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Harvest January

Pomegranates 
The first thing that hits you is the colour – a deep, intense ruby red. The real prize, however, is in the pockets of gem-like seeds. Here they are scattered over spiced grain salads, pilafs and plates of slow-cooked lamb. Blitz them to release their vivid juice, a sharp and colourful addition to breakfast smoothies, cocktails, jellies and sorbets.

Cabbage

Cabbage

There’s no such thing as just cabbage. There’s the savoy - wonderful slowly braised with onion and enriched with a splash of cream. There are pointed cabbages, their sweet leaves tender enough to stir-fry. And, of course, there’s the classic white cabbage - the reason that coleslaw was invented.

Turnip

Turnip

This is one of those roots that people too often overlook. It’s a pity, because turnips have a different kind of rootiness. There’s a mustard heat behind their sweetness, which adds an extra dimension to everything from mash to casseroles. 

Leeks

Leeks 
Few vegetables are as versatile as leeks. Sweated in butter, they turn soft and sweet, the base for silky risottos and pasta sauces, or just as a simple underblanket for grilled fish, poultry or meat. While they are not to be eaten raw, once cooked, a cold leek can be a thing of beauty.

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