5 British Ingredients To Eat Seasonally In January.
Do you want to eat more seasonally in January? We can help. Over the last couple of years we’ve doubled down on eating and drinking UK produce. Today, about 85% of everything we consume is grown in the UK. And it’s not as hard as it sounds. Even in tough months like January. Fish and wild meat are in abundance and there are still delicious root vegetables fresh from the soil. If you’ve got a good spice cupboard you’ll be surprised how easy it is to eat seasonally in January. Just make a soup, stew or a curry and you’ll be sorted. See our guide for more January seasonal British produce.
Venison Stew For Healthy Seasonal Eating In January
All stews are great this time of year. We picked venison as it’s a super lean meat, packed with protein. This makes it one of the healthiest red meats to eat seasonally this January.
Venison stew with a chunk of sourdough and a glass of English Pinot Noir such as Riverview Crouch Valley.
Cauliflower For Vegetarian Seasonal Eating In January
Cauliflower is a brilliantly versatile vegetable that actually tastes better in winter than summer. From classic cauliflower cheese to the spicy curries this vegetable won’t let you down, even if you are eating it raw with some dips.
Cauliflower and stilton soup with a Chablis style English Chardonnay such as Oastbrook 2022 Chardonnay from Sussex.
Oysters For Decadent Seasonally Eating In January
We’ll let you into a secret. Oysters are not as decadent as they seem. Many fishmongers sell them for a pound a pop. You don’t need to cook them and you don’t even need any special tools. We shuck ours with a small kitchen knife. Although you can now buy them all year round, we still think they’re best eaten in the cooler months. Or as they saying goes – when there’s an R in the month.
Malden oysters with a chili, apple cider and garlic sauce. Pair with a glass of English Sparkling Rosé, such as Digby Fine English.
Rhubarb Tart For A Sweet Treat In January
January sees the beginning of forced rhubarb season, the majority of which is grown in Yorkshire’s ‘Rhubarb triangle’ after being awarded Protected Designation of Origin status in 2010. From crumble to jelly or just plain old poached, it’s a great way to add some sweetness and colour to a winter table.
Rhubarb tart with custard and a glass of English Sparkling Pinot Gris such as Live, Laugh Love from Yotes Court .
Black Garlic For Added Umami
This is one of our newly found secret ingredients. This fermented garlic from west Dorset has been described by chefs as “the new truffle”. Both sweet and savory it’s a great addition for stews and can also work in some desserts. And best of all, it will last in your store cupboard for over a year.
Spreading black garlic on toast and top with poached egg. Pair with a glass of English Sparkling Wine such as Greyfriars Old Vine Blanc de Blanc.