- Brussels Sprouts: Brussels sprouts are great for steaming, stir-frying and roasting and January is a great time to eat them. Shave over parmesan cheese, add some garlic, olive oil and parmesan cheese and roast in the oven until crispy.
- Kale: Fresh, crisp kale, a leafy green from the cabbage family, is delicious and elevates many dishes. January is the high season for kale. We love to roast or fry it with olive oil and salt, add it to meat and chicken stews, and make a soup with kale, white beans, tomatoes oregano and fennel. Kale is also delicious with quinoa, and lasagne, when made into pesto, and added to a smoothie.
- Beetroots (Purple, polka dot and yellow): Beets contain folate, fibre, potassium and manganese. Beetroot leaves also contain calcium, iron, vitamin A and vitamin C. We especially love to eat beets steamed and roasted. They are also very convenient to prepare in advance and keep in the refrigerator. Add them to salads and other dishes for at least a week afterwards. January is a great time to find different types and colours of beetroot.
- Pink Grapefruit: Super-sweet and juicy, Florida pink grapefruits are best eaten in January. These fruits, named for their grape-like clusters, have a tangy flavour. Enjoy them in breakfast pancakes with yoghurt and cinnamon or add them to a fresh salmon, green bean, and pink grapefruit salad.
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Avocado: Stock up on avocados to support your January healthy eating goals. Hass avocados are dark and rough-skinned, while Fuerte avocados are smooth and green. Choose avocados that are slightly firm yet yield a little when gently squeezed. Eat them with eggs and a sprinkling of salt and chilli powder, or mash them with olive oil, balsamic vinegar and diced shallots.
- Lemons: Lemons bring a touch of sunshine to your winter kitchen. Look out for glossy lemons with tight skin that feels heavy for their size. Put them inside a roast chicken, make lemon salsa or look for salad recipes with lemon rind.
- Limes: Known for their tartness, lime juice and zest balance well with creamy or sweet dishes. To get maximum juice, roll limes on a hard surface before slicing and squeezing. Make a colourful chilli-lime chicken salad or use them in drinks.
- Kiwis: Kiwi fruit, with its sweet, emerald flesh, is a delightful addition to your meals. Enjoy a quick fruit salad or top your yoghurt with kiwi, berries and nuts.
- Purple Broccoli: This leafier and more colourful broccoli variety is in season in January. Roast it with other vegetables, or grill it with chicken or meat. Make soup, top bruschetta with cauliflower and a fried egg, or serve it with salmon.
- Savoy Cabbage: The best season for Savoy cabbage is now. Savoy cabbage is perfect whether it is cooked or raw. Eat with a creamy chicken and mushroom medley, or cook a comforting stew or broth. Savoy cabbage is delicious with a weekend roast, especially together with lemon zest and roasted hazelnuts.
- Seville Oranges: Seville oranges are more sour than ordinary oranges and perfect for marmalade. Or try a Seville orange, beetroot and feta salad.
- Shallots: Shallots give a rich flavour to so many different dishes. Like garlic, shallots contain lots of antioxidants and the organosulfur compounds which give them their distinctive smell help to protect the body against certain types of cancer (especially those affecting the digestive tract). Our favourite shallot recipes include: ratatouille, shallot and red wine sauce, caramelized shallots, shallots roasted in the oven with root vegetables and olive oil and lamb with shallots and smashed potatoes.
- Onions - red and white: Onions belong to the allum family. Onions contain many different antioxidants, help with blood sugar and digestion, and are an excellent source of vitamin C. Onions add flavour to many different dishes including soups, stews, roasted vegetables, roasted chicken and ratatouille.
- Rutabaga: Rutabaga is low in calories, and high in fibre and potassium. We like to mash rutabaga with sour cream and dill, roast it like potatoes.
- Jerusalem Artichoke: Jerusalem artichokes are great for your gut bacteria because they are a natural source of inulin, which is a prebiotic that supports digestive health. We like to eat them raw as a snack, or sliced in salads and they are also delicious roasted.
- Carrots: Carrots contain beta carotene, the yellow-orange pigment that gives fruits and vegetables their colour. They are great roasted, drizzled with olive oil, made into soups with other vegetables, and used to dip into sauces. Beta carotene is fat soluble, so adding olive oil helps you to absorb the nutrients in carrots.
- Herbs: Herbs like rosemary, basil, sage, parsley, chives and thyme are grown all year round and add taste nutrients and phytonutrients to many different dishes.
- Potatoes: Potatoes contain lots of vitamin C, fibre and potassium. Steam or smash
- Celeriac: Celeriac is a good source of vitamin K, which can improve bone health and help to maintain healthy blood sugar levels. It is also a concentrated source of vitamin C, vitamin B6, potassium, phosphorous and fibre. Roast it, make it into soups, or eat it raw.
- Apple (Aroma, Rubinola, Santana, Cox Orange Ingrid Marie och Frida): We love to top our yoghurt with steamed apple in January, eat it raw or make an apple crumble.
- Parsnip: Parsnips are delicious when roasted with other root vegetables, parsnips are a great source of fibre and nutrients and low in fat.
- Cabbage: Delicious fried, roasted, and paired with garlic and olive oil, cabbage is low in calories and high in folate, potassium and fibre.