happy new year -- foods to eat in january

Have you finished your Christmas cake yet? That block of stilton? Last bottle of wine?

I sure have. It's a new year, and time for a new start. I myself plan to take a month or two off of drinking - to cleanse the palette (and so I can get really drunk in March!)

January can be a depressing month, and I say that despite the fact that my birthday was only yesterday! The rich foods of Christmas are gone, and there's not quite as much fresh produce to choose from. But here are a few highlights, which I'll mull over as the month progresses:

Jerusalem artichokes
You probably know this already, but these little things are neither from Jerusalem nor artichokes. Why must we eat this lying veg, you ask? Well, it's a great root veg - really nutty and very tasty. It sometimes has a bit of a side effect - one generally associated with beans, swede and other "hearty" vegetables...

Check back for good recipes with jerusalem artichokes - like roasted Jerusalem artichokes with mushrooms, JA puree, and JA soup.

Scallops
They aren't cheap, but they are certainly lovely. They make a fantastic "treat" meal - for a birthday, Valentine's Day, or even a Tuesday. They taste sweetly of the sea and pair well with meats such as bacon or black pudding.

Some of my favourite scallops recipes include baked scallops topped with shredded sweet potato and courgette, scallops with bacon and peas, and even just scallops pan-fried simply with some fresh veg.

Kale
Kale belongs in the cabbage family - but don't let that turn you off. Cabbage is fab! It's healthy, tasty (provided you don't overcook it), and a great meal-filler.

I like kale steamed lightly on its own, but it also works well with strong flavours like chilli and garlic. Put it in soups, stews and curries, or serve alongside a roast chicken (like I'm doing tomorrow).

Pears
Enjoy them - they're the last of the winter fruits before we reach the often-dire months of March and April. While my husband doesn't really like them, I think good Comice pear goes a long way. I don't really like Conference pears though, I will admit.

Either on their own, poached in red wine, or in a fruit salad, pears are a great snack or dessert. And the gorgeousness of pear tart cannot be forgotten.

Celeriac
A knobbly root veg, celeriac is oft-forgotten amongst the rush for more popular root veg just as potatoes, parsnips and carrots. But this January, I'm bringing back the celeriac.

It tastes great mashed, in a soup, or in a bake with other root vegetables. AND it's cheap - which makes it a winner in my book these days.

Leeks
Although leeks are really just posh onions, I like them. They have a different texture to the average onion and add a bit of much-needed green to a winter meal.

Pair leeks classically with potatoes in a soup, or cream them to compliment a roast chicken. Sauteed, they're marvellous, as are they steamed. You can beat a leek.

Celery
I've saved the best for last. I love celery. I eat it most days - I crave the crunch. But it's extremely versatile - and while many people say it has no taste I beg to differ.

So this month let's break out of the crudite mould and use celery more creatively in soups, stir-frys and salads. Go on, you'll like it!!!