January?
Brassicas
Brussels sprouts are a traditional part of Christmas dinner for a very good reason – they are in season in winter. There’s no reason to stop enjoying them in the New Year. Obviously sprouts are also a divisive food, mainly because no-one really knows what to do them with them.
To really enjoy Brussels sprouts, stop overcooking them. They are delicious roasted, fried, and can also be shredded and added to soups, stir-fries and all sorts of one-pot dishes. If you must boil them, try serving them al dente.
You can also incorporate other brassicas such as cabbage, kale, and delicious purple sprouting broccoli into your seasonal menu. And by doing so, you’ll enjoy lots of iron, vitamin A and, of course, fibre in your meals.
Root vegetables
Winter is all about root vegetables – carrots, parsnips, and turnips can be enjoyed as sides and in soups, stews and casseroles.
Root vegetables are also perfect for roasting – try combining with the ever-so-slightly more exotic celeriac and beetroot to create a twist on traditional veg combinations.
Potatoes
While not technically in season, potatoes are traditionally stored to be enjoyed during the winter months. What’s more, they are the perfect comfort food for mid-winter.
Enjoy them in soups and stews, mashed with lots of milk and butter, or try a traditional potato dish – you can add shredded, cooked cabbage along with salt and pepper to make colcannon, or simply add spring onions to make champ.
You could also try your had at potato cakes – simply combine flour, water, a pinch of salt, and mashed potato, mix well, flatten and shallow fry.
Seafood
January does, of course, have an ‘R’ in its name, so it’s a good time to enjoy shellfish such as oysters and mussels. We tend to associated oysters with September, particularly here in Galway, but they are good to enjoy right up to April.
If, like me, you prefer your seafood with fins, treat yourself instead to a dinner of mackerel, haddock, or the catch of the day.
Rhubarb
Rhubarb is often forced – ie, grown in the dark – and harvested in winter. Now is a great time to enjoy a rhubarb tart, perfect with a midday cuppa or as a hearty winter dessert. You can also simply stew the rhubarb – cut the stalks into inch-long pieces, add a little sugar or honey to sweeten, and stew on a low heat until softened. Stewed rhubarb is delicious served with custard, cream, or ice cream.
