What should you be cooking in January?

It’s easy to sum January up in three letters – ugh. 

Christmas has been and gone, and we don’t know whether to carry on eating the remains of the festive chocolates and cakes - or go on a diet. Brightening up the grey days are the colours of lemons, oranges, grapefruit all in abundance now as we see the end of pears and apples.  Of course Seville oranges are a must for any shopping list if you have ever been tempted to making your own marmalade.  It’s really easy and this is the right time of the year to give it a go. You can also watch Delia showing you how to make Traditional Seville Orange Marmalade in our Cookery School Video by clicking here.

Root vegetables still going strong are leeks, turnips, swede, sweet potato, cauliflower, celery and celeriac, however beetroot and chestnuts are coming to their end as well as partridge, pheasant and goose

For fish and shellfish look out for farmed seabass, spider crab, haddock, herring, mackerel, mussels, scallops, sole, farmed Atlantic salmon and brown or sea trout.  Information courtesy of the Marine Conservation Good Fish Guide

See our recipes using January ingredients below

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