Although the weather is cold at the moment, there are enough foods in season to eat at the moment. Alison Huw suggests some ideas:

Seville Oranges
These are at their best this month. They’re easy to recognise because they don’t look nice! They don’t have much skin, they have a lot of seeds and are very sour. These are the best oranges to use to make lovely marmalade. What better on a cold morning than tost, butter and home made marmalade? They have a short term – 6 weeks at the most. Buy enough because they freeze well.

Turnip
In Britain turnip has been connected as winter food for animals. In Scotland this vegetable is very important in January. During the Robbie Burns feast, turnip mash, haggis and whisky is traditional.
Look for little ones too to roast whole.

Cabbage
There are many choices of cabbage during January – some are more fashionable than others eg. cavalo nero or savoy.
Although they’ve had a lot of judgment during the years, the modern ways of cooking have placed them back on the menu – cut finely and use in a minestrone soup or fry quickly with butter, garlic and bacon.
One of the other comfort foods during January is colcannon where cabbage is mixed with mashed potato and butter. Remember that cabbage is a good source of vitamins.

Carrots
These give some colour to the January plate. They’re very versitile in soups with herbs like coriander or in a traditional cawl. Roast as whole with a spice like cumin to give it a little kick.

Brazil nuts
You might have enjoyed these during Christmas. They’re harvested in South America this time of year – from Brazil and Peru.
Keep these without the shell to keep fresh.
These are a good source of protein and fibre and are good for the immune system.

Jerusalem Artichokes
There are two sorts of artichokes, and both of them are totally different.
This one has an unique taste – a cross between mushroom, nuts and soil! It can make your meal much more interesting, so if you’re bored of the other vegetables, try this one.
How? – Mash with cream and place between layers of potatoes in cream like gratin. It also makes a velvet soup. They’re very easy to grow yourself.