Eat Seasonably in January

If I'm honest, I'm still hung up on the cranberry and wild rice recipe I discovered in December's eat seasonably post; it has provided much needed relief after wading through mountains of roast potatoes (not that I'm complaining!) and takes so little effort that I'll be continuing to whip this up for a quick dinner alongside oven-baked salmon after work.

If you're on the look-out for other healthy foods to kick off the year, why not try kale? Oven baked with sea salt to make crunch crisps or steamed as a side, its earthy taste accompanies a whole range of seasonal dishes. If kale's not your thing then fear not, for January is the month when oranges take centre stage. Stock up on seville oranges and try your hand at marmalade (easier than you think!) or make the most of the short season for blood oranges. The deep red flesh of these fruits is delicious squeezed as juice or added to a sponge cake in the same way you would use lemons.

Root vegetables such as parsnips and carrots are still in supply and can be added to hearty stews if the weather turns bleak once again, or if you'd prefer something a bit different why not experiment with Moroccon cooking? One of my Christmas presents was a tagine pot and I am very much looking forward to experimenting with recipes to suit. I've already got my eye on this chicken and almond pastilla as well as a traditional lamb tagine.

January's produce from our own plot is minimal (and this year non-existent), but with a few choice vegetables and a cupboard full of spices we're looking forward to experimenting a little more with what we have.