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.
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.
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.
Make the most of... satsumas
The orange fruit is not only so juicy it makes your eyes water, it fights depression. Hooray! We feel better already.
Are the winter blues getting the better of you? Then get your fill of satsumas. The citric fruit, which originates
from the Far East, contains folate (a water-soluble form of vitamin B)
and research in Japan has proved that having plenty of it in your diet cuts
the risk of depression by half.
But – sob! – the satsuma season ends in January so eat (and be merry).
Try this delicious. recipe
Smoked salmon and prawn platter with orange