What's in Season January
After last month’s festivities draw to a close, we look ahead to a month of resolutions and the appreciation of healthy vegan food, commonly referred to as Veganuary.
With veganism and vegetarianism becoming two of the most impactful trends within the dining-out market, they will only become more apparent throughout Veganuary. We will see consumers’ purchasing habits alter to become more health conscious and restrictive. What better time to highlight seasonal British produce into your menu than this month!
Blood Oranges
In comparison to traditional oranges, blood oranges are slightly sweeter in taste and have hints of raspberry. The flavours within the orange make it great to implement into desserts such as orange and chocolate cake or pavlova. Alternatively, put a savoury spin on it to make a seasonal pomegranate and blood orange salad, or pair with BBQ ribs to make a sweet sauce and even a marmalade.
Pears
A great addition to a fruit offering within schools and can even be hidden in cakes for those students who try to avoid their fruit intake! An easy and convenient way to cook pears is to poach them in sugar syrup or red wine. Alternatively, for a satisfying snack incorporate into a cheese board for the ultimate sweet and savoury combination. For an indulgent tasteful vegan twist on a traditional dessert item see our vegan sticky toffee pudding recipe.
Kale
Available throughout the coldest months of the year this is a key ingredient for seasonal eaters and can be a great substitute for spinach. Kale can be cooked easily for a convenient side dish, blanch with a little garlic and soy sauce. These Asian inspired flavours are generating much attention, proving to be emerging through the market and scoring highly on popular flavour profiles.
Many chefs ‘massage’ their kale during preparation, this is key to soften and tenderise the leaves and can also reduce some of the bitterness. When serving kale in a dressing, then massage with your dressing ingredients to tenderise and coat your kale all in one.
Romanesco Cauliflowers
This unusual looking showstopper vegetable is rich in fibre, vitamin C and antioxidants. Romanesco cauliflowers can be cooked in many ways including steamed, boiled, roasted, and even eaten raw. Ahead of Veganuary try frying up five spice coated Romanesco steaks as a showstopper centre of plate alternative.
