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What's in Season - January

What's in Season - January

What’s in Season - January

Seasonal eating means two things really: building meals around foods that have just been harvested at their peak - and adjusting your diet to meet the particular health challenges of Winter, Spring, Summer and Autumn. 

While it may seem like a luxury to have any food we want, anytime we want it, eating foods in season offers many benefits.
Simple joys 
For starters, it connects us to the calendar reminding us of simple joys - the first taste of Asparagus in Spring, the smell of ripe Strawberries newly picked in Summer, Apple picking on a clear Autumn day, celebrating Winter holidays with hearty, warming meals

Tastes Better
In-season produce is fresher and tastes better, sweeter - when perfectly ripe. 
When fruits and vegetables are picked for consumption that have been naturally ripened on the vine or the tree and harvested at the right time, they will have much more flavour and nutrition.  

More vitamins, minerals and antioxidants 
Produce eaten at its peak generally has more vitamins, minerals and antioxidants than foods harvested before they’re ripe and then shipped long distances. 

Eat a more well-rounded and balanced diet 
A pleasant added benefit of eating what's in season is that you get a broader variety of foods in your diet. Those foods can broaden your palate, for one, but they may also expose you to dishes and ingredients you may not have otherwise explored. 
Supports small and midsize Farmers
Eating seasonally often means eating locally grown foods, so it’s good for the environment too. It supports small and midsize local farmers, cuts down on pollution from shipping and transporting food and reduces your carbon footprint. 
Saves you money 
And if all that’s not enough to get you to make some simple switches in your diet, In-season foods will usually save you money.

Time to eat Seasonal
Each meat, fruit or vegetable has a prime time when it is at its seasonal best - and they tend to complement each other. That means extra flavour, extra crunch, extra juiciness - all super-fresh and great value.
And so here is what is in season - and most popular - in January - to help you eat seasonally: 

Leaves and Stems : Brussels Sprouts, Savoy Cabbage, Red Cabbage, White Cabbage, Celery, Chicory, Kale, Kohlrabi, Pak Choi, Purple Sprouting Broccoli, Radicchio, Rhubarb

Flowers, Fruits and Seeds : Cauliflower, Spring Onions
Roots and Bulbs :  Beetroot, Carrots, Celeriac, Horseradish, Leeks, Onions, Parsnips, Salsify, Shallots, Swedes, Turnips

Tubers :
 Potatoes - main crop, Sweet Potatoes, Jerusalem Artichokes

Meats :  Beef, Lamb, Chicken, Pork, Wild Mallard Duck, Goose, Guinea Fowl Pheasant, Partridge, Rabbit, Venison. 

And here is just a summary of the main Meat Cuts that become popular in January :

Thrifty Cuts : Beef Flat Iron Steaks, Bavette Steak, Onglet Steak, Chuck Steak, Shin of Beef, Beef Meatballs, Lamb Henry Steaks, Lamb Breast Roulade, Chicken Thighs, Chicken Legs, Chicken Wings, Marinated Chicken Skewers, Caramelised Red Onion Sausages, Pork and Apple Sausages, Gluten Free Toulouse Sausages, Directors Sausage Burgers, Loin of Pork Boneless, Bone-in Belly of Pork, Pork Mince, Unsmoked Boneless Gammon, Wild Rabbit

Roasts, Casseroles and Stews : Carvery Rib of Beef, Rolled Rib of Beef, Rolled Sirloin, Topside of Beef, Mini Topside of Beef, Silverside of Beef, Rolled Brisket, Braising Beef, Oxtail, Carvery Leg of Lamb, Rack of Lamb, Lamb Noisettes, Mini Noisette of Lamb, Shoulder of Lamb, Special Reserve Chicken, Church Farm Chicken, Otter Valley Organic Chicken, Guinea Fowl, Chorizo Rosario Sausages, Pork Tenderloin, Loin of Pork Boneless, Porchetta with Chorizo Roast, Pheasant, Partridge, Whole Duck, Wild Rabbit, Venison Roast 

Seriously Low and Slow : Beef Picanha,Beef Short Ribs (Jacobs Ladder), Ox Cheeks, Lamb Neck Fillets, Lamb Middle Neck, Lamb Shanks, Smoked and Unsmoked Gammon, Pork Shoulder Bone in, Pigs Cheeks, Venison Saddle Eye, Beef Marrowbones, Pork Caul

Quicker Cooking : Fillet Steak, Sirloin Steaks, Rump Steaks, T-Bone Steaks, Beef T-Bone Florentine Steaks, 45 Day Dry Aged Beef Club Steaks, Marinated Rib eye Steaks, Hand Diced Beef, Calves Liver, Lamb Chops, French Trimmed Lamb Cutlets, Lamb Steaks, Lamb Henry Steaks, Hand Diced Lamb, Lamb Mince, Lamb Garlic Rosettes, Chicken Supremes, Handmade Chicken Kievs, Lemon and Coriander Chicken Parcels, Chicken Skewers, Chilli Chicken Sausages, Pork Chops, Pork Steaks, Marinated Pork Ribs, Directors Sausage Burgers, Veal Escalopes, Barbary Duck Breasts, Venison Haunch Steaks

Every month we pick out one Seasonal product and explore a little more about how best to prepare it
This January we feature Venison

Starting to attract attention.
Venison can split opinions. Some love it for its distinctive flavour but others dislike it for the same reason. For some it has a reputation for being tough but, if carefully sourced and correctly prepared, this is an excellent meat that is starting to attract more and more attention. 

Variations in flavour 
The appearance and taste of Venison will vary dramatically depending on the age of the deer and how long it has been hung. 
Depending on the diet of the deer, the meat may have a subtle taste of Juniper or Sage, and there are variations in flavour depending on the species. For example, the meat of the Red Deer has a richer, bolder flavour than the more delicately flavoured Roe or Fallow Deer. 
Hanging Venison expertly is important as it develops the flavour of the meat, and produces more tender moist meat. 
The meat should have a deep colour, with a dense texture. There shouldn't be too much fat, but what there is should look white and firm - avoid any that is yellow and greasy.

How to cook Venison
Before cooking, it is important to recognise the ways in which Venison differs from other meats. Perhaps most important is the issue of fat content: while its leanness makes Venison increasingly popular among health-conscious diners, its lack of fat makes it susceptible to dryness. 

Also Venison fat, unlike Pork or Beef fat, does not have an attractive taste. For most meats, the fat is what gives it a distinctive flavour and deliciousness. With Venison, other animal fats need to be used in some cases to keep the meat moist and create a rounder flavour.

Slow methods for cooking Venison
Venison cuts suited for slow cooking include Shoulder and Leg - also known as Haunch - as well as meat from older animals. These cuts should be cooked whole or diced and browned prior to cooking. 
Venison is also often marinated for up to 24 hours before slow cooking to cut through the rich flavour and help to tenderise the meat. Take care with the choice of marinade as you don’t want to completely mask the flavour of the meat.
Venison Stew is a wonderfully wintry dish – simply braise some browned, cubed Venison Shoulder or Leg with vegetables in a combination of stock and wine for at least 5 hours in a low-medium oven; the meat should be wonderfully tender.
Choose your cut according to what you want to do with it.

For roasting, choose Venison Saddle Eye, Venison Roast, Venison Mini Roast, Hand Diced Venison 

For braising and pot-roasting, choose Venison Roast, Venison Saddle Eye, Venison Roast, Hand Diced Venison 

For stews and casseroles, choose Venison Mini Roast, Hand Diced Venison 

Quick methods for cooking Venison
Prime cuts, such as Venison Loin Fillets or Saddles, can get away with very little cooking. These tender cuts benefit from a medium-rare finish to make the most of their finer texture.

For grillingbarbecuing, or frying, choose Saddle Eye Venison cut into Tournedos or Medallions, Venison Haunch Steaks, Hand Diced Venison 

What Venison goes with
The flavour of Venison lends itself well to earthy, flavours like Mushroom, Turnip, Beetroot and Parsnip. 
Juniper is frequently paired with Venison to provide a fresh evergreen aroma to match up to the gamey flavour
Chocolate and red meat have been paired together since Aztec times and the flavour of the bitter chocolate gives a rich, earthy note to the Venison. 

So having looked a bit more closely at Venison here a few January recipe ideas that feature many of the above January Seasonal ingredients listed above - to get you thinking

• Spiced Braised Venison with Chilli & Chocolate 
- by Barney Desmazery
This can be eaten as Stew or used in a Pastry or Cottage pie. The chocolate adds an extra richness and glossiness to the finished sauce. Freezable. Healthy.
Preparation time 5 mins : Cooking time 2 hrs 50mins.
 Click here for Hand Diced Venison, Fresh Beef Stock 
(Click title for recipe)

•   Blackberry Braised Red Cabbage with Venison

Red cabbage dotted with berries perfectly cuts through game meat - serve with buttery mashed potatoes Freeze cabbage only
Preparation time 15 mins : Cooking time 1 hr 10 mins
. Click here for Venison Haunch Steaks
(Click title for recipe)

• All-in-one Roast Beef Rib 
- by Nigel Slater
Nigel's Horseradish glazed Roast Rib of Beef cooked in Beef Dripping will not disappoint. Looks impressive. Really easy.
Preparation time less than 30 mins : Cooking time over 2 hrs. 
Click here for Carvery Rib of Beef, Beef Dripping
(Click title for recipe)

Healthy Beef & Mushroom Casserole

This comforting Beef Casserole is a perfect winter warmer and, although it seems rich, it is actually suitable for a low-calorie diet of 1200–1500 calories a day. 
Preparation time less than 30 mins : Cooking time over 2 hrs. Click here for 
Braising Beef, Fresh Beef Stock

(Click title for recipe)

Beef & Swede Casserole - by Chelsie Collins
This Gluten and Dairy free Casserole is hearty and comforting, packed with chunky meat and veg. Simple to prepare, serve up with seasonal greens
Freezable. Healthy.
Preparation time 15 mins : Cooking time 1 hr 25 mins. 
Click here for Braising Beef, Fresh Beef Stock, Fresh Chicken Stock
(Click title for recipe)

Lamb Loin, Steamed Pudding, charred Sprouting Broccoli & Baby Carrots - by Emily Watkins
Featuring seasonal Purple Sprouting Broccoli alongside Lamb and Carrots. The Suet Pudding adds further appeal to this delicious dish.
Preparation/Cooking time 3 hrs 30 mins.
 Click here for Noisette of Lamb, Diced Leg of Lamb
(Click title for recipe)

•  Spiced Roast Chicken - by Dipa Jakhu
Spice up on your Sunday roast with this Indian-influenced marinade and Coconut Milk gravy.
Preparation time 30 mins - 1 hr : Cooking time 1 - 2 hrs. 
Click here for Special Reserve Chicken, Church Hill Farm Chicken, Otter Valley Organic Chicken
(Click title for recipe)

Chicken & Sweet Potato Curry
This Indian spice pot flavoured with Korma paste is mild enough for kids - the Sweet Potato stretches it a little further. Freezable
Preparation time 10 mins : Cooking time 45 mins. 
Click here for Chicken Thighs
 - ask us to skin them for you
(Click title for recipe)

Honey-glazed Guinea Fowl with Pomegranate & Pineapple - byThe Hairy Bikers
This recipe is certainly exotic - Honey and Five-Spice Chilli Guinea Fowl served with a fresh fruit Salsa splashed with Soy sauce. If you can source one, serve in a Banana leaf to impress.
Preparation time less than 30 mins : Cooking time 30 mins to 1 hr. Click here for
 Guinea Fowl

(Click title for recipe)

Pork Loin with Scrumpy Sauce, Candied Walnuts & Cabbage - by James Martin
Pork Chops aren't just for midweek meals - this recipe shows you how to turn them into something really special.
Preparation time less than 30 mins : Cooking time 30 mins to 1 hr.  Click here for
 Pork Loin Chops, Ramsays Black Pudding Pipes
(Click title for recipe)

Spiced Slow-Roast Duck & Apple Sauce - by Gordon Ramsay
Follow Gordon's steps for a sensational Roast Duck dinner, perfect for entertaining
Preparation time 30 mins : Cooking time 2 hrs 40 mins. Click here for
 Whole Duck

     So there you have it - Beef, Lamb, Chicken, Pork and Venison, and other seasonal meat Recipe ideas for January using seasonal ingredients - with sometimes a delightful symbiosis of seasonal meats, fruits and vegetables - all on the same plate - just as nature intended

Enjoying all the benefits
Now armed with all that information - what is stopping you to start eating seasonally and enjoying all the benefits that come with the healthier approach that each month has to offer?

So whether you choose one of the recipes above - or are just inspired to explore further recipes we hope we have given you much food for thought for your January meals

Give it a Click 
So why not give it a Click -  and experience a whole new way to enjoy Godfreys Seasonal Free Range Premium Meats and Poultry by ordering from the comfort of you own home - or office - at a time that is convenient to you 

We do the rest - be it if you would prefer delivery direct to your door Nationwide - or at our Click and Collect Points in Highbury or Finsbury Park.  

Bon Appétit!
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