What’s in season – January

Discover our comforting and nutritious seasonal ideas for January. Plus, find key dates for your diary, from Veganuary and Dry January to Burns Night.

Bowl of neeps and tatties soup

On the one hand, January is a time of resolutions. It’s a month of fresh starts, jumping out of bed early and campaigns such as Dry January and Veganuary. At the same time, however, it has the dregs of festive cheer, fridges are full of cheese and brandy butter and there are celebrations like Twelfth Night, Burns Night and Ginuary to look forward to. Whether you’re keeping to resolutions or embracing the revelry, here are plenty of seasonal ideas to get the year off to a good start. 



Produce in season in January

Jerusalem artichokes Three pieces of Jerusalem artichoke

This vegetable has a curious and rather unhelpful name as it’s neither from Jerusalem nor, in fact, an artichoke 
– it’s actually a tuber of a variety of sunflower. Lumpy ones are fine, but avoid ones that are bruised or squishy.

Some recipes advise peeling the artichokes for a smooth texture and an appetising colour – as in the soup recipe below – but that’s not a requirement for all dishes. Many recipes will just suggest scrubbing them well and leaving the skin on. As with new potatoes, Jerusalem artichokes hold plenty of flavour just near the skin. Try them roasted or sliced in a gratin.

Use Jersualem artichokes in this smooth, comforting artichoke soup from contributing editor and BBC chef Tom Kerridge. 

Two bowls of Jerusalem artichoke soup topped with bacon

Tip: For a lighter option, switch out the double cream for semi-skimmed or dairy-free milk. For added indulgence, top with lightly fried leftover roast goose or turkey.

Find more recipe ideas in our Jerusalem artichoke collection.

Savoy cabbage 

Savoy cabbage illustration

Look for Savoy cabbages with plenty of crisp, dimpled leaves. Try to choose ones that have lots of darker leaves on the outside rather than just the paler leaves around the core. If the outer leaves have been left on, it’s more likely the cabbage is fresher. 

Bowl of pasta with cabbage and breadcrumb topping

For a cosy meal for two, serve Savoy cabbage in this deliciously creamy lemon & cabbage pasta dish. Accompany with white wine and follow with a lemon tart. Alternatively, serve the pasta dish alongside a warm kale salad and the same quantities will easily stretch to a light but impressive lunch for four. 

Browse more recipes in this handy Savoy cabbage collection.

CauliflowerCauliflower illustration

Cauliflower is a versatile veg. It can be eaten raw in salads, lightly cooked or roasted until sweet and charred. Try the latter in our delicious roasted spiced cauliflower recipe.

Roasted, spiced cauliflower florets with pomegranates and herbs

The best way to make cauliflower rice is to blitz the florets in a food processor until they resemble couscous grains, then evenly spread them out on a baking sheet. Drizzle with olive oil and roast at 200C/180C fan/gas 6 for 12-15 mins. We taste tested various methods in the Good Food kitchen and this was the tastiest – see our verdict on the best way to cook cauliflower rice.   

Tip: Don’t chuck out cauliflower leaves – they can be used similarly to cabbage. Remove the tough central stem and shred the leaves before cooking. 

Find more ideas in our cauliflower recipe collection.

ShallotsThree shallots

Usually just a supporting part in a recipe, shallots make a great side dish in their own right. They’re ideal for winter months when fresh produce is limited. Try roasting them with olives, bay & balsamic vinegar. Serve with a pea and pearl barley risotto for a lighter option or, for added indulgence, serve alongside sausages and mash

Shallots and olives in an oven dish

Tip: Covering shallots in boiling water before peeling them makes prepping a large amount a total cinch as the skins slide off easily. 

Find more shallot recipe ideas.

See our recipes for, and information on, other ingredients in season:

Seasonal food events in January

Clootie dumpling on a plate with a glass of whiskey and thistles

Dry January 
Read Henry Jeffreys' review of the best grown-up soft drinks, or try some of our favourite mocktail recipes.

Twelfth Night 
Also known as Little Christmas, 5-6 January marks the end of the festive season. Find our recipe for galette des rois, a French tart traditionally eaten on Twelfth Night.  

Shortbread Day 
6 January is the day to bake – and eat – shortbread.

Burns Night 
Celebrate the life and works of Scottish poet Robert Burns with a supper of haggis, neeps and tatties. Try a range of Burns Night recipes on 25 January and check out our Burns Night guide for party ideas.

See our seasonal calendar for more inspiration. 

Check out more seasonal recipes and information...

Top 20 winter recipes
10 ways with cauliflower
Top 10 winter soup recipes
Dry January: what are the benefits and drawbacks?
How to beat the January blues

 

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