January seasonal update

The  Staff Canteen


From seasonal vegetables to game and seasonal fruits, read our monthly market report to find out what to feature on your menus this month

How to cook Brussel sprouts

These miniature cabbages are a staple of British agriculture, yet they are also highly divisive. 

Most think of Brussel sprouts as an accessory to a roast (Christmas) dinner, usually boiled to death and served with bacon bits to redeem them. But what else can you do to make the best of this tiny but nutrient-packed vegetable?

Oliver Brown flash fries his sprouts in a wok with dried chilli and sesame, while Nick Grieves coats his in a parmesan sauce and serves them with onion jam. 


Koppert Cress suggests pairing your sprouts with a sprig of motti cress. This highly decorative herb has flavour notes similar to celery and lovage, and is a natural flavour enhancer, meaning it works well in dishes with little salt. 

How to prepare the perfect squash dish 

A quintessentially British ingredient, squash is central to many a hearty, comforting meal in the winter months. 

The most common variety is butternut squash, but dozens of types exist: ironbark, spaghetti, acorn are but a few. 

Why not try Gary Jones' recipe of squash served with roasted quail, braised red cabbage and cinnamon, or Jocelyn Herland's venison with butternut squash, chestnut, and grand veneur sauce?


Koppert Cress recommends pairing squash with red mustard cress. The clue is in the name - this microherb bears the flavour of mustard, with notes of cauliflower and is available year-round. 

How to make the best of venison season

As game has found its place on restaurant menus around the country, venison has secured its place as an alternative to farmed meat such as pork and beef. 

Scottish venison is known for its high quality and abundance; hence why it features heavily on menus there. 

Paul Wedgewood prepares hisits own haggis and serves it with chanterelles, leeks, beetroot, basil pesto and truffled jus, while Tom Kerridge protege Aaron Mulliss cooks it sous vide and turns it into a ragu. Check out his recipe here!

More controversial - but no less popular is Michelin-starred Alan Murchison's take on venison, which he serves with chocolate and purple potatoes. Here's a video of him talking us through the dish we pulled from our archives: 


Koppert Cress, meanwhile, recommends pairing venison with apple blossom. Because of its fresh, sour flavour, apple blossom goes well with game, but also with seafood, smoked fish, cocktails and desserts.

What do you look for when buying turbot?

Some lower quality species of flatfish are often named as European Turbot, including West Coast flounders and Greenland Turbot. They have less flavour and softer flesh in comparison to real Turbot. To ensure the best quality of Turbot before buying, when touched, it should feel firm and free of any unpleasant odours. The fins should be in good condition, the fish’s eyes should be clear, and its gills should still be bright red.

Koppert Cress suggest: pair with Sea Fennel

Sea Fennel taste like fennel and asparagus. With Sea fennel requires precise dosage due to its concentrated aromas. Sea Fennel does well with fatty ingredients and is good in combinations with fish. A plant found from the beaches of the Black Sea to the coast of the North Atlantic Ocean.

Sea Fennel copy
Sea Fennel


Turbot recipes

One of the more unusual Turbot recipes on our website is Tommy Banks' winning Great British Menu 2017 dish, Turbot with Strawberries and Cream.

Turbot with Strawberries and Cream   my fish course recipe for Great British Menu 2017

For more turbot inspiration watch this video with Graeme Cheevers:

What is Kohlrabi?

Pronounced cole-rah-bee this vegetable is is part of the cabbage family. The name translates as 'turnip cabbage' and the mild, sweet flavour is somewhere between a turnip and a waterchestnut, with a crisp, crunchy texture.

Motti Cress copy
Motti Cress


Kohlrabi recipes 

We have hundreds of kohlrabi recipes but this is the most popular: Ox in Coal Oil, Pumpkin Seed, Kohlrabi and Sun Flower Shoots by Adam Reid

Ox in Coal Oil, Pumpkin Seed, Kohlrabi and Sun Flower Shoots by Adam Reid
Ox in Coal Oil, Pumpkin Seed, Kohlrabi and Sun Flower Shoots by Adam Reid


For more inspiration watch Michelin star chef Nicolai Nørregaard from Kadeau create an ember baked Kohlrabi recipe!

What is the best way to cook hare?

Hare season begins in August and lasts through most of the autumn and winter, finishing around February each year. Hare meat works well when braised, roasted or simmered into stews. For the best possible flavour buy hares that have been shot in the head, rather than the body – these won't have as strong an iron taste as bloodier hares might have – and eat the meat as fresh as possible.

Koppert Cress suggest: pair with Paztizz tops

Paztizz Tops is a versatile ingredient with a pronounced Aniseed flavour. Its fresh flavour is an excellent accompaniment to fish dishes and it combines surprisingly well with game. The plant comes from Central and South America where the leaves are used to prepare tea as well as in medicinal remedies.

Paztizz Tops
Paztizz tops


Hare recipes

Try this recipe for roast Yorkshire hare loin, chervil tubers, split blackberry vinegar sauce by Paul Foster, chef owner of Michelin-starred Salt in Stratford upon Avon. 

5d1cidux1 hare loin 3 low res
roast Yorkshire hare loin, chervil tubers, split blackberry vinegar sauce by Paul Foster


When is cod season?

Cod’s spawning period is from January to April and this it when it is at its finest. Cod is often deemed a second-rate and uninspiring fish, probably caused by being badly or blandly prepared. It is a fantastically flaky fish, and its versatility means that it can be paired with a range of delicious flavours.

In this video, Restaurant Ours' head chef Jarad McCarroll  has a cod recipe that's anything but boring! 

When is cauliflower ready to pick?

Another food stuff that people have been dissuaded from eating, often because of traumatic school meals. However, this should not be the case as the humble cauliflower, which comes into its element in January, has plenty to offer. It is a vegetable commonly used in soups or as a side. Despite having a mild taste, it can be seasoned with any herb. 

Whole roasted cauliflower by chef Justin Cogley
Whole roasted cauliflower  by Justin Cogley


When are Bramley apples in season?

January is also the prime period for apples and there is none more versatile when it comes to desserts than the Bramley apple. From stews to fairy cakes, scones to pies, tarts to trifles, there are few combinations that don’t work with this British favourite. You’ll even find recipes for baked peppers, fajitas, spare ribs, soups, bruschetta and much more containing Bramley apples.

Bramley apple and Mrs Kirkhams Lancashire cheese tartlet%2C anglaise sauce%2C apple crisps
Bramley apple and Mrs Kirkhams Lancashire cheese tartlet, anglaise sauce, apple crisps


Are you using any of these seasonal ingredients in your menus? Upload your pics and recipes to our Chef+ mobile app!

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About Koppert Cress

https://www.thestaffcanteen.com/public/js/tinymce/plugins/moxiemanager/data/files/01 koppert cress seasonal update /image9955be.PNG
Koppert Cress

Koppert Cress is a producer of innovative, and food-safe living micro-vegetables, specialities and cresses, our seedlings come from unique plants, each having their own specific effects on the senses either for Flavour, fragrance, feel or just presentation! This Collection is presented as Architecture Aromatique'. Servicing the International and global gastronomy. KoppertCress enables the best Chefs to be the best!

Plant Power using Nature to Nurture! 

Follow them here: 







Koppert Cress recently introduced its VIP ‘Cress Couture’ subscription model to UK chefs and this month the box will contain a free sample of Gallo Risotto Rice for you to try.

The monthly ‘Cress Couture’ designer boxes will enable chefs and amateur cooks to try out seasonal new releases and exclusive prelaunch previews of their world-class cress and micro greens collections.

The package contains new releases alongside constantly changing seasonal favourites. Microgreens, Specialities, Blossoms and Leaves - all in reliably perfect condition.

For more information or if you'd like to subscribe, visit https://subscription.koppertcress.com.


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The  Staff Canteen

The Staff Canteen

Editor 12th January 2021

January seasonal update