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 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.
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... scallops
The kingly scallop is available all year round, but the cold winter months are the best time to eat these delightful morsels.
And what a treat they are – delicate and sweet in flavour and juicy but firm in texture, scallops are a welcome relief after indulging in rich foods over the festive period.
British waters are perfect for scallops and this nation, especially Scotland, produce some of the world's finest. But try and buy ones from producers that don't use the destructive dredging method, if possible.
Scallops are also rich in vitamin B12, calcium, iron, magnesium, potassium, zinc and copper and are an excellent source of protein, phosphorus and selenium.
Buy scallops in their shells to guarantee freshness and cook them simply – and quickly. Scallops only need a minute on each side in a hot shallow frying pan and shouldn't be served with too-strong flavours that will overwhelm their subtle flavour; serve them with watercress or – Asian-style – with lemongrass and a hint of chilli.
delicious. scallop recipes