January
It’s time to forget about the boiled, mushy greens of our past and rediscover how versatile and delicious vegetables from the cabbage family can be, says Tom Norrington-Davies.
The kingly scallop is available all year round, but the cold winter months are the best time to eat these delightful morsels.
January is surprisingly rich in fresh produce. Scallops are succulent, leeks are a must, and it's your last call for goose.
The orange fruit is not only so juicy it makes your eyes water, it fights depression. Hooray! We feel better already.
Root veg taste right for the time of year and contain more nutrients than their well - travelled cousins, says Tom Norrington - Davies – but there is nothing wrong with using storecupboard exotica to ‘zhush’ them up a bit.
Celebrate... leeks
The Welsh celebrate them, and with good reason; they're synonymous with comforting potato and cheese dishes but are just as tasty served on their own.
It's unsurprising that leeks look like giant spring onions given that they're from the same family. They're also related to garlic, though their taste is more subtle. Because they withstand frosts, they're generally seen as a winter vegetable; they're certainly a great source of vitamin C and iron in the cold months.
The humble leek has stood the test of time – the ancient Egyptians grew them and the Roman Emperor Nero liked them so much his nickname was the not-so-noble 'Leek Eater'. It's suggested he thought they would improve his singing voice, which may explain why Wales has produced so many notable crooners over the centuries.
In the UK, leeks are in season from around August-March.
Famous leek dishes include:
Chicken and leek pie
Potato, leek and Stilton soup
More delicious. leek recipes