By Carmen | 15 January 2024
Eating seasonally comes with limitations - no cherries in January! - but most importantly a whole host of benefits. Seasonal foods are inherently fresher and more nutritious, delivering much, much more flavour to your dishes.

In the heart of January, the UK is in a time of reflection and rejuvenation. Markets showcase a resilient array of winter vegetables. The winter’s hardy harvests boast root vegetables, along with sturdy greens like kale and Brussels sprouts that thrive in cold weather. Citrus fruits, like blood oranges, are in peak season in January, and what better than to make the most of it, knowing it'll be at its tastiest right now and not available later on.

By savouring fruits and vegetables in their prime, you also nourish your body with the nutrients it craves and is meant to consume at this time of year. As one season ends, another beckons with a new array of tempting delights, making seasonal eating an endless journey of pleasure, variety, and discovery.

Here's a guide to what to eat in January in the UK, according to the natural seasonal produce. 


  • Beetroots: These root vegetables are in season for a large part of the year from July to January and are especially brilliant for winter meals. The robust and versatile nature of beetroots makes them a delightful addition to both sweet and savoury creations. Roast them for a warm and hearty side, toss them in vibrant salads, or blend them into velvety soups to make the most of their peak freshness.
  • Brussel Sprouts & Cabbages: January is the prime season for cruciferous vegetables like Brussels sprouts, sprout tops and cabbages. Bursting with nutty and slightly sweet flavours, they are at their peak until February. Embrace their versatility by roasting them to a delightful crisp, sautéing with savoury herbs, or incorporating them into flavorful stews. 
  • Celeriac & Celery: The celeriac plant (root & stem) has a mild aniseed-like flavour. Pretty underrated, it’s a versatile vegetable that can be cooked in a variety of ways: mash it up, use it in soup, or add it to your roasted vegetable medley.  
  • Chicory: When Winter hits, chicory emerges with its fresh, crunchy leaves when delicate lettuce is thin on the ground. The leafy veg is characterized by a subtle bitterness and can be braised until supple and sweet, oven-baked or enjoyed in straightforward salads, paired with ingredients like blue cheese, walnuts or apples.
  • Citrus Fruits: Blood Oranges, Clementines, Lemons, Oranges (imported): Amid the winter chill, the vibrant colours and refreshing flavours of citrus fruit bring a burst of Summer to the coldest of days. Liven up your winter salads with their juicy brightness, or bring pep to rich sauces, with their citrusy kick. Or just keep it simple and enjoy their lively flavours in fruit salads or zested over pretty much anything. There is certainly no shortage of ways to enjoy the citrus family.
  • Jerusalem Artichokes: In the cooler months from November to February, Jerusalem artichokes come into their prime, offering a unique flavour and texture. With a renewed appreciation for their earthy, nutty taste, these tubers shine when roasted or grilled, and also make for a great substitute for the usual potato. Perfect for savoury side dishes or as the star of flavorful gratins, stews or even curries, Jerusalem artichokes bring an added level of flavour and interest to your winter meals.

7. Kale: As temperatures drop, kale thrives, with its peak availability from October through March. It's a hearty leafy green that can be used in salads, sautéed as a side dish, or even added to smoothies for a nutritional boost.

8. Leeks: Leeks are a delightful Winter staple. Cook them until just tender, as undercooked leeks are tough, and overcooked ones become a tad squidgy. Braising, boiling, or steaming are suitable cooking methods, with braising taking 10 to 30 minutes depending on size. They're perfect for enhancing soups, stews, and accompanying potatoes and cheese in comforting dishes.

9. Parsnips: Resembling slightly bulbous carrots with a pale yellow color, parsnips come into season in November until February. Easy-to-prepare and versatile root vegetables, simply wash, peel, trim, and cut them before enjoying as steam-cooked chunks, mashed or roasted.

10. Pomegranates (imported): In January, pomegranates are at their peak, showcasing glossy, leathery skin with sparkling pinkish-red seeds. These ruby fruits add excitement and visual appeal to dishes. The pomegranate seeds can be added to a variety of dishes, from meaty stews to grain salads, or over light desserts. The juice and molasses syrup’s tangy flavour brings depth to glazes, roast vegetables, dips or dressings alike. 

11. Game Meat: As the shooting season finishes, game meat remains available for just a little while longer. Try guinea fowl, partridge, and venison for a unique and richly flavored dining experience. 

12. Swede: A quintessential winter vegetable, it is at its best in the UK from September to February. With a subtle sweet and earthy flavour, swede can be mashed with butter and nutmeg, used in hearty stews or roasted until slightly crispy.
By embracing the natural seasonal produce available in the UK in January you can enjoy the freshest, most flavourful ingredients while supporting local UK farmers and making a more sustainable choice too. Win win win, right?


This Winter, celebrate the produce found in January by relishing the delicious, wholesome offerings provided at this time of year. Check out these flavourful seasonal recipes - promise you won't miss skipping your usual tomato shop!  


This minestrone soup is probably Winter comfort in a bowl. This versatile, wellness-packed dish celebrates seasonal veggies through and through with cavolo nero greens, celery and carrots. 


Crostata tart is a Venetian speciality that boasts a buttery shortcrust pastry that we flavoured with caraway seeds and is filled with zesty orange jam. Striking a delightful balance between sweetness and rustic comfort it's also straightforward to make.


Most certainly unexpected but delicious, nonetheless, we've used Jerusalem Artichokes in place of potatoes in this Thai massaman curry. Providing an added savoury depth of flavour the winter veg soaks up plenty of that beautiful sauce in this aromatic and comforting curry. 


This Moroccan citrus salad is sure to brighten up your Winter mornings. Infused with orange blossom water, cinnamon, and a medley of citrus fruits, it makes for an effortlessly simple refreshing dessert. Ideal either for a day starter over yoghurt or a delightfully light finale to a hearty meal.


Roasted potatoes, brown butter, sage, orange zest - need we say more? There is nothing quite like golden roasted potatoes, and these are made even more irresistible with the nutty richness of brown butter, enhanced by a touch of orange zest and aromatic sage for a flavourful side dish.


The classic Duck à l’Orange is here rejuvenated with a bold twist. We've hot-smoked the duck breast (promise this isn't as hard as it sounds) to add depth of flavour to this timeless dish. The orange-flavoured sauce and segments balance the dish with just the right level of sweetness and acidity. 


This Kale and Citrus salad embraces January's seasonal produce all at once. The kale is massaged in a tahini dressing until softened, whilst the added clementine, stilton cheese and roasted almonds bring freshness, saltiness and crunch, coming together to make a delicious Winter salad. 


This hearty winter potato delight is most appreciated when your hunger is at its peak and the weather is chilly. It harmoniously blends buttery potatoes, savory bacon, and the pungent Reblochon cheese, creating a rich and indulgent French winter classic. Our twist on this beloved dish includes a hint of truffle oil, which imparts a delicate earthy aroma to this cheesy, wintertime gem.


I genuinely believe there is no such thing as a bad dish - the fault usually lies in the cooking. Brussels sprouts fall victim to this error more often than not, but this recipe is here to make things right again. With bacon, walnuts and a tarragon and clove flavoured butter, no less, these sprout tops and sauteed cabbage should delight even your most dubious dinners. 


What better way to kickstart your weekend than with these exquisite ricotta pancakes? Their light texture, paired with Tahini Yogurt and pomegranate seeds, elevates them to a delightful breakfast brimming with flavour and colour. Plus, they're a healthy choice, free from refined sugar, perfect for those of us looking for healthier options in January.


Embrace Winter comfort with a twist on the classic Leek and Potato pairing. You may find to your surprise, like us not so long ago, that leeks are brilliant when steamed. This simple and delicious side salad is ideal for using leftover potatoes and makes for an excellent companion to fish.
Eating seasonally is a delightful way to harmonise with nature's rhythms, relishing the diverse and delectable offerings of each season. It is not only a delicious way to enjoy fresh, locally sourced food, but it's also an environmentally friendly choice too. And really, January has some great produce to cook with. What's not to love?

Let us know what your favourite Winter recipes are in the comment section below. We'd love to know!


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