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January's seasonal food is surprisingly fresh and rich. Root vegetables are in great supply, leafy greens are so good for you, satsumas will help beat the blues, scallops are at their most succulent, and it's your last call for goose.
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.
Root vegetables are king at this time of year, and add a rich, earthy depth of flavour to roasts, casseroles and stews. We picked some of our favourite ingredients for the month of January.
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.
The kingly scallop is available all year round, but the cold winter months are the best time to eat these delightful morsels of loveliness.
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. Anyone care to take a leek?
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