Seasonal produce is not as plentiful this month, but there are still some vegetables in season that should be included in any new year’s healthy diet. Eating seasonal produce is good for you as it is fresher, tastier, and more nutritious, it also hasn’t travelled so far to get to your plate.

One of the root vegetables in season this month is beetroot, which is full of vitamins and antioxidants. This tasty recipe for Beetroot Chutney from Eco Savvy’s Recipe Book is an excellent way to use up any glut and preserve it for many months. It can be used in sandwiches, with oatcakes, or as a relish for a salad. 

Brussels sprouts are also still in season this month and you may find yourself with some leftovers from the festivities. This recipe for Brussels Sprouts Pad Thai is a different way to use up this vegetable combining it with delicious asian flavours for a simple healthy meal. 

This month there is a more unusual vegetable in season, chicory, also known as endive. When raw this plant has a bitter taste and it is best when roasted as it releases its strong and nutty flavour. This recipe for Vegan Roasted Chicory with Garlic, Lemon, Chilli & Pine Nuts is a simple way to prepare this vegetable and enjoy its unique taste. 

Other vegetables in season this month include celery, cauliflower, kale, potatoes, and rhubarb. There is still some fruit in season this month, like apples and pears.

In the Garden

The new year is the best time to clean tools and equipment in the garden such as pots and seed trays, as they are not currently in use. It is also a good time to make a plan for the coming year and determine what you would like to plant and sow and a rough timetable of when it should be done. Very little can be sown or planted this month and if so it should be done indoors, as with onions and leeks. Additionally, any fruit trees should be pruned at this time of year to promote healthier growth and increase the chances of yielding more fruit. 

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Recipes

Beetroot chutney

Ingredients 

450g fresh beetroot

450g cooking apples, peeled and chopped

450g onions, peeled and diced, about 1 cm pieces

450g sugar

500ml malt vinegar

2 tbsp oil

Method

1. Remove the leaves and any roots and boil beets in their skins for 30 – 40 minutes. Drain, allow to cool enough to be handled, then peel. Dice into 1 cm pieces (to the sam size as the diced onions) and put to one side.
2. Soften the onions in a little vegetable oil in a large jam pan until soft.
3. Cover with the vinegar and add all the other ingredients. Boil vigorously until the apple has reduced to a pulp and the chutney takes on the consistency of jam and coats the back of a wooden spoon.
4. This process varies in the time it takes so do not leave the pan unattended. Typically this takes 25-35 minutes though could be longer.
5. Once done, allow to cool slightly and then put into sterilised jars.

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Brussels sprouts pad Thai

Ingredients

250g flat rice noodles (check the packet to make sure they’re vegan)

1 tbsp soy sauce or tamari

1 tbsp tamarind paste (or 2 limes, juiced)

2 tsp palm sugar (or soft brown sugar)

2 tbsp vegetable oil

1 garlic clove, thinly sliced

2 spring onions, thinly sliced on a diagonal

1 red chilli, sliced

Method 

1. First, put the noodles in a large heatproof bowl, cover in boiling water and leave for 10 mins. Drain and rinse with cold water, then set aside. In a bowl, mix the soy sauce or tamari, tamarind or lime juice and sugar.
2. Heat the oil in a large frying pan or wok. Fry the garlic, spring onions, chilli and the cooked or leftover brussels sprouts for around 2 mins (to cook the sprouts from raw, boil for 8-10 mins until tender). Then, add the noodles and beansprouts and fry for 1 min more. Pour over the sauce and toss well, working quickly to coat all the vegetables and noodles. Once everything is heated through, season and divide between four bowls. Scatter with the nuts and serve with lime wedges to squeeze over.

https://www.bbcgoodfood.com/recipes/boxing-day-sprout-pad-thai

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Vegan Roasted Chicory with Garlic, Lemon, Chilli & Pine Nuts

Ingredients

2 tbsp olive oil

2 cloves garlic, peeled and chopped

0.50 tsp dried chilli flakes

2 tbsp pine nuts, toasted

1 lemon, juice and grated zest

1 handful fresh parsley, chopped

4 heads chicory, halved

Method

1. Preheat the oven to 200°C/400°F/Gas Mark 6. In a bowl, combine the olive oil, lemon, garlic, parsley and chilli flakes and whisk together to make a dressing.
2. Lay the chicory halves in a baking tray, drizzle with the dressing and bake for 20-25 minutes until the chicory starts to colour and softens.
3. To finish, top with pine nuts, and serve.