What's in Season

January

January might seem like a bit of a scarce time of year for fruit or veg, with mostly only tubers and other soil dwellers on offer.

However, this is where the humble cabbages and greens come into their own bringing some much needed greenery to the table, stew the red ones gently with a bit of cider vinegar to accompany sausages and chop the green ones finely to add to spicy stir frys and soups. Or mix a few different types up raw with some grated carrot for a vibrant winter slaw.

Veg

Artichokes (Jerusalem) - Avocado - Beetroot - Bok choi - Brussels sprouts & tops - Cabbages - (red, white and various greens) - Carrots - Celeriac - Celery - Chard - Endive - Greens - (spring and winter) - Kale - Kohlrabi - Leeks - Onions - Parsnips - Potatoes (main crop) - Shallots - Squash - Swede - Turnips

Fruit

Chestnuts - Grapefruit - Kiwi - Kumquat - Lemons - Pears (late - concorde, doyenne, du comice, conference, winter, nellis) - Rhubarb (forced) - Tangerines

Meat

Goose - Guinea fowl - Hare - Mallard - Partridge - Pheasant - Pidgeon - Rabbit - Venison

Fish & Seafood

Cockles - Cod - Crab - (brown & spider) - Clams - Cuttlefish - Flounder - Haddock - John Dory - Lobster - Mackerel - Mullet (red) - Mussels - Oyster (rock) - Prawn - (cold-water) - Salmon (atlantic) - Sardine - Scallops - Seabream - Seabass - Sole (dover and lemon) - Whiting

Also

Appelby Cheshire - Pont L'Eveque - Roquefort

Recipes

Chorizo and Spring Green Soup - Baked Eggs with Kale - Leek Farfalle - Beef, Chestnut and Guiness Stew - An Easy Potato Supper - Easy Pear Tart