Supposedly the most depressing month of the year, January can be a long month of doom and gloom for many of us – full of frosty mornings and dark evenings. There is something to be said for embracing the opportunities presented by the climate though – we can enjoy the last month or so of true winter cooking, knowing that there’s light at the end of the tunnel and spring is within grasp.
There’s still a bounty of root vegetables on the shelves, but January brings a few special treats of its own that are worth making the most of. Although they’re not native to these shores, a number of speciality oranges start to make their way over from the Mediterranean. Seville oranges are quite bitter and sour, but have lots of flavour – they’re fantastic in marinades and cocktails, but typically used here to make marmalade. Blood oranges are equally prized – they’re slightly on the tart side as well, but generally sweeter than Seville oranges. Both these varieties have short seasons so it pays to stock up and enjoy them while you have the chance.
Just as seasonal but more UK-centric, January is the month to watch out for forced rhubarb. Regular rhubarb doesn’t appear for a few months yet, but up in the North West – in an area around Leeds, Wakefield and Bradford known as the ‘Rhubarb Triangle’ – rhubarb is forced to grow under pots. The result is something special – these stalks are more tender and delicate than regular rhubarb, as well as being an appetising shade of pink. Check out our collection of rhubarb recipes for some ideas on how to make the most of this British speciality, and scroll on for more recipes that celebrate January in all its glory.