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 reached perfection in the ground, on the vine or on 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 trucking 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 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

• Brussel Sprouts
• Celery
• Chicory
• Cress
• Endive
• Kale
• Kohlrabi
• Red Cabbage
• Savoy Cabbage
• Spinach
• Spring Green Cabbage
• White Cabbage

Flowers, Fruits and Seeds

• Butternut Squash
• Cauliflower
• Marrow
• Pumpkins
• *Purple Sprouting Broccoli
• Spaghetti Squash

Roots and Bulbs

• Beetroot
• Carrots
• Celeriac
• Garlic
• Horseradish
• Leeks
• Onions
• Parsnip
• Salsify
• Shallots
• Swedes
• Turnips

Tubers

• Sweet Potatoes
• Potatoes
• Jerusalem Artichokes

*Denotes coming into season

Meats

• Beef
• Chicken
• Lamb
• Duck
• Goose
• Guinea Fowl
• Partridge
• Pheasant
• Pork
• Rabbit
• Turkey
• Venison
• Wild Mallard
• Wood Pigeon.

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

Thrifty Cuts

• Beef Flat Iron Steaks
• Beef Fillet Tails
• Bavette Steak
• Shin of Beef
• Beef Meatballs
• Lamb Henry Steaks
• Lamb Breast Roulade
• Chicken Thighs
• Marinated Chicken Skewers
• Pork and Leek Sausages
• Gluten Free Cumberland Sausages
• Directors Sausage Burgers
• Pork Collar Steaks
• Loin of Pork Boneless
• Bone in Belly of Pork
• Unsmoked Boneless Gammon
• Wild Rabbit

Roasts, Casseroles and Stews

• Carvery Rib of Beef
• Sirloin with Fillet
• Topside of Beef
• Mini Topside of Beef
• Silverside of Beef
• Rolled Brisket
• Oxtail
• Carvery Leg of Lamb
• Rack of Lamb
• Lamb Noisettes
• Mini Noisette of Lamb
• Saddle of Lamb
• Whole Goose
• Special Reserve Chicken
• Church Hill Farm Chicken
• Poussin
• Chorizo Rosario Sausages
• Merguez Sausages
• Porchetta with Chorizo Roast
• Pheasant
• Partridge
• Wild Mallard Duck
• Wood Pigeon
• 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
• Breat of Lamb
• Smoked and Unsmoked Gammon
• Pork Shoulder Bone in
• Pigs Cheeks
• Venison Saddle Eye
• Beef Marrowbones
• Pork Caul

Quicker cooking

• Rump Steaks
• T-Bone Steaks
• Beef T-Bone Florentine Steaks
• 30 Day Dry Aged Beef Club Steaks
• Marinated Rib-Eye Steaks
• Hand Diced Beef
• Master Steak Burgers
• Calves Liver
• Barnsley Chops
• French Trimmed Lamb Cutlets
• Lamb Steaks
• Lamb Henry Steaks
• Hand Diced Lamb
• Lamb Garlic Rosettes
• Chicken Suprêmes
• Handmade Chicken Kievs
• Chinese Chicken Plum Parcels
• Chicken Skewers
• Chilli Chicken Sausages
• Pork Steaks
• Marinated Pork Ribs
• Directors Sausage Burgers
• Veal Escalopes
• Barbary Duck Breasts
• Venison Haunch Steaks

Every month we will 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 grilling, barbecuing, 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
 

• 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 here for recipe)



• 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 here for recipe)

• Loin of Venison, Broccoli & Stilton Purée with Red Wine Sauce
With earthy flavours of the forest, Josh Eggleton's Venison Loin and Girolles Mushrooms are served with the strong flavours of a Broccoli and Stilton Purée, and a rich Red Wine Sauce. For a quicker version of this dish, instead of cooking the suggested Sauce, simply deglaze the pan after cooking the Mushrooms - add 100ml of good Red Wine, boil briefly, and then stir in 25g Butter.
Preparation/Cooking time 1 hr 30 mins. Click here for Venison Roast, Venison Saddle Eye
(Click here for recipe)



•Venison Wellington
With a robust, gamey flavour, Venison Loin is the perfect alternative to Beef in a classic Wellington, and stands up well to the rich Mushroom Duxelles and buttery Puff Pastry layers, served with some simple seasonal Vegetables.
Preparation/Cooking time 1 hr 30 mins. Click here for Venison Roast
(Click here for recipe)



•Venison Haunch Steak Recipe with Truffled Mushrooms
Venison Haunch Steak with Truffled Mushrooms An easy recipe for Venison Haunch Steaks - sous-vide or just griddled, Venison Steaks with truffled Mushrooms.
Preparation time 10 mins : Cooking time 1 hr 15 mins - without Sous Vide 25mins. Click here for Venison Haunch Steak
(Click here for recipe)

Other January Seasonal Meat recipes to try are:



• 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 here 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 here for recipe)



• Braised Beef Short Ribs
Julia Busuttil Nishimura’s flavourful slow-cooked Beef Short Ribs, braised for hours in Sake and Soy Sauce, are an easy, comforting recipe perfect for weekends.
Julia says: “Secondary Cuts of Meat such as ribs are not only more affordable, but they have so much flavour. They usually take longer to cook and often require a little more care than a prime cut, but it’s so worth it.”
Preparation/Cooking time 3-4 hrs. Click here for Beef Short Ribs
(Click here for recipe)

• Grilled Barnsley Chops with Crushed Peas & Mint Sauce
Quick, simple, classic dish - what’s not to like!
Preparation time 15 min : Cooking time 15 mins. Click here for Barnsley Chops 
(Click here 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 here for recipe)



• Roast Shoulder of Lamb, Root Vegetables & Onion Sauce
Just the ticket for a special Sunday dinner with the family, Roast Shoulder of Lamb is served with baked Jerusalem Artichokes and Parsnips. Making your own Onion Gravy is really worth the extra effort.
Preparation/Cooking time 1 hr 30 mins. Click here for Shoulder of Lamb Bone-in
(Click here for recipe)

• Stuffed Lamb Saddle with Tzatziki
An Aussie favourite, Roast Lamb gets a distinctly Greek twist. Perfect for when your nearest and dearest are coming for dinner.
Preparation time 45 mins : Cooking time 5 hrs. Click here for Saddle of Lamb
(Click here for recipe)



• Lamb Meatballs, Jewelled Rice & Cumin Yoghurt - Marcus Wareing
This recipe takes inspiration from the warming, aromatic flavours of North African cuisine, with Cumin, Coriander, Mint and Ginger all permeating the Lamb and Rice. This colourful dish is finished with Pomegranate and a cooling Cumin Yoghurt.
Preparation/ Cooking time 1 hr 15 mins. Click here for Lean Lamb Mince
(Click here 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
(Click here 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 Boneless Skinless
(Click here for recipe)

• Easy Chicken Parmesan - by Jennifer Segal
This recipe takes a few shortcuts, making it doable on a weeknight, yet tastes as good as the Chicken Parmesan from your favourite Italian restaurant.
Preparation time 25 mins : Cooking time 20 mins. Click here for Chicken Tenders 
(Click here for recipe)



• Vietnamese Chicken Curry (cà ri gà bí) - by Uyen Luu
A mild, slurpy Curry, meant to be dipped into and mopped up with crispy Vietnamese Baguettes or steamed Rice. Make it as hot as you like!
Preparation/Cooking time 45 mins. Click here for Chicken Thighs Boneless
(Click here for recipe)



• Sausage and Baked Bean Casserole - by Alyn Williams
This easy Sausage Casserole makes the most of store-cupboard ingredients, even including a tin of Baked Beans and a big dollop of English Mustard, to create a hearty and warming dish that is sure to be a hit with the whole family.
Preparation/Cooking time 60 mins. Click here for Directors Pork Sausages
(Click here for recipe)



• Chorizo Sausages with Pumpkin & Potato Mash - by Phoebe Wood
We're willing to bet Sausage and Mash has never looked this good before.
Preparation/Cooking time 45 mins. Click here for Chorizo Rosario Sausages
(Click here 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 here for recipe)

• Marinated Oven Baked Pork Steak 
Tender Pork Steaks baked in the oven. marinated and well-seasoned for delicious, juicy results
Preparation time 5 mins :Cooking time 25 mins. Click here for Free Range Pork Collar Steaks 
(Click here for recipe)

 

• Slow Cooker Osso Buco
A simply amazing Slow Cooker Osso Buco recipe that's super easy to prepare and get cooking, This Osso Buco is an incredibly tasty dish that gets better the longer you cook it. Preparation time 30 mins
Cooking time 8 hrs 15 mins. Click here for Osso Buco 
(Click here 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
(Click here for recipe)



• Duck à la Rhubarb - by Michel Roux Jr.
Rhubarb works wonderfully with the richness of Duck and Chinese Spices in this gourmet dish.
Preparation time less than 30 mins : Cooking time 30 mins to 1 hr. Click here for Duck Breasts Boneless
(Click here for recipe)



• Wild Duck with Apple, Rosemary Stuffing & Sherry Sauce
From Hairy Bikers' Best of British Cooking - Wild Duck does not require advanced cooking skills, just a few simple steps to ensure a delicious, gamey dinner. 
Preparation time 30 mins : Cooking time less than 30 mins. Click here for Wild Mallard Duck
(Click here for recipe)



• Honey-glazed Guinea Fowl with Pomegranate & Pineapple - by The 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 here for recipe)



• Pan-fried Pheasant Breast with Gamekeeper’s Pie - by The Hairy Bikers
This hearty game dish is worthy of any top-rated gastropub. Serve in place of Sunday lunch after a wintry walk.
Preparation time over 2 hrs : Cooking time over 2 hrs. Click here for Pheasant
(Click here for recipe)

So there you have it - Recipe ideas for January using only 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 new January Seasonal 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 your own home or workplace - 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!