January seasonal update

January is all about bold flavours, rich textures, and showcasing the best of winter produce.

From earthy root veg to game at its peak, the month’s ingredients are perfect for creating hearty, seasonal menus that warm the soul. Add a pop of brightness with imported citrus or keep it local with British shellfish at its prime.

Here’s your guide to crafting dishes that make the most of January’s bounty.

Root Vegetables: Winter’s Building Blocks

Root vegetables are the backbone of January cooking, offering versatility, flavour, and depth.

• Carrots: Their natural sweetness intensifies when roasted or braised. Use them as the star of a dish - charred and glazed with miso, or puréed to pair with game meats.
• Parsnips: Their nutty character makes them a standout in veloutés or crisps. Try parsnip chips as a garnish for a plated main.
• Swedes and Turnips: Bold, earthy, and underrated. Incorporate into gratins, mashes, or ferment for a modern twist.
• Beetroot: Beyond roasting, consider curing or pickling for a punch of acidity that complements fatty proteins.

Chef’s tip: Don’t discard the tops of carrots or beets - turn them into vibrant pestos or powders to reduce waste.

Check out this venison loin, fermented beetroot, confit parsnip, date recipe from chef Whatley Manor's executive chef Ricki Weston.

Brassicas: Flavours That Stand Up

Brassicas thrive in cold weather, delivering the punchy flavours needed for winter menus.

• Brussels Sprouts: Shave and sauté with lardons, or deep-fry for a crispy, snackable starter.
• Cabbages: Braise red cabbage with spices and citrus for a side dish that complements rich meats. Ferment Savoy cabbage into kimchi for a modern fusion element.
• Kale: Use as the base for vibrant purées or as a textural component - crisps or lightly charred leaves.

Chef’s tip: Blanch cabbage leaves to use as a wrapper for stuffed dishes like game terrines or vegetable roulades.

Check out this miso sprout recipe, shared by TSC member Jonathan Recanti.

Alliums: Subtle Complexity

Leeks, shallots, and onions are the unsung heroes of winter kitchens, building layers of flavour in dishes.

• Leeks: Poach gently, grill until charred, or use them as a delicate garnish. They’re excellent with buttery sauces or smoked fish.
• Shallots and Onions: Caramelised shallots are ideal for rich sauces, while pickled red onions cut through fatty components.

Chef’s tip: Create leek ash by charring the greens to use as a seasoning element or visual contrast on the plate.

Game Meats: Bold and Seasonal

January is prime time for game, with venison, pheasant, and partridge in abundance. These meats offer distinctive, earthy flavours that are a hallmark of winter dining.

• Venison: Sous vide loins for precision, or slow-cook shanks for melting tenderness. Pair with dark fruits or beetroot for balance.
• Pheasant and Partridge: Brine and roast for moist, flavourful results, or use in pithiviers for a refined presentation.

Chef’s tip: Use the carcasses to create game consommés or intensely flavoured stocks that elevate sauces.

Our member of the month for December 2024, Lyuboslav Angelov, shared his pigeon and beetroot recipe.

Citrus Fruits: Imported Brightness

Though not grown locally, citrus fruits are indispensable in January for their ability to add acidity and vibrancy.

• Blood Oranges: Use in vinaigrettes, glazes, or as a striking garnish. Their tartness balances fatty dishes.
• Seville Oranges: Known for marmalade, but also exceptional in desserts or savoury marinades.

Chef’s tip: Incorporate citrus into curing processes for seafood or game. Blood orange-cured salmon is both seasonal and eye-catching.

Oysters and Mussels: Peak Shellfish Season

Cold waters around the UK ensure shellfish like oysters and mussels are at their best in January.

• Oysters: Elevate with champagne mignonette or serve grilled with herb butter.
• Mussels: Experiment beyond classic marinière - think coconut milk, lemongrass, and chilli for a bold, modern interpretation.

Chef’s tip: Save mussel liquor to enhance soups or sauces with a natural, briny complexity.

Check out Chet Sharma's oyster pear recipe.

Herbs and Preserved Foraged Ingredients

While fresh herbs are less abundant, the flavours of winter can still be elevated with clever use of what’s available.

• Hard Herbs: Rosemary, thyme, and sage bring warmth and depth to braises and stuffings.
• Preserves: Utilise frozen blackberries, elderberries, or fermented vegetables to add unique touches to your dishes.

Chef’s tip: Create herb oils or powders from excess herbs to enhance plating and reduce waste.

January ingredients demand creativity and respect. By celebrating what’s in season, chefs can craft dishes that are not only sustainable but also packed with flavour and character.

Rooted in tradition yet open to innovation, this is the time to refine winter menus and set the tone for the year ahead.

Are you using any seasonal ingredients in your menus? Upload your pics and recipes to our Chef+ mobile app for a chance to be featured on our next seasonal update!